Strawberry Pear Spring Torte is a stunningly beautiful three layer cake that looks like it came from a bakery, but thanks to a ton of shortcuts, it's fairly simple to make.
This special strawberry cake delivers a wonderfully sweet, creamy taste with every scrumptious bite. If you love strawberries and cream, this is your new cake obsession!
The baking shortcuts in this recipe make this delicious cake so easy to make. Strawberry gelatin brings the perfect amount of berry flavor and a vibrant pink color to a box of white cake mix (it also makes the cake more dense and easier to slice into three layers).
Easy homemade whipped cream (though you can use a store-bought can to save time) and diced canned pears are smothered in between each layer, adding a touch of flavor and just the right amount of sweetness.
But the best part by far is the top of the cake, where fresh strawberries, along with more canned pears and whipped cream are plentiful, giving this three layer strawberry cake a spectacular presentation.
For other great strawberry desserts, check out Strawberries and Cream Pie, Strawberry Pretzel Delight, and Summer Berry Lush Pie!
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🥘Ingredients
- Bartlett pear halves in heavy syrup- choose heavy syrup for sweetness; reserve the syrup for the cake
- white cake mix- any brand will do; we use white cake so the gelatin color really pops
- strawberry flavored gelatin- flavors and colors the white cake with a beautiful pink hue
- vegetable oil
- eggs- use at room temperature for easier mixing
- heavy whipping cream & white granulated sugar- for the easy whipped cream
- pear halves & fresh strawberries- for the layers and topping
🔪Instructions
- Step 1: In a large mixing bowl, combine cake mix, gelatin, reserved pear syrup and oil. Add eggs; transfer batter to Bundt pan and bake.
- Step 2: Once inverted, allow the cake to cool completely (at least 1 hour) before slicing it into 3 layers.
- Step 3: Using a hand mixer on its highest setting, whip the cream until it thickens; add the sugar. Reserve some of this mixture in a separate bowl to mix with reserved pears.
- Step 4: Place the bottom cake layer on a plate. Spread half of the diced pear/whipped cream mixture on top; repeat for the middle layer. Place the top layer on the cake. Spread the reserved whipped cream on top; decorate with fruit.
Hint: The cake batter will be thick--almost like a taffy. Use a spatula to scrape the sides of the bowl to make sure you get all the batter into the pan!
🍰How to slice a cake into 3 layers
- Get out 8 toothpicks. Insert 4 toothpicks in from the side ⅓ of the way up from the bottom at the 12 o'clock, 3 o'clock, 6 o'clock and 9 o'clock positions. You'll want all the toothpicks sticking in about halfway.
- Insert the next 4 toothpicks in the same positions (12, 3, 6, 9) approximately ⅓ of the way down from the top.
- Now you should have 2 toothpicks in the 12, 3, 6 and 9 positions sticking out from the side with roughly an inch in between them vertically.
- The toothpicks will be your guide for slicing the cake into 3 layers. Gently rest the tip of your long, serrated bread knife on one of the toothpicks that is positioned ⅓ of the way down from the top.
- Push the knife in above the toothpick and start slicing very slowly across. Repeat this process with all the toothpicks for the top layer, checking periodically with your hands to see if you can lift it. Once the top layer is removed, repeat the same steps with the second layer.
- Once finished, you will have 3 layers. Don't worry if they're not completely even--the whipped cream can hide many slicing imperfections!
🥣Substitutions
Cake mix: You may choose to use strawberry cake mix instead of using white cake mix and Jell-O. It won't be as flavorful or as pink, but it does save a step and an ingredient.
📖Variations
- Two layer cake: Because the batter is thick, I encourage you to bake this in one pan. However, you could attempt just slicing the cake in the middle (for two equal cake parts instead of three) following the toothpick method described above. If you choose this option, reduce the whipping cream to 1 cup and reduce the sugar accordingly.
