Fresh Strawberry Cake II

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  • Average
  • Average budget

Ingredients

  • 2 10 oz boxes frozen strawberries, thawed and drained (reserve juice)
  • 1 box strawberry jello (small)
  • 1 cup boiling water
  • 1/2 cup ice water
  • 1 10 inch Angel Food cake
  • 2 cups whipping cream (or Cool Whip)
  • Icing
  • 1 cup strawberry juice (from frozen strawberries)
  • 1 Tbls corn starch
  • 1 Tbls butter

Preparation

Step 1

Dissolve jello in boiling water, then add ice water. Refrigerate until thickened slightly.

Step 2

Tear cake into bite sized pieces.

Step 3

Whip cream if not using Cool Whip.

Step 4

Remove thickened jello from refrigerator and whip until foamy.

Step 5

Fold strawberries, cake pieces and whipped cream into whipped jello.

Step 6

Pack mixture into buttered tube pan and chill overnight.

Step 7

Combine reserved strawberry juice, corn starch and butter in a small pan. Cook until thickened and clear.

Step 8

Cool and pour over cake (after removing it from tube pan).

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