Start to finish: 4 hours (1 hour active)
4 envelopes (1 ounce) unflavored gelatin (each box contains 4 envelopes)
¼ cup sugar
1 cup cold water
1 cup boiling water
12-ounce can frozen berry blend juice concentrate, thawed
2 cups heavy cream
¼ cup powdered sugar
2 pounds fresh strawberries, quartered
13-ounce angel food cake, cut into cubes
Lightly coat a 9-by-13-inch baking pan with cooking spray, then line it with plastic wrap, leaving excess wrap overhanging outside the short ends of the pan.
In a medium bowl, stir together the gelatin, sugar and cold water. Let sit for 5 minutes. Pour the boiling water into the bowl and stir to dissolve. Add the juice concentrate and stir. Pour into the prepared pan and refrigerate for 3 hours, or until firm.
When the gelatin is firm, use the plastic wrap to lift it out of the pan and overturn it onto a cutting board. Discard the plastic wrap, then cut the sheet of gelatin into ¾-inch cubes. Set aside.
Using an electric mixer, beat the heavy cream and powdered sugar together until semi-firm peaks form.
In a trifle dish or a deep glass bowl, place a layer of the angel food cake cubes. Top with a layer of the strawberries, then the whipped cream, and finally the cubed gelatin. Repeat this layering process until youve used all the ingredients. Refrigerate until ready to serve.