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Cakes

Angel Strawberry Bavarian Cake

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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
  • Servings: 12 Slices
  • Difficulty: Super Simple
  • Rating:

Ingredients

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

Baking Instructions

  1. Preheat oven to 350°F.
  2. Prepare and Bake cake mix according to package directions. Cool completely. Cut cake into 1-inch cubes to make 10 cups of cubed cake.
  3. Drain strawberries, reserving juice.
  4. 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.
  5. Fold whipped topping, whipped gelatin mixture and sliced strawberries in large bowl.
  6. 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.
  7. Baking Tip: Freeze left over unused cake for another dessert.

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Tips

Filling Your Decorating Bag

Filling Your Decorating Bag

If you have small hands like me, you're going to love this idea. Get yourself a vase that allows you to put your decorating bag inside. Open up the bag and insert chosen decorating tube. Place bag into vase, overlapping the bag over the sides of the top. After doing this you can easily fill the bag with your frosting.


Dream Whip, milk & extract

Dream Whip, milk & extract

add a pouch of Dream Whip to your Duncan Hines boxed cake along with a dash of flavored extract. Also, substitute water for milk in the recipe and your cake will taste professional. Trust me! It is a secret held by bakers.





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