RECIPE: Grandma’s Strawberry Angel Cloud Cake
Nothing says summer like strawberries. This cake brings back fond memories of my grandmother who would make it every summer, once strawberries appeared at the local fruit stands.
This vintage recipe dates back to the Tupperware parties of the 1950’s and 1960’s. It combines two of America’s most famous desserts, angel food cake and jello. It sets in the fridge overnight, and is then covered with a cloud of whipped cream and fresh strawberries.
With the hot days of summer, this simple no-bake cake is the perfect treat.
Grandma’s Strawberry Angel Cloud Cake
Ingredients:
1 store-bought angel food cake
1 pkg strawberry Jell-O
1 1/4 cups boiling water
3 cups of frozen strawberries, thawed
2 1/2 cups whipping cream
1 tbsp sugar
1 pint fresh farmers market strawberries
Directions:
Cut angel food cake into approximately one inch pieces and place in a 9-inch Bundt pan.
Mix strawberry Jell-O with boiling water in a large bowl until Jell-O is dissolved.
Add thawed strawberries and beat with an electric mixer until well-blended and foamy.
In another large bowl, whip 1 1/2 cups of the whipping cream to soft peaks.
Fold whipped cream into strawberry mixture then pour mixture over angel cake pieces.
Cover and refrigerate overnight.
To serve:
Dip bundt pan in hot water and flip strawberry jello angel cake onto a dessert platter.
Whip 1 cup of whipping cream with 1 tablespoon of sugar until soft peaks form. Cover strawberry jello angel cake with clouds of whipping cream and then cover with fresh sliced strawberries.
Serve immediately.
Claire Sear is a Vancouver based food, wine & lifestyle writer.
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