STRAWBERRY ANGEL FOOD CAKE
This strawberry angel food cake vintage recipe is made with jello, cool whip, frozen fresh strawberries, and angel food cake. That's it! Only four ingredients. It's a sweet no-bake make-ahead refrigerated strawberry dessert that has become a true family favorite for us.
Provided by Lynette Rice
Categories Dessert
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Wash and cut fresh strawberries into bite-size pieces. Freeze until ready to use.
- Chill in the refrigerator for at least 4 hours or until fully set.
Nutrition Facts : ServingSize 1 slice, Calories 169 calories, Sugar 21, Sodium 301.8, Fat 1, Carbohydrate 37.5, Protein 3.7, Cholesterol .1
STRAWBERRY FILLED ANGEL FOOD CAKE
I don't remember where I got this recipe but I have had it for many years.
Provided by Leila Rockwell
Categories Cakes
Time 30m
Number Of Ingredients 5
Steps:
- 1. The cake can be homemade or bought. --I prefer homemade. Dissolve jello in the boiling water stir in the frozen strawberries and stir until the berries are thawed---chill Cut the top off of the cake and set aside. Hollow out center of rest of cake leaving 1" all around including the bottom. Add the jello and the parts of the cake you hollowed out, fold together and put into the cake. Replace top of cake and frost the whole cake with the whip cream. Chill for 4 hours.
STRAWBERRY ANGEL DESSERT
Back when we lived on our farm, I made this recipe often during corn-shelling time. The corn shellers were good eaters, and filling those men up sure kept me busy! This light, cool dessert was always a tremendous way to top off a big hot meal.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, combine gelatin and cold water; let stand for 5 minutes to soften. Heat and stir over low heat just until gelatin dissolves. Remove from the heat; add sugar. Stir until dissolved. Stir in undrained strawberries. Chill until partially thickened., Fold in whipped topping. Place cake cubes in a large bowl; pour strawberry mixture over cake and gently stir. Pour into an ungreased 8-in. square dish. Chill until firm. Garnish with fresh strawberries and mint if desired.
Nutrition Facts :
MOM'S STRAWBERRY ANGEL FOOD CAKE
My Mom has always made this angel food cake for her children. I have made this several times for different functions, and the response is overwhelming. It's a perfect summer dessert!! It is light, cool and refreshing. I use sugar free jell-o and lite cool whip, for an extra light dessert. I have also used other jell-o flavors along with different fruits. Very versatile!!
Provided by CountrygirlCupcakes
Categories Dessert
Time 1h
Yield 1 Cake, 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut the angel food cake horizontally approximately two inches from the top. Remove the top cover of the angel food cake, put to the side. Begin pulling out the inside of the angel food cake in little pieces; be careful not to make any holes to the outer shell of the cake. Pull out approximately two inches down of the angel food cake reserving all of your pieces.
- In a separate bowl dissolve the jell-o and boiling water. Once the jell-o is completely dissolved, add the frozen strawberries to the mix. The mixture will become thicker and more jelly like. Once the frozen strawberries have thawed in the mixture, begin adding the reserved pieces of angel food cake. Mix well. Place mixture in refrigerator for 15-20 minutes or until well chilled.
- Scoop out the jell-o mixture into the hollow angel food cake, filling it to the top. Place the cover of the cake back on the top, and finish off my creaming the entire cake with cool whip. Place the cake in the refrigerator for 2-3 hours before serving, serve cold. Fresh strawberries can be placed on top for decorations.
- Try experimenting with different flavors of jell-o and fruit-delicious!
- Enjoy!
Nutrition Facts : Calories 467.6, Fat 14.6, SaturatedFat 12.4, Sodium 493.3, Carbohydrate 79.9, Fiber 1, Sugar 56, Protein 7.1
NO-BAKE STRAWBERRY ANGEL FOOD CAKE WITH WHIPPED CREAM
Steps:
- First, let the strawberries and Cool Whip rest on the counter. The strawberries will mix with the Jell-o better if they're not rock hard, and the Cool Whip will incorporate better if it's a little soft.
- Slice the angel food cake into 1/2 to 1-inch pieces using a serrated knife, and spread half of the angel food cake pieces on the bottom of the 9×13 inch dish. (Or a fun glass dish like a trifle bowl.)
- Bring two cups of water to a boil. In a large mixing bowl, combine the water and Jell-o powder. Stir until fully combined.
- Then, add the frozen strawberries and stir, breaking up the chunks until they have melted. Fold the Cool Whip a few dollops at a time into the strawberry mixture, stirring gently to combine without deflating the dessert. Again, you can leave it a little less than uniformly combined, but you want it well-mixed.
- Spread half the mixture over the cake. Add the remaining cake, then cover with the remaining mix. Spread to ensure the cake is fully covered.
- Alternatively, you can combine all the cake and mix in a large bowl. You may prefer this method if you're serving the dessert in a trifle or glass bowl.
- Chill in the fridge four hours or overnight. If the cake feels wet or jiggles, it's not set.
- To glam it up, you can cover the chilled cake with Cool Whip, or garnish or decorate the top with sliced strawberries.
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STRAWBERRY JELLO ANGEL FOOD CAKE | 12 TOMATOES
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4.5/5 (89)Estimated Reading Time 2 minsServings 12-16Total Time 2 hrs
- In a large bowl, whisk boiling water into strawberry jello mix, stirring for 1-2 minutes, or until sugar dissolves, then stir in strawberries and juices.
- Working in spoonfuls, drop frozen whipped topping into strawberry jello mixture, stirring until it’s incorporated.
- Pour or spoon 1/2 of jello mixture on top of angel food cake in 9x13-inch dish, then repeat with another layer of angel food cake and remaining jello mixture.
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