We always just call this “strawberry cake” but it’s SO much more than that. This perfect pink dessert uses cubed angel food cake and Jello to make a quick dessert that you’ll crave all year long!
Strawberry Angel Food Cake Dessert is a nostalgic no-bake dessert that uses frozen strawberries for tons of flavor. And it totally reminds you of being a kid!
I love this quick and easy dessert recipe for spring and summer celebrations but no matter what occasion you make it for, it’s always a crowd-pleaser.
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This Strawberry Jello Angel Food Cake is a family favorite!
This Strawberry Angel Food Cake with Cool Whip is so easy to make and is always very well received! From the comments left on this post and my pins, it’s totally sentimental and reminds people of beloved family members.
It only uses a few simple ingredients like store-bought angel food cake pieces, frozen strawberries, Cool Whip whipped topping and strawberry Jello.
This light and fluffy cake is super flavorful and totally reminds me of summer!
My mom used to make it for us on summer break and it makes my heart smile just thinking about it.
I love that I now get to make it for my own kids! Same thing with Ice Cream Floats! Such a fun family tradition!
This strawberry angel food cake dessert with Jello is really more like a dump cake. It’s no-bake which is why it’s perfect for warmer weather.
This poor, sad, ugly little cake.
This is not the dessert you will make if you are trying to impress guests who are superficial and into outward appearances.
For that, I would make this faux croquembouche instead.
But this is the easiest strawberry cake recipe you make for your friends when you want to give them a mouth hug.
This is my go-to dish for a family party or neighborhood potluck and it’s always gone immediately.
It’s so unfortunate that this lush-type dessert is just not that pretty.
But it sure is pretty on the inside.
It’s just an angel food Jello cake dessert. Pretty straightforward stuff. But absolutely delicious.
How to Make this Strawberry Jello Angel Food Cake Dessert
Scroll to the end of the post for a printable recipe card with full measurements and instructions!
Ingredients
- Angel Food Cake (store-bought)
- Strawberry Jell-O
- boiling water
- frozen whipped topping (like Cool Whip, thawed in fridge)
- frozen strawberries in sugar (the kind that also has juice, not whole frozen berries), not thawed but not straight from the freezer
The store sells a ready-made option that just needs to be torn (which is a great task to have the kids do!).
The store-bought cake keeps this dessert quick to prepare.
Take the time you would have used to make the cake and go take 15 minutes for yourself.
It may be hard to find the frozen strawberries in juice. I haven’t figured out a good swap yet, but will work on that at some point.
If I had to guess, the best thing to do would be to cut up fresh strawberries and add sugar so they create their own juices.
Then freeze! Two of my local stores didn’t have the strawberries in juice but I was able to find them at Target and Stater Bros.
This pink strawberry angel food cake dessert couldn’t be easier to make!
Crumble up the ring of cake and add half of the angel food pieces to the bottom of a dish. If a few pieces fall up into your mouth, that’s ok.
Directions
- Remove the strawberries from the freezer and let them sit on the counter while working through the next steps.
- Break ½ of the angel food cake into chunks and put in the bottom of a 9×13 pan.
- Mix Jell-O in a bowl with 2 cups boiling water.
- Add strawberries immediately and stir.
- Fold in spoonfuls of Cool Whip until well mixed.
- Spoon ½ mixture over angel food cake in dish.
Mix the Jello until just dissolved. The cold strawberries will help the Jello start to set.
Stirring will help to melt the strawberry juice the rest of the way, but you may need to use your hands to break them up if they remain in a chunk.
If you forget to take the Cool Whip out of the freezer to thaw, it will still work.
You’ll just need to stir it a little longer to get it to mix in.
- Repeat layers and set in the refrigerator for several hours.
- Cut into squares and serve immediately.
You’ll want to take the back of a wooden spoon and push down any cake pieces that are sticking out the top so they are submerged and can soak up all the flavor.
Don’t leave them exposed like this photo shows.
I mean, it really doesn’t ruin it because Angel Food cake is delish.
But still, you’ll get the best flavor if you drown those bad boys.
Putting this strawberry Angel Food jello cake together (I realize this isn’t really a cake, but it has cake in it so…and it’s so much easier than saying Strawberry Angel Food Cake Dessert with Jello, right?) is SO easy.
