Strawberry Angel Cake
A delightful dessert of light, fluffy angel food cake layered with fresh strawberries and whipped cream, perfect for spring and summer gatherings.
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.
Notes
Store leftover Strawberry Angel Cake in the refrigerator tightly covered for up to 3 days. For best results, serve chilled and consider a splash of lemon juice with the strawberries for added flavor.