Strawberry Jello Angel Food Cake {A Vintage Recipe From My Tupperware Party Days!}

This Strawberry Jello Angel Food Cake recipe is from Tupperware.   Yes, they have tons of recipes using their products, many that I have today.

Tuperware products are now vintage classics and many kitchens still use them today.  They last forever and that is saying a lot about products we get today.

Strawberry season is coming on strong around these parts, my house included.  We just love strawberries in anything.

My husband is a big fan of this luscious fruit.  He is the first to clean and slice if necessary each time I bring them home from the grocery store.  He will say "we don't want to let them ruin."  I notice a lot of them go missing when I'm getting ready to use them in a dish.  ha! ha!

Starting with a store bought Angel Food Cake, and this gorgeous cake comes together in no time.  Place it in the refrigerator and watch it transform into light and airy deliciousness.  One other reason this cake is a favorite in our family is because we make it diabetic friendly also.  I love to make this dessert sugar free for my daughter, who is a diabetic.  It's one of her favorites.

With Easter around the corner, this cake will be perfect to make ahead to save you time and energy for your guest.  Hope you will try this cake soon.  Enjoy! 

Strawberry Jello Angel Food Cake 
Recipe Source:  Tupperware

1  (6 oz) package Strawberry jello
2 cups boiling water
1 (10 oz) tub frozen sweetened strawberries, thawed
1 9" pre made Angel Food Cake
1 recipe of whipped cream (or 1 24 oz carton Cool Whip)

In a large mixing bowl that can be sealed, dissolve jello in boiling water.  Add frozen strawberries that have been thawed,  and stir until well blended.

Turn Angel Food cake upside down poke holes with fork and press down in the jello mixture.  Cover with lid and seal tightly.  Turn bowl upside down two or three times to distribute the strawberries.  Turn right side up and push cake down in the jello one more time.

Place in the refrigerator until jello has set, approximately 4 hours or overnight.  Check after thirty minutes to make sure the cake is submerged in the jello.  (Sometimes I have to lay a plate on top to get it to submerge.)

Set out on the counter for a few minutes to reach room temperature.  Invert cake on a serving platter.

Frost with whipped cream or cool whip and serve immediately.  Store leftover cake in the refrigerator.

Notes:  If you do not have a big enough bowl with a seal, you can use a large bowl and place a plate on top of the cake and seal with a plastic wrap or foil.  This cake can be made with a sugar free angel food cake, sugar free jello, and unsweetened strawberries.

This post maybe link up to Cedar Hill Farmhouse, Weekend Potluck, Savy Southern Style, Have a Daily Cup of Mrs. Olson, Be Inspired, and all these fabulous parties!


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