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Angel Strawberry Bavarian

Rated as 5 out of 5 Stars

"Fluffy strawberry cream envelops rich squares of Duncan Hines Angel Food Cake in this lovely and refreshing refrigerated dessert."
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Ingredients

6 h 15 m servings 307 cals
Original recipe yields 12 servings

Directions

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  • Prep

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  1. Preheat oven to 375 degrees F (175 degrees C). Prepare, bake and cool cake as directed on package. Cut cake into 1-inch cubes.
  2. Drain thawed strawberries, reserving juice. Combine gelatin and boiling water in small bowl. Stir until gelatin is dissolved. Add enough water to strawberry juice to measure 1 cup; stir into gelatin. Refrigerate until gelatin is slightly thickened. Beat gelatin until foamy.
  3. Fold together 1 container whipped topping, gelatin and strawberries.
  4. Alternate layers of cake cubes and strawberry mixture into 10-inch tube pan. Press lightly. Cover and refrigerate 4 hours. Unmold cake onto serving plate. Frost sides and top of cake with remaining whipped topping. Refrigerate until ready to serve. Garnish with fresh strawberries and mint leaves.

Nutrition Facts


Per Serving: 307 calories; 9.6 g fat; 51.9 g carbohydrates; 4.2 g protein; 0 mg cholesterol; 316 mg sodium. Full nutrition

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Reviews

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it was totally delicious I am like now the best chef in the family

This was heavenly! It was cool and sweet...perfect for after a weekend BBQ. It was eaten so fast that I didn't have time to take a photo. Well worth the effort.

Great recipe!!