Best 5 Strawberry Angel Mold Recipes

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Tantalize your taste buds with the delectable Strawberry Angel Mold, a culinary masterpiece that combines the refreshing flavors of strawberries with the ethereal lightness of angel food cake. This stunning dessert is perfect for special occasions, potlucks, or simply treating yourself to a delightful indulgence. With its vibrant colors and irresistible taste, the Strawberry Angel Mold is sure to be a hit among dessert lovers of all ages.

The recipe includes a collection of variations, allowing you to customize the dish to your preferences. Whether you prefer a classic angel food cake base or a decadent chocolate cake foundation, the choice is yours. Additionally, you can opt for a luscious strawberry glaze or a creamy whipped cream topping, each adding a unique touch of flavor and elegance.

For those with dietary restrictions, the recipe offers a gluten-free angel food cake variation, ensuring that everyone can enjoy this delectable treat. And to cater to those with a sweet tooth, there's a decadent chocolate cake variation that takes the dessert to a whole new level of indulgence.

No matter your preferences, the Strawberry Angel Mold recipe provides all the necessary instructions and tips to guide you through the process, ensuring a successful and enjoyable baking experience. So, gather your ingredients, preheat your oven, and prepare to embark on a culinary journey that will leave you and your loved ones captivated by the sheer delight of this extraordinary dessert.

Let's cook with our recipes!

STRAWBERRY ANGEL FOOD DESSERT



Strawberry Angel Food Dessert image

Angel food pieces are topped with sweetened cream cheese, whipped topping and strawberries in glaze in this chilled, layered dessert.

Provided by TABKAT

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 15m

Yield 18

Number Of Ingredients 6

1 (10 inch) angel food cake
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 quart fresh strawberries, sliced
1 (18 ounce) jar strawberry glaze

Steps:

  • Crumble the cake into a 9x13 inch dish.
  • Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
  • In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

Nutrition Facts : Calories 260.8 calories, Carbohydrate 36.3 g, Cholesterol 27.4 mg, Fat 11 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 7.6 g, Sodium 241.8 mg, Sugar 22.6 g

CINDI'S STRAWBERRY GELATIN MOLD



Cindi's Strawberry Gelatin Mold image

A 3 ingredient gelatin mold, that tastes just as good as it looks! Ingredients are...boxed strawberry gelatin, boiling water, and frozen, sweetened strawberries. The strawberries I pick myself, and sweetened with granulated sugar before I freeze them, and use later through out the year. This salad is one of the best tasting strawberry gelatin molds I've ever made.

Provided by Cindi M Bauer

Categories     Gelatin

Time 10m

Yield 10 serving(s)

Number Of Ingredients 5

3 (3 ounce) boxes jello strawberry gelatin
3 cups boiling water
30 ounces frozen sweetened strawberries, partially thawed
fresh fruit
Cool Whip

Steps:

  • In a large (heat proof) bowl, add the boxes of strawberry jell-o gelatin.
  • Pour in the boiling water, and stir until the jell-o has dissolved.
  • Add the partially thawed, sweetened strawberries, and stir for a few minutes. Since I use partially frozened sweetened strawberries in this recipe, I do not add any cold water.
  • Using a non-stick cooking spray, spray the inside of one large (6 cup) Tupperware Gelatin Mold (the kind that has an insert in the middle which is removable. Use a plastic sandwich bag to thoroughly coat the gelatin mold.
  • Pour jell-o mixture into the Tupperware Gelatin Mold, or add to one large bowl, or a pan. (I've found that after I poured the jell-o mixture in the 6-cup gelatin mold, I have some gelatin leftover. I then pour the remaining jell-o mixture into a custard cup).
  • Chill gelatin mold (uncovered) in the refrigerator until it has set up. Then cover the gelatin with the Tupperware lid, until it's ready to serve.
  • Note: When making this salad/dessert, I use strawberries that I pick myself, and sweetened myself (with sugar) and had frozen. I never use store bought frozen, sweetened strawberries. (The 30 ounces of partially thawed berries should equal 3 cups total).
  • Also, I usually make this salad/dessert one day prior to serving, so it sets up nicely overnight in the fridge. When ready to serve, I loosen the inside and outerside edges of the Tupperware mold with finger dipped in warm water. I then place a plate over the Tupperware mold, and turn it over, so the gelatin mold will release from the Tupperware mold, and onto the plate. Remove the center insert, and either fill it with fresh fruit or thawed Cool Whip, and serve.

STRAWBERRY MOLD



Strawberry Mold image

Make and share this Strawberry Mold recipe from Food.com.