It doesn’t require any baking skills or much kitchen know-how.
Plus, pink desserts are always the best! Just look at all that pink goodness!
Cover it with foil and put in the fridge until ready to serve. So simple. So tasty.
I would leave it to set for at least 2 hours but 4 or more will make sure it is totally set and will keep its form when cut into squares.
I’m usually too lazy to cut into squares. I usually just scoop it onto a plate. Or into my mouth.
Who knew that Angel Food cake, frozen strawberries and Cool Whip could taste SO good!
This recipe totally reminds people of recipes their grandmas made for them!
Or Make it A Strawberry Jello Angel Food Cake Trifle!
A reader suggested I try using a trifle bowl so I did.
It’s a lot cuter in terms of dish choice but the dessert itself…still not so much.
A trifle is a great dessert to serve when you have company.
It’s also a great idea for people, like me, who aren’t great at decorating cakes!
Someone else suggested making this in a bundt pan. That’s the route I’m going to try next time. It will look nice when turned out onto a plate and the slices would probably even look nice on a dessert plate.
I must have taken 300 pictures of it trying to get it to look appetizing. Nope.
You’re going to have to trust me on this one. And I know my sweets.
Try to serve it on a cute plate at least, and definitely use a trifle bowl instead of the 9 x 13 pan. Everything looks better in a trifle bowl! 
Growing up, this strawberry cake was always our favorite.
It reminds me of big get-togethers with neighbors and hanging out with my sister. I hope you’ll make this for the ones you love too.
It’s a great recipe to get the kids to help out with.
Aside from the boiling water (parents, YOU do that part please!), it’s a lot of stirring and tearing. Kids excel at tearing.
And more than anything, this pink dessert makes people smile.
Wath the Strawberry Jello Angel Food Cake Recipe Video again on Youtube.
More strawberry desserts to try
- Stupid Easy Strawberry Snack
- Easy Strawberry Refrigerator Cake from Crystal and Comp.
- Strawberry Poke Cake from It Is a Keeper
- White Chocolate Strawberry Cake Roll from We’re Parents
Other easy desserts to make for a crowd
Printable Strawberry Jello Angel Food Cake Recipe
Strawberry Jello Angel Food Cake Dessert
This light and fluffy no-bake strawberry cake recipe is a nostalgic dessert that my mom used to make when I was a kid! With store-bought angel food cake, Jello, Cool Whip and frozen strawberries, this easy dessert recipe is great for sharing with family or taking to a party.
Ingredients
- 1 ring Angel Food Cake, store-bought
- 1 6 oz. pkg. Strawberry Jello
- 2 cups boiling water
- 1 regular container frozen whipped topping, like Cool Whip, thawed in fridge
- 16 oz. container frozen strawberries in sugar, the kind that also have juice, not whole frozen berries
Instructions
- Set out frozen strawberries to thaw while working on the rest of the recipe.
- Boil water.
- Break 1/2 of the angel food cake in to chunks and put in the bottom of a 9x13 pan.
- Mix powdered Jello in a bowl with 2 cups boiling water.
- Add strawberries immediately and stir.
- You may need to use your hands to break up chunks of frozen strawberries.
- Stir in spoonfuls of Cool Whip until well mixed.
- Spoon 1/2 mixture over angel food cake in dish.
- Repeat layers and set in refrigerator for several hours.
- Cut in to squares and serve immediately. (Your squares won't be perfect. The gelatin is not firm.)
Nutrition Information
Yield
8Serving Size
8 ServingsAmount Per Serving Calories 77Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 67mgCarbohydrates 18gFiber 2gSugar 12gProtein 1g
Nutrition information isn't always accurate.
Pin this Dessert for Later
This Angel Food Strawberry Jello Dessert is a mouth full. But it will become a family favorite and one that you make for parties all the time!
My mom always made this and we called it Strawberry Delight! She put it in a Bundt pan. It was pretty when it came out! She cut slices of it to serve! You have inspired me to make it!!
I will try it in the bundt pan next time! I’m sure that looks way prettier!
