This quick and easy summer side dish, prepared in the air fryer, goes well with grilled meat. The fact that the meat and vegetables cook simultaneously without heating up the home is the best part. Excellent method to use your plentiful garden crop.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 1 to 8 – layer inch cake |
Ingredients
- 1 (18.25 ounce) package white cake mix
- 1 egg white
- 1 cup white sugar
- 1 cup sliced fresh strawberries
Instructions
- Prepare the cake according to package instructions for three 8 inch round cake pans. Bake as directed on the package. Cool on wire rack.
- To make the Frosting: In a large bowl, beat the egg white, sugar and strawberries on high speed until very stiff peaks form. This takes about 20 minutes. The frosting really grows so be sure you use a large bowl.
- To assemble the cake: Place one layer on a serving plate, put in a couple toothpicks (this helps to hold the layers together) and frost with 1/4 of the frosting. Repeat with second layer. Place third layer on top, and frost top and sides of cake with the remaining frosting.
Reviews
Made a different cake (strawberry flavored) for the inside but the frosting from this recipe was a huge hit!! So crazy how it whips up into so much volume!!
It should call for confectioners sugar instead of white sugar for the frosting. The frosting never sets and will be grainy because of that.
Delicious! Made it for my daughter’s bday, was as delicious and messy as everyone claimed. 🙂 I used dried egg whites as one reader suggested as I was also leary of using uncooked egg whites. I used a dash of cream of tartar suggested by another reader although I’m not sure if did much (but worth a try). I can see that this cake would not be transportable. I made the layers the night before and frosted a few hours ahead of serving. Instead of toothpicks (which could get lost in the cake) I used 3 bbq skewers to hold it together in the fridge and that also helped keeping the plastic film off of the cake. I removed the skewers just before adding bday candles. If you don’t mind a cake that is messy and not prone to stand tall once cut, do try this one because there was nothing left afterward.
Best with ‘local’ berries. Serve chilled. Separates if stored – Can be remixed by hand. My family has used the strawberry whip for more years than I’ve been alive (on SS&Medicare). I use it for shortcake. Truely a early summer favorite.
Pretty good, though I wouldn’t say spectacular. Used a “confetti” cake mix for my granddaughter and made the frosting/filling as written. I didn’t feel it was too sweet at all. In fact even though my strawberries were very ripe & sweet on their own their flavor just didn’t come through in the filling. I coursely chopped some to place in between the layers (made a 2-layer cake) & that was the best part. I had no problem with the frosting, I could not believe that 1 egg white created that much, and I added 1/8 tsp. cream of tartar. IF I decide to make this again I will follow the recipe in regards to making it a 4-layer cake & definitely place some sweetened strawberries between each layer.
This cake was awesome. It tasted delicious and the whole thing was gone in no time. I made it for my daughter’s 8th birthday and she loved it. Even though I used toothpicks to hold the cake together it slipped apart anyway. I just took the cake from the counter to table and it turned into a mess. But no one cared. We ate it up in no time. It may have been because I used frozen strawberries instead of fresh due to having to make the cake in December when fresh strawberries are hard to find. But this is definitely a repeat recipe.
Incredible frosting! So easy and simple and SO delicious! It was a hit with everyone in my family and I can’t wait to make it again.
I had trouble with the frosting. I have a really cheap blender and used frozen strawberries. I’m not sure if the problem was the frozen strawberries or the cheap blender, but after 40 min of blending the frosting I decided it was as thick as it was going to get. The frosting oozed out from between the layers of cake and the strawberries on top slid down the sides. My boyfriend said regardless of the mess the cake was delicious. Next time I think I’ll let the frosting set before putting the second layer on and before placing the strawberries on top.
I am only rating the icing/topping. I used a different cake recipe. Just like everyone else said, I really could have eaten the whole bowl with a spoon. It was fantastic!!!!
I am only rating the icing/topping. I used a different cake recipe. Just like everyone else said, I really could have eaten the whole bowl with a spoon. It was fantastic!!!!
I made just the frosting. It was Perfect! Great Flavor and texture and a pretty shade of pink. Will use this one again and again.
I made this for my sister’s birthday and it turned out awesome!! Just dont mix the filling (heavy whipping cream) for too long or it turns bad.
There are a few things you can do that will help with the runny icing situation. It is basically a meringue icing, so you will want to add about 1/4 teaspoon cream of tartar, and 2 egg whites instead of one. The other big thing is to add about 1/2 cup of the sugar to the cup of strawberries and let them sit about 20-30 minutes to drain off most of the water. If you’re going to put slices on top of the icing, you should drain them this way, as well. Getting rid of the water will help the icing last longer, as will the cream of tartar.
Absolutely scrumptious! Who would have thought that so few and simple ingredients would create a bowl of strawberry delight. Thank you for sharing!
Was very tasty, but the icing was so runny that when I arrived with the cake at the event, most of the icing had slid off the top of the cake, and I had to re-icing it again.
I thought this cake was ok. i followed some of the advice from other people and it turned out ok. the frosting was really hard and runny.
Great recipe! Just made this for Valentine’s Day with the following change after reading the icing was too sweet – used 2 egg whites from medium eggs – used less than 1 cup of sugar – still very sweet – next time I may cut back to 3/4 C sugar & increase strawberries to 1-1/2 C. Wasn’t sure if I should add sugar & berries to egg whites then whip or whip then add – so I whipped the egg whites until they were all white and starting to get fluffy & stiff and gradually added sugar & berries. Used low fat version of white cake (3 egg whites instead of whole eggs) for an all around low fat dessert – icing should be done shortly before serving for best look.
Really yummy! I replaced half of the water called for in the regular cake mix with heavy cream and the result was amazing!! Reminded me of a tres leches cake only not as “wet”…I will continue to make this cake!!!
Very good and moist, but it was definitely hard to tell when it was cooked. It looked fine, but then I took it out and it dripped all over my cooling rack. 🙁 Great flavor, though!
Delicious! Couple of things… definately needs to be frosted the day of the event. Hanging out overnight in the fridge makes it a bit messy. And definately doesn’t travel well. I neglected to use toothpicks to hold the layers. The top layer slid off 2″ off the bottom layer in transit. I was a mess! But let me tell you… Using fresh NJ strawberries, 2 9″ rounds, and cutting up bits of strawberries in between the layers… what a hit. Everyone at work loved the cake. Will DEFINATELY make again, even with all the mess!
I made this recipe without the cake, and served in wineglasses. i think I used to much sugar, it was very sweet. Next time I will use less sugar, and a kitchenaid. It took 15 minutes to whip the egg white. With less sugar: yumm!! Tasted like strawberry whipped cream.