It turns out that the best sweets aren’t always the prettiest, but you already knew that, didn’t you? If you’re going to assess a cake based on its aesthetics — perhaps its silky icing, piped flowers, or delicate chocolate drizzle — this isn’t the cake for you. However, if you rate a cake based on its genuine merits — its tempting flavor, ease of preparation, and nostalgic comfort — you’ve just discovered the cake of your dreams.
This cake is more of a dump cake, as there is no baking, icing, or beating involved. What we mean is that it couldn’t be simpler to put together. It consists of cubing store-bought angel food cake and combining strawberry jello, whipped topping, and thawed frozen strawberries. (The sort that come in a tub of juice; you want all that goodness in there!) Then it’s just a matter of stacking everything together and chilling. It’s a cake that anyone can make, and the results are really delectable.
While it is definitely a touch rustic, it is a cake that everyone adores. It has that nostalgic comfort, the nostalgia that all jello-ed sweets seem to encapsulate. It’s impossible to resist the chewy bite of angel food swaddled in a sweet and creamy strawberry mixture. So don’t even bother. Give surrender to this deliciousness! You’ll be happy you did.
INGREDIENTS
1 angel food cake, cut into cubes from the shop
1 packet (6.0 oz.) strawberry jello
2 cups of hot water
1 (8 oz.) container thawed frozen whipped topping
1 (16 oz.) bag thawed frozen strawberries in juice
PREPARATION
Place half of the cubed angel food cake in an equal layer in a 913-inch baking dish.
Whisk boiling water into strawberry jello mix in a big mixing bowl for 1-2 minutes, or until sugar melts, then stir in strawberries and juices.
Drop frozen whipped topping into strawberry jello mixture in spoonfuls, stirring until combined.
Pour or spoon 1/2 of the jello mixture on top of the angel food cake in a 913-inch dish, then repeat with the remaining jello mixture and another layer of angel food cake.
Refrigerate the baking dish for at least 2-3 hours, or until set.
Slice or scoop onto serving plates or bowls when ready to serve.
Cupcakes and Cutlery recipe adapted.
