Angel cake cubes in min of gelatin, whip cream also strawberries.
16 oz. Duncun Hines Angel Cake Mix, Prepared (or Single Store Purchased, Ready Made Angel Cake)
16 oz. heavy whipping cream
3 cups strawberries, hulled and sliced
2 cups hot water
1 cup sugar
6 ounces strawberry jelly (2 small cans)
Bake and cool the angel cake or buy a ready-made one. This mixture can be made in a 9″ * 13″ skillet if you don’t have a pot, only make sure you don’t greased pan you’re using.
Permit cake cold for at least an 1 h also half. Cut to 1-inch cubes.
In a large bowl, add strawberry slices, sugar, strawberry jelly, and hot water. Stir until gelatin dissolves. Chill in the fridge until syrupy or not hot, which took me about 40 minutes.
In other large bowl, add the whipped cream. Using a hand mixer, beat the mixture on high speed until stiff peaks form.
Add the whipped cream to the gelatin mixture and stir gently. Continue mix very sweetly to uniform color form .
In a 9″ x 13″ saucepan, add half of the angel cake. Then pour and spread over half of the gelatin mixture. Then add the remaining angel cake and the remaining jelly mixture.
Refrigerate for at least 3 hours or overnight. Cut into squares and serve!