Angel Strawberry Bavarian

Angel Strawberry Bavarian


"Fluffy strawberry cream envelops rich squares of Duncan Hines Angel Food Cake in this lovely and refreshing refrigerated dessert."
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6 h 15 m servings 307 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 51.9g
  • 17%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Preheat oven to 375 degrees F (175 degrees C). Prepare, bake and cool cake as directed on package. Cut cake into 1-inch cubes.
  2. Drain thawed strawberries, reserving juice. 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.
  3. Fold together 1 container whipped topping, gelatin and strawberries.
  4. Alternate layers of cake cubes and strawberry mixture into 10-inch tube pan. Press lightly. Cover and refrigerate 4 hours. Unmold cake onto serving plate. Frost sides and top of cake with remaining whipped topping. Refrigerate until ready to serve. Garnish with fresh strawberries and mint leaves.



it was totally delicious I am like now the best chef in the family

This was heavenly! It was cool and sweet...perfect for after a weekend BBQ. It was eaten so fast that I didn't have time to take a photo. Well worth the effort.

Great recipe!!