Berries and Cream Cake

By pattiaroberts

Ingredients

• 1 angel food cake, cut in 1-inch cubes (about 8 cups)
• 2 packages (0.3oz.) sugar-free strawberry gelatin
• 2 cups boiling water
• 1 package (10oz.) frozen sliced strawberries in sugar
• 1 package (8oz.) light cream cheese
• 2 teaspoons lemon juice
• 1 teaspoon lemon zest
• 1 cup powdered sugar
• 2 cups light frozen whipped topping, thawed

Details

Servings 10
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Set Heart Insert of Springform Pan on sheet of aluminum foil. Carefully fold foil up around edges securely. Place Heart Insert on the Flat base and secure Rim by tightening side clamp.
Place cake cubes in bowl. In a separate bowl, dissolve gelatin in boiling water. Add frozen strawberries and stir until fruit is thawed. Pour gelatin mixture over cake cubes and fold gently until cubes are coated. Pour into foil-lined Heart Insert. Place in refrigerator until mixture is set. While cake is chilling, beat cream cheese, lemon juice, lemon zest and sugar. When cake has set, spread cream cheese mixture over strawberry base. Spread whipped topping over cream cheese mixture.
To unmold, run a sharp knife around edges of Heart Insert. Release clamp on Rim. Using 2 spatulas, gently lift cake from foil to serving plate. Remove Heart Insert. Garnish with fresh strawberries.