Have you ever had a Strawberries & Cream Frappé from Starbucks? Well, that’s exactly what this dessert reminds me of, but in cake form.
However, this retro Strawberry Jello Angel Food Cake was around long before Starbucks Strawberry & Cream Frappes even existed. It’s a dessert my mother- in-law used to make years ago and it’s still one of my absolute favorites! It’s also super light and refreshing, so it’s the perfect Easter dessert or dessert to accompany any big spring or summer meal.
Strawberry Angel Food Cake
This Strawberry angel food cake with jello is especially easy to make using store bought angel food cake!
I love resurrecting retro desserts! And I pretty much consider anything with jello to be retro. You don’t see as much jello around these days, but it really had its heyday in the 60’s, 70’s and even into the 80’s, which was around the time I was introduced to this dessert. But what I love most about this cake is that you don’t even realize it has jello in it! The jello blends so beautifully with the whipped cream, so it just tastes like cool, creamy, strawberry and cake bliss.
Strawberry desserts scream SPRING and taste so fresh. But this dessert is also no bake so it’s great for hot weather. So, if you love strawberry desserts, then give this one a try. And here are a couple more to enjoy!
Strawberry Jello Angel Food Cake
- hand mixer
- 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, thawed
- 8 whole fresh strawberries
- 1 cup whipping cream 35%
- 1 tbsp white granulated sugar
- 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.
- Garnish with fresh strawberries and additional whipped cream, if desired.
- When ready to serve, slice or scoop onto serving plates or bowls and enjoy!
This recipe is part of The Country Cook Weekend Potluck!