Whipped Cream Valentine Cake
- Reviews 2
Ready In: 30 mins
Serves: 12-14
Ingredients
- 1 (10 inch) angel food cake, baked and cooled or store-bought
- 1 (10 ounce) package frozen strawberries or 1 (10 ounce) package raspberries, thawed
- 1 tablespoon unflavored gelatin
- 2 cups heavy cream, whipped until stiff
- 4 tablespoons powdered sugar
- 1 teaspoon vanilla
Directions
- Cut angel food cake into 3 horizontal layers.
- Drain juice from thawed berries into a small bowl. Sprinkle gelatin over juice and allow to stand until softened.
- Set small bowl in a larger bowl of hot water and stir until gelatin dissolves. Combine gelatin muxture with berries and cool slightly. (if mixture cools too much, gelatin will set.).
- Add sugar and vanilla to whipped cream. Fold berries into cream. (It may seem too juicy but it will soon set up.)
- Alternate cake layers with generous layers of cream mixture. Adjust top cake layer and spread remaining cream over entire top and sides of cake. Refrigerate until firm.
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