Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
20 Mins
Total Time
9 Hours 50 Mins
Yield
Makes about 4 cups

Serve any extra filling along with the cake, or refrigerate up to 1 week and enjoy homemade jam for breakfast!

 

How to Make It

Step 1

Stir together strawberries and sugar in a large saucepan; let stand 30 minutes.

Step 2

Bring strawberry mixture to a boil over medium heat; boil 5 minutes. Remove from heat, and stir in gelatin until dissolved; cool completely (about 1 hour). Cover and chill 8 hours.

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