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Strawberry Sparkle Cake (VRP 090)

Strawberry Sparkle Cake (VRP 090)

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Strawberry Sparkle Cake

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Strawberry Sparkle Cake

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Strawberry Sparkle Cake Recipe

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Strawberry Sparkle Cake


  • Duncan Hines Angel Food Cake
  • 1 cup boiling wter
  • 1 package strawberry-flavored gelatine
  • 1 package (1 lb.) frozen sliced strawberries.
  • ½ pint (1 cup) whipping cream
  • 2 Tablespoons sugar
  • Red food coloring


  1. Dissolve gelatine in water and add a frozen block of strawberries, stirring to break up and mix berries.
  2. Place cake, widest side down, on a serving plate.
  3. Cut a one-inch layer from the top and set aside.
  4. Cut around cake one inch from the outer edge to one inch from bottom.
  5. Then cut around cake one inch from the inner edge to one inch from bottom.
  6. Gently remove the section of cake between the cuts, tearing it into small pieces.
  7. Fold pieces into the strawberry mixture and pour it into cake shell.
  8. Place the cake layer on top.
  9. Whip cream until thick.
  10. Stir in sugar and add a few drops of red coloring until pink.
  11. Spread sweetened whipped cream over top and sides of the cake.
  12. Decorate with whole strawberries, if desired. Refrigerate until served - at least one hour.


Makes 12 to 16 servings.

Strawberry Sparkle Cake

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