Ingredients
- 8–10 cups angel food cake, torn or cubed
- 4 cups fresh strawberries, sliced
- 1 package (3 oz) strawberry gelatin (e.g., Jell‑O)
- 1 cup boiling water
- 1 cup cold water
- 1–2 cups strawberry syrup (from simmered berries + sugar + water)
- 2–3 cups whipped topping (Cool Whip) or whipped cream
- Optional: ½ cup strawberry jam/preserves
- Optional garnish: fresh mint leaves, extra strawberry slices
Instructions
- Dissolve gelatin in 1 cup boiling water; stir in 1 cup cold water and let cool slightly.
- Simmer half the strawberries with sugar and water until juicy, then cool to form syrup.
- Combine the cooled gelatin and strawberry syrup with remaining berries.
- In a punch bowl, layer half the cake cubes, then half the strawberry–gelatin mix to moisten cake.
- Spread 1 cup whipped topping over the first layers.
- Repeat with remaining cake and strawberry layers; top with remaining whipped topping.
- Chill for at least 2–3 hours (or overnight) until set.
- Garnish with mint and extra strawberry slices before serving.
Notes
- Mix softened cream cheese into the whipped topping for extra tanginess.
- Add raspberries or blueberries for a mixed berry version.
- Sprinkle toasted almonds or pecans on top for crunch.
- Use gluten‑free angel food cake to make it gluten‑free.
- Make individual servings in jars or cups for portable treats.
- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Dessert
- Method: No-bake assembly, chilled
- Cuisine: Southern American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 180
- Sugar: 22g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: undefined
