1 pkg. Duncan Hines angel food cake mix
2 (10 oz.) pkg. frozen sliced strawberries, thawed
1 pkg. strawberry flavored gelatin
1 c. hot water
confectioners sugar


You will need cardboard.

Day Before: Prepare angel cake mix as label directs, baking it in an ungreased 10-inch tube pan. Cool cake as directed, then store, carefully covered.

Drain thawed strawberries, reserving the syrup (about 1 to 1 1/4 cups). Dissolve gelatin in hot water, then stir in reserved strawberry syrup. Refrigerate until slightly thickened, about 1 hour. Fold drained berries into this mixture. Refrigerate until almost set, about 2 hours, stirring occasionally.

Meanwhile, with serrated knife, cut inverted angel cake crosswise into 3 even layers; place bottom layer on cake plate. Over it, spread half of strawberry-gelatin mixture almost to edge. Adjust second layer, top side up. Over it, spread rest of gelatin mixture. Cover with top layer. Refrigerate.

From cardboard, cut eight 2-inch stars, then lay them, in a circle, around center top of cake. Now generously sprinkle top and sides of cake with confectioners sugar. Carefully lift off cardboard stars, leaving star pattern on cake. Refrigerate cake about 1/2 hour or until ready to serve. Serve in small wedges. Makes 10 to 12 servings.

This is a beautiful cake, with the red strawberry mixture shimmering through the white confectioners sugar.