Handwritten recipe card for Strawberry Torte
by: salvagedrecipes

Strawberry Angel Food Cake Torte with Whipped Cream

Strawberry Torte
Strawberry Torte is a nostalgic layered dessert that highlights the sweetness of strawberries combined with airy angel food cake and fluffy whipped cream. Originating in American kitchens during the mid-20th century, this treat was especially popular at church suppers, picnics, and summer gatherings thanks to its ease of preparation and use of frozen strawberries. The addition of berry-flavored gelatin not only intensifies the fruity flavor but also provides a light structure to hold the dessert together. Creamy, refreshing, and indulgent, it’s a crowd-pleaser that evokes the charm of vintage home entertaining.
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Prep Time 30 minutes
Cook Time 0 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 292 kcal

Ingredients
  

  • 10 oz angel food cake (about 1 cake, torn into bite-size pieces)
  • 20 oz frozen strawberries, (well drained, reserve juice)
  • 1 pint heavy whipping cream (or 1 carton prepared whipped topping)
  • 3 oz berry-flavored gelatin (1 package)
  • 1 cup hot water
  • 1 cup cold water
  • 2 tsp cornstarch

Instructions
 

Step 1: Prepare Gelatin

  • Dissolve berry-flavored gelatin in 1 cup hot water. Add ½ cup cold water and refrigerate until it begins to thicken.

Step 2: Prepare Cake Base

  • Break ½ of the angel food cake into bite-size pieces and place them in the bottom of a large glass dish or pan.

Step 3: Whip Cream

  • Beat the heavy cream until soft peaks form. Reserve half for the top layer.

Step 4: Mix Strawberries

  • Combine drained strawberries with half of the whipped cream. Fold gently into the partially thickened gelatin.

Step 5: Assemble First Layer

  • Pour the strawberry-gelatin-cream mixture over the first cake layer.

Step 6: Add Remaining Cake

  • Top with the remaining cake pieces, then spread the rest of the whipped cream over the top.

Step 7: Thicken Strawberry Juice

  • Heat the reserved strawberry juice with 2 teaspoons cornstarch, stirring until thickened.

Step 8: Finish Dessert

  • Pour the thickened strawberry glaze over the top layer. Chill until set.

Tips

  • Chill bowl and beaters for faster, fluffier whipped cream.
  • Substitute prepared whipped topping for quicker assembly.
  • Fresh strawberries may be used; sweeten lightly if desired.
  • Use sugar-free gelatin and lighter whipped topping for fewer calories.
  • Add a layer of sliced fresh berries on top for garnish.
  • Make in a trifle bowl or clear glass dish to show layers.
  • Try other berries (raspberry, mixed berry) for flavor variations.
  • Add a teaspoon of vanilla to whipped cream for extra flavor.
  • For neater slices, freeze briefly (20–30 minutes) before cutting.
  • Use pound cake instead of angel food for a richer torte.

Nutrition

Calories: 292kcalCarbohydrates: 47gProtein: 5gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 121mgPotassium: 280mgFiber: 2gSugar: 28gVitamin A: 520IUVitamin C: 26mgCalcium: 52mgIron: 1mg
Keyword angel food cake, gelatin dessert, no-bake, party dessert, strawberry dessert, summer dessert, vintage, whipped cream
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