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Strawberry Dream
Strawberry Dream





Print This Delicious Strawberry Jello Cake Recipe

Strawberry Jello Cake Recipe

Strawberry Jello cake was a staple around our house in the summer.
Cool and creamy and always a treat. Quick and easy strawberry Jello cake is one of my family favorites on hot summer evenings.

1 Angel food cake, baked or bought
1 (4 ounce) Strawberry Jello
1 cup Boiling water
8 to 16 ounces Strawberries, fresh or frozen
2 packages Dream whip or (8 ounce) Cool whip

Oven Temp ~
Baking Time ~ none
Pan Type ~ mixing bowl

Turn Angel food cake upside down. With a long bread knife, slice roughly 1/2" off the top of upside-down angel food cake.
(When done, you'll have a donut shape the diameter of cake and 1/2" thick.) Put aside on another plate.
Carefully hollow out the cake (just pull out the Angel Food with your hands, it gets sticky).

BE CAREFUL to leave at least 1/2" to 1" thick "walls" on the outside, inside and bottom of the cake. If you make any "holes" in the bottom, take pieces of cake and plug the holes. Put the pieces you pulled out aside, we'll need those later. Once you finish removing the innards of the cake, it should resemble a small tube pan.

Pour strawberry Jello into a heat-proof bowl and add 1 cup boiling water. Take strawberries, (washed if fresh, thawed if frozen) and add to Jello mixture. If desired, you can slice the strawberries. Mix well and set into refrigerator. You want this to thicken, but NOT set.

If using Dream Whip, prepare two packages per directions. If using Cool-Whip, read on. Once Jello mixture has thicken somewhat, mix 2/3 of Dream or Cool Whip into Jello. With spoon, put a layer of Jello mixture into bottom of cake, then a layer of torn-up cake. Repeat until cake is full. (Any leftover Jello, strawberries or cake, can be eaten at this point. Place "donut" back on top of cake and frost with remaining Dream or Cool Whip.

Cool strawberry Jello cake in fridge for a few hours to let Jello set.



12 Servings
Nutrition facts:
Serving Size 114 g
Calories 152
Calories from Fat 45
Total Fat 5.0g 8%
Saturated Fat 4.2g 21%
Cholesterol 0mg 0%
Sodium 225mg 9%
Total Carbohydrates 24.9g 8%
Dietary Fiber 0.9g 4%
Sugars 7.7g
Protein 2.3g
Vitamin A 1% • Vitamin C 41% • Calcium 5% • Iron 1%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!