Cheryl's Strawberry Shortcake
Submitted by;
Cheryl St.John ~ NE

I buy the angel food cake mix that only takes water.  I think it's  
Pillsbury.  Other mixes require egg whites, but that one is so simple, that’s 
why I like it.  Bake it according to the directions, but bake it in a 9 x 13 
pan that you've sprayed with cooking spray.

While it's baking, clean and slice 1 – 1-1/2 pints strawberries.  (I've also 
used frozen with excellent results.)  While the cake is cooling, prepare a 
large package of sugar-free strawberry jell-o.  I use crushed ice (cause it's 
on the door of my fridge and easy) added to the cold water to speed setting 
up.  It will still be liquid.  Add the strawberries to it.

Use a large meat fork or a knife and poke holes all over the cake.  Use the 
utensil to pull the sides away from the pan.  Stab it up really well.  Then 
pour the strawberry and jell-o mixture around the sides first, then over the 
top.  You may have to use a big spoon to distribute the liquid and fruit evenly.

Cover it and immediately refrigerate.  It takes only a couple of hours to 
set up if you need it right away.  I've made it at the last minute or the night 
before with perfect results.

Serve with Cool Whip. 

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