Fresh berries flavor cake



Susan Rose of Baltimore was looking for a recipe from the 1960s for a refrigerator cake made with fresh strawberries, angel food cake, Jell-O and other ingredients.

Ele Piche of Fort Collins, Colo., sent in a recipe for Strawberry Angel Dessert that sounds similar to what Rose was looking for. The recipe was her mother-in-law's and is a family favorite.

I tested this recipe using store-bought angel food cake and fresh local strawberries. I used an angel food cake pan with a removable bottom, which made it easier to unmold the cake once it had chilled overnight.

I recommend freezing the cake so that it holds together better when unmolded. If it falls apart some when you turn it out, you can disguise any imperfections with the whipped-cream topping.


Barbara Block of Baltimore is looking for a recipe for low-fat cheesecake that is marbleized with instant espresso and chocolate.

Anita Miller of Princess Anne is looking for a recipe for Chicken Jubilee, made with rolled and tied flattened chicken breasts that are stuffed with cherries. The chicken is cooked and then set aflame with brandy.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

Strawberry Angel Dessert

Serves 10 to 12

1 1/4 cups fresh strawberries, hulled and mashed

one 3-ounce package strawberry Jell-O

1 tablespoon Grand Marnier (optional, see note)

4 cups vanilla ice cream

1 angel food cake (homemade or store-bought), torn into bite-size pieces

1 cup whipping cream

2 tablespoons sugar

1/2 teaspoon vanilla

3 tablespoons of instant vanilla-pudding mix (optional; use if sugar, vanilla not used)

whole fresh strawberries for garnish

Combine mashed strawberries with Jell-O powder in a saucepan and heat on medium until Jell-O dissolves. Remove from heat. Add ice cream cut into chunks. Stir well, leaving some small chunks of ice cream.

In angel food cake pan, make 3 layers of the torn cake topped with Jell-O mixture. Pat down each layer gently. Refrigerate or freeze overnight.

To serve, whip cream with sugar and vanilla or, for more stability, omit vanilla and sugar and add 3 tablespoons of instant vanilla-pudding mix. Turn cake out and frost with the whipped cream. Garnish with the whole strawberries.

Note: One tablespoon of Grand Marnier can be added to the Jell-O mixture to enhance flavor.

Per serving (based on 12 servings): 341 calories, 7 grams protein, 13 grams fat, 8 grams saturated fat, 52 grams carbohydrate, trace fiber, 47 milligrams cholesterol, 413 milligrams sodium

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.