This recipe brings back so many nostalgic memories of growing up for me. This dessert was a staple at every family get-together I had growing up. It was there at weddings, at reunions, and bbq’s all summer long. It has that light, airy, fluffy feeling in your mouth and so many different ways to mix it up. Over the years I have used different flavors of Jello and fruits to change it up. You can dress it up and use a bundt pan or angel food pan to prepare it, or as a casserole in a 9×12 pan. No matter how you serve it, guests young and old will love this recipe. This recipe is one that I have engaged my grandkids to help prepare because passing down the love of making something delicious is so important to me. It is also a dessert that I can use as an excuse to go to the farmers’ markets or local farms and buy the freshest strawberries and fruits available. You can add some pecans or walnuts if you want to add a crunch, or you can add some chocolate syrup. There are so many ways you can enjoy this dessert.
Ingredients
Instructions
- Boil the water. Add gelatin and stir until dissolved. Place in the refrigerator and chill until it is thick like egg whites. This took about an hour or so.
- While waiting, wash, clean, and slice your strawberries into a bowl. Sprinkle the 6 Tbsp of sugar over them and stir. Set aside.
- In another bowl, break or cut the angel food cake into 1 inch pieces. Set aside.
- Pour the whipping cream in your mixing bowl and with the whip attachment on medium, whip until soft peaks form. Once the soft peaks form, turn the speed to med-high and slowly add 1/2 cup of sugar and whip until stiff peaks form. Set aside.
- Remove the gelatin from refrigerator and whip until frothy and foamy.
- Fold in the yogurt.
- Fold in the strawberries sweetened in the sugar.
- Fold in the whipped cream.
- Fold in the cake pieces.
- Pour into an angel food cake pan or a 9x12 inch pan
- Refrigerate several hours or can be frozen.