Best Angel Strawberry Bavarian Recipes

ANGEL STRAWBERRY BAVARIAN

Angel Strawberry Bavarian image

Make and share this Angel Strawberry Bavarian recipe from Food.com.

Provided by southern chef in lo

Categories Dessert

Time P1DT30m

Yield 12-16 serving(s)

Number Of Ingredients 9

Ingredients

1 (18 ounce) package angel food cake mix
1 (10 ounce) package sliced frozen sweetened strawberries, thawed
1 (3 1/2 ounce) package strawberry gelatin
1 cup boiling water
2 1/2 cups whipping cream, chilled, divided
2 1/2 tablespoons confectioners' sugar
3/4 teaspoon vanilla extract
4 fresh strawberries, sliced and fanned for garnish
mint leaf (to garnish)

Steps:

Preheat oven to 375°F.
Prepare, bake and cool cake as directed on package. Cut cake into 1-inch cubes. Drain thawed strawberries, reserving juice.
Combine gelatin and boiling water in small bowl. Stir until gelatin is dissolved. Add enough water to strawberry juice to measure 1 cup; stir into gelatin. Refrigerate until gelatin is slightly thickened. Beat gelatin until foamy.
Beat 1 cup whipping cream until stiff peaks form in large bowl. Fold into gelatin along with strawberries.
Alternate layers of cake cubes and strawberry mixture into 10-inch tube pan. Press lightly. Cover. Refrigerate overnight.
Unmold cake onto serving plate. Beat remaining 1-1/2 cups whipping cream, sugar and vanilla extract until stiff peaks form. Frost sides and top of cake. Refrigerate until ready to serve. Garnish with fresh strawberries and mint leaves.

Nutrition Facts : Calories 387.2, Fat 18.6, SaturatedFat 11.4, Cholesterol 67.9, Sodium 370.4, Carbohydrate 51.8, Fiber 0.7, Sugar 32.1, Protein 5.6

DUNCAN HINES® ANGEL STRAWBERRY BAVARIAN

Duncan Hines® Angel Strawberry Bavarian image

Fluffy strawberry cream envelops rich squares of Duncan Hines Angel Food Cake in this refrigerated dessert. Angel Strawberry Bavarian Cake is lovely and refreshing.

Provided by @MakeItYours

Number Of Ingredients 7

Ingredients

1 pkg Duncan Hines® Angel Food Cake Mix
1 (10 oz) pkg frozen sweetened sliced strawberries, thawed
1 (3 oz) pkg strawberry gelatin
1 cup boiling water
2 (8 oz) containers non-dairy whipped topping
4 fresh strawberries
mint leaves

Steps:

Preheat oven to 375 ºF. Prepare, bake and cool cake as directed on package. Cut cake into 1-inch cubes.
Drain thawed strawberries, reserving juice. Combine gelatin and boiling water in small bowl. Stir until gelatin is dissolved. Add enough water to strawberry juice to measure 1 cup; stir into gelatin. Refrigerate until gelatin is slightly thickened. Beat gelatin until foamy.
Fold together 1 container whipped topping, gelatin and strawberries.
Alternate layers of cake cubes and strawberry mixture into 10-inch tube pan. Press lightly. Cover and refrigerate 4 hours. Unmold cake onto serving plate. Frost sides and top of cake with remaining whipped topping. Refrigerate until ready to serve. Garnish with fresh strawberries and mint leaves.

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