This Strawberry Kiwi Cake is a beloved fruity dessert in our family. Light and moist, it’s layered with fresh strawberries, kiwi and a creamy sour cream frosting. This easy recipe yields a cake that’s quick to assemble and always a crowd-pleaser.
The fresh strawberry topping on this Strawberry Kiwi Cake is irresistible. Fresh fruit brightens any dessert and especially excites children. Strawberries add vivid color and natural sweetness that pairs beautifully with the tartness of kiwi.
Ingredients for the Sponge Cake and Filling
The sponge, known as biskvit, uses only three main ingredients: eggs, sugar and flour. This traditional sponge needs no baking soda or baking powder. Extra egg yolks and whole eggs make the layers light, tender and almost melt-in-your-mouth. If you haven’t tried making biskvit, you’ll find it one of the simplest yet most impressive cakes to bake.
The sour cream frosting has just four ingredients and complements the fresh fruit perfectly. The frosting is creamy and slightly tangy, balancing the natural sweetness of strawberries and the bright flavor of kiwi. I prefer a generous amount of frosting to fully complement each thick sponge layer—too little frosting can make the cake feel dry.
You can use the biskvit base for many variations: change the filling, swap the frosting, drizzle fruit syrup or top with different fresh berries. With this versatile sponge, you can create countless cakes for any occasion.
Equipment suggestions: three 9” springform pans, parchment paper and a flour sifter are helpful. If you don’t have three identical pans, divide the batter into bowls and bake layers one at a time. Baking one layer at a time helps ensure even baking and consistent rise.
Strawberry Kiwi Cake History
This fruit cake has been a family favorite for decades. Like other traditional cakes we make, it became a fixture at family gatherings, church youth events and weekend coffee nights. We made it so often it felt like a staple—always decorated with fresh strawberries and kiwi to highlight the fruity layers. Simple, reliable and delicious, it remains one of our most frequent go-to cakes.
How to Make Strawberry Kiwi Cake
- Separate 5 egg yolks from egg whites.
- Beat the 5 yolks with 8 whole eggs and granulated sugar until light and fluffy.
- Gently fold in sifted all-purpose flour until just incorporated.
- Divide the batter into three pans and bake each layer about 15 minutes.
When stacking, separate cooled sponge layers with parchment paper. If you plan to frost the next day, wrap the layers in plastic to prevent drying.
How to Make Sour Cream Frosting
- Beat cold sour cream, Cool Whip (or similar), granulated sugar and vanilla extract until thick and firm.
- Frost each cake layer and add a generous layer of sliced fruit—strawberries on one layer, kiwi on another, or mix both on each layer.
- Cover the sides and top with frosting and decorate with additional fresh strawberries and kiwi.
Refrigerate the finished Strawberry Kiwi Cake for several hours before slicing to allow the layers and frosting to set. Stored in the refrigerator, the cake stays fresh for 2–3 days.
More Cake Recipes to Explore
- Ammonia White Cake with Sour Cream Frosting – a nostalgic favorite.
- Chocolate Cherry Bundt Cake – a rich cake with cherry flavor.
- Chocolate Spartak Cake – a beloved chocolate layer cake.
- Honey Cake with Sour Cream Frosting – an easy sponge cake with classic flavor.
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 bottoms of three 9” nonstick springform pans with parchment paper; oil or spray the sides and wipe edges with a paper towel. Set aside.
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Make the sponge layers: In a large bowl, add 5 egg yolks and 8 whole eggs with 1 cup granulated 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 thirds, folding gently with a whisk after each addition until incorporated—avoid over-mixing.
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Divide batter evenly among three pans, or fill one pan and keep remaining batter in bowls to bake separately. Bake one pan at a time for about 15 minutes, or until a toothpick inserted in the center comes out clean. Bake consecutively to ensure even results.
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Use a thin spatula to loosen each layer from the pan rim, remove the rim, and transfer the layer to a cooling rack to cool completely before frosting.
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Thinly slice 6 large strawberries and 3 kiwi. 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 for about 10 minutes on high until thick and stable. Chill briefly if needed, but avoid over-chilling to prevent runniness.
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Prepare a cake board by cutting a cardboard circle and wrapping it in foil. Spread a teaspoon of frosting on the board to anchor the cake. Place the first sponge layer, spread about 4 tablespoons of frosting, and add a generous layer of sliced strawberries. Repeat with the second layer and sliced kiwi, or mix fruits on each layer if preferred.
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Frost the sides and top generously. Smooth with a pastry scraper and decorate with extra fresh strawberries and kiwi. Refrigerate for several hours before slicing. The cake keeps well in the refrigerator for 2–3 days.