Source: susan14712

A classic strawberry shortcake redefined with strawberry jello, angel food cake, whipped topping, and fresh strawberries.

Servings

10 oz Cake, angel food, ring
1 Gelatin, reduced calorie, with aspertane, dry mix, 0.35oz packet , strawberry flavor
10 oz frozen unsweetened strawberries
1 tsp sweetener (sugar substitute) , sweeten to taste (Splenda preferred)
16 oz Topping, whipped, lite

1 Break the angelfood cake into 1/2" to 1" pieces and spread them evenly into a 9 x 13 glass cake pan.
2 Thaw the strawberries, put into a bowl and sweeten to taste.
3 Mix the jello with 1 1/2 cups of boiling water to dissolve.
4 When jello is cooled but not set, stir in the thawed strawberries.
5 Evenly pour the strawberry mixture over the angelfood cake pieces and slightly "squish" the liquid into the cake pieces.
6 Frost the cake with the thawed Cool whip and top the Cool Whip with fresh sliced or whole strawberries that still have the green tops on them.
7 Refrigerate for several hours.
8 Cut into 3" x 3" squares and serve.

I have several family members including myself who are diabetic (Type 2) so every time we get together I serve this dessert winter, spring, summer or fall. It is delicious and NO ONE knows that it is "diabetic". Also, the Splenda is just for taste. Since everyone's taste is different, I suggest trying the strawberries first then adding the Splenda to their own taste.