Strawberry Torte Cake

Kayla holding a plate of Strawberry torte.


  • 1 yellow cake mix
  • 4 eggs, separated
  • 1 1/3 cup of orange juice
  • 1/4 teaspoon of cream of tartar
  • 1 1/4 cup of sugar, divided
  • 2 cups of whipped cream
  • Strawberries



1. Heat oven to 350 degrees. Cut two 14 inch circles of heavy duty aluminum foil. Line two 9-inch round cake pans. Grease the bottoms and sides of the foil. Leave 1-inch overhang for handle.

2. Combine the cake mix, egg yolks, and orange juice. Beat at medium speed for 4 minutes. Pour into pans.

3. Beat the egg whites and cream of tartar until soft peaks form. Gradually add 1 cup of sugar, beating until stiff peaks form. Spread meringue gently over the raw batter. Bake 35-40 minutes or until golden brown. Cool completely. When cool, lift out of pan by aluminum foil. Keep meringue side up.

4. On cake plate, layer cake, whipped cream, and strawberries. Repeat with second layer, or you can individually slice cake, then top with strawberries and whipped cream.

My family prefers real whipped cream over cool-whip. (The other 1/4 cup of sugar is apparently to sweeten the whipping cream). I also slice the cake as we eat it. If put all together, it would have to be eaten immediately, otherwise it would get soggy with the berries and whipped cream.