I just put together a fabulous dessert using what I had on hand. Since the global pandemic is looming and we are staying indoors, I made some majoy adjustments. For those of you who wondered about a different fruit, I had a partial bag of frozen cherries, 12 boxes of Jello NONE of which were cherry so used 1 small package of berry blue adding the cup of cold water to the frozen cherries & 3/4 cup boiling water to the gelatin . I mixed those separately then pour the hot gelatin into the ice cold cherries w/1 cup of cold water. It began to set up. Had no whipped topping so shook some milk & instant vanilla pudding mix together and added by dollops to the first layer after pouring on 1/2 the gelatin cherry mix. Finished with a second layer of cake pieces, gelatin mix w/cherries & a few more dollops of vanilla pudding. Used the back of a spoon & made sure it was all covered with the liquid…mine is cooling AND it’s a pretty blue with dark red cherries. Can’t wait to taste it in 2 hours. Next time, I’ll follow the recipe – that will be summer or whenever we can safely be shopping again. Hope you keep your spirits high.
I’m so glad you could still make a delicious dessert! It sounds super tasty!
How long does it take to set in Fridge?
Never cool whip! I’ve been making strawberry dessert for over 35 years. Dissolve large box of strawberry jello in 3/4 cup hot water. Once dissolved stir in 3/4 cup cold water and refrigerate. After it sets up whip in a pint of whipping cream to the jello on a low setting. Meanwhile break up angel food cake and mix with fresh macerated strawberries (or use thawed strawberries) with sugar to taste. Combine the jello/whipped cream mixture (reserve 3/4 cup, set aside) and the cake and strawberry mixture in a nice serving dish of your choice. Spread the reserved jello/whipped cream mixture on top adding some fresh sliced strawberries for decoration. Chill in the refrigerator for at least 1 hour before serving.
My family always called this Pink Dessert
I know! I struggle with calling it a cake!
Hi Sharon I make it like you but I line a large bowl with Waxed paper let sit a few hours and when set turn upside down on a plate or cake dish then top with cool whip or whipped cream ,like you were icing it then add some strawberries looks like a cake then.I always made it that way.Kids love it and so do adults.
OMG! That is such a great idea!!
A few hours. If you want to be able to cut it into squares, I like to let it sit for at least 4 hours. If you don’t really care about it holding its shape you can probably get by eating it a little bit sooner!
To make it look appetizing try and cover it it fresh strawberry halves and or fresh peach slices or pear slices! I have tried all three ways and it is still awesome!!!
YES! Such a great idea! It would look so much better like that!
Could fresh strawberries be used?
Hi! Fresh strawberries aren’t the best because they won’t have the extra sweet juice that comes in the frozen strawberries. It helps to flavor the dessert and give it that fun pink color. You can potentially get a similar look by macerating the berries with sugar to bring out their own juices but it may not give you the same amount of flavor. Worth a try! Fresh strawberries are never a bad idea! :) To macerate I would do 1 pint of strawberries with 2 TBSP sugar and let them sit at room temperature for at least 30 minutes to release their juices.
My mom was just telling me about a dessert like this that she had made. Do you think you could do 1 layer of strawberry jello/strawberries & 1 layer with a blue jello/blueberries for the upcoming holiday?
I’m sure it would be delicious with blueberries! If you stir it up instead of layer, the strawberry juice and whipped cream turn pink but it would taste pretty delish not stirred up too I bet!
We used to make this when I was young but we used whipped cream instead of coolwhip. Thank you for posting this because I had lost Mom’s recipe and she died in 2012.
That sounds like a logical swap! I’m glad you found this recipe. I’m sure you’ll think of your mom when you make it.
Love this recipe, however I made only half of it and lowered the carbs because of family diabetics. I used half of a store-bought angel food cake ring, a small package of sugar-free strawberry gelatin , a container of sugar-free (no sugar added but with Splenda) of frozzen sliced strawberries in juice, and regular Cool Whip. I use regular because if you look at their packaging it has less carbs per serving than the sugar free and lite. I just followed the recipe using an 8×8 dish and it is terrific. Great on a hot day. Enjoy!
I m not a great cook so I need to know correct size of jello, cool whip and strawberries. I can’t guesstimate.
