Strawberry Angel Mold
  • Servings: 12
  • Preparation Time: 30
  • 1 angel food cake (store bought or homemade)
  • 1 (1 lb) container frozen strawberry, with juice, thawed (do not use fresh rawberries,juices are essential)
  • 1 (6 ounce) package strawberry Jell-O gelatin dessert
  • 1 1/4 cups boiling water
  • 1 pint heavy cream, whipped
  1. Break angel cake into small pieces.
  2. Dissolve jello in 1 1/4 cups boiling water.
  3. Add strawberries and juices.
  4. Stir, and allow to cool.
  5. Fold in whipped cream.
  6. Pour over angel cake pieces and stir to combine.
  7. Pour into 2-piece angel food pan (or bundt pan).
  8. Refrigerate till firm.
  9. Remove sides of pan, put onto serving platter and cut as you would a cake.
  10. Serve with dollops of whipped cream and strawberries.
This is strawberry-shortcake-mixed-together! Quite delicious, especially on a warm summer evening. It can also be made in a Bundt pan (very lightly sprayed with Pam) served with frozen strawberries (thawed) and cream.