Strawberry Sparkle Cake~ Jello Shot Style


This cake is adapted from The Pioneer Woman~ Strawberry Sparkle Cake.

It is also NOT Gluten Free :-O (But could be adapted as well if you make a GF Angel Food Cake)

I unlike her, can’t make an angel food cake. For two reasons. First I don’t have a tube pan and didn’t want to spend money on one, and secondly it was easy peasey for me to just buy a store-bought one as I was strapped for time.

I would suggest baking your own cake if you can or if you’d like to. BUT it is totally not necessary. So this recipe is using her ideas, and a store-bought Angel Food Cake.

strawberry sparkle cake

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Ingredients

  • Strawberry Jello Mix
  • Angel Food Cake
  • 1 Lb Fresh Strawberries
  • 1 Cup Van Gough Dutch Chocolate Vodka (or Vodka of Choice)
  • 1 Tbsp Sugar

 

Prepare your Jello~Shot mixture as follows.

Over night, or a few hours (at least 2) Soak Fresh Strawberries (Halved) in 1 cup of Chocolate Flavored Vodka in the refrigerator plus 1 tbsp of sugar – I used Van Gough Dutch Chocolate Vodka, you can use your favorite flavored vodka or plain vodka if you’d like. Totally up to you.

After soaking and chilling your strawberries ~Boil 1 cup of water and add it to the strawberry vodka mixture. Set aside and let it cool and start to set. Normally this would be a 1 cup cold 1 cup hot water mixture to make Jello. Since you have your cooled Vodka Juice with strawberries, it replaces the 1 cup of cold water. Do not add any extra Vodka or water to this mixture as it will be too loose and not set properly.

Using a store-bought Angel Food cake, slice the top layer off untill the cake is flush with the center tube. If there is no tube present in your cake, measure down about 1 inch and cut across making a flat top. Put top layer on the side and reserve for later.

With a small sharp knife, hollow out a well  1-inch from the outer edge of the cake, making sure not to cut all the way to the bottom- leave at least an inch of cake at the bottom. Make another cut 1-inch from the inner edge of the cake. You now have two concentric circles cut into the cake.

Carefully remove the cake between the two circles, leaving a deep well which will be filled shortly. Try to keep the bottom layer as level as possible while removing the cake pieces. You will now have a deep well for your Jello Shot mixture to go in.

With the Jello Shot mixture semi set, carefully pour it into the hollowed out well of your Angel Food Cake. Fill the mixture so that it’s barely above the level of the cake, to allow room for settling. If there is extra left over save it and make jello shots of course!

Next step to place the top layer we reserved and cut off in the beginning , back on top of the cake. Try to match up your cut edges as it will be easier to frost later on.

Refrigerate for at least 3 hours so the jello mixture is fully set. It also will be easier to frost the cake if it’s cold. I used store bought whipped topping (Cool Whip) and covered the whole cake with it, and diced some strawberries and placed them on the center atop the tube portion of the tray for decorative purposes. And of course, since it was a 4th of July Party with adults and children, when it came time to serving, I added a little note that it was Adult Only.

** As a side note, I left the cake on the cake tube pan because I wasn’t sure if it would hold up its shape with all the cutting. In the original post, Ree had a homemade Angel Food cake and of course it was off of the tube pan so I’m sure it would work if you wanted to give it a try.

 

 

 

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