a cool salad that is offered during the summer or holidays. a delicious combination of strawberries, angel food cake, and flavored gelatin.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 15 |
| Yield: | 15 servings |
Ingredients
- 1 (18.25 ounce) package angel food cake mix
- 1 (6 ounce) package strawberry flavored Jell-O®
- 1 (16 ounce) package frozen strawberries
- 1 (12 ounce) container frozen whipped topping, thawed
- 2 cups boiling water
- 1 cup water
Instructions
- In a large mixing bowl, mix together flavored gelatin with boiling water and stir until dissolved. Stir in cold water and frozen strawberries. Chill until slightly thickened to the consistency of egg whites. If adding lots of frozen strawberries, it may reach this stage while stirring.
- Cut cake into cubes, or just rip it into bite size chunks and trim off the dark brown edges. Gently fold in frozen whipped topping and cake into the strawberry mixture. Chill until set. Decorate top with any extra topping and strawberries.
Reviews
I lost my old recipe and I was so happy to find this recipe. I was a perfect light dessert for our Valentine’s Prime Rib dinner. I did use fresh strawberries but the rest was perfect just as written. Thank you so much for replacing my old missing yummy recipe.
Delightfully simple, light, and delicious! Made it to take to work; forgot to get a pic until there was only a little left…:) Like some of the other commentators, I waited till the Jello mixture (using less water) was the consistency of egg whites. Folded in the cool whip and then the cake cubes; put it in a 9×13” pan, spread a little more cool whip over top and garnished with fresh strawberries (sliced). Everyone at work loved it!
My grandmother started making this about 35 years ago. ..she also added a tiny can of crushed pineapple…yummy
It turned out exactly like it said.. I did use a little less water though. so it would set faster.. and I also used some strawberries of my own that i had frozen.. worked great.
I love this recipe! It’s the same dessert my grandma used to make. Make sure you let the jello and strawberries get pretty jelled before adding the angel food cake. I buy the baked cake from the store instead of making my own.
This is what I am always ask to bring to family dinners. I use sugar free jello and lite cool whip always a hit
Mine was way too soggy. I think the water could be cut back. Strawberries hold a lot of water. Anyway, I would not make this again and take the chance on it being that soggy.
I used fresh strawberries instead of frozen and used an angel food cake already made from the bakery. This dessert was fantastic! Make sure you let the jello combo gel up fairly well so you don’t end up with mushy angel food cake. Will make this again in the summer as it is light and fluffy. Loved it!
This was absolutely delicious. I used regular white cake and cut it up into pieces. extremely easy to make and a joy to eat:)
Turned out awesome! I mixed cool whip into the jello.
I must have done something wrong with this. The angel food cake turned into mush even though I thought I had waited long enough to mix it in. Two different people said it looked like pink brains. Taste was ok, but the consistency with the mushed cake was not appealing.
it was awesome! I loved it….took to a family reunion and was GONE…..definitely a crowd pleaser in our family
I love it! A light summery dessert.
THANK YOU, THANK YOU, THANK YOU! This is exactly the recipe my mother used to make when I was a kid. The entire extended family made her bring it for every gathering. But unfortunately, she lost the recipe. I showed her this one and it’s the same! I am so thrilled. Not only is a piece of my youthful holiday memories restored, but I can now make this fabulous dessert. Thanks Matthew!
This has become my son’s traditional birthday “cake”
Great for Valentines Day! The recipe is alot quicker if you use a ready made angel food cake. I let it chill in a 13 x 9 pan and garnish it with sliced strawberries. It slices easily, so next time, I might use large cookie cutters in the shape of hearts to serve. It’s really good — everyone loved it.