Oh my! My mama used to make this and we always called it “Strawberry Whipped Cream Angel Food Delight” LOL – this recipe is MUCH easier than the one she had! Thank you! I’ve been craving this!!!!!!!!!!
It’s so good! I think I’ll make it this weekend!
could this be made with canned apple pie filling or other flavor? 1 or 2 cans if this would work?
I am not sure if the apple pie filling would work at all. I only know that the Cool Whip sets up a little bit because of the Jello. So apple pie filling might be a little too runny?? Let me know how it turns out if you decide to try it this way!
What size (how many ounces) box of jello?
Hi Angel,
I don’t have a box at home at the moment but I believe it is the 6 oz. box. It’s the larger size box. Enjoy!
Hi umm where do u get the frozen strawberries with the juice ? I’ve never seen any
They are in the freezer section where the rest of the frozen fruit is. This is usually in a plastic package, not a bag. Not every store has them unfortunately!
I cannot find the strawberries anymore. Used to come in a cardboard package with a metal lid. No seems to carry it anymore. Any suggestions on how to substitute?
I haven’t seen them in the cardboard package in a really long time! The ones I buy now are in a round container that looks like a big tub of sour cream, still in the freezer section by the other frozen fruit. I’ll try to take a photo next time I’m at the store. Also, I can’t find them at every store. I know my Ralphs has them by me but I don’t think my Albertson’s has any sweetened frozen berries at all.
I used to make Strawberry Pie using just the first two ingredients poured into a prepared pie shell and put in refrigerator to set. Of course, add a dollop of Cool Whip when serving!
GREAT idea!! Even easier! Thank you for sharing! I’ll have to give this a try!
I remember having this exact same cake as a child at a family potluck, so I was so happy to come across it on Pinterest. I went to the store and was unable to find frozen strawberries in the syrup. So, I bought frozen whole strawberries, sliced them while frozen, ( 2 cups worth) and added 2 T of granulated sugar. I mixed the sugared strawberries with the jello and added the cool whip. The cool whip was not quite thawed, but eventually it mixed up fine. I followed the layering instructions, made sure all the cake was soaked and put it in the fridge. It set up perfect and was a huge hit!!!! So glad to have found this recipe and it happens to be WW friendly. Thanks for sharing.
I’m so glad this cake made you happy! It’s such a great childhood memory for me too. Glad you were able to make it work with the frozen whole strawberries!
I have a very similar recipe & decided to take it up a notch by using an oreo cookie base, just crunched up the new oreo thins to cover the bottom of the pan. Poured the strawberry mix over it, put in fridge. Then mixed up 8oz crm cheese w/ 16oz cool whip, used a decorative star tip & piped little peaks all over the top of the strawberry mix. You could just use a knife & frost the top too.
Sounds delicious! Thank you for sharing!
Wow!! Awesome idea!!
I’m a sad panda. I think you are supposed to let the strawberries and jello cool before mixing with the whipped cream and I didn’t see that in the instructions :( Now I just have milky jello strawberry mix lol. We’re too poor to not eat it so we’ll stick it in the fridge anyways and see what happens.
Oh no! Not a sad panda! :) I don’t think you ruined it, right? The heat from the jello helps to thaw the frozen strawberries and those will cool it down enough to not curdle the cool whip. When you put it in the fridge to set it should have all come together. I’m hoping it did and was delicious!
can’t you thraw strawberries seperate and take out some juice then put strawberries on jello then mix toghter it may not get soggy the 3rd day
Hi Betty,
You might be able to. I’ve never tried it that way!
I see that the berries stay frozen. What about the Cool Whip? Frozen or thawed? Thanks!
Thaw the cool whip. The berries thaw out when you add them to the warm jello. Enjoy!
I make a 9″ x 13″ white cake. Mix the Cool Whip and frozen strawberries with electric mixer. Spread over cake and let set over night in refrigerator to firm up. A light and tasty dessert.
That sounds like a great idea! It would certainly layer nicer than the way I do it!!
This looks delicious! Would a pound cake be OK to use? Thanks
I think so?? It just might not soak up the juices as well. It wouldn’t hurt to try!
Anyone ever make this healthier by using lite cool whip, sugar free jello and angel food cake? Does it get too watery?
