Strawberry-Filled Angel Cake Recipe
Ingredients
| Angel food cake mix | 1 | |
| 1 10-oz. box frozen strawberries | ||
| 1 sm. Package strawberry gelatin | ||
| Whipping cream | 1 Pint | |
Directions
Bake cake according to package directions; cool.
Heat strawberries in saucepan over low heat; add strawberry gelatin.
Stir until dissolved.
Chill until partially set.
Whip cream until stiff peaks form.
Beat gelatin mixture into whipped cream gradually.
Cut 1-inch layer crosswise from top of cake.
Remove center of cake, leaving 1-inch wall around cake.
Fill cake with whipped cream mixture, reserving 1 cup for frosting.
Return 1-inch layer to top of cake.
Frost cake with reserved whipped cream mixture.
Chill for 2 hours before serving.
Garnish with strawberries.
Heat strawberries in saucepan over low heat; add strawberry gelatin.
Stir until dissolved.
Chill until partially set.
Whip cream until stiff peaks form.
Beat gelatin mixture into whipped cream gradually.
Cut 1-inch layer crosswise from top of cake.
Remove center of cake, leaving 1-inch wall around cake.
Fill cake with whipped cream mixture, reserving 1 cup for frosting.
Return 1-inch layer to top of cake.
Frost cake with reserved whipped cream mixture.
Chill for 2 hours before serving.
Garnish with strawberries.
Chef
