Strawberry Refrigerator Cake
This is one of my favorite cakes because it tastes great and is easy to make. It can also be made as a reduced sugar dessert for diabetics or those on a diet. You just substitute sugar-free jello, and buy unsweetened strawberries, use splenda or stevia, use fat free cool whip and low calorie butter.
2 commercial angel food cakes.(not mixes)
2 packages strawberry jello
2 10 oz packages frozen strawberries
1 8 oz tub Cool Whip (or one package Dream Whip, prepared as directed)
1 tlbs butter
Dissolve 2 packages of strawberry jello in one cup of boiling water. Drain 1 cup of juice for the strawberries and reserve. Add 1/2 berries and remaining juice to jello mixture. Refrigerate jello mixture until it begins to thicken. Break cakes into walnut-size chunks and fold cake pieces and Cool Whip into jello mixture. Place in large, well-buttered angel food cake pan. I do not have one of these so I use a 9×13 pan or a bundt pan. Refrigerate until set.
Unmold cake onto large platter. Mix 1 tbls cornstarch with 1 cup of strawberry juice. Cook until mixture boils and thickens. Add butter. When cool, top cake with strawberries and pour juice mix over unmolded cake.