I don’t think anyone I know has tried to make it healthier. I like my desserts extra desserty. :) It gets a little watery after a few days but you can still work around it. It’s delicious!
I have made it with the sugar free Jello, light cool whip and sugar free angel food cake. Turned out fine. I have been making this for about 30 years, called Strawberry Bavarian Sponge Tort. Of course, I prefer it with all the real goodies, but for my diabetic friends, they love it. I also just mix the whole thing together and place it in either dessert dishes or my truffle bowl. I don’t know if it gets too watery, never lasts that long.
Thank you so much for sharing the name!!! It’s been a while since I made this cake. I may need to make it this weekend!
Made it this morning have done it for years I made jello last night put in big bowl this morning and mixed the cool whip thawed then put in the cut up angle cake its always easy and so good I use sugar free jello and sugar free cool whip..
Made this for our son’s graduation party and it was a total hit !!! Thanks so much!
So glad everyone loved it!! And congrats to your son!
Make in 9×13 pan then “ice” with more whipped cream…prettier presentation.
I’ve had this recipe for probably 30+ years. It is delicious!!!
It was definitely a hit!!!
Oh good! I’m so happy you liked it!
Can I make it today for tomorrow night?
I would say so. I don’t think you’ll have a problem!
I am also making this for Easter tomorrow. I just stirred it up, everything in a big bowl topped with more cool whip as some suggested. One question…my chunks of cake seemed to disintegrate…is that supposed to happen? Hopefully it will set up over night.
No, I’ve never seen the cake disintegrate. Hopefully it will set???? I bet you it will still be delicious!
It set up and it was delicious! Do leftovers keep, or does it get watery?
It gets a little watery a few days later. But the cake holds up and you can eat around it.I might not eat it a week later but a few days is fine! :)
Sharon,
What size frozen strawberries ounce wise. My store only had small square boxes of frozen berries. Should I use two?
Oh man! I’m going to guess 16 ounces??? But I am a terrible estimator! So sorry! I tried to see if I could tell from the pictures. Next time I go to the store I’ll go check and then update the recipe! Sorry it wasn’t clear! If you are making it right now, I feel like I remember my mom only using one box when she used to make it for me and that I only bought this size carton because it was all they had at the store. I think the recipe is pretty versatile and it will still taste yummy no matter how you make it! I hope you enjoy it!
My chunks also don’t seem as big. They’re in there but I feel like the mixture is a majority of the pan. Is this ok?
I think that is ok, Eryka. It might be closer to a Jello salad with smaller cake chunks. But I can’t imagine that would be bad! :)
this looks delish. how far ahead can you make this? would love to make tonight – for an Easter brunch.
Hi Sarah, I think for best results I would make it on Saturday for a Sunday brunch. It will probably be fine, but the strawberries give off more juices the longer it sits. The flavor still tastes ok but it seems like they produce a little liquid that isn’t set like the gelatin layer. Enjoy it!
Hi there they don’t sell those frozen strawberries where I live if I use fresh strawberries that I cut up and mix with some sugar and water. Do I have to freeze it. Looking forward to making this for Easter. Thanks
No! I think that would work fine! I wouldn’t add any extra water. Just add sugar to the berries and let them sweeten up and create their own juice. Then add them to your jello mixture once it’s cooled a little bit. If you do it this way, let me know how it turns out!
Thanks
This came out delicious! Hits that sweet spot just right! So I presented mine a little different due to what I had on hand. I had a Duncan Hines angel food cake mix in the pantry so I used that instead of already made store bought. Made the cake in a 13×9 because I didn’t have a tube pan or bundt pan. Then I had an idea to cut the cake into 2 layers instead of ripping it into chunks. I placed one layer down, spread half of jello mixture on top, placed the next layer down and spread remaining jello mixture on top. Fridged for about 8 hours. It cut just like a cake and it looked pretty! So pink and delicious! I could have gone the extra mile and spread more cool whip on top and placed fresh sliced strawberries on top but I didn’t want to make another trip to the store before the potluck. Thanks for a great recipe!!
Thanks for sharing, Lori!!! Using a 13 x 9 sounds like a great idea! I’ll have to give that a shot next time! Glad you enjoyed the cake!
