This Strawberry Angel Food Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a refreshing touch, serve it with a side of fresh mixed berries or a simple fruit salad. It also goes well with a glass of chilled rosé or a light, fruity punch for a perfect summer treat.
Servings: 8-10 servings
Ingredients
1 store-bought angel food cake
1 package (3 oz) strawberry jello mix
1 cup boiling water
1/2 cup cold water
1 cup fresh strawberries, sliced
1 container (8 oz) whipped topping, thawed
1 package (3 oz) strawberry jello mix
1 cup boiling water
1/2 cup cold water
1 cup fresh strawberries, sliced
1 container (8 oz) whipped topping, thawed
Directions
1. Tear the angel food cake into bite-sized pieces and set aside.
2. In a large bowl, dissolve the strawberry jello mix in 1 cup of boiling water. Stir until completely dissolved.
3. Add 1/2 cup of cold water to the jello mixture and stir well.
4. Gently fold in the whipped topping until the mixture is smooth and creamy.
5. In a 9×13 inch dish, layer half of the cake pieces, followed by half of the jello mixture, and half of the sliced strawberries.
6. Repeat the layers with the remaining cake pieces, jello mixture, and strawberries.
7. Cover and refrigerate for at least 2 hours, or until set.
8. Serve chilled and enjoy!
Variations & Tips
For a tropical twist, try using pineapple jello mix and adding crushed pineapple instead of strawberries. You can also experiment with different flavors of jello and fruits, such as raspberry or peach. If you’re feeling adventurous, add a layer of cream cheese mixed with a bit of powdered sugar for a tangy contrast. To make it even more indulgent, drizzle some chocolate syrup over the top before serving.