Whipped Cream Valentine Cake

Whipped Cream Valentine Cake

1 10 inch angel food cake

1 package (10 oz) frozen strawberries or raspberries

1 TB (1 envelope) unflavored gelatin

2 cups heavy whipping cream, whipped until still

4 TB sugar

1 tsp vanilla

Cut the cake into 3 horizontal layers.  Drain the juice off the thawed berries into small bowl.  Over the reserved juice, sprinkle gelatin and allow to stand until softened.  Place the bowl with the gelatin in it into hot water and stir until gelatin dissolves. 

Combine the gelatin mixture with the berries and barely cool. (If it cools too much it will set.)  Add sugar and vanilla to the whipped cream.  Fold the berries into the cream.  Do not worry if the fruit seems too juicy, it will soon set up. 

Cover the cake layers generously with cream mixture and then spread over the entire top and sides of the cake. Refrigerate until set.

Recipe Source: Lillian Ulmer/Lion House Cookbook