Why Make This Recipe
Strawberry Angel Cake is a delightful dessert that combines the light, fluffy texture of an angel food cake with the sweet freshness of strawberries. It’s perfect for spring and summer gatherings, potlucks, or simply a sweet treat at home. If you’re looking for a dessert that’s easy to prepare but looks impressive, this recipe is a must-try.
How to Make Strawberry Angel Cake
Ingredients:
- 1 prepared angel food cake (store-bought or homemade)
- 2 cups heavy whipping cream (chilled)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 8 oz (225 g) cream cheese, softened (optional for a richer filling)
- 2 cups fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar (to macerate berries)
- Extra whipped cream for topping
- Whole fresh strawberries for garnish
Directions:
- Slice strawberries and sprinkle with 2 tablespoons of sugar. Toss gently and let sit for 15 minutes to release their juices.
- Beat heavy cream with powdered sugar and vanilla until stiff peaks form. (Optional) Beat the softened cream cheese separately, then fold it into the whipped cream for extra creaminess.
- Slice the angel food cake horizontally into 2 layers. Spread a thick layer of the whipped cream mixture on the bottom half, then add a layer of sliced strawberries.
- Place the top half of the cake back on. Frost the entire cake with the remaining whipped cream.
- Decorate with whole strawberries on top. Chill for at least 1 hour before serving for the best flavor.
How to Serve Strawberry Angel Cake
Serving Strawberry Angel Cake is simple! You can cut it into generous slices and place them on dessert plates. Add a dollop of extra whipped cream on each slice for a delightful touch. It’s best enjoyed chilled, especially on warm days.
How to Store Strawberry Angel Cake
To store leftover strawberry angel cake, cover it tightly with plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 3 days. Keep in mind that the cake may become a bit soggy the longer it sits, so it’s best to eat it sooner rather than later.
Tips to Make Strawberry Angel Cake
- Make sure your heavy cream is very cold before whipping it for the best results.
- For extra flavor, try adding a splash of lemon juice to the strawberries while they macerate.
- If you’d like a lighter cake, you can skip the cream cheese in the whipped cream mixture.
Variation
You can easily change this recipe by using different fruits like blueberries, raspberries, or peaches. Just adjust the sugar according to the sweetness of the fruit.
FAQs
Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. However, it’s best to add the strawberries and whipped cream just a few hours before serving for optimal freshness.Can I use frozen strawberries?
While fresh strawberries work best, you can use frozen strawberries if needed. Just make sure to thaw and drain them well to avoid excess juice.Is there a gluten-free version of this cake?
Yes! Look for a gluten-free angel food cake mix or make your own from scratch using gluten-free flour.
Strawberry Angel Cake
Ingredients
For the Cake
- 1 whole prepared angel food cake (store-bought or homemade)
For the Filling
- 2 cups heavy whipping cream (chilled) Ensure it’s very cold for best results.
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 8 oz cream cheese, softened Optional for a richer filling.
For the Strawberries
- 2 cups fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar To macerate berries.
For Topping
- extra as needed whipped cream For topping each slice.
- whole as needed fresh strawberries For garnish.
Instructions
Preparation
- Slice strawberries and sprinkle with granulated sugar. Toss gently and let sit for 15 minutes to release their juices.
- Beat heavy cream with powdered sugar and vanilla until stiff peaks form. If using, beat the softened cream cheese separately, then fold it into the whipped cream.
- Slice the angel food cake horizontally into 2 layers. Spread a thick layer of the whipped cream mixture on the bottom half, then add a layer of sliced strawberries.
- Place the top half of the cake back on and frost the entire cake with the remaining whipped cream.
- Decorate with whole strawberries on top and chill for at least 1 hour before serving.