My Mom has made this dessert for as long as I can remember. It’s a snap to throw together and extra delicious on a hot summer day. Grab those sweet, juicy, summer strawberries while they’re in season and give this recipe a try. Thanks Mommy!
Ingredients:
2 pints fresh strawberries, cleaned and sliced
1 prepared angel food cake (usually found in the bakery section of the grocery store)
1 (8-servings) package strawberry flavored JELLO
2 cups heavy whipping cream
1 teaspoon vanilla extract
1 Tablespoon powdered sugar
Directions:
- Spray a 9×13 glass baking dish with Pam cooking spray.
- Remove angel food cake from packaging and gently slice into bite size pieces.
- Place pieces of cake into baking dish.
- Add sliced strawberries evenly on top of cake.
- Prepare JELLO according to package directions.
- Pour JELLO evenly over cake and strawberries.
- Using your hands, gently press cake into JELLO ensuring all pieces are covered.
- Cover dish with plastic wrap and refrigerate 8 hours or overnight, allowing JELLO to set.
- In a large metal or glass bowl (preferably chilled) beat whipping cream on high speed with an electric mixer, until stiff peaks form. Add vanilla and powdered sugar and beat until blended.
- Spread whipped cream over cake. Slice and serve. Top with additional slices strawberries if desired.
- (And PLEASE don’t use Cool Whip instead of whipping your own cream. It’s an awful product filled with chemicals and oils. Real, fresh whipped cream is worth the time and dirty dishes!!)