I’ve seen this recipe presented in a bundt pan. Presentation is nice.
Here’s my take, put it in the trifle bowl, top with cool whip, then make a pretty design with fresh strawberries. That is if you want a pretty presentation. I used to make it for my kids in the Summer. We did not fancy it up, just ate it up.
Great ideas! I def don’t worry about making it pretty when it’s just for us. We eat it too fast! I like the idea of more Cool Whip on top!
My Mom made this dessert years ago. Her recipe calls for the Cool Whip to be served separately. Tear the whole cake into a bundt pan. Mix the strawberries and Jello and pour over the cake. Let set and flip onto a cake plate. Fill the hole in the middle with the Cool Whip! To serve,slice the cake and put a dollop of Cool Whip on top.
I’m going to try your way. I think it is easier and will store better. Thanks!
Interesting!! I want to try it her way!!!!
Do you think you can make the whole recipe then freeze half for another time. It is just my husband and me. Looks great but so much, even though we could probably eat the whole thing.
Hi Georgia, I’m not sure how this will freeze! The wild card is the liquid from the strawberries, I’m not sure how that will change the whipped cream. It’s worth a try! It will probably still taste amazing just the consistency might be different!
To make it pretty, put sliced fresh strawberries on top.
Great idea Linda! I’m definitely going to try that!
My god I’ve made this twice and my son told me this was like the best thing he has ever eaten lol but my hubby hates strawberrys and loves cherries would cherries work with the same receive but changing the jello to cherry? Please leave me know this is now my favorite go to food <3
Hi Shannon! I think cherries might work. Scroll down a few comments and see what I told the gal who wanted to use raspberries. You just want to make sure there is enough juice with the cherries. The reason these frozen strawberries work so well is because they are packed in a sweetened liquid as opposed to just being whole fruit! But it couldn’t hurt to try!!
I prefer raspberries to strawberries. Do you think this would work just as well with frozen raspberries and raspberry jello?
Yum! I think that should work ok, the only issue could be the frozen raspberries. The frozen strawberries that I usually use come in some juice so the raspberries might not provide enough liquid. I would buy two packages of the raspberries and potentially make a quick raspberry sauce (with one of the bags) on the stove with a little sugar and water, then mash them down and strain out the seeds. Then use that and the other bag in place of the strawberries in the recipe.
Here’s an even easier way to make this delicious dessert, after mixing the jello, strawberries and Cool Whip combine it with the angel food cake then pour into the pan and chill. It’s much easier and mixes together better for a smoother look.
That’s a great idea, Debbie!! Def going to try that next time!
I’ve been looking for this recipe for years. I used to make it in the Tupperware Jello mold. I will make it in a tube pan. Thanks so much!
Aw! I’m so glad you found it! It’s so easy! Enjoy!
Sorry what is cool whip?
Hi Marie, Cool Whip is a whipped topping found in the freezer section of most grocery stores.
I’ve made this for decades. I would grease a fancy cake pan or mould, then unmould the ‘cake’ onto a fancy platter once it was set, and decorate with whipped cream. Just make sure the pan you use is greased well so it doesn’t stick. Setting the pan in some warm water for a minute or so, helps to loosen the cake to make flipping easier.
Great idea!! I need to try that out!
I made something similar, we would take the pieces of angel food cake and dip real quick into the strawberries and jello mixture line 9×13 pan with dipped cake then pour remaining liquid over cake pieces. Place in refrigerator to set up, before serving ice with small container of cool whip. Gives a “prettier” appearance
I love the idea of dipping the cake!! Thanks for sharing!
My great grandmother use to make this all the time but instead of mixing the cool whip, jello & strawberries all together, she just added all the ingredients in a large bowl (including the cake chunks) & mixed it all together. Then poured it all into a dish to refrigerate! It was delicious this way because some of the jello would seep into the cake before jelling. :) and she used fresh strawberries! Gonna have to get to making this again sometime soon!
That sounds even easier and I’m all about easy!! Thanks for sharing!
hello
i just love your recipe!! Can I try another cake? Because here in Brazil it’s hard to find angel cakes.
Thanks!
