ANGEL STRAWBERRY BARVARIAN

Angel Strawberry Barvarian image

Provided by Cassie * @1lovetocook1x

Categories Cakes

Number Of Ingredients 9

1 package(s) duncan hines angel food cake mix
1 package(s) (10 oz) frozen sliced strawberries, thawed
1 package(s) (4 - serving size, strawberry flavored gelatin
1 cup(s) boiling water
2 1/2 cup(s) whipping cream, chilled and divided
2 1/2 tablespoon(s) confectioners' sugar
3/4 teaspoon(s) vanilla extract
4 - fresh strawberries, sliced and fanned for garnish
- mint leaves for garnish

Steps:

Preheat oven to 375 degree
Prepare, bake and cool cake following package directions. Cut cooled 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 in 10 - inch tube pan. Press lightly. Cover. Refrigerate overnight.
Unmold cake onto serving plate. Beat remaining 1 1/2 cups of whipping cream; confectioners' 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.