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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 350°F.
  2. Prepare and Bake cake mix according to package directions. Cool completely. Cut cake into 1-inch cubes to make 10 cups of cubed cake.
  3. Drain frozen strawberries, reserving juice.
  4. Combine gelatin with boiling water in a small bowl, stir until dissolved. Combine reserved strawberry juice and additional water to equal 1 cup; add to gelatin mixture. Refrigerate until slightly thickened. Remove and beat until foamy.
  5. Fold whipped topping, whipped gelatin mixture and sliced strawberries in large bowl.
  6. Spoon 2 cups strawberry mixture into 10-inch tube pan, evenly top with 3 cups cubed cake. Press down slightly. Continue alternating until pan is filled, ending with strawberry mixture. Refrigerate 4 hours or overnight. Garnish with fresh strawberries.
  7. Baking Tip: Freeze leftover unused cake for another dessert.


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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.