Hello everybody, I hope you are having an incredible day today. Today, I gonna show you a way to make a distinctive dish, Strawberry Sparkle Cake. It is one of my favorites . This time, I am going to make it a little bit unique. This will be really deliciou

The Ingredients needed to make Strawberry Sparkle Cake:

1. You need of For Cake and Filling
2. Prepare 1 of Cooked and cooled Angel Food Cake, homemade or use a bix mix and bake it. store made cakes are to.small.and dense for the filling.
3. Prepare 1 small of box, 0.30 ounce size of strawberry gelatin ( jello )
4. You need 12 oz of strawberrys, reserve 3 medium ones and puree the rest in a food processor or blender, strain out seeds and add juice to a measuring cup and add water if needed to have a total of 2 cups liquid.
5. It’s 1 of Recipe FOR WHIPPED CREAM TOPPING
6. You need 2 3/4 cup of cold heavy whipping cream
7. Prepare 2 tsp of vanilla extract
8. You need 3/4 cup of confectioners sugar
9. You need 1 1/2 tsp of unflavored gelatin
10. It’s 2 tbsp of cold water
11. You need of GARNISH
12. It’s of sprinkles any color
13. It’s of chocolate shavings
14. Prepare of chocolate covered strawberry s, fresh or dryed

Step to make Strawberry Sparkle Cake:

1. Have ready a fully cooled angel food cake.
2. carefully cut a thin top off the angel food cake, set aside on a plate.
3. With a sharp thin knife hollow out a well in the cake, removing pieces of only the middle so the cake has a bottom and sides left with a trench for the filling.
4. Cut the removed cake pieces in roughly 1 inchel pieces, reserve them.
5. Heat 1 cup of the strawberry juice to boiling, dissolve strawberry gelatin in it, add remaning cold strawberry juice and chill until slightly thick, like the consistency of egg whites, slice the 3 strawberries and then add the reserved cake cube Gently mix together.
6. Fill the cake trench with filling, put top back on and chill.at least 4 hours or, better, overnight.
7. FOR TOPPING
8. Soften unflavored gelatin in the cold water in a small heatproof bowl for 5 minute
9. Have a small pan of simmering water on stove. Place softened gelatin in the rameki in pan just to dissolve until clear. Remove from water use while you begin beating cream. You want this liquid.and warm when you add it to.the cream.
10. In a large chilled bowl beat cream until it has soft peaks, add confectioners sugar carefully so it does not blow all over! then add warm gelatin taking care its still liquid beat it in with the vanilla until cream is well whipped for spreading
11. Completely frost entire cake with whipped cream.
12. Garnish with chocolate shavings and sprinkleThis cake is best the day its frosted but because the whipped cream is stabilized with gelatin it will last a couple of dayKeep refrigerated.
13. NOTE This recipe is for a full sized 10 inche angel food cake, either from scratch homemade or the boxed angel food cake. If you want to use a store made angel food cake you can , but you will have excess filling and topping because they are quite a bit smaller. Ive never tried it it but its possible 2 store bought could work.

So that’s going to wrap it up with this exceptional food Strawberry Sparkle Cake. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!