Provided by Dancer

Categories     Gelatin

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

1 (3 ounce) package strawberry Jell-O gelatin dessert
1 (8 ounce) container plain nonfat yogurt
1 cup water
1 (10 ounce) container frozen strawberries

Steps:

  • Prepare jello with 1 cup.
  • of water.
  • Put strawberries in either a blender or processor and blend till smooth.
  • Add yogurt and blend, then add jello mixture and blend.
  • Refrigerate till mixture is jelled and not runny.
  • Serve and enjoy.

Nutrition Facts : Calories 140.1, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.2, Sodium 148.8, Carbohydrate 30.4, Fiber 1.5, Sugar 26.2, Protein 5.5

STRAWBERRY MOLD



Strawberry Mold image

Very easy & very good. A nice cool fruit salad that is very satisfying, especially during those hot summer days.

Provided by Tearanii

Categories     Low Protein

Time 2h5m

Yield 12 serving(s)

Number Of Ingredients 9

2 (3 ounce) packages strawberry gelatin
1 cup boiling water
2 (10 ounce) cartons frozen strawberries
1 cup chopped pecans
3 medium bananas, sliced
1 cup crushed pineapple, drained
1 cup sour cream
1 strawberry, sliced, for garnish
4 slices fresh pineapple, for garnish

Steps:

  • Dissolve the gelatin the boiling water.
  • Add the remaining ingredients except the sour cream.
  • Pour half of the mixture in a salad mold; let chill until firm.
  • Cover with a layer of sour cream, then top with the remaining half of the mixture. Refrigerate until firm.
  • Garnish with fresh strawberry and pineapple.

STRAWBERRY-LEMONADE ANGEL PIE



Strawberry-Lemonade Angel Pie image

This strawberry, cream, and meringue confection is so gorgeous, it can take the place of any floral centerpiece on your table. It's similar to a pavlova, but the meringue base is formed into a pretty shell and the strawberry filling is cooked with a little gelatin to make this stunner sliceable.

Provided by Sarah Carey

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 6h20m

Yield Serves 8 to 10

Number Of Ingredients 12

Unsalted butter, softened, for brushing
4 large egg whites, room temperature
1 tablespoon cold water
1/4 teaspoon cream of tartar
1 cup sugar
1/3 cup fresh lemon juice
1 teaspoon unflavored gelatin (from a 1/4-ounce package)
3/4 cup sugar
2 quarts strawberries, hulled and thinly sliced (4 cups), plus more, whole or halved, for garnish
1/4 teaspoon kosher salt (we use Diamond Crystal)
1/4 cup cornstarch
Unsweetened whipped cream, for serving

Steps:

  • Crust: Preheat oven to 300°F with a rack in center. Lightly brush a 9-inch pie dish with butter. Beat egg whites and cold water on high speed until foamy, about 30 seconds. Add cream of tartar and continue to beat until soft peaks form, about 1 minute. Gradually add sugar and beat until thick, glossy peaks form, about 5 minutes.
  • Spread meringue into an even layer along bottom and up sides of prepared pie dish to form crust. (Don't spread past rim, or it will fall over edges during baking.) Bake until crisp and light golden on outside, 40 to 45 minutes. Turn off oven and let cool in oven 1 hour, then transfer to a wire rack and let cool completely.
  • Filling: Meanwhile, add enough water to lemon juice to yield 1/2 cup (about 2 tablespoons plus 1 teaspoon). Combine gelatin and 1 tablespoon lemon mixture in a small bowl.
  • In a medium saucepan, combine sugar, 2 cups strawberries, and salt. Using a potato masher, gently mash berries. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring frequently, until mixture is juicy, about 5 minutes. Whisk cornstarch into remaining lemon mixture; stir into pan with berries and return to a boil.
  • Cook until liquid is very thick and clear, about 1 minute. Stir in gelatin mixture, reduce heat to low, and cook, stirring, until gelatin is fully dissolved, 30 seconds. Remove from heat and let cool 5 minutes. Stir in remaining berries and pour into cooled crust. Refrigerate until set, at least 3 hours or, covered, up to 1 day. Top with whipped cream and whole or halved berries just before serving.

Tips:

  • Use fresh, ripe strawberries for the best flavor. Frozen strawberries can also be used, but they should be thawed and drained before using.
  • Angel food cake is a classic choice for this mold, but other types of cake, such as sponge cake or vanilla cake, can also be used.
  • If you don't have a mold, you can use a bundt pan or a tube pan instead. Just be sure to grease and flour the pan before adding the batter.
  • This mold can be made ahead of time and refrigerated for up to 2 days. When ready to serve, let it come to room temperature for about 30 minutes before serving.
  • Garnish the mold with fresh strawberries, whipped cream, or powdered sugar before serving.

Conclusion:

This strawberry angel mold is a delightful and easy-to-make dessert that is perfect for any occasion. It is a classic combination of flavors and textures that is sure to please everyone. So next time you are looking for a special dessert, give this mold a try!

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