Israeli Strawberry Cream Cake Recipe

This cake is a weekend classic in many Israeli homes — simple to assemble despite its layered appearance. When strawberries are in season it’s often a last-minute favorite for Shabbat and family gatherings. The jello layer gives it a shiny, light finish that sets this dessert apart from ordinary berry cakes.

If you enjoy nostalgic Israeli desserts, this recipe fits right in: tender, straightforward and versatile. The recipe below breaks the process into clear components so you can prepare each part at your own pace and assemble the cake with minimal stress.

Make It

This cake is built from four main elements:

1. Butter cake base. I use a tender, slightly sturdy butter cake that holds up to the cream, fruit and jello without becoming soggy. It uses whole eggs and all-purpose flour for an easy, reliable texture.
2. Light whipped cream. The filling should be cold, airy and stable enough to support the fruit and jello. You can stabilize it if needed.
3. Fresh strawberries. Use fresh berries for best texture and flavor. If strawberries are out of season, a thick layer of strawberry preserves can be used instead.
4. Strawberry jello topping. The jello adds shine, a pleasant wobble and the classic Israeli finish to the cake.

Prepare each component, then assemble the cake for a bright, refreshing dessert that looks impressive with minimal fuss.

Make the Cake

For best results, grease the bottom of a 9×13-inch pan rather than lining with parchment, which can become damp from the jello. Preheat your oven to 350°F (180°C).

1. Whisk together the all-purpose flour, baking powder, baking soda and salt in a bowl. In a separate measuring cup combine the sour cream and vanilla.
2. Cream the room-temperature butter and sugar in a stand mixer (or with an electric hand mixer) until light and fluffy, about 3–4 minutes.
3. Add the eggs one at a time, mixing until each is incorporated.
4. With the mixer on low, add the dry ingredients in three additions, alternating with the sour cream mixture and starting and ending with the flour. Mix just until combined.
5. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean — about 38–42 minutes, depending on your oven.
6. Remove from the oven and let the cake cool completely before assembling.

Make the Whipped Cream

A light, stable whipped cream is essential. You only need very cold heavy cream, powdered sugar and a splash of vanilla. For a subtle caramel note and deeper color, add one tablespoon of milk powder.

Instructions:

1. Chill a large mixing bowl and the whisk. Pour in the cold heavy cream and add the powdered sugar and vanilla (and milk powder, if using).
2. Whip on medium speed until soft peaks form, then increase speed to high and whip to stiff peaks. Be careful not to overwhip.

The Jello Topping

The signature finish is a layer of strawberry jello. Dissolve the instant jello in boiling water, add cold water, then let it cool until it’s room temperature but still liquid before pouring. Prepare the jello about an hour before assembly so it has time to cool.

Instructions

1. Pour the jello powder into a heatproof measuring cup.
2. Stir in boiling water until fully dissolved.
3. Add cold water and mix. Set aside to cool to room temperature but remain pourable.

Assemble

For best results, assemble when the cake and jello are at room temperature and the whipped cream and strawberries are well chilled.

1. Spread the whipped cream evenly over the cooled cake, making sure the cream reaches the pan edges so the jello won’t leak underneath.
2. Slice the strawberries about 1/4-inch thick and arrange them in a single even layer over the cream.
3. Carefully pour the cooled, liquid jello over the berries, covering them evenly.
4. Chill the cake in the refrigerator for at least 4 hours, or until the jello is fully set.

Yields

This recipe fills a 9×13-inch pan and yields 16–24 slices depending on portion size. If using a springform or taller ring, line the sides with acetate strips to prevent jello leakage.

Storing and Making Ahead

• Store covered in the refrigerator for up to 3 days.
• Bake the cake layer a day ahead and assemble the next day for convenience.
• If you need extra stability, stabilize the whipped cream with a small amount of gelatin or fold in mascarpone.

Using Different Fruits

This format adapts well to other fruits and flavors. Try these variations:

• Mango Cream Cake: Use mango slices and mango-flavored gelatin for a tropical twist.
• Berry Medley: Combine raspberries and blueberries for a mixed-berry version.
• Peach Delight: Use sliced peaches with peach-flavored jello for a summery option.

This Israeli-style strawberry cream cake is light, creamy and refreshing — perfect for celebrations, weekend gatherings or a simple seasonal dessert. Try it when strawberries are at their best and enjoy the classic combination of cream, fruit and shine.

Strawberry Cream Cake Recipe

Tender butter cake topped with whipped cream, fresh strawberries and a glossy jello layer.

Prep: 30 mins • Bake: 38–42 mins • Chill: 4 hrs • Serves: 16–24 slices

Ingredients

Butter Cake

• 2 cups (240g) all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (240ml) sour cream, room temperature
• 1 tablespoon vanilla extract
• 1 cup (225g) unsalted butter, room temperature
• 2 cups (400g) sugar
• 3 large eggs, room temperature

Whipped Cream Topping

• 2 cups (480ml) heavy whipping cream, cold
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Strawberry Topping

• 3–4 cups (450–600g) fresh strawberries, hulled and sliced
• 1 family-size (170g) package strawberry instant jello
• 2 cups (480ml) boiling water
• 2 cups (480ml) cold water

Instructions

Bake Cake Layer

1. Preheat oven to 350°F (180°C). Grease the bottom of a 9×13-inch pan.
2. Whisk flour, baking powder, baking soda and salt together. Mix sour cream with vanilla in a separate bowl.
3. Cream butter and sugar until light and fluffy, about 3–4 minutes. Scrape the bowl as needed.
4. Add eggs one at a time, mixing until incorporated.
5. Reduce mixer to low and add the dry ingredients in three additions, alternating with the sour cream mixture and beginning and ending with flour. Mix just until combined.
6. Pour batter into the prepared pan and bake for 38–42 minutes, or until a toothpick comes out clean. Cool completely.

Make the Jello

1. Place the jello powder in a large measuring cup. Pour 2 cups boiling water over it and stir until dissolved.
2. Add 2 cups cold water and mix. Pour 1/3 cup of the mixture over the cake or brush it on to lightly moisten the top (optional).
3. Let the remaining jello cool to room temperature but remain liquid before using (about 40–60 minutes).

Make the Whipped Cream

1. Pour cold heavy cream into a chilled bowl and add powdered sugar and vanilla.
2. Whip starting at low speed and gradually increase to medium, then high until stiff peaks form. Do not overwhip.

Assemble

1. Spread whipped cream evenly over the cooled cake, sealing the cream to the pan edges.
2. Arrange sliced strawberries in a single even layer over the cream.
3. Carefully pour the cooled jello over the strawberries. Refrigerate for at least 4 hours, or until the jello is set.

Notes

• Store the cake refrigerated up to 3 days.
• You can bake the cake the night before and assemble the following day.
• To stabilize the cream for longer holding, add a small amount of gelatin or fold in mascarpone.
• If the jello sets before pouring, it will not work; allow it to cool but stay liquid.
• Use acetate strips if assembling in a tall ring to prevent leakage.