Strawberry Jello Angel Food Cake

It turns out that the tastiest desserts aren’t necessarily the prettiest, but you knew that already, didn’t you? If you’re going to go ahead and judge a cake by its outward appearance — maybe by its smooth frosting, or piped flowers, or delicate chocolate drizzle — then this probably isn’t the cake for you. However, if you’re going to judge a cake by it’s actual merits — by its irresistible flavor, by the ease of its preparation, by the nostalgic comfort it provides — well then, you’ve just found the cake of your dreams.

1 store-bought angel food cake, cut into cubes
1 (6.0 oz.) package strawberry jello
2 cups boiling water
1 (8 oz.) container frozen whipped topping, thawed
1 (16 oz.) package frozen strawberries in juice, thawed

Take half of cubed angel food cake and place in an even layer in a 9×13-inch baking dish.
In a large bowl, whisk boiling water into strawberry jello mix, stirring for 1-2 minutes, or until sugar dissolves, then stir in strawberries and juices.
Working in spoonfuls, drop frozen whipped topping into strawberry jello mixture, stirring until it’s incorporated.
Pour or spoon 1/2 of jello mixture on top of angel food cake in 9×13-inch dish, then repeat with another layer of angel food cake and remaining jello mixture.
Place baking dish in oven and refrigerate for at least 2-3 hours, or until set.
When ready to serve, slice or scoop onto serving plates or bowls and enjoy.

Recipe adapted from Cupcakes and Cutlery.

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