This delightful jello butterfly strawberry cake recipe is almost always a hit with everyone. It is a unique and interesting “cake” that draws attention at pot-lucks and other dining events. Of course, its beauty is short-lived since it is devoured by the onlookers as soon as the dessert bell is rung.
The best part about this cake, however, is not its appearance. It is the melding of flavors to create a delicious medley. Your taste buds will be singing from the first bite until the last bite (and more if you go back for seconds!). If a jello butterfly strawberry cake doesn't sound good to you, fret not. Strawberry Plants .org has a multitude of fantastic Strawberry Recipes that will help you use your strawberries in tasty and creative ways.
Feel free to peruse the other recipes for what you desire! You may just find a new favorite…
Now, on to the jello butterfly strawberry cake making!
Jello Butterfly Strawberry Cake Recipe
This is a great recipe for any occasion, but it is especially appropriate for the first hot days of summer. What could be better than sitting in the shade on a hot summer day and enjoying a cool butterfly cake while watching butterflies hop from flower to flower?!
Jello Butterfly Strawberry Cake: Ingredients
2 cups of strawberries (conversions here)
2 packages of strawberry jello
3 packages of gelatin
2 cups of cream cheese
1 cup of cornflakes
1 cup of yogurt
1 package of vanilla sugar
3/4 cup of milk chocolate
1/2 cup of sugar
Jello Butterfly Strawberry Cake Directions
Prepare the strawberry jello according to the directions that come on the box. Pour the jello liquid into a bowl and place it in the refrigerator.
Wash and dry the strawberries. Then remove the green hulls from the fresh strawberries and then cut them into small cubes.
Break the cornflakes into crumbs. An easy way to do this is to put them into a zip-lock bag, poke a very small hole in the bag, squeeze all the air out of the bag and then crush them by rolling them with a rolling pin. After crushing the cornflakes, melt the chocolate. Mix the melted chocolate with the cornflake crumbs. Spoon out two thin lines of the choco-flake mix that are 5 inches long (one tablespoon for each line). These will serve as the butterfly antennae on the finished cake. Pour the rest of the choco-flake mixture into greased springform pan.
While the choco-flake is cooling in the pan, mix the yogurt and cream cheese with a blender until it is smooth. Slowly add six tablespoons of water and the gelatin and blend for one additional minute. After the minute is up, continue blending while you add the vanilla sugar, sugar, and 1/3 of the cubed strawberries. Then, pour the mix into the pan on top of the choco-flake. Finally, pour the cold but still-liquid jello into the pan and sprinkle the rest of the cubed strawberries into it.
Put the pan in the refrigerator and allow it to chill for at least three hours. Afterwards, cut the jello strawberry cake exactly in half. Rotate one half 180 degrees so that the rounded parts are touching and the straight edges face outward. Put the choco-flake antennae at an angle coming from where the rounded edges touch.
Voila! Finished jello butterfly strawberry cake!
Jello Butterfly Strawberry Cake Recipe: Notes
Just like most of the other Strawberry Recipes, this strawberry recipe is easily modified. Of course, the best option is strawberry jello, but other flavors can be substituted. Additionally, frozen strawberries can be used if no fresh strawberries are available. And, if cornflakes seem bland to you, feel free to use any one of the multitudinous breakfast cereals out there. For those conscious about the amount of refined table sugar they consume, feel free to try organic evaporated cane juice crystals, turbinado, sucanat, honey crystals, brown sugar, or even stevia to give unique and varied accents to this quick strawberry recipe.
Be sure to post a comment about your experience below, and others will benefit from your experiences!