You’ve probably tried a trifle before but have you ever made a domed trifle cake?! This cake is such a fun, unique and delicious dessert to make! My strawberry kiwi cake is made with my basic sponge cake recipe, fluffy whipped cream, a delicious vanilla pastry cream and loads of fresh fruit. It’s a show-stopping fruit cake that’s perfect for any special occasion!
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Watch my video recipe to learn how to make the beautiful fruit arrangement on the outside of the strawberry kiwi cake! Want to receive new recipe updates? Make sure to subscribe to my YouTube channel and turn on notifications!
The Sponge Cake
For the cake component of this domed trifle cake, I used my ‘Basic Sponge Cake’ recipe and baked the batter in a large jelly roll pan. You can also use my ‘Basic Vanilla Cake’ recipe, or ‘Chocolate Cake’ recipe. And, if you’re in a pinch for time, some store-bought angel food cake will also work!
For this recipe, I created two different fillings to add loads of flavor. First, a classic vanilla pastry cream that gets applied to the sponge cake to make it moist. The second is a light and fluffy white chocolate, cream cheese frosting. This whipped cream frosting is AMAZING! I’ve been using it for a variety of recipes and it works soo well with anything! The sponge cake is soaked with a fruity dessert wine for added flavor and moisture. I used a peach-flavored wine, but you can also use non-alcoholic juices!
I have a separate video recipe for the ‘Vanilla Pastry Cream’ if you want an in-depth tutorial!
Assembling the Cake!
To assemble this domed trifle cake, the fruit, fillings and cake are arranged in a large bowl and left to set. You can arrange the fruit on the outside of the cake in any way you like. I made this for the holiday season and went with strawberries and kiwi fruit, but this cake can be enjoyed year-round with any type of fruit or berry your heart desires!
- I recommend letting the finished cake set in the refrigerator for a minimum of 4 hours, or make it the day before and let it set overnight.
Looking for more delicious fruit cake recipes? Check out some of my other recipes you’re sure to enjoy!
- Pancho Torte – another unique, dome-shaped cake with pineapple and cherries!
- ‘Berry Almond Cake’ with almond cake layers and German Buttercream.
- And I love this ‘Summer Sangria Cake’ loaded with fresh fruit!
- Berry Tres Leches Cake – the ultimate tres leches cake with loads of berries and mascarpone whipped cream frosting!
Share it on Pinterest!
- This set of nesting glass mixing bowls are great for food prep and for this cake.
- I love my handheld KitchenAid mixer for easy jobs where I don’t need my large mixer.
- Use these aluminum baking sheets for making the sponge cake.
- And here is a similar copper sauce pot to the one I use in my kitchen.
Strawberry Kiwi Trifle Cake Recipe (video)
For Sponge Cake:
- 6 large eggs
- 3/4 cup white granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
For Custard Filling:
- 2 large egg yolks
- 1/2 cup sugar
- 1 1/2 cups milk
- 1 tablespoon cornstarch
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 3 cups heavy cream, chilled
- 1 cup confectioner’s sugar
- 1 tsp vanilla extract
- 12 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup white chocolate chips, melted
- 5 to 6 kiwi, sliced
- 1 pound strawberries, sliced
- 1/2 cup peach wine or juice, for soaking
- Prepare the sponge cake first; this can be done one day in advance, too. Line a 12×17-inch jelly roll pan with parchment paper; do not grease the sides. Preheat the oven to 350F. Place the eggs, sugar and vanilla into a stand mixer bowl and whisk on high speed for 7 to 8 minutes, until the eggs are voluminous, thick and pale in color.
- Combine the flour and baking powder, then sift the dry ingredients into the eggs in small increments, folding gently but thoroughly after each addition. Pour the batter into the prepared pan and bake in the preheated oven for 18 to 20 minutes, until the cake is golden brown on top. Remove the cake from the oven and cool completely on a wire rack. Once cooled, remove the cake from the pan and remove the parchment paper. Use a pastry brush to soak the cake generously with the peach juice/wine, then cut into small squares using a serrated knife.
- Next, prepare the custard. In a medium-sized mixing bowl, whisk together the egg yolks and sugar vigerously for 3 to 4 minutes, until the mixture is thick, pale and ribbons off the whisk; set aside. Into a separate sauce pot, pour in the milk and add the cornstarch. Cook the milk over medium heat until it’s steaming hot but not boiling.
- Temper the hot milk into the egg yolks, adding a little at a time and whisking after each addition. Pour the resulting mixture back into the sauce pot and cook over medium heat, stirring constantly with a rubber spatula, for 4 to 5 minutes, until the custard has thicken and holds its shape. Remove the custard from heat and add the butter and vanilla. Whisk the custard until the butter is completely melted, then cover with plastic and refrigerate until completely cooled.
- Next, prepare the cream cheese frosting. Pour the chilled heavy cream into a stand mixer bowl and add the sugar and vanilla. Whisk the cream on medium to high speed for 3 to 4 minutes, until stiff peaks form. In a separate bowl, cream together the softened cream cheese and butter for a few minutes until smooth. Add the melted white chocolate and mix again for a few minutes until smooth.
- Add the cream cheese mixture to the whipped cream and whisk again on high speed just until well combined. Do not overmix!!
- Prepare a large bowl for assembling the cake, approximately 10 to 12 inches in diameter. Line the inside of the bowl with plastic wrap, leaving about 6 inches extra on the sides. First, arrange the fruit on the bottom and along the sides of the bowl. Next, spread a generous amount of the cream cheese frosting over the fruit, sealing the fruit in place. Then, add a layer of sponge cake, spread a generous amount of the custard over the cake and add another layer of fruit. Repeat this process until the bowl is filled. Finish the top with the cream cheese frosting.
- Bring the extra plastic wrap up and over the cake, sealing the cake in the bowl. Add extra plastic if needed. Refrigerate the cake for a minimum of 4 hours, or leave it to set overnight. When ready to serve, invert a cake stand over the bowl, then flip right side up. Carefully lift up the bowl, then peel away the plastic. Use a serrated knife to cut and serve the cake.