Strawberry Pear Spring Torte
This three layer strawberry cake may look like it came from a bakery, but its ingredients are quite simple and inexpensive. From a box of white cake mix, canned pears and strawberry gelatin, to can of whipped cream (if you're short on time), this fancy looking cake is actually quite easy to make.
Equipment
- Bundt/tube pan (heavy duty, metal and well coated by the manufacturer)
- large mixing bowl
- medium mixing bowl
- small mixing bowl
- colander
- spatula
- mixing spoons
- measuring cups
- measuring spoons
- toothpicks
- long, serrated knife
- cake saver
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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.
Notes
You can swap out the homemade whipped cream for a large can from the grocery store.
Instead of decorating the top of the cake with pears and strawberries, you may choose to just use strawberries. You will only need one (15 oz.) can of diced pears for the cake then.
When making the whip, make sure stiff peaks form while mixing for a more stabilized whip.
Tried this recipe?Let us know how it was!