Elegant Strawberry Jelly Cake – Light, Luscious & Visually Stunning

This Elegant Strawberry Jelly Cake is a showstopping dessert that layers juicy strawberries in shimmering strawberry gelatin over a soft sponge cake or creamy mousse base. Delicate, fresh, and perfectly balanced between sweetness and tang, it’s as beautiful as it is delicious — ideal for spring celebrations, bridal showers, or afternoon tea.

With its glossy strawberry jelly top, vibrant color, and melt-in-your-mouth texture, this cake is inspired by classic European gelée-style desserts. It offers a refined finish, yet the flavors are simple and fresh, allowing the strawberries to shine.

Whether you’re hosting a special occasion or simply want to impress with a light dessert, this cake brings elegance to the table with ease.

Ingredients Overview

Each component of this cake works in harmony to create a layered, textural, and flavor-rich experience.

Base Options

• Sponge Cake Layer: A thin layer of vanilla sponge provides a soft, absorbent base. Light yet sturdy enough to support the jelly.

• No-Bake Cheesecake or Mousse Base: For a creamier alternative, use a whipped cream cheese or yogurt-based mousse for contrast.

• Biscuit Base (optional): Crushed graham crackers or digestive biscuits with butter, if you prefer a firmer crust.

Strawberries

• Fresh strawberries: Halved or sliced, they are the star of the top layer.

• Choose ripe, bright red berries for the best visual and flavor impact.

Strawberry Jelly Layer

• Strawberry-flavored gelatin: Use unflavored gelatin with real strawberry puree for a homemade version, or quality strawberry jelly crystals (like Jell-O) for convenience.

• The jelly sets around and above the fresh strawberries to create a dazzling glass-like finish.

Cream Layer (Optional Middle Layer)

• Whipped cream or cream cheese filling: Optional but adds richness and contrast between the cake and jelly.

• Can be stabilized with a little gelatin or mascarpone for structure.

Step-by-Step Instructions

This cake is built in stages for clean layers and flawless presentation.

1. Make the Sponge Cake (If Using)

You can use a store-bought sponge or make a simple one from scratch:

Quick Vanilla Sponge:

• 2 eggs

• ½ cup sugar

• ½ cup all-purpose flour

• ½ tsp vanilla extract

• ¼ tsp baking powder

Whisk eggs and sugar until pale and fluffy (about 5–6 minutes). Sift in flour and baking powder, fold gently, and pour into a greased 8–9″ springform pan. Bake at 350°F (175°C) for 12–15 minutes or until golden. Cool completely in the pan.

2. Prepare the Cream Layer (Optional)

In a bowl, beat together:

• 1 cup heavy cream

• ¼ cup powdered sugar

• 1 tsp vanilla

• Optional: 4 oz cream cheese or 2 tbsp gelatin-stabilized yogurt

Spread the whipped layer over the cooled cake base. Chill for 30 minutes.

3. Arrange the Strawberries

• Wash and hull about 2 cups fresh strawberries.

• Slice in half lengthwise.

• Arrange in a decorative pattern over the cream layer or directly over the sponge base if skipping the cream.

4. Make the Jelly

For homemade:

• Purée 1 cup strawberries with 2 tbsp sugar and 1 tsp lemon juice.

• Heat gently, then strain to remove seeds.

• Bloom 2 tsp unflavored gelatin in ¼ cup cold water. Stir into the warm purée until dissolved.

• Add 1 cup cold water. Cool slightly.

For packaged:

• Prepare 1 package (3 oz) strawberry gelatin with only 1½ cups water (not 2) for firmer setting.

• Let cool to room temp before pouring.

5. Pour Jelly & Chill

• Gently pour cooled jelly over the strawberries in the cake pan.

• Tap the pan gently to remove air bubbles.

• Chill the entire cake for at least 4 hours, preferably overnight.

6. Unmold and Serve

• Carefully run a warm knife around the inside edge of the springform pan.

• Release and lift off the ring.

• Garnish with mint leaves or a dollop of whipped cream if desired.

Slice with a warm knife for clean edges.

Tips, Variations & Substitutions

Tips:

• Use a springform pan for clean removal.

• Chill each layer before adding the next for perfect lines.

• Use gelatin with reduced water for a firmer, clearer jelly.

Variations:

• Mixed Berry Jelly Cake: Add raspberries or blueberries to the top layer.

• Yogurt Strawberry Mousse Base: Use Greek yogurt and whipped cream as a creamy, tangy base.

• Strawberry Mirror Glaze: For a high-gloss finish, use a mirror glaze over the gelatin.

Substitutions:

• Vegan: Use agar-agar instead of gelatin; coconut cream or cashew cream for the base.

• Sugar-free: Use sugar-free gelatin and sweeten cream with stevia or erythritol.

Serving Ideas & Occasions

This cake is ideal for:

• Bridal or baby showers

• Mother’s Day

• Tea parties or brunch

• Valentine’s Day

• Spring and summer celebrations

Pair with:

• A pot of floral tea

• Sparkling rosé

• Fresh mint or edible flowers for garnish

Serve cold, in clean slices, with extra berries on the side.

Nutritional & Health Notes

This dessert is:

• Lighter than traditional cakes thanks to the fruit and gelatin layer.

• Customizable — lower in sugar and fat if using yogurt or skipping the cream layer.

• Hydrating and refreshing, ideal for warm-weather events.

For a healthier version:

• Use low-sugar gelatin

• Opt for Greek yogurt or light cream cheese

• Add fresh fruit throughout the jelly for fiber

FAQs

Q1: Can I use frozen strawberries?

A1: For the jelly purée, yes — just thaw and drain. For topping, fresh berries look and hold up much better.

Q2: How long does this cake last?

A2: Up to 3 days in the refrigerator. Best texture and appearance within the first 24 hours.

Q3: Can I freeze this cake?

A3: Not recommended. Gelatin and dairy layers can separate and become watery when thawed.

Q4: What size pan should I use?

A4: An 8- or 9-inch springform pan works best for layering and easy removal.

Q5: How do I keep the jelly layer clear?

A5: Let the gelatin cool slightly before pouring and avoid pouring over warm or juicy berries. Chill thoroughly.

Q6: Can I make it without the cream layer?

A6: Yes — it’s just as delicious with a plain sponge base and strawberries topped with jelly.

Q7: How do I transport this cake?

A7: Keep it chilled in the springform pan and transport in a cooler. Unmold just before serving.

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