This Strawberry Kiwi Cake is a beloved fruity dessert in our family. It’s light, moist and layered with fresh strawberries, kiwi and a creamy sour cream frosting. With this straightforward recipe you can bake it quickly and enjoy a tried-and-true favorite.
The fresh strawberry topping on this cake is always a show-stopper. Fresh fruit brightens desserts and is especially popular with kids in our family. Strawberries make this cake look irresistible and add a burst of flavor that complements the sponge and frosting.
Ingredients for the Sponge Cake and Filling
This easy sponge cake, known as biskvit, uses just three basic ingredients: eggs, sugar and flour. There’s no baking soda or baking powder needed—generous eggs and extra yolks give the cake its airy, melt-in-your-mouth texture. If you haven’t tried making a sponge cake before, this is one of the simplest elegant desserts you can make.
The sour cream frosting contains just four ingredients and pairs beautifully with strawberries and kiwi. The slightly tart fruit balances the sweet, creamy frosting. I always use plenty of frosting between the thick sponge layers—too little frosting leaves the cake dry, and this frosting is too good to skimp on.
This biskvit is versatile: use different fillings, frostings or fresh berries to create a variety of cakes. It’s a great base for experimenting and for making a dessert that suits any occasion.
Equipment tips: three 9” springform pans, parchment paper, cooking spray and a flour sifter are helpful. If you don’t have three pans, divide the batter into bowls and bake one layer at a time. Baking one layer at a time helps the sponge bake evenly and keeps baking times consistent.
Strawberry Kiwi Cake Background
This fruit cake has been a staple in our home for decades. Like other family favorites, it showed up at family gatherings, youth events and weekend coffee nights. We made it so often it became a tradition—always decorated with fresh strawberries and kiwi. Simple, reliable and delicious, it remains one of our go-to cakes.
How to Make Strawberry Kiwi Cake
- Separate 5 egg yolks from the whites.
- In a large bowl, beat 5 egg yolks, 8 whole eggs and 1 cup granulated sugar until light and fluffy.
- Fold in 1 cup sifted all-purpose flour, adding it in thirds and folding gently to avoid deflating the batter.
- Divide the batter into three equal portions and bake each layer for about 15 minutes.
If stacking layers, separate cooled sponge layers with parchment paper to prevent sticking. If you plan to frost the next day, wrap the layers in plastic wrap to keep them from drying out.
How to Make Sour Cream Frosting
- Beat 16 oz cold sour cream, 8 oz Cool Whip, 3/4 cup granulated sugar and 1/2 teaspoon vanilla extract until thick and firm.
- Frost each cake layer with a generous amount of the cream, then add a thick layer of sliced fruit (strawberries on one layer, kiwi on another, or mix them on each layer).
- Cover the sides and top with the frosting and decorate with fresh strawberries and kiwi.
Refrigerate the Strawberry Kiwi Cake for several hours before cutting. Properly stored, it stays fresh for 2–3 days in the refrigerator.
More Cake Recipes to Explore
- Ammonia White Cake with Sour Cream Frosting – a childhood favorite.
- Chocolate Cherry Bundt Cake – a rich cake with cherries for a grown-up twist.
- Chocolate Spartak Cake – a reader-favorite chocolate recipe.
- Honey Cake with Sour Cream Frosting – another simple sponge cake that’s easy to make.
Strawberry Kiwi Cake
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Ingredients
Sponge Ingredients:
- 5 large egg yolks – room temp
- 8 large eggs – room temp
- 1 cup granulated sugar
- 1 cup all-purpose flour, – sifted
Frosting and Decoration Ingredients:
- 16 oz sour cream – cold
- 8 oz extra creamy Cool Whip – frozen
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 6 fresh strawberries + more for decorating
- 3 fresh kiwi
Instructions
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Preheat the oven to 350°F. Line the bottoms of three 9” nonstick springform pans with parchment paper; oil or spray the sides and wipe the edges. Set aside.
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Make the sponge layers: In a large bowl, add the 5 egg yolks, 8 whole eggs and 1 cup sugar. Beat on high speed for 8–10 minutes until the mixture is pale, thick and fluffy. Sift 1 cup all-purpose flour into the egg mixture in three additions, folding gently with a whisk after each addition until just incorporated. Avoid over-mixing to keep the batter airy.
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Divide the batter evenly between the three pans or into bowls if baking one layer at a time. Bake one pan at a time for about 15 minutes, or until a toothpick inserted in the center comes out clean. Bake subsequent layers immediately so the batter doesn’t sit too long.
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When a layer is baked, loosen it with a thin spatula and remove the springform rim. Transfer the sponge to a cooling rack and let it cool completely before frosting.
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Thinly slice the 6 large strawberries and 3 kiwis and set aside.
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Make the frosting: Beat 16 oz cold sour cream, 8 oz Cool Whip, 3/4 cup sugar and 1/2 teaspoon vanilla extract on high for about 10 minutes until thick and firm. Chill briefly if needed but avoid keeping it too long in the refrigerator or it can become slightly runny.
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Prepare a cake board or cardboard circle covered in foil and spread a teaspoon of frosting on it to secure the first layer. Place the first sponge layer, spread about 4 tablespoons of frosting and add a generous layer of sliced strawberries. Repeat with the second layer using frosting and sliced kiwi, or mix fruits on each layer if you prefer.
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Frost the sides and top generously. Smooth with a pastry scraper and decorate with fresh strawberries and kiwi. Refrigerate the cake for several hours before slicing. The cake keeps well for 2–3 days.