Angel Food Strawberry Layer Cake

STRAWBERRY ANGEL FOOD DESSERT

Steps:

• Crumble the cake into a 9x13 inch dish.
• Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
• In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

STRAWBERRY ANGEL CAKE

Steps:

• Combine strawberries and 1/4 cup sugar in a small bowl; cover and let stand 1 hour. Combine 1/2 cup sugar, milk, and cream cheese in a medium bowl; beat at medium speed of mixer til smooth.
• Cut cake horizontally into 3 layers using a serrated knife; place bottom layer, cut side up, on a serving plate. Brush with 1 tbsp liqueur (or orange juice), and spread half of cream cheese mixture over cake. Spoon one third of strawberries over cream cheese mixture using a slotted spoon. Repeat layers, ending with cake and liqueur (or orange juice). Spread whipped cream over top and sides of cake. Cover; chill 30 minutes.
• Arrange remaining strawberries on top of cake. Sprinkle with almonds, and serve.

STRAWBERRY ANGEL FOOD CAKE

Steps:

• Chop enough strawberries to measure 2 cups. Refrigerate remaining whole berries for later use.
• Beat Neufchatel, sugar, zest and juice in large bowl with mixer until blended. Add COOL WHIP; beat on low speed just until blended. Gently stir in chopped berries. Spread about 2/3 of the COOL WHIP mixture onto bottom half of cake. Cover with top of cake and remaining COOL WHIP mixture.
• Refrigerate 1 hour. Arrange remaining berries on top of cake before serving.

ANGEL FOOD STRAWBERRY LAYER CAKE

Steps:

• Preheat oven to 350 degrees F. Grease 15 1/2-inch by 10 1/2-inch jelly-roll pan. Line pan with waxed paper; grease waxed paper. Into small bowl, sift flour and confectioners' sugar.
• In large bowl, with mixer at high speed, beat egg whites and salt until soft peaks form. Sprinkle in 2/3 cup granulated sugar, 2 tablespoons at a time, beating just until whites stand in stiff, glossy peaks when beaters are lifted. Beat in vanilla.
• Sift flour mixture, one-third at a time, over beaten egg whites; fold in with rubber spatula just until flour mixture is no longer visible.
• Spread batter evenly in prepared pan. Bake 25 to 30 minutes or until cake springs back when lightly touched. Cool completely in pan on wire rack. Invert cake onto cutting board; carefully peel off waxed paper.
• While cake cools, prepare strawberries and whipped cream. Set 5 or 6 smaller berries aside; reserve for garnish. Hull and slice remaining strawberries. In large bowl, with mixer at medium speed, beat cream and remaining 2 tablespoons granulated sugar until soft peaks form. Reserve 3/4 cup whipped cream. Fold strawberries into whipped cream remaining in bowl.
• Assemble cake: With serrated knife, cut cake into 3 equal strips, about 10-inch by 5-inch each. Place 1 cake strip on platter; spread with half of strawberry whipped cream. Top with 1 more cake strip then with remaining strawberry whipped cream. Top with remaining cake. Spread reserved whipped cream on top of cake. Cut each reserved strawberry in half; use to garnish platter and top of cake. Refrigerate if not serving right away.

STRAWBERRY ANGEL DELIGHT LUSH DESSERT RECIPE

Steps:

• Whisk corn starch and water together in a small bowl or liquid measuring cup.
• Add the corn starch mixture together with the sugar in a medium saucepan.
• Mix in the strawberry purée.
• Bring the mixture to a boil over low to medium heat, constantly stirring with a spatula. Once the mixture boils, cook for 3 to 5 more minutes, or until your sauce thickens up and turns a deep ruby red.
• Then remove your strawberry sauce from the heat and allow it to cool. I like to put mine in the freezer, stirring occasionally, while I go about making the filling and preparing my crust.
• Add the Dream Whip, milk, and vanilla to a large mixing bowl.
• Whisk them together, according to package directions, 'til the mixture begins to form soft peaks. It'll take about 4 minutes.
• In a separate bowl, whip the cream cheese well. Then add both the cream cheese and the powdered sugar to the Dream Whip mixture.
• Whisk for about 3 to 5 minutes, or 'til smooth and creamy.
• Slice the angel food cake into 1-inch cubes, and spread those cubes in the bottom of a 9×13 baking dish.
• Spread the creamy Dream Whip filling over the angel food cake.
• Once the sauce has cooled, mix the sliced strawberries into the sauce.
• Then spread that wonderful strawberry sauce over the Dream Whip filling.
• Cover and chill it in the fridge for at least 4 hours, or overnight if possible, before serving.

