With store-bought cake, this dessert will be ready before you know it, making it a quick, no-fuss choice for a dinner party.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2003
- 8 cups hulled Strawberries (about 2 lb/1 kg)
- 1 pkg unflavoured gelatin
- 2 1/2 cups whipping cream
- 2 tablespoons icing sugar
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons frozen lemonade concentrate thawed
- 6 cups finely cubed angel food cake (300 g cake)
- 8 mint sprigs
In food processor or blender, puree 4 cups (1 L) of the strawberries; transfer to large bowl.
In small saucepan, sprinkle gelatin over 2 tbsp (25 mL) water; let stand for 5 minutes. Melt over medium-low heat, stirring often; stir into puree strawberries. Let cool in refrigerator, stirring occasionally around edge with rubber spatula, until consistency of raw egg whites, about 15 minutes.
Meanwhile, in separate bowl, whip cream with icing sugar. Remove 1 cup (250 mL) to small bowl; cover and reserve in refrigerator. Fold half of the remaining whipped cream into strawberry mixture; fold in remaining whipped cream. Refrigerate for 30 minutes.
Meanwhile, slice remaining strawberries into another bowl. Stir in granulated sugar and lemon juice; let stand until juicy, about 15 minutes.
In separate bowl, drizzle lemonade concentrate over angel food cake; toss and let stand for 5 minutes.
Evenly divide half of the whipped cream mixture among six 1-1/2-cup (375 mL) wineglasses or glass bowls, smoothing tops. Top with half of the cake mixture; top with half of the sliced strawberries. Repeat layers. Spoon reserved whipped cream on top; garnish with mint sprigs. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Nutritional facts <b>Per serving:</b> about
- Sodium 311 mg
- Protein 5 g
- Calories 405.0
- Total fat 27 g
- Cholesterol 96 mg
- Saturated fat 16 g
- Total carbohydrate 39 g
- Iron 6.0
- Folate 7.0
- Calcium 11.0
- Vitamin A 29.0
- Vitamin C 78.0