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

Strawberry Danish Cake Recipe

Mamma Boyers
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Perfect for special occasions outdoors or at competitions, this strawberry Danish cake is a sweet and decadent choice. Good use for fresh strawberries.
Preparation 15 minutes
Cook 30 minutes
Ready in 45 minutes
Servings 12 Servings
CourseDessert
InfluenceEuropean
DifficultySeasoned
MethodBake
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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.