Strawberry Jello Cake has to be one of our all-time favorite desserts! It’s an absolutely gorgeous showstopper that can be served standalone or with fresh strawberries and whipped cream on the side. We got rave reviews for birthday parties, Mother’s Day and even Easter. It’s even better than strawberry shortcake…!
You make this cake with three layers inside a rectangular baking dish. The bottom layer is a simple fluffy sponge cake (you can use store bought cake mix or make your own). The middle layer is an easy strawberry filling made with whipped cream and strawberry jello. Halved strawberries go on the top along with a strawberry jello glaze.
This cake is sometimes called a mirror cake because the top layer is so shiny it’s almost a mirror glaze. And that’s a good thing because the jello makes it easy to serve — the pieces can literally be popped out of the pan with any rigid spatula.
For the first layer, you can use a cake mix, although you’ll only need half of the box. If you prefer homemade, simply beat 4 eggs with a 1/2 cup of sugar for about 5 minutes to get it fluffy. Then fold in a 1/2 cup of flour until blended.
While the cake is baking, you can make the jello filling. If you want to use natural jello or agar agar, Simply Delish Strawberry Jel works well as a direct substitute for the jello powder. Just note the package sizes are different than jello, so get the same number of ounces.
Let the jello set while the cake bakes and then cools. When you mix the jello with whipped cream, the jello can still be liquid or soft set, as long as it hasn’t become rigid. Whisk it together with whipped cream and you will get light-pink colored filling, then you’ll be ready to pour it on top of the cooled cake.
You can put halved strawberries on the filling for a beautiful presentation, and raspberries are a great substitute here too. If your filling is too liquid to hold the strawberries, simply chill for 10-15 minutes and you’ll be good to go.
Depending on how big they are, you can fit about 20 berries in about a 4×5 pattern across the top. Then chill for an hour or more for the filling to set.
After the filling has set, you’re ready to add the mirror glaze. Make more strawberry jello the same way as for the filling, and let it cool to room temperature. If you’re in a hurry, put your bowl of jello in an ice water bath for 5-10 minutes and stir a few times and it’ll be ready.
It’s best to pour the jello glaze over the back of a spoon, which helps it to dribble and avoid penetrating your filling. It’s fine to dribble onto the strawberries as well as the filling…
Once the mirror glaze is on, carefully place the entire dish into the fridge to chill for one more hour. Then you’re ready to serve!
You can make this cake up to two days in advance, as it keeps nicely in the fridge covered in plastic wrap. If you want to see the entire process from start to finish, watch our video tutorial:
For more fruity dessert ideas, check out our Fruit Pizza recipe:
… or our Fruity Watermelon Jello recipe: