Strawberry-Filled Angel Cake
|Angel food cake mix||1|
|Frozen strawberries||10 Ounce|
|Strawberry gelatin||3 Ounce|
|Whipping cream||1 Pint|
Bake cake according to package directions; cool.
Heat strawberries in saucepan over low heat; add strawberry gelatin.
Stir until dissolved.
Chill until partially set.
Whip cream until stiff peaks form.
Beat gelatin mixture into whipped cream gradually.
Cut 1-inch layer crosswise from top of cake.
Remove center of cake, leaving 1-inch wall around cake.
Fill cake with whipped cream mixture, reserving 1 cup for frosting.
Return 1-inch layer to top of cake.
Frost cake with reserved whipped cream mixture.
Chill for 2 hours before serving.
Garnish with strawberries.