Angel Strawberry Bavarian

Rating: 5 4 Comments

Fluffy strawberry cream envelops rich squares of Duncan Hines Angel Food Cake in this refrigerated dessert. Angel Strawberry Bavarian Cake is lovely and refreshing.


  1. Preheat oven to 375 ºF. Prepare, bake and cool cake as directed on package. Cut cake into 1-inch cubes.
  2. Drain thawed strawberries, reserving juice. Combine gelatin and boiling water in small bowl. Stir until gelatin is dissolved. Add enough water to strawberry juice to measure 1 cup; stir into gelatin. Refrigerate until gelatin is slightly thickened. Beat gelatin until foamy.
  3. Fold together 1 container whipped topping, gelatin and strawberries.
  4. Alternate layers of cake cubes and strawberry mixture into 10-inch tube pan. Press lightly. Cover and refrigerate 4 hours. Unmold cake onto serving plate. Frost sides and top of cake with remaining whipped topping. Refrigerate until ready to serve. Garnish with fresh strawberries and mint leaves.


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emmyjr1 on May 10, 2014 4:22 p.m.

I need this in my belly, now!

PDLadybug on Mar 31, 2013 4:53 p.m.

so appropriate for Spring and looks so light

shewer on Mar 22, 2013 10:48 p.m.

Delicious, light dessert

joansie on Feb 11, 2012 12:15 p.m.

this cake sounds dilicous, can't wait to try it.