Pages

Thursday, May 2, 2019

Strawberry Angel Food Cake Dessert

I got this recipe YEARS ago from a friend. I made it several times way back then, but haven't made it since. I had forgotten about this recipe, but in going through my recipe file, I came upon it again and decided to share it here. It is a nice and light dessert, perfect for spring or summer - especially when strawberries are in season. Try it out and let me know what you think.

Note: See link at the bottom for a similar recipe I found using strawberry jello mix, if you are unable to find the Danish Junket.

Print

1 full-sized angel food cake, purchased from a bakery, or prepare one, using a boxed cake mix
2 (4 3/4-oz.) packages Danish Junket dessert mix, strawberry flavor 
    (You should be able to find this at your grocery store in the baking aisle, along with the jello and           pudding mixes)
3 1/2 cups water
2 (10-oz.) packages frozen strawberries, partially thawed
1 (8-oz) container Cool Whip, thawed
fresh strawberries, sliced, for garnish (optional)

1. Tear or cut angel food cake into pieces and place in a glass 9 x 13" pan (preferably one with a cover).

2. Mix 2 packages Danish Junket mix with 3 1/2 cups water, and cook according to package directions.

3. Stir in the partially thawed strawberries and allow to sit so the strawberries will finish thawing.

4. Pour strawberry mixture over the cake pieces in the pan. Chill until set.

5. Refrigerate until ready to serve and top with the Cool Whip. Garnish with fresh strawberries, if desired. Store this dessert in the refrigerator.


Note: I found a similar recipe online that uses Jello mix, if you are unable to find the Danish Junket mix. It is here at Cleverly Simple: Strawberry Angel Food Cake.

No comments:

Post a Comment