Strawberry Salad Dessert

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C) with oven rack in lowest position.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Beat cake mix and 1 ¼ cups cold water in a bowl using an electric mixer on low speed until moistened, about 30 seconds. Beat on medium speed for 1 minute. Pour into an ungreased angel food tube pan.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Bake in the preheated oven until top is golden brown and cracked, looks very dry and firm to the touch, 33 to 38 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Cool cake in the pan, inverted onto a wire rack, empty wine bottle, or thin-necked glass bottle; this will prevent the cake from sinking, about 1 ½ hours. Loosen edges with a flat knife or a spatula to remove cake. Trim crust from cake; save for another use. Cut cake into cubes, or tear into bite-sized chunks; set aside.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Combine boiling water and gelatin in a large bowl; stir until gelatin is dissolved. Stir in frozen strawberries and remaining 1 cup cold water. Chill until slightly thickened to the consistency of egg whites; it may reach this stage while stirring.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Gently fold cake cubes and whipped topping into strawberry mixture. Chill until set, about 2 hours. Decorate top with any remaining strawberries and whipped topping.'}

📊 Nutrition Facts

Per serving (15 servings total)