I always get compliments when I bring this attractive and tasty trifle out of the refrigerator. Not only does it serve a big group nicely, I can make it ahead of time, too.
—LUCILLE BELSHAM FORT FRASER, BC
PREP: 30 MIN. + CHILLING • BAKE: 35 MIN. • MAKES: 12-16 SERVINGS
1package (16 ounces) angel food cake mix
2packages (3 ounces each) strawberry gelatin
3/4cup plus 1/3 cup sugar, divided
2cups boiling water
5cups fresh or frozen unsweetened strawberries, thawed and drained
2cups heavy whipping cream
1. Prepare and bake cake mix according to package directions; cool completely.
2. In a large bowl, dissolve gelatin and 3/4 cup sugar in boiling water. Mash half of the strawberries; add to gelatin mixture. Refrigerate until slightly thickened, about 1 hour. Slice the remaining strawberries; stir into the gelatin.
3. Cut cake into 1-in. cubes. Place half in a 3-qt. trifle or glass bowl. Top with half of the gelatin mixture. Repeat. Cover and refrigerate until set, about 4 hours. In a bowl, beat cream until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Spoon over the gelatin.