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Special Strawberry Torte

Meet the Cook: The reason this is such a favorite is it's a little different yet quick and easy. At one time, my husband was a mess sergeant in the National Guard. When it came to cooking, there was always a little discussion over doing it my way or the Army way! We have four grown children and five grandchildren. -Alyce Kafka, Wagner, South Dakota
  • Total Time
    Prep: 30 min. Bake: 40 min. + cooling
  • Makes
    10-12 servings


  • 1 package yellow cake mix (regular size)
  • 4 eggs, separated
  • 2/3 cup plus 2 tablespoons sugar, divided
  • 1/4 cup sliced almonds
  • 2 cups whipped topping
  • 3 to 3-1/2 cups sliced fresh strawberries


  • Prepare cake mix according to package directions, substituting four egg yolks for the whole eggs. Pour the batter into two greased and floured 9-in. round baking pans.
  • In a large bowl, beat egg whites until soft peaks form. Gradually add 2/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Carefully spread over batter; sprinkle with almonds and remaining sugar.
  • Bake at 350° for 40-45 minutes or until meringue is golden and a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks, meringue side up, to cool completely.
  • Place one cake layer with meringue side up on a serving plate. Spread with half of the whipping topping and top with half of the strawberries. Repeat layers.

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