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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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No one can resist a slice of this dreamy dessert. If you'd like a switch from the strawberry filling, try blackberries, blueberries or even peaches. And, when I serve this cake on a holiday, I've been known to put food coloring in the topping—green works well for Christmas or St. Patrick's Day.—Leah Carrell, Quitman, Texas Ingredients:
1 package (16 ounces) frozen sliced strawberries in syrup |
1 prepared angel food cake (8 to 10 ounces) |
1 carton (8 ounces) frozen whipped topping, thawed, divided |
fresh strawberries and mint, optional |
Directions:
1. Drain strawberries, reserving 1/3 cup of syrup. Split cake horizontally into two layers; place bottom layer on a serving plate. Spoon strawberries over bottom layer; spread with 3-1/4 cups whipped topping. Replace top layer. Drizzle with reserved syrup. Garnish with remaining whipped topping, and strawberries and mint if desired. Yield: 8-10 servings.
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