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Strawberry Refrigerator Cake

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  Strawberries 1 Quart
  Butter 1⁄2 Cup (8 tbs)
  Sugar 3 Cup (48 tbs), sifted
  Whole egg 1 , beaten
  Eggs 3 , separated
  Lemon juice 4 Tablespoon
  Salt 1 Pinch

Wash and hull berries; select 12 to 18 perfect whole berries for garnishing, and mash rest to use in filling.
Cream butter, add 1 cup of the sugar and blend well.
Add the one whole beaten egg and about 1/2 cup sugar and beat; then add 1 egg yolk, some of the crushed berries, lemon juice and more sugar; repeat until all are used, beating thoroughly after each addition until mixture is smooth and fluffy.
Add salt to the 3 egg whites and beat until stiff; fold into first mixture.
Line bottom and sides of spring-form pan with slices of cake and pour in half of the filling; add another layer of cake slices and rest of filling.
Top with more cake slices.
Place in refrigerator overnight, or for at least 3 hours.
To serve, remove sides of pan.
Garnish with whole strawberries or strawberry halves and whipped cream if desired.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3732 Calories from Fat 1005

% Daily Value*

Total Fat 114 g175.3%

Saturated Fat 64.1 g320.6%

Trans Fat 0 g

Cholesterol 1087.8 mg362.6%

Sodium 558.2 mg23.3%

Total Carbohydrates 679 g226.4%

Dietary Fiber 19.2 g76.6%

Sugars 648.8 g

Protein 33 g65.4%

Vitamin A 78.2% Vitamin C 973.2%

Calcium 29.5% Iron 42.5%

*Based on a 2000 Calorie diet

Strawberry Refrigerator Cake Recipe