Strawberry Cream Cake

Author Leigh Anne Wilkes


  • 1 10 inch angel food cake baked and cooled
  • 1 pkg. frozen strawberries or raspberries thawed (the kind that comes in the square can.
  • 1 Tbsp unflavored gelatin
  • 2 C whipping cream whipped until stiff
  • 4 Tbsp sugar
  • 1 tsp vanilla


  • After angel food cake is baked and cooled, cut into 3 horizontal layers.
  • Drain juice from thawed strawberries or raspberries into a small bowl.
  • Over the juice sprinkle gelatin and allow to stand until softened.
  • Set bowl into hot water and stir until gelatin dissolves.
  • Combine the gelatin mixture with berries and barely cool (If it cools too much, the gelatin will set).
  • Add sugar and vanilla to whipped cream.
  • Fold berries into cream. Do not worry if fruit seems too juicy, it will soon set up.
  • Cover the cake layers generously with cream mixture.
  • Adjust the top layer and spread mixture over the entire top and sides of cake.
  • Refrigerate until firm.