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Angel Strawberry Bavarian Cake

Angel Strawberry Bavarian Cake

Recipe shared by:Duncan Hines

This Angel Strawberry Bavarian Cake recipe is a heavenly, extremely refreshing dessert. Give this recipe a try!

  • Hands-on Time: 40 Minutes
  • Total Time: 6 hours 40 minutes Minutes
  • Servings: 12 Slices
  • Difficulty: EASY

Ingredients

  • 1 pkg Signature Angel Food Cake Mix
  • 1 (10 oz) pkg frozen sweetened sliced strawberries, thawed
  • 1 (3 oz) pkg strawberry gelatin
  • 1 cup boiling water
  • 1 (12 oz) container frozen whipped topping, thawed
  • Fresh strawberries for garnish

Baking Instructions

  • Preheat oven to 350°F.
  • Prepare and bake cake mix according to package directions. Cool completely. Cut cake into 1-inch cubes to make 10 cups of cubed cake.
  • Drain frozen strawberries, reserving juice.
  • Combine gelatin with boiling water in a small bowl, stir until dissolved. Combine reserved strawberry juice and additional water to equal 1 cup; add to gelatin mixture. Refrigerate until slightly thickened. Remove and beat until foamy.
  • Fold whipped topping, whipped gelatin mixture and sliced strawberries in a large bowl.
  • Spoon 2 cups strawberry mixture into 10-inch tube pan, evenly top with 3 cups cubed cake. Press down slightly. Continue alternating until pan is filled, ending with strawberry mixture. Refrigerate 4 hours or overnight. Garnish with fresh strawberries.
  • Baking tip: Freeze left over unused cake for another dessert.

Tips & Inspirations

For a simple dulce de leche, submerge an unopened can of sweetened condensed milk in boiling water, simmer for 3 hours (less, if you want it a thinner consistency) and cool.

Pour 2-3 cups of sugar into a sealable container. Combine with the zest of one lemon, shake well and store. Lemon infused sugar can be used immediately or kept for months, just like regular sugar.

Keep brown sugar soft by adding a couple of marshmallows to the bag.

To make crystallized honey liquid again make it liquid again, place the honey jar in a container that allows water to move around it freely. Run under a hot water tap (shaking occasionally) until the crystals have melted.

Use an egg slicer to quickly slice strawberries. Freshly sliced strawberries are the perfect topping to Angel Food cake!

Reuse jelly, pickle or mason jars to keep your cupcake liners and icing tips clean and collected.

Variety is the spice of life, so try different toppings on your cakes. We used spice cake with dulce de leche, fig preserves, powdered sugar, marmalade and ginger preserve, apricot jelly and honey.

Clean caramel from a pot by filling it with water and letting it simmer on the stove—the warm water will wash it away.

Whenever grating chocolate on a cheese grater always hold the chocolate cube with the palm of your hand not your fingertips. This method will protect your finger tips from getting nicked.

By cooking in sheets the layers you can create simple and professional result. Eating a cake prepared in this way provides a moist multi layered experience allowing for many opportunities for creative flavor changes.
Try making a cake with two or three compatible layers for greater variety.

For additional texture, fold in 1/2 cup chopped walnuts to prepared cake batter before pouring into pan.

Use a non-flexible thin knife when cutting cake around curved stencils for a professional look.

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