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Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Achievable elevated desserts — laminated doughs, cakes, custards
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Complete molecular gastronomy kit with tools and ingredients
Accessible modernist cooking techniques for home kitchens
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Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Achievable elevated desserts — laminated doughs, cakes, custards
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Complete molecular gastronomy kit with tools and ingredients
Accessible modernist cooking techniques for home kitchens
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Dissolve gelatin completely in boiling water; add cold water. Refrigerate until slightly thickened. Slice strawberries; reserve a few for garnish, if desired. Sprinkle with sugar. Stir whipped topping into gelatin until well blended. Gently stir in strawberries and cake cubes. Spoon into a 10-inch tube pan or a 13 x 9-inch cake pan. Refrigerate 3 hours or until firm. Unmold or cut into squares; garnish with additional whipped topping and strawberries. Makes 12 to 15 servings.