|Bonbons and Simple Sugar Sweets|
|by Louisa Thorpe|
Originally published in 1921, this is a detailed look at the art of sweet making, containing much advice still of practical use today.
21 - 30 of 73 for sugar free strawberry cake
Pour milk into ... whipped topping. Spread strawberry spread evenly over half of the cake slices. Top with ... Refrigerate until ready to serve. Makes 12 servings.
Crumble angel food cake into large bowl. ... Pour pudding on top of angel food cake. Layer sliced fruit on top of pudding. Top with Cool Whip. Refrigerate.
Preheat oven to ... 8 inch round cake pans with parchment ... fluffy. Gradually add sugar, beating constantly. ... cool spread the strawberry jam between the ... on top of cake.
Bake cake in oblong pan ... Repeat with remaining cake pieces, strawberries and pudding. Cover; chill at least 4 hours. Top with Cool Whip or whipping cream.
Prepare the cake according to package ... with regular white sugar. Pour 1/2 ... large strawberries and put the slices in order across the top of the roll.
Arrange cake cubes in bottom ... skim milk and pour over top of sliced banana. Return to refrigerator. When firm, garnish with whole strawberries and serve.
Bake cake as directed on ... by frosting cake with 1 large container Cool Whip. Put a strawberry in center and around the perimeter of bowl. 25 servings.
Bake and cool cake as directed on ... strawberries and cake cubes. Pour into square baking dish, 8 x 8 x 2 inches. Refrigerate until firm, at least 6 hours.
Mix cake according to package ... Mix package of strawberry Jello with one ... over. Pour Jello over top. Refrigerate 4 to 6 hours. Frost with Cool Whip.
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