- 1 baked 9- or 10-inch angel food cake
- 1 package (8 ozs) cream cheese
- Liquid drained from strawberries
- 2 packages (10 ozs) frozen strawberries, drained
- 1 envelope (1 tbs) unflavored gelatin
- 1 cup whipping cream
Cut cake crosswise to make three layers. Beat cream cheese until soft; add enough liquid drained from strawberries to make spreading consistency. Add half the drained berries; use this mixture as filling between the three layers.
Combine gelatin and 1/2 cup liquid drained from strawberries in a small saucepan. Let stand 1 minute: heat slowly until hot, to dissolve gelatin. Remove from heat; add remaining drained strawberries. Cool.
Whip cream until stiff. Add gelatin mixture and continue whipping until well blended. Use to frost sides and top of cake. Garnish with fresh whole strawberries, if desired. Keep in refrigerator. Yield: 12 to 16 servings.