“This is strawberry-shortcake-mixed-together! Quite delicious, especially on a warm summer evening. It can also be made in a Bundt pan (very lightly sprayed with Pam) served with frozen strawberries (thawed) and cream.”
photo by Jonathan Melendez
- Ready In:
- 30mins
- Ingredients:
- 5
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1
angel food cake (store bought or homemade)
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1
(1 lb) container frozen strawberries, with juice, thawed (do not use fresh strawberries…..juices are essential)
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1
(6 ounce) package strawberry Jell-O gelatin dessert
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1 1⁄4
cups boiling water
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1
pint heavy cream or 1 pint all purpose cream, whipped
directions
- Break angel cake into small pieces.
- Dissolve jello in 1 1/4 cups boiling water.
- Add strawberries and juices.
- Stir, and allow to cool.
- Fold in whipped cream.
- Pour over angel cake pieces and stir to combine.
- Pour into 2-piece angel food pan (or bundt pan).
- Refrigerate till firm.
- Remove sides of pan, put onto serving platter and cut as you would a cake.
- Serve with dollops of whipped cream and strawberries.
Questions & Replies
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It’s kind of cool how you deconstruct the angel food cake to just put it back together in the end. This is a delicious dessert and turns out so beautiful. Make this, you won’t regret it!
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Made this dessert awhile ago and am now getting around to rating it . Excellent, easy and delish. Sent this dessert to my MIL’S birthday, dish came back empty. I have given this recipe out many times. For quick fixen I have used an 9×13 inch baking dish, then just let them scoop it out.
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I was really looking forward to making this cake because off all the good reviews and the wonderful photos, but I was really disappointed. We didn’t really care for the cake at all. It had a weird jello-y taste to it (I know there was jello in there, but it just tasted really weird). Sorry about the low review. I won’t be making it again.
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Very yummy and easy to make. To cut calories and fat, I used fat free cool whip and no sugar jello, and it was still delicious. I also used fresh strawberries with about 1/4 cup sugar stirred in.
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I’ve made this mold several times since Thanksgiving of 2010, and it’s outstanding. Great recipe!
see 29 more reviews
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I took the suggestion of a fellow reviewer and used a standard tub of cool whip for the whipped cream called for. It turned out perfect!