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Angel Strawberry Bavarian

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“This a simple and lovely dessert.”
READY IN:
24hrs 30mins
SERVES:
12-16
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Prepare, bake and cool cake as directed on package. Cut cake into 1-inch cubes. Drain thawed strawberries, reserving juice.
  3. 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.
  4. Beat 1 cup whipping cream until stiff peaks form in large bowl. Fold into gelatin along with strawberries.
  5. Alternate layers of cake cubes and strawberry mixture into 10-inch tube pan. Press lightly. Cover. Refrigerate overnight.
  6. Unmold cake onto serving plate. Beat remaining 1-1/2 cups whipping cream, sugar and vanilla extract until stiff peaks form. Frost sides and top of cake. Refrigerate until ready to serve. Garnish with fresh strawberries and mint leaves.

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