Angel Strawberry Bavarian Recipe

Ingredients for Angel Strawberry Bavarian

How to Make Angel Strawberry Bavarian

1. Preheat oven to 375°F (190°C).
2. Prepare, bake, and cool one 10-inch round cake according to package directions.
3. Once cooled, cut the cake into 1-inch cubes.
4. Thaw 16 ounces of strawberries and drain, reserving 1/4 cup of the juice.
5. In a small bowl, sprinkle 1 packet (1 tablespoon) of unflavored gelatin over 1/4 cup of boiling water.
6. Stir until the gelatin is completely dissolved.
7. Add enough water to the reserved strawberry juice to make 1 cup of liquid.
8. Stir the strawberry juice mixture into the dissolved gelatin.
9. Refrigerate until the gelatin mixture begins to thicken (about 30-45 minutes).
10. Beat the gelatin mixture with a whisk or electric mixer until light and foamy.
11. In a large bowl, beat 1 cup of heavy whipping cream until stiff peaks form.
12. Gently fold the whipped cream into the gelatin mixture along with the drained strawberries.
13. Layer half of the cake cubes and half of the strawberry mixture in a 10-inch tube pan or springform pan.
14. Repeat layers with remaining cake cubes and strawberry mixture.
15. Press the layers gently.
16. Cover the pan and refrigerate overnight (or for at least 6 hours).
17. Carefully unmold the cake onto a serving plate.
18. In a separate bowl, beat 1 1/2 cups of heavy whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
19. Frost the sides and top of the cake with the whipped cream.
20. Refrigerate for at least 30 minutes before serving.
21. Garnish with fresh strawberries and mint leaves before serving.