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Angel Strawberry Bavarian Cake

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Fluffy strawberry cream envelops rich squares of Duncan Hines Angel Food Cake in this refrigerated dessert. Angel Strawberry Bavarian Cake is lovely and refreshing.

  • Duration
  • Cook Time
  • Prep Time
  • 12-15 ServingsServings


  • 1 pkg Duncan Hines® Angel Food Cake Mix
  • 1 (10 oz) pkg frozen sweetened sliced strawberries, thawed
  • 1 (3 oz) pkg strawberry gelatin
  • 1 cup boiling water
  • 2 (8 oz) containers non-dairy whipped topping
  • 4 fresh strawberries
  • mint leaves


  1. Preheat oven to 375 Angel Sherbet Cake Angel Sherbet Cake °  F. Prepare, bake and cool cake as directed on package. Cut cake into 1-inch 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-inch 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.

Source: Duncan Hines