This is a great Spring/Summer cake. It’s light, moist, fruity and no-bake! It takes a few hours for the jello to set, but you don’t have to heat up the already hot house by turning the oven on.
This is my mom’s favorite cake and we make it for her birthday every year. We have yet to make it the same way she does, but it still comes out great and tastes delicious. My mom likes when it gets all soggy, but I prefer it within a few days of construction.
STRAWBERRY JELLO CAKE
Ingredients:
– Strawberries, sliced or diced
– Round Angel Food Cake (it holds together better if it’s about a week old)
– 1 large box of Strawberry Jello (dessert gelatin)
– 1 small box of Strawberry Jello
– Strawberries, sliced or diced
– Round Angel Food Cake (it holds together better if it’s about a week old)
– 1 large box of Strawberry Jello (dessert gelatin)
– 1 small box of Strawberry Jello
Directions:
– Mix up the jello according to the package instructions (three cups of boiling water for the two packages of jello, dissolve jello in the boiling water and add another three cups cold water).
– Place a layer of sliced or diced strawberries in the bottom of a bundt pan.
– Place the angel food cake round into the pan on top of the strawberries and poke it with a fork or knife repeatedly until the cake almost begins to get crumbly. The more you poke it the more jello will soak in. My mom likes the cake pretty much soaked in the jello. I like it a little less saturated and don’t poke it as much.
– Pour the jello in the pan around the angel food cake. Hold the cake down in the jello to help it soak up more.
– Put in more diced strawberries anywhere you can get them to fit.
– Refrigerate the cake for 6 hours or until the jello is firm and springy.
– Take the cake out of the pan. Set the pan in warm water for a couple minutes to help the jello release from the sides of the pan. Place a plate, face-down, over the bottom of the pan and flip the whole thing over. Pull the pan off.
– Fill the hole in the middle with whipped topping and garnish with strawberry slices.
– Mix up the jello according to the package instructions (three cups of boiling water for the two packages of jello, dissolve jello in the boiling water and add another three cups cold water).
– Place a layer of sliced or diced strawberries in the bottom of a bundt pan.
– Place the angel food cake round into the pan on top of the strawberries and poke it with a fork or knife repeatedly until the cake almost begins to get crumbly. The more you poke it the more jello will soak in. My mom likes the cake pretty much soaked in the jello. I like it a little less saturated and don’t poke it as much.
– Pour the jello in the pan around the angel food cake. Hold the cake down in the jello to help it soak up more.
– Put in more diced strawberries anywhere you can get them to fit.
– Refrigerate the cake for 6 hours or until the jello is firm and springy.
– Take the cake out of the pan. Set the pan in warm water for a couple minutes to help the jello release from the sides of the pan. Place a plate, face-down, over the bottom of the pan and flip the whole thing over. Pull the pan off.
– Fill the hole in the middle with whipped topping and garnish with strawberry slices.
Store covered in the refrigerator for up to a week. Yields 12 pieces.
