Strawberry-Filled Angel Cake

Ingredients

• 1 baked 10-inch angel cake
• 1 pkg 3-oz strawberry gelatin
• ½ cup boiling water
• 1 tsp lemon juice
• 2 cup or 2 (10-oz) packages frozen berries, thawed sweetened crushed strawberries
• 2 cup whipping cream, whipped

Method

1. Dissolve the gelatin in the boiling water; stir in the lemon juice and strawberries with liquid. Chill until slightly thickened; fold in the whipped cream. Chill, stirring occasionally, until the mixture mounds when dropped from a spoon.
2. Place the angel cake, crusty-side down, on a serving platter. Slice the entire top from the cake, about 1 inch down; set aside. Cut down into the cake, 1 inch from the outer edge and 1 inch from the middle hole, leaving a substantial 'wall.' Remove the cake with a knife or fork, being careful to leave a 1-inch base at the bottom.
3. Fill the cavity with strawberry mixture. Replace the top; press gently. Frost the top and sides with the remaining strawberry mixture. Refrigerate 4 hours or until set (or quick-freeze, then wrap; serve frozen or thawed).

Notes

Yield: 12 servings. One of a seven-recipe strawberry feature from The Spokesman-Review, May 12, 1982 (Spokane, Washington).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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