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.

Ratings & Reviews

Smooch07's Review

writerGN
April 26, 2013
This is wonderful. Baked 3 layers and split in half, used jam inbetween each. The cake stays moist and delicious with all that goodness soaking into the layers. I am going to try using the jam on chocolate layers, I think that would be delicious. Also, since this is fresh strawberry season in Georgia, I am freezing a couple of batches in order to have this year round.

qrtrmoon's Review

qrtrmoon
April 10, 2013
N/A

writerGN's Review

Smooch07
March 24, 2013
N/A