Name: Strawberry Danish Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 cups cake flour (or plain flour); 1/2 teaspoon salt; 4 teaspoons baking powder; 3/4 cup shortening (or butter); 1 3/4 cups white sugar; 1 cup milk; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 5 egg whites; 1 package strawberry junket Danish dessert ((or strawberry flavor jello)); 2 cups powdered sugar ((icing sugar)); 1 tub (16 oz) cool whip; 8 oz cream cheese; 1 pound strawberries

Perfect for special occasions outdoors or at competitions, this strawberry Danish cake is a sweet and decadent choice. It is a two-layer cake with fresh strawberries in, on, and around it.

There is a bit of work in mixing the scratch cake together, but if pressed for time or storage, then a packet cake mix can be used. The toppings also take a bit of work but the novel approach creates a unique sweet topping.

The fresh strawberries are a great component, but if unavailable they can be swapped out for raspberries, or at a push even substituted with canned fruits. The final fallback could be the use of various candies or chocolates.

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A completed strawberry Danish cake sitting on a mesh picnic table.

Once finished the strawberry Danish cake has a beautiful presentation and it seems like a shame to cut when time to serve.

Strawberry jello being poured onto the top of the cake.

If using the jello option a rim needs to be built around the top of the cake for it to sit in while it is waiting to set.

A slice of strawberry Danish cake on a white camp plate on a mesh picnic table.

When sliced the strawberry cake shows the fresh fruit within and strawberry glaze on top.

Close up of the rustic topping finish on the sides of the cake and fresh strawberries decorating the base.

The topping can be finished as cleanly or as drastically as desired before being decorated with fresh strawberries.

A full strawberry Danish cake with a large piece taken out from the closest side.

The cake can be cut and served as a dessert or morning tea at a picnic, on a camp, or after a backyard BBQ.

Strawberry Danish Cake Recipe

Mamma Boyers

reviews

Perfect for special occasions outdoors or at competitions, this strawberry Danish cake is a sweet and decadent choice. Good use for fresh strawberries.

Print Review

Preparation 15

Cook 30

Ready in 45

Servings Servings

CourseDessert

InfluenceEuropean

DifficultySeasoned

MethodBake

Similar RecipesCake

Print Review

Ingredients

Cake

3 cups cake flour or plain flour
1/2 teaspoon salt
4 teaspoons baking powder
3/4 cup shortening or butter
1 3/4 cups white sugar
1 cup milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
5 egg whites

Topping

1 package strawberry junket Danish dessert (or strawberry flavor jello)
2 cups powdered sugar (icing sugar)
1 tub (16 oz) cool whip
8 oz cream cheese

To Assembe

1 pound strawberries

Equipment

2 12 inch Dutch ovens
2 Parchment paper
2 bowls

Directions

Cake

Preheat the 2 Dutch ovens to 350 degrees F (180 degrees C).
Measure flour, then add the salt and baking powder, then sift.
In a large bowl cream the shortening. Add the sugar gradually while continuing to cream until pale and fluffy.
Add sifted ingredients alternately with the milk and extracts. Beat thoroughly after each addition.
Whisk the egg whites until stiff, then fold into the mixture.
Line the two preheated Dutch ovens with baking paper.
Pour batter into the two preheated Dutch ovens equally. Cook for 25 to 30 minutes or until a toothpick pressed into the center comes out clean.
Flip the two cooked cakes out of the Dutch Ovens onto the lids, then leave to cool.

Topping

While the two cakes are cooling, make the junket Danish dessert following the pie glaze directions on the back of the box.
Option: make the jello with one-third of the water required for a normal preparation to create a glaze.
In a bowl mix together 1 cup of powdered sugar with the cool whip. Mix well.
In a separate bowl mix 1 cup of powdered sugar and the cream cheese. Mix well.
Combine the cream cheese mixture and the cool whip mixture together in a large bowl.

To Assemble

Spread the topping across the top of one of the cakes. Then lay about a third of the strawberries on top of this topping.
Place the other cake on top of the first then repeat the cool whip topping and strawberries.
Use the remainder of the topping to cover the sides of the cake and smooth. Decorate around the base of the cake with the remaining strawberries.
Spread the prepared junket Danish dessert across the top.

Nutritional Information

Calories: 542kcalCarbohydrates: 84gProtein: 8gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 2gCholesterol: 22mgSodium: 361mgPotassium: 168mgFiber: 2gSugar: 59gVitamin A: 292IUVitamin C: 22mgCalcium: 134mgIron: 1mg