Strawberry Angel Cake
1 pkg. frozen
strawberries 1 lg. angel food cake
2 half-pints whipping cream 1/4 c. water
2 heaping T. strawberry Jell-O
4 lg. fresh strawberries, halved
Drain berries well.
In a small saucepan over med. heat, dissolve Jell-O in water.
Remove from heat as soon as boil occurs. Cool 10 min; then pour
over drained berries; mix well. Place in refrigerator until
moisture thickens. Using a serrated knife, cut off 1/4 of cake
from top. Lay aside carefully. Cut out inside of remaining cake,
making a hollow tunnel in center (leave approx. 1/2” of cake on
all sides and do not cut thru bottom). Whip one
half-pint of cream until very stiff; fold in strawberry mixture.
Fill hollowed cake w/cream mixture & replace top on cake. Wrap
cake w/plastic wrap & refrigerate for several hours or
overnight. One hour before serving, whip second half-pint of
cream, sweeten with 2 t. sugar & frost cake completely. Decorate
with fresh strawberry halves & refrigerate until serving time.
The planning team meets the second Wednesday of each month in the
Women’s Ministry Office. Anyone may attend. Anyone who wishes to put
an item on the agenda, please contact Mary Ellen Evans no later than the
2nd Tuesday of the month.
Planning Team Members
Blount Mary Sue Lemmon
Debra Cearley Judy Patrick
Mary Ellen Evans Becky Robertson
Linda Haines Pat Smith
Karen Hubbard Laverne Travis