Fluffy strawberry cream envelops rich squares of Duncan Hines Angel Food Cake in this refrigerated dessert. Angel Strawberry Bavarian Cake is lovely and refreshing.
Angel Strawberry Bavarian Cake
Servings
12 Servings
Ingredients
- 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
Instructions
- 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.
- 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.
- Fold together 1 container whipped topping, gelatin and strawberries.
- 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
Can you use real whipped cream instead of whipped topping?
For sure
thank you
the whipped topping refers to already whipped like cool whip or you can whip your own.
do you beat the whipped topping till stiff or put it in its liquid form into the gelatin and strawberries?