Mini "Mimosas" by Jello

WHAT YOU NEED

1/4 cup	boiling water
1 pkg.	(3 oz.) JELL-O Orange Flavor Gelatin
1/3 cup	cold club soda
	fresh strawberries, each cut crosswise into 5 slices MAKE IT Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in club soda. Place strawberries in 10 (2-oz.) plastic cups sprayed with cooking spray; fill with gelatin. Refrigerate 1 hour or until firm. Unmold before serving. KRAFT KITCHENS TIPS SubstitutePrepare using JELL-O Sugar Free Gelatin. SubstituteSubstitute boiling orange juice for the boiling water. Variation Cut each strawberry into 5 wedges instead of slicing it. Prepare gelatin mixture as directed; pour into 2-oz. plastic cups sprayed with cooking spray. Refrigerate 10 min. Insert strawberry wedge into gelatin in each cup. Refrigerate 1 hour or until firm. You can find this recipe and more just like it by going to Kraft!

Strawberry Angel Food Layer Shortcake

Source: goodhousekeeping.com via Shelia on Pinterest

Wendell Webber

Serves: 8 Edit

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Prep Time: 30 min

Cook Time: 25 min

Oven Temp: 350

Ingredients

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• 2/3 cup(s) cake flour (not self-rising)
• 2/3 cup(s) confectioners' sugar
• 8 large egg whites
• 1/4 teaspoon(s) salt
• 2/3 cup(s) granulated sugar
• 2 tablespoon(s) sugar
• 2 teaspoon(s) vanilla extract
• 1 container(s) (1-pound) strawberries
• 1 cup(s) heavy cream, substitute whipping cream

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Directions

1. Preheat oven to 350 degrees F. Grease 15 1/2-inch by 10 1/2-inch jelly-roll pan. Line pan with waxed paper; grease waxed paper. Into small bowl, sift flour and confectioners' sugar.
2. In large bowl, with mixer at high speed, beat egg whites and salt until soft peaks form. Sprinkle in 2/3 cup granulated sugar, 2 tablespoons at a time, beating just until whites stand in stiff, glossy peaks when beaters are lifted. Beat in vanilla.
3. Sift flour mixture, one-third at a time, over beaten egg whites; fold in with rubber spatula just until flour mixture is no longer visible.
4. Spread batter evenly in prepared pan. Bake 25 to 30 minutes or until cake springs back when lightly touched. Cool completely in pan on wire rack. Invert cake onto cutting board; carefully peel off waxed paper.
5. While cake cools, prepare strawberries and whipped cream. Set 5 or 6 smaller berries aside; reserve for garnish. Hull and slice remaining strawberries. In large bowl, with mixer at medium speed, beat cream and remaining 2 tablespoons granulated sugar until soft peaks form. Reserve 3/4 cup whipped cream. Fold strawberries into whipped cream remaining in bowl.
6. Assemble cake: With serrated knife, cut cake into 3 equal strips, about 10-inch by 5-inch each. Place 1 cake strip on platter; spread with half of strawberry whipped cream. Top with 1 more cake strip then with remaining strawberry whipped cream. Top with remaining cake. Spread reserved whipped cream on top of cake. Cut each reserved strawberry in half; use to garnish platter and top of cake. Refrigerate if not serving right away.

Read more: Strawberry-Angel Food Layer Cake - Good Housekeeping