Ingredients for Creamy Strawberry Filled Angel Cake
- 1 cup boiling water, divided
- 1 (3 ounce) box sugar-free strawberry gelatin
- 1/2 cup cold water
- 1 pint (2 cups) fresh strawberries, hulled and sliced
- 1 (8 ounce) container fat-free whipped topping, thawed
- 1 store-bought angel food cake
- 1 cup fresh berries, for garnish
- 1 packet (1 tablespoon) unflavored gelatin
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How to Make Creamy Strawberry Filled Angel Cake
- In a large bowl, sprinkle 1 packet (1 tablespoon) of unflavored gelatin over 1/2 cup boiling water.
- Stir until the gelatin is completely dissolved.
- Stir in 1/2 cup cold water.
- Refrigerate for approximately 1 hour, or until the mixture has thickened but is not yet set.
- Gently fold in 1 pint (2 cups) fresh strawberries, hulled and sliced, and half of 1 (8 ounce) container of whipped topping into the gelatin mixture.
- Refrigerate for 15 minutes, or until the mixture has thickened but is not yet set.
- Carefully split a store-bought angel food cake horizontally into 3 even layers.
- Fill the layers generously with the strawberry gelatin mixture.
- Spoon or pipe the remaining whipped topping onto the top of the cake.
- Garnish with extra fresh berries.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
78g
Fat
2g
Carbs
14g