Whipped Cream Valentine Cake

(Lion House Recipes)

1 10-inch angel food cake, baked and cooled
1 package (10 ounces) frozen strawberries or raspberries, thawed*
1 Tablespoon (1 envelope), unflavored gelatin
2 cups heavy cream, whipped until stiff
4 Tablespoons sugar
1 teaspoon vanilla

Cut angel food cake into 3 horizontal layers. Drain juice off thawed strawberries or raspberries into a small bowl. Over the juice sprinkle gelatin and allow to stand until softened. Set small bowl into hot water and stir until gelatin dissolves.

Combine the gelatin mixture with berries and barely cool. (If it cools too much the gelatin will set). Add sugar and vanilla to whipped cream. Fold berries into cream. Do not worry if fruit seems too juicy - it will soon set up. Cover the cake layers generously with cream mixture. Adjust the top layer and spread mixture over entire top and sides of cake. Refrigerate until firm. Makes 10 to 12 servings.

*I use a small container of sweetened sliced frozen strawberries (1.5 lbs). There will be a lot of juice. I add an extra cup of whipped cream to make sure it isn't runny.