LAYERED STRAWBERRY ANGEL FOOD CAKE
Layered smooth whipped cream, 3 pints of strawberries, and fluffy angel food cake is an amazing triple layered dessert, so easy to make (with no baking and simple assembly) and a great large party dessert.
Provided by Trisha Haas - Salty Side Dish
Categories Dessert Recipes
Time 15m
Number Of Ingredients 7
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!
Nutrition Facts : ServingSize 1 g, Calories 367 kcal, Carbohydrate 58 g, Protein 6 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 46 mg, Sodium 94 mg, Fiber 3 g, Sugar 46 g, UnsaturatedFat 4 g
STRAWBERRY CREAM ANGEL CAKE
Use Betty Crocker® white angel food cake mix to make this delicious dessert topped with strawberries.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 12
Number Of Ingredients 6
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and are not sticky. Do not under bake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
- In medium bowl, beat whipping cream on high speed until stiff peaks form. Fold strawberry glaze into whipped cream.
- On serving plate, place cake with browned side down. Frost top and sides of cake with strawberry cream mixture. Refrigerate for at least 30 minutes before serving.
- In small bowl, mix strawberries and sugar; refrigerate until serving. Spoon about 1/4 cup chopped strawberry mixture over each serving. Store covered in refrigerator.
Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 30 g, TransFat 0 g
STRAWBERRY-CREAM ANGEL FOOD CAKE - EMERIL LAGASSE
Make and share this Strawberry-Cream Angel Food Cake - Emeril Lagasse recipe from Food.com.
Provided by cookiedog
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Using a serrated cake or bread knife, carefully cut the top 1-inch from the cake. Carefully remove and set aside. Using the tip of the knife, cut into the cake along the inner and outer edges, leaving a 1-inch border of cake intact. Using your fingers, carefully hollow out the cake between the two cuts, leaving an empty "tunnel". Tear the removed cake into bite-size pieces and set aside.
- In a large mixing bowl using an electric mixer, beat the cream cheese until light and fluffy. Add the condensed milk and beat until thoroughly combined. Stir in lemon juice and 2 teaspoons of the liqueur. Gently fold in the cake pieces and strawberries. Spoon the mixture into the tunnel in the center of the hollowed out cake, and cover with the reserved cake top. Cover cake with plastic wrap and refrigerate at least 8 hours or overnight.
- When ready to serve the cake, whip the cream until it begins to form peaks Add the confectioners' sugar and remaining 2 teaspoons of liqueur. Whip until the cream forms stiff peaks but is not dry. Frost the cake with the whipped cream and decorate with reserved whole strawberries. Refrigerate for up to 1 hour, or serve immediately.
STRAWBERRY CREAM ANGEL FOOD CAKE
A cooking instructor in my 9th grade home ec taught me how to make this, its very simple. I believe its best using a bunt pan, but not those ones with the designs. You can use a box of Angel food cake mix found usually in most stores or any favorite recipe you might have. Usually the only thing you have to add to Angel food Cake Mix is water, but it varies by brand. Included here is ONLY the recipe for the filling and directions on how to fill it. Feel free to substitute with any other fruit, like bananas or blueberries. I suggest looking up alton browns angel food cake recipe for some great tips for angel food cake. Bringing this to an event, but want to try it now? No problem! Save the insides you pull out of the cake and make yourself a trifle, alternating layers of cake, cream and berries in a large glass or small bowl. (You can also do this is disaster strikes with your angel food cake)
Provided by Michelle_My_Belle
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Mix and put the angel food cake into the bunt pan and bake as directed.
- Let the cake cool COMPLETELY.
- In the meantime take your pint of heavy cream and mix it with the pudding mix in a small bowl. The mixture should become thick and creamy but still spreadable.
- When the cake is completely cooled, remove it carefully from the pan.
- Use a knife and cut the cake in half through the middle, leave the cake in two complete sections (note cut in half as in horizontally not as if you were splitting the cake into slices and cut it in half first).
- Laying the cake with the insides facing up use your fingers to hollow out a ring for the filling on both pieces. make sure not to damage the edges of the cake for presentation purposes. Feel free to "sample" the cake seeing as these pieces you remove will not be needed.
- At this point you can cut, wash and put the strawberries or bananas or whatever fruit desired into the cream or just lay the cream in the crevice you created on the bottom half of the cake putting the fruit on top. Don't be sparing--let the cream fill over the crevice because the top has been hollowed out also. I cut the strawberries into tiny pieces because I don't like getting large wedges of fruit in one bite, and if you need to make it stretch further, everyone gets some fruit in their piece.
- Once you fill the mixture in, carefully place the top back on the cake. Feel free to use any remaining filling to help secure excess fruit to the top.
STRAWBERRY CREAM ANGEL FOOD CAKE
15-minute strawberry shortcake takes on a new twist with low fat Greek yogurt.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- In medium bowl, place yogurt; fold in whipped topping.
- Cut angel food cake loaf into 6 slices; place on individual dessert plates. Top each slice with about 3 tablespoons of the yogurt mixture. Spoon about 3 tablespoons of strawberries and generous tablespoon of blueberries over yogurt mixture.
Nutrition Facts : Calories 240, Carbohydrate 47 g, Cholesterol 0 mg, Fiber 2 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 37 g, TransFat 0 g
STRAWBERRY ANGEL FOOD DESSERT
Angel food pieces are topped with sweetened cream cheese, whipped topping and strawberries in glaze in this chilled, layered dessert.
Provided by TABKAT
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 15m
Yield 18
Number Of Ingredients 6
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.
Nutrition Facts : Calories 260.8 calories, Carbohydrate 36.3 g, Cholesterol 27.4 mg, Fat 11 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 7.6 g, Sodium 241.8 mg, Sugar 22.6 g
NO-BAKE STRAWBERRY ANGEL FOOD CAKE WITH WHIPPED CREAM
Steps:
- First, let the strawberries and Cool Whip rest on the counter. The strawberries will mix with the Jell-o better if they're not rock hard, and the Cool Whip will incorporate better if it's a little soft.
- Slice the angel food cake into 1/2 to 1-inch pieces using a serrated knife, and spread half of the angel food cake pieces on the bottom of the 9×13 inch dish. (Or a fun glass dish like a trifle bowl.)
- Bring two cups of water to a boil. In a large mixing bowl, combine the water and Jell-o powder. Stir until fully combined.
- Then, add the frozen strawberries and stir, breