Saturday, July 23, 2016

Strawberry Shortcake



This is such an easy, yet delicious Strawberry Shortcake to make.  It's one that I actually forgot about and haven't made it in years.

1 round Angle Food cake
10-12 fresh strawberries, cleaned and sliced thin
1 pkg. strawberry jello
1 carton cool whip

Evenly place the strawberries in a jello mold (or bunt pan sprayed with non-stick).  Place the cake on top breaking it and pressing it down so it will fit.  Mix the jello with 1 3/4 cups of hot water until dissolved.  Pour over the cake allowing it to soak down to the bottom as well as into the breaks in the cake.  Refrigerate 3-4 hrs.  Pop out onto a plate and fill center with cool whip.

Comments:  This is such a moist cake yet not soggy due to the jello.  It's so good and you can even do this with other flavors such as blackberries, peaches, etc.  You can also use frozen strawberries if fresh aren't in season but get those without the juice.  Plus, you can make this with sugar free jello helping to make it more diabetic friendly.
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