Pat'S Strawberry Angel Food Cake
A light and fruity layered dessert featuring strawberry Jell-O, whipped topping, and fresh strawberries, perfect for summer gatherings and family celebrations.
Ingredients
Instructions
- Cook 1 cup sugar, cornstarch, and water until thick.
- Add strawberry Jell-O to the mixture and let cool.
- Stir in the sliced strawberries once the mixture has cooled.
- In a separate bowl, mix Cool Whip, sour cream, and 3/4 cup sugar.
- Spread the Cool Whip mixture between layers and on top of the cake.
- Pour the strawberry Jell-O mixture over the layered dessert.
- Refrigerate and chill until set before serving.
Tips & Substitutions
For a lighter texture, ensure the sugar and cornstarch mixture is completely cooled before adding the Jell-O. If fresh strawberries are not available, frozen strawberries can work in a pinch—just thaw and drain excess liquid. You can also substitute the sour cream with Greek yogurt for a tangy twist. This dessert pairs wonderfully with a scoop of vanilla ice cream or a side of Lemon Blueberry Salad.
Serving Suggestions
Serve this delightful cake chilled for the best flavor. Garnish with additional fresh strawberries or a sprig of mint for an appealing presentation. It can be paired with a light fruit salad or a scoop of ice cream for a refreshing dessert. This dish is ideal for summer gatherings or as a sweet ending to a meal featuring savory dishes like Company Roast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To maintain the texture, it's best not to freeze the cake, as the whipped topping may separate upon thawing. If you need to reheat any components, do so gently in the microwave in short intervals, avoiding any boiling.
Nutrition & Diet Analysis (per serving)
Each serving of Pat'S Strawberry Angel Food Cake contains roughly 488 calories, with 5g protein, 116g carbohydrates, and 1g fat. It is a good source of vitamin C (12% of the Daily Value), protein (10% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 504mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Just follow the recipe instructions and refrigerate it until you're ready to serve. Allowing it to chill overnight can help the flavors meld together, enhancing the overall taste.
What can I use instead of Cool Whip?
If you prefer a homemade option, you can whip heavy cream with a bit of powdered sugar until soft peaks form, making a great substitute for Cool Whip. This will add a fresh flavor to the cake while keeping it light.
How can I make this recipe healthier?
To make this dessert healthier, consider using a sugar substitute in place of regular sugar, and opt for light or reduced-fat versions of Cool Whip and sour cream. This can significantly reduce the calorie count without sacrificing too much flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).