Strawberry Jello Angel Food Cake

By CookingwithK

Starting with a store bought Angel Food Cake and this gorgeous cake comes together in no time. Place it in the refrigerator and watch it transform into light and airy deliciousness. One other reason this cake is a favorite in our family is this recipe can be made diabetic friendly. I love to make this dessert sugar free for my daughter, who is a diabetic. It's one of her favorites.

Ingredients

• 1 (6 oz) package Strawberry jello
• 2 cups boiling water
• 1 (10 oz) tub frozen sweetened strawberries, thawed
• 1 9" pre made Angel Food Cake
• 1 recipe of whipped cream (or 1 24 oz carton Cool Whip)

Preparation

Step 1

In a large mixing bowl that can be sealed, dissolve jello in boiling water. Add frozen strawberries that have been thawed, and stir until well blended.

Turn Angel Food cake upside down and push down in the jello mixture. Cover with lid and seal tightly. Turn bowl upside down two or three times to distribute the strawberries. Turn right side up and push cake down in the jello one more time.

Place in the refrigerator until jello has set, approximately 4 hours or overnight. Check after thirty minutes to make sure the cake is submerged in the jello. (Sometimes I have to lay a plate on top to get it to submerge.)

Set out on the counter for a few minutes to reach room temperature. Invert cake on a serving platter.

Frost with whipped cream or cool whip and serve immediately. Store leftover cake in the refrigerator.

Notes: If you do not have a big enough bowl with a seal, you can use a large bowl and place a plate on top of the cake and seal with a plastic wrap or foil. This cake can be made with a sugar free angel food cake, sugar free jello, and unsweetened strawberries.