- Fewer pears: If you're not super into pears, use 1 (15 oz.) can of diced pears instead. Still use the same amount of reserved syrup in the cake batter. Fold all the diced pears into the filling. Then decorate the top with all strawberry halves. This will also be absolutely delicious and will look just as stunning!
- Tropical vibe: You can add shredded coconut to the cake. Fold ½ c. of it into the filling. Then tint an additional ¼ c. with a drop or two of red food coloring. Dip the pear halves in the tinted coconut before arranging them on the top of the cake.
🍽Equipment
- Bundt/tube pan- heavy duty, metal and well coated by the manufacturer
- large mixing bowl
- medium mixing bowl
- small mixing bowl
- hand mixer
- colander
- spatula
- mixing spoons
- measuring cups
- measuring spoons
- toothpicks
- long, serrated knife
- cake saver
🍶Storage
Store in an airtight container. Refrigerate and enjoy within 3 days.
This is a very tall cake and is stored best in a cake saver!
🥄Related
Looking for other easy cake recipes? Try these:
🍴Pairing
These are my favorite dishes to serve with Strawberry Pear Spring Torte---especially at Easter:
📋Recipe
Strawberry Pear Spring Torte
Equipment
- Bundt/tube pan (heavy duty, metal and well coated by the manufacturer)
- large mixing bowl
- medium mixing bowl
- small mixing bowl
- hand mixer
- colander
- spatula
- mixing spoons
- measuring cups
- measuring spoons
- toothpicks
- long, serrated knife
- cake saver
Ingredients
For the strawberry cake:
- 1 can (29 oz.) Bartlett pear halves in heavy syrup
- 1 box white cake mix
- 1 (3 oz.) box strawberry flavored gelatin
- ½ cup pear syrup reserved from can
- ½ cup vegetable oil
- 4 eggs at room temperature
For the homemade whipped cream:
- 1 & ½ cups heavy whipping cream
- 2-4 tablespoon white granulated sugar choose your level of sweetness
For the topping:
- 5 pear halves reserved from can
- 3-4 fresh strawberries halved
Instructions
Before you begin:
- Preheat oven to 350 degrees.
- Grease and flour bundt/tube pan.
- Drain pears, reserving ⅓ c. of syrup. Set aside 5 halves for garnish. Dice the remaining and set aside.
Make the strawberry cake:
- In a large mixing bowl, combine the cake mix, gelatin, reserved pear syrup and oil. Using a hand mixer, beat on low speed until just blended.
- Add eggs one at a time, blending on low speed after each addition.
- Blend an additional 2 minutes on medium speed.
- Pour the mixture into prepared bundt/tube pan.
- Bake at 350 degrees for 45-50 minutes. Let cake stand 5 minutes before inverting.
- Allow cake to cool completely (minimum 1 hour) before slicing into 3 layers. (Refer to video and instructions in above post for tips.)
Make the homemade whipped cream:
- Pour heavy cream into a medium mixing bowl. Use a hand mixer on its highest setting to whip cream until it thickens and stiff peaks form.
- Add 2-4 T. sugar to the bowl. Use the mixer again on its highest setting until whip thickens.
- Remove ⅓ c. of whip from bowl and set aside. Fold diced pears into remaining whipped cream.
Strawberry Pear Spring Torte cake assembly:
- Place the bottom cake layer face up on a plate. Spread half of the whipped cream with diced pears on this layer. Then place the middle layer on top and repeat.
- Place the top layer on the cake. Spread reserved whipped cream (without diced pears) over top of cake.
- Arrange pear slices and sliced strawberries in a pattern on top.
Storage:
- Keep cake refrigerated in a cake saver until ready to serve. Store any leftovers in an airtight container and refrigerate for up to 3 days.
Janet C. says
This was absolutely delicious. I never sliced a cake into 3 layers before, so I found the video and instructions to be very helpful.
Kitchen Ready Betty says
I know it sounds intimidating, but when you use the toothpick method and follow the steps, it really does come out nicely. So glad you gave it a try.