Strawberry Angel Mold Recipe
Description:
Indulge in the heavenly taste of a Strawberry Angel Mold, a delightful fusion of strawberry shortcake in a mold form, perfect for those warm summer evenings or any dessert craving! This recipe, reminiscent of a classic strawberry shortcake, is not only easy to whip up but also a visually stunning treat that will impress your guests. 🍓🍰
Recipe Details:
| Cook Time | Prep Time | Total Time | Yield |
|---|---|---|---|
| nan | 30 minutes | 30 minutes | 1 cake |
Ingredients:
- 1 cup frozen strawberries
- 1 package (3 ounces) strawberry Jell-O gelatin dessert
- 1 1/4 cups boiling water
- 1 angel food cake, broken into small pieces
- 1 cup heavy cream
Nutrition Facts (Per Serving):
- Calories: 3980.6
- Fat Content: 178.4g
- Saturated Fat Content: 109.9g
- Cholesterol Content: 652.1mg
- Sodium Content: 4036.6mg
- Carbohydrate Content: 558.5g
- Fiber Content: 10.7g
- Sugar Content: 349.3g
- Protein Content: 61.3g
Instructions:
-
Begin by breaking the angel food cake into small, bite-sized pieces. Set aside in a large mixing bowl.
-
-
In a separate bowl, dissolve the strawberry Jell-O gelatin dessert in 1 1/4 cups of boiling water. Stir until fully dissolved.
-
Add the frozen strawberries, along with any juices, to the dissolved gelatin mixture. Stir gently to combine.
-
Allow the strawberry gelatin mixture to cool to room temperature. This step is crucial to ensure it doesn’t melt the whipped cream later.
-
While waiting for the mixture to cool, whip the heavy cream until soft peaks form. Be careful not to overwhip.
-
Once the strawberry gelatin mixture has cooled, fold in the whipped cream gently. Ensure it is well incorporated but retains its fluffy texture.
-
Pour the whipped cream and strawberry mixture over the angel food cake pieces. Stir gently to coat all the cake pieces evenly.
-
Transfer the mixture into a prepared 2-piece angel food pan or a lightly greased Bundt pan. Spread it evenly to ensure a smooth surface.
-
Refrigerate the mold until it is firm and set. This usually takes about 2-3 hours, but overnight chilling yields the best results.
-
Once the mold is set, carefully remove the sides of the pan. Place it onto a serving platter, ready to be sliced and served.
-
Garnish the Strawberry Angel Mold with dollops of whipped cream and fresh strawberries for an extra touch of indulgence.
-
Serve and enjoy this delectable dessert with friends and family, savoring every bite of its fruity, creamy goodness!
Tips:
- For a shortcut version, you can use store-bought angel food cake instead of making it from scratch.
- Feel free to customize this recipe by using different flavored gelatin or substituting other fruits like raspberries or peaches.
- To enhance the presentation, consider lining the bottom of the pan with fresh strawberry slices before pouring in the mixture.
- If you don’t have an angel food pan, a Bundt pan works just as well. Just ensure it is lightly greased to prevent sticking.
- To make ahead, prepare the mold the day before serving and keep it refrigerated until ready to enjoy.
With its light, fluffy texture and burst of strawberry flavor, this Strawberry Angel Mold is sure to become a favorite dessert for any occasion!
