Angel Strawberry Cake Printable Recipe

Angel Strawberry CakeAngel Strawberry Cake

Angel Strawberry Cake
Angel Strawberry Cake
: Duncan Hines
  • 1 package Signature Angel Food Cake Mix
  • 1 package frozen sweetened sliced strawberries 10 oz., thawed
  • 1 package strawberry gelatin 3 oz.
  • 1 cup boiling water
  • 2 containers non-dairy whipped topping 8 oz.
  • 4 fresh strawberries
  • mint leaves
  1. Preheat oven to 375ºF. Prepare, bake and cool cake as directed on package. Cut cake into 1" cubes.
  2. Drain thawed strawberries, reserving juice. Combine gelatin and boiling water in small bowl. Stir until gelatin is dissolved. Add enough water to strawberry juice to measure 1 cup; stir into gelatin. Refrigerate until gelatin is slightly thickened. Beat gelatin until foamy.
  3. Fold together 1 container whipped topping, gelatin and strawberries.
  4. Alternate layers of cake cubes and strawberry mixture into 10" tube pan. Press lightly. Cover and refrigerate 4 hours. Unmold cake onto serving plate. Frost sides and top of cake with remaining whipped topping. Refrigerate until ready to serve. Garnish with fresh strawberries and mint leaves.