I don’t see why not! I’m just not sure if a different cake would absorb the strawberry mixture differently. But it would probably taste good still! I say go for it! :)
I think you can use a simple “pao de ló”. Im sure it will work
My grandmother made this dessert, and it’s a favorite in our family. I’ve pinned it so I can remember. :) She would just let it set in a bowl and serve it by the spoonful. Nobody cares about pretty when it’s this good. ;)
I like her style. :)
Bombness!
My mother used to make this for my birthday. She would first mix the strawberries, whip cream, and jello and put them in the refrigerator until it was thick but not solid. Then she would slice a thin top off of the top of the angel food cake and tear out a trench all the way around the cake. After that she would pour the very thick jello strawberry whip cream mixture inside, put the top back on and frost with the remaining whip cream. Then she would return the cake to the refrigerator. It was so pretty when cut because of the jello strawberry whip cream center.
Such a great idea!!!!!! What a delicious surprise to find!
I first had this cake back in the late ’70’s. As I recall, my MIL would make it in an Angel food cake or Bundt pan, then when ready to serve, unmold it onto a serving plate. It’s also possible to garnish it with fresh berries to dress it up a bit. However you make it, it really is a good dessert. Thanks for sharing it.
That sounds so fun! This doesn’t gel up enough to form in a bundt pan, but maybe if you up the amount of jello that would work. I may have to give that a try. I love fun, 70’s ideas! Thanks for sharing!
I got the large Cool Whip and fresh strawberries and I did a real thin layer of Cool Whip on top and sliced strawberries to make it a little more presentable for those that want to take this dish to potluck or whatever, doesn’t change the flavor up but dresses it up a little. Thanks for the recipe it is delicious!
That is a fantastic idea! Forehead slap! That would make it a little more pretty for sure! Thanks for sharing that idea!
This is exactly what I do…just made one with a cool whip heart for Valentine’s Day!
Sounds cute!!!
A friend of the family brought a similar dessert to a potluck, but instead of jello it was vanilla pudding and sour cream with the cool whip. And the strawberries are drained and on the top as the final layer arranged like jewel slices. So just cake, pudding, cake, pudding, and drop some fresh or frozen sliced strawberries on top. I love our “white” recipe, can’t wait to try your “pink” recipe! :) It looks amazing!
Oh yum!!! That sounds delightful! I’ll have to give that a try! Thanks for sharing the idea!
I made this exact cake years ago but you submerged the whole cake into a Tupperware gelatin mold filled with the strawberries and jello. It was more work and then I could no longer buy Mrs. Baird’s pound cakes. This looks so much easier.
I’m in to really easy. :) I even make it in a disposable pan for family gatherings because I hate trying to have to get my dish back. :)
My mom made this for me for my birthday for years and now I make it for summer get together’s. The difference in our recipe is we put in a large can of pineapple chunks drained and we mix the Angel food cake in with the jello mixture, then we pour it into a greased bunt pan and chill several hours or overnight. It looks like a cake when it comes out of the pan.
Mmmmmm, pineapple! That sounds like a delicious addition! This doesn’t mold very well, but maybe if you chilled it really well it would? I may have to give it a try. It’s always fun to tweak a recipe and try it a new way! Thanks for commenting!
I just pulled up my recipe, it has 1 sm strawberry, 1 sm lemon jello 2c boiling water, 1/4 c sugar, juice of 1 lemon, 2 oranges and juice from a 10oz pineapple can. mix those together. Cool until it starts to set. Fold in 8oz cool whip, add pineapple and strawberries. It calls for the small size frozen strawberries or fresh sliced. Your recipe sounds very yummy and easier then mine. I will have to try it.
I have put this in a glass bowl and a truffle dish before. It makes it look “prettier”. I love this dessert. Thanks for sharing.
Duh, putting it in a cute footed bowl would be perfect! That is totally how I’m doing it next time! Thanks for sharing that fantastic tip!
Do you mean a trifle dish? This is basically an English trifle without the formal construction.
I guess it is!! I don’t think I’ve ever made a legit trifle before!
tgis looks amazing and soooo easy!!! Thanks for sharing. I do t cook in my family or bake my husband does! But this looks like something I could handle!
This looks DELISH! And I love how simple it is to make. Win Win!