Strawberry and passionfruit mile-high layer cake

Get creative with this delectable strawberry and passionfruit mile-high layer cake - super tasty and pretty as a picture!

  • 1 hr 10 mins preparation
  • 40 mins cooking
  • Serves 12
  • Print


Strawberry and passionfruit mile-high layer cake
  • 250 gram butter, softened
  • 2 cup (440g) caster (superfine) sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 2 cup (300g) plain (all-purpose) flour
  • 1/4 cup (35g) self-raising flour
  • 3/4 cup (180ml) milk
  • 750 gram strawberries
  • 1 tablespoon icing (confectioners') sugar
Passionfruit cream
  • 600 millilitre thickened (heavy) cream
  • 2 tablespoon icing (confctioners') sugar
  • 1/3 cup (80ml) passionfruit pulp
Meringue frosting
  • 2/3 cup (150g) caster (superfine) sugar
  • 1 tablespoon glucose syrup
  • 2 tablespoon water
  • 3 egg whites
  • 1 tablespoon caster (superfine) sugar, extra


Strawberry and passionfruit mile-high layer cake
  • 1
    Preheat oven to 160°C. Grease three 20cm round sandwich cake pans; line each base with baking paper.
  • 2
    Beat butter, sugar and extract in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Fold in sifted flours and milk, in two batches. Divide mixture evenly into pans.
  • 3
    Bake cakes for 35 minutes or until a skewer inserted into the centre comes out clean. Leave cakes in pans for 5 minutes before turning, top-side down, onto wire racks to cool.
  • 4
    Meanwhile, make passionfruit cream: Beat cream in a small bowl with an electric mixer until soft peaks form. Stir in sifted icing sugar and passionfruit.
  • 5
    Reserve 10 strawberries; thinly slice remaining. Split cold cakes in half. Place one cake layer on a plate or cake stand; spread with one-fifth of the passionfruit cream, top with one-fifth of the sliced strawberries, then another cake layer. Repeat layering, finishing with a cake layer.
  • 6
    Make meringue frosting (see procedure below).
  • 7
    Spread frosting over top and side of cake. Just before serving, decorate with reserved strawberries and dust with sifted icing sugar.
Meringe frosting
  • 8
    Stir sugar, glucose and the water in a small saucepan over medium heat until sugar dissolves. Bring to the boil; boil 3 minutes or until syrup reaches 116°C on a sugar thermometer (or when a teaspoon of syrup, dropped into a cup of cold water, forms a soft ball when a small amount of mixture is rolled between your fingers).
  • 9
    Remove from heat to allow bubbles to subside. Meanwhile, beat egg whites in a small bowl with an electric mixer until soft peaks form; beat in extra sugar until dissolved. While motor is operating, pour in hot syrup in a thin steady stream; beat on high speed for 5 minutes or until mixture is thick.


You can make the cakes a day ahead. Complete the recipe to the end of step 5, then refrigerate for several hours or overnight. Cover the layered cake with meringue frosting no more than 3 hours before serving.

More From Women's Weekly Food