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Strawberry Angel Basket Cake Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 pkg Robin Hood white angel food cake mix
2 pkgs frozen sliced strawberries in syrup, thawed
2 envelopes KNOX gelatine
1/2 c. granulated sugar
2 Tbsp lemon juice
2 1/2 c whipping cream

fresh strawberries, optional
Directions:
Directions:
Prepare and bake angel food cake according to package directions. Cool completely. Drain strawberries, reserving liquid. Add water to liquid to make 2 cups. Combine gelatin and sugar in saucepan. Stir in strawberry liquid and lemon juice . Bring mixture to a boil, stirring to dissolve gelatine. Chill until starting to set, about 1 & 1/2 hours. Beat 1 cup whipping cream to stiff peaks. Beat gelatine mixture on high speed until light, Fold in whipped cream and drained strawberries.
ASSEMBLY: Cut around cake 1 1/4 inch from edge to 1 inch to bottom. Remove cake in centre leaving a shell of cake. Fill hole in bottom with pieces of cake. Tear remaining cake into small pieces and fold into strawberry mixture. Spoon into cake shell. Beat remaining whip cream to stiff peaks. Spread over top and sides of cake decorate with fresh strawberries, if desired. Chill until serving. Make cake several days ahead, if desired. Wrap and store in cool place.

 

 

 

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