Strawberry Sparkle Cake
Contributor: Ann Bridges
CC Original
1 angel food cake
1 cup boiling water
1 small package strawberry jello
1 package frozen strawberries
1 cup whipping cream
2 T sugar
red food coloring
Dissolve jello in water and add frozen berries (1 lb), stirring to break up and mix berries. Place cake, widest side down, on a service plate. Cut a 1″ layer from the top and set aside. Cute around cake 1″ from outer edge to within 1″ from the bottom. Gently remove the section of cake between cuts, tearing it into small bits. Fold pieces into strawberry mix and pour it into cake shell. Place cake layer on top.
Whip cream until thick. Stir in sugar and a few drops of red coloring until pink. Spread pink cream over top and sides of cake. Decorate with whole strawberries if desired. Refrigerate until served (at least 1 hour). Serves 12-16.