Featured Pinch Tips Video
raspberries, thawed and drained, juice reserved
heavy cream, whipped
Dissolve the gelatin in 1 cup hot water, add juice from raspberries.
Cool until it starts to gel.
Whip until frothy and add whipped cream; refrigerate and when stiff enough, fold in raspberries.
Fill center of cake and frost top and sides with remaining mixture.
Store in refrigerator until ready to serve; can be made a day ahead.
NOTE: You may substitute frozen strawberries.