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Ingredients
- 1 tube angel food cake (10 inch)
- 1 pint strawberries, crushed
- 1 Tbsp milk
- 1 pint strawberries, sliced
- 1 tub (12 oz) Cool Whip, thawed
- Strawberry halves
- Fresh mint leaves (optional)
Preparation
Step 1
Cut cake horizontally into 3 layers. Place 1 cake layer on serving plate.
Stir crushed strawberries and milk into 1-1/2 cups of the whipped topping in large bowl. Spread 1/2 of the strawberry mixture on the cake layer. Arrange 1/2 of the sliced strawberries on top of strawberry mixture. Repeat layers, ending with cake.
Frost top and sides of cake with remaining whipped topping.
Refrigerate 1 hour or until ready to serve.
Decorate top and sides of cake with strawberry halves and mint leaves.