Easy Miniature Strawberry Angel Cakes Food

STRAWBERRY ANGEL FOOD CAKE

Steps:

• Wash and cut fresh strawberries into bite-size pieces. Freeze until ready to use.
• Chill in the refrigerator for at least 4 hours or until fully set.

STRAWBERRY SHORTCAKE WITH MINI ANGEL FOOD CAKES

Steps:

• Preheat oven to 360 degrees F. I know that sounds like an odd temperature but the oven needs to be slightly hotter than 350 degrees F for this to bake properly.
• Prepare a 12 cup muffin pan with paper cup liners.
• Make sure that the mixing bowl, whips, beaters and muffin tin are free from any grease or fat residue.
• In a medium bowl mix half the super fine sugar with salt and cake flour. Set aside.
• Either in the bowl of a stand mixer with a whip attachment, or with a hand mixer in a large bowl, slowly beat egg whites with water, all extracts and cream of tartar for two minutes. Increase speed to medium, add remaining sugar and beat until the mixture has medium peaks.
• Remove from mixer. Place a sifter over mixture and slowly sift dry mixture over top of whipped egg whites while you gently fold in. Do this a little at a time until all of the dry has been folded in.
• Using a scoop, divide the mixture between the 12 cups. The batter will fill to the top and pile slightly higher than the edge of each cup. This is what you want.
• Gently place the tin in middle rack of preheated oven for 15 minutes. Insert a tooth pick into the center of a cupcake and if it comes out dry, remove the pan from the oven. If not, bake for 30 to 60 seconds longer.
• As soon as the cupcakes are cool enough to touch, remove to a cooling rack with paper cups left on. Once they cool, the paper will peel right off so try not to peel them until completely cool.
• Clean the mixing bowl and whip attachments then place both in the refrigerator. These will be used later to whip the cream and whipped cream comes out better with cold utensils and bowls.
• To prepare the strawberries, wash them and drain but do not dry them. Remove the green top then slice the berries vertically into thick slices and place into a medium bowl. They will be wet to handle which is what you want.
• Add the confectioner's sugar and toss. Over a period of 10-20 minutes, the confectioner's sugar will mix with the liquid and make a nice sauce. For a thicker sauce, add more powdered sugar. Set aside.
• Remove the chilled bowl and whips and whip cream to whipped consistency. The berries are sweet enough so no need to add more sugar to the cream.
• To assemble, peel two cooled cakes and place on a serving dish. Ladle berries and sauce over both and top with whipped cream.

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 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!

ANGEL FOOD CAKE WITH STRAWBERRIES AND MINT

Steps:

• Remove angel food cake from container and set on a plate. With a serrated knife, carefully remove the top of the cake by slicing horizontally 1/2-inch down from the top. Set top aside.
• Hollow out the center of the cake. If cake already has a hollow center ring, make a canal around center hole by carefully cutting and removing a 1-inch deep trench around the entire cake. Be careful not to tear the inside or outside walls. Place the removed pieces of cake in a medium bowl.
• Pick out 1 strawberry to use as garnish (the best looking one) and set aside. To the bowl with the cake pieces, add the remaining strawberries, chopped mint, orange liqueur, and 1/2 cup of the whipped topping. Fold until combined.
• Fill cake, both the well and the center, with the strawberry mixture. Replace the top of the cake that had been set aside.
• To the remaining whipped topping, add a few drops of orange extract and combine thoroughly. This will remove the store-bought taste. Frost the cake with remaining whipped topping and garnish with fresh mint leaves. Top with reserved strawberry.
• Chill cake for 4 hours before serving.

EASY MINIATURE STRAWBERRY ANGEL CAKES

Steps:

• Whip cream.
• Cut Angel food cakes in half horizontally.
• Fold strawberries into 200 ml. of whipped cream.
• Set aside remaining plain whipped cream.
• Place 1/6th of the cream and strawberry mixture into the bottom of a deep dessert bowl.
• Place 1/2 of an angel food cake on top.
• Add the last 1/6th of whipped cream and strabwerries to each bowl.
• Top with reserved whipped cream.
• Decorate with cut strawberries.