Ingredients for Strawberry Angel Mold
- Angel Food Cake
- Frozen Strawberries
- Strawberry Jell O Gelatin Dessert
- 1 ¼ cups boiling water
- Heavy Cream
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How to Make Strawberry Angel Mold
- Preheat oven to 350°F (175°C) if using a bundt pan. Lightly grease the pan with cooking spray.
- Crumble 1 (10-ounce) angel food cake into bite-sized pieces.
- In a medium bowl, dissolve 1 (3-ounce) package of strawberry gelatin in 1 ¼ cups of boiling water. Stir until completely dissolved.
- Gently fold in 2 cups of fresh sliced strawberries (reserve about ½ cup for garnish).
- Let the gelatin mixture cool slightly until it begins to thicken (about 10-15 minutes).
- In a separate bowl, whip 1 cup of heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cooled gelatin mixture.
- Add the crumbled angel food cake to the gelatin mixture and gently stir to combine.
- Pour the mixture into your prepared pan (bundt or angel food cake pan).
- Refrigerate for at least 4 hours, or preferably overnight, until completely set.
- Carefully invert the mold onto a serving platter. If using a bundt pan, run a thin knife around the edges to release it.
- Garnish with reserved sliced strawberries, a dollop of whipped cream, and fresh mint leaves (optional).
Nutrition Information (Approximate per serving)
Sodium
168 g
Sugar
1397g
Fat
549g
Carbs
186g
