It turns out that the tastiest desserts aren’t necessarily the prettiest, but you knew that already, didn’t you? If you’re going to go ahead and judge a cake by its outward appearance — maybe by its smooth frosting, or piped flowers, or delicate chocolate drizzle — then this probably isn’t the cake for you. However, if you’re going to judge a cake by it’s actual merits — by its irresistible flavor, by the ease of its preparation, by the nostalgic comfort it provides — well then, you’ve just found the cake of your dreams.
This cake is really more of a dump cake, and involves no baking, or frosting, or beating. What we’re saying is, it couldn’t be easier to throw together. It involves cubing some store-bought angel food cake, and mixing up some strawberry jello, whipped topping, and thawed frozen strawberries. (The kind that come packed in juice in a tub; you want all that goodness in there!) Then it’s just a matter of layering it all together and letting it chill. It’s a cake that anyone can handle, and yet the results are absolutely scrumptious.
While it’s admittedly a little homely, it’s a cake that everyone just loves. It’s got that retro kind of comfort going on, that nostalgia that all jello-ed desserts seem to embody. The chewy bite of angel food swaddled in a sweet and creamy strawberry concoction is just too much to resist. So don’t even try. Just give in to this goodness! You’ll be glad you did.
Strawberry Jello Cake
- 1 store-bought angel food cake, cut into cubes
- 1 (6.0 oz.) package strawberry jello
- 2 cups boiling water
- 1 (8 oz.) container frozen whipped topping, thawed
- 1 (16 oz.) package frozen strawberries in juice, thawed
- Take half of cubed angel food cake and place in an even layer in a 9x13-inch baking dish.
- In a large bowl, whisk boiling water into strawberry jello mix, stirring for 1-2 minutes, or until sugar dissolves, then stir in strawberries and juices.
- Working in spoonfuls, drop frozen whipped topping into strawberry jello mixture, stirring until it’s incorporated.
- Pour or spoon 1/2 of jello mixture on top of angel food cake in 9x13-inch dish, then repeat with another layer of angel food cake and remaining jello mixture.
- Place baking dish in fridge and refrigerate for at least 2-3 hours, or until set.
- When ready to serve, slice or scoop onto serving plates or bowls and enjoy.
Recipe adapted from Cupcakes and Cutlery.