Strawberry Pan Shortcake
A light and fruity dessert featuring angel food cake layered with strawberry Jell-O and fresh strawberries, topped with whipped cream—perfect for summer gatherings and sweet tooth satisfactions.
Ingredients
Instructions
- Tear the angel food cake into bite-sized pieces and place them into a 9 x 13-inch pan.
- Dissolve the wild strawberry Jell-O in 2 cups of boiling water.
- Add the frozen strawberries (with juice and sugar) to the dissolved Jell-O and stir until the berries are broken up.
- Chill the mixture until it is barely soft set.
- Pour the Jell-O and strawberry mixture over the angel food cake pieces.
- Top with Cool Whip or whipped cream.
- Chill for 2 hours or overnight before serving.
Nutrition & Diet Analysis (per serving)
90
kcal
5% DV
Protein
Fat
Carbs
Diet fit
Low-carb
Under 400 cal
Low-fat
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).
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).