Strawberry Salad Dessert

This strawberry salad dessert recipe is an easy, refreshing, cool gelatin treat made with angel food cake, whipped topping, and frozen strawberries.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 238 Calories

Ingredients

• 1 cup water
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (6 ounce) package strawberry flavored Jell-O®
• 1 (16 ounce) package frozen strawberries
• 2 cups boiling water
• 1 (18.25 ounce) package angel food cake mix

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C) with oven rack in lowest position.

Step 2

Beat cake mix and 1 ¼ cups cold water in a bowl using an electric mixer on low speed until moistened, about 30 seconds. Beat on medium speed for 1 minute. Pour into an ungreased angel food tube pan.

Step 3

Bake in the preheated oven until top is golden brown and cracked, looks very dry and firm to the touch, 33 to 38 minutes.

Step 4

Cool cake in the pan, inverted onto a wire rack, empty wine bottle, or thin-necked glass bottle; this will prevent the cake from sinking, about 1 ½ hours. Loosen edges with a flat knife or a spatula to remove cake. Trim crust from cake; save for another use. Cut cake into cubes, or tear into bite-sized chunks; set aside.

Step 5

Combine boiling water and gelatin in a large bowl; stir until gelatin is dissolved. Stir in frozen strawberries and remaining 1 cup cold water. Chill until slightly thickened to the consistency of egg whites; it may reach this stage while stirring.

Step 6

Gently fold cake cubes and whipped topping into strawberry mixture. Chill until set, about 2 hours. Decorate top with any remaining strawberries and whipped topping.