STRAWBERRY ANGEL FOOD CAKE

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• In a bowl, mix together the sugar and strawberry powder.
• Sift together 3/4 cup of sugar mix and the flour three times. Set it aside.
• In a clean, grease-free bowl, beat the egg whites until they are frothy .
• Add the salt and cream of tartar, then beat until the eggs hold stiff peaks.
• Add the remaining sugar, three tablespoons at a time, beating well after each addition.
• Fold in the flour/sugar mixture about 1/2 a cup at a time, then fold in the almond flavoring.
• Spoon the batter into an ungreased angel food cake tube pan.
• Bake on the lowest oven rack for 45 minutes or until the top is lightly browned and looks dry.
• Remove the pan from the oven and immediately invert the pan, standing it upside down on 3 glasses that are equal in height for support.
• Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake.
• Remove the cake to a plate and serve with strawberries and whipped cream.

CHOCOLATE-STRAWBERRY ANGEL LUSH CAKE

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Gently stir in COOL WHIP. Refrigerate 5 min. until thickened.
• Cut cake horizontally into 3 layers. Place bottom cake layer, cut-side up, on serving plate; top with 1-1/4 cups pudding mixture. Cover with middle cake layer and remaining pudding mixture. Top with remaining cake layer. Refrigerate at least 1 hour.
• Microwave each chocolate separately in small microwavable bowl on HIGH 1 min. Stir until chocolate is melted and smooth. Drizzle top and sides of cake with chocolates just before serving. Garnish with strawberries.

ANGEL FOOD STRAWBERRY PARFAITS

Steps:

• Cover the bottom of each cup with angel food cake, top with a dollop of strawberry sauce and repeat until full.
• Top each cup with whipped cream and a fresh strawberry slice. If you are making ahead, don't add the whipped cream until ready to serve.
• If you've tried this recipe, come back and let us know how it was!

16 ANGEL FOOD CAKE TOPPINGS

Steps:

• Pick and choose your favorite angel food cake toppings. Or combine a few of your favorites for the ultimate dessert!

STRAWBERRY ANGEL FOOD CAKE LUSH

Steps:

• Slice the angel food cake into 1" cubes and layer them in the bottom of an ungreased 9x13 baking dish. Set aside.

LAYERED STRAWBERRY ANGEL FOOD CAKE

Steps:

• Prep Angel Food Cake
• Tear up into bite sized pieces - not super large but also not too small. Place in bowl or on plate and set aside.
• Prep Strawberries
• Once strawberries are washed, quartered and placed in a bowl, add 3/4th cup Strawberry PRESERVES (not jelly) to bowl and mix.
• Make sure all strawberries are lightly covered in preserves.
• Prep Whipped Cream
• Add 16 oz thawed whipped cream, 1 block of softened cream cheese, and 14 oz of sweetened condensed milk into a bowl and mix until creamy.
• Layered Strawberry Angel Food
• Once all three layers are prepped, its time to assemble! Take a large casserole style baking dish and add half of the angel food cake chunks on the bottom of the dish.
• Smother with half the strawberries.
• For the last layer, add half of the whipped cream mixture and smooth with a spatula.
• Now repeat the process with angel food cake, strawberries, and whipped cream mixture.
• Feel free to add one last layer of decorative strawberries if you like and want it to look fancy.
• Simply use a large serving spoon to scoop out Strawberry Angel Food Cake!

LAYERED ANGEL FOOD AND STRAWBERRY DESSERT

Steps:

• Tear angel food cake into chunks and layer in bottom of 9x13-inch glass baking dish.
• In a medium bowl, mix together cream cheese and powdered sugar.
• Fold in whipped topping.
• Spread over chunks of angel food cake to form 2nd layer.
• In a small saucepan, combine Jello, sugar and 1/2 cup water or strawberry juice.
• Dissolve cornstarch in remaining water; stir into gelatin mixture.
• Cook over medium heat until thickened.
• Stir in strawberries to coat all slices; cool.
• Spread on top of cream layer.
• Chill until served.

STRAWBERRY ANGEL FOOD CAKE

Steps:

• Mix the packages of strawberry jello, boiling water, and lemon juice in a small mixing bowl. Stir well until completely dissolved and set aside.
• In a large bowl, combine 2 of the containers of Cool Whip, sliced strawberries, and the jello mixture. Mix well.
• Tear the prepared angel food cake into pieces and mix into the jello Cool Whip mixture.
• Spread evenly into a 9 x 13 dish. Top with the remaining container of Cool Whip. Cover and refrigerate for at least 4 hours to overnight.
• Garnish with fresh strawberries prior to serving.

STRAWBERRY ANGEL FOOD LUSH

Steps:

• Cut up the angel food cake into 1 inch squares, arrange them on the bottom of a 9x13 pan. Set the pan aside for later.
• In a medium bowl add the cream cheese, milk, and the powdered sugar. Whip together using a handheld mixer or whisk.
• Add in half of the cool whip, vanilla extract, and whisk together.
• Pour the cream cheese sugar mixture over the cut up angel food cake cubes. Using a spatula smooth out the mixture evenly.
• Add the rest of the cool whip and spread as evenly as possible.
• In another small bowl combine the coulis and sliced strawberries and mix together.
• Pour over the top of the cool whip layer and spread evenly using a spatula.
• Refrigerate for at least an hour before serving, you can refrigerate up to 3 days!