Ingredients

The following ingredients have 8 Servings
  • 1 store-bought angel food cake (* or use a box mix)
  • 85 gram - package strawberry jello
  • 1 cup boiling water
  • 2 cups whipping cream (35%)
  • 425 gram -package frozen strawberries
  • 8 whole fresh strawberries
  • 1 cup whipping cream (35%)
  • 1 tbsp white granulated sugar

Instruction

  • Heads up; There is a 24 hour setting time for this recipe!
  • Spray a bundt cake pan with non-stick cooking spray.
  • In a large bowl, dissolve strawberry jello mix in boiling water, then stir in frozen strawberries and mix well.
  • Refrigerate until it begins to set (this will take about 3 minutes)
  • Meanwhile, while the jello strawberry mixture is setting, whip all 3 cups of whipping cream to soft peaks. Set aside 2 cups in a separate bowl and whip stiff peaks.
  • With a spoon, mix 2 cups whipped cream with strawberry jello mixture.
  • Add 1 tbsp of white granulated sugar to the remaining 1 cup of whipped cream and whip to stiff peaks and refrigerate (this will be your garnish).
  • Tear half of the angel food cake into bite-sized pieces/cubes and place in bottom of bundt cake pan.
  • Pour half of jello/whipped cream mixture on top of angel food cake.
  • Then repeat with another layer of angel food cake.
  • Add remaining mixture until all pieces are covered.
  • Refrigerate for 24 hours.
  • Unmold: Place a plate on top of cake and flip
  • Turn cake upside down onto plate.