Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Southern Living April 2013

Gallery

Credit: Iain Bagwell; Styling: Heather Chadduck

Recipe Summary test

hands-on:
20 mins
total:
9 hrs 50 mins
Yield:
Makes about 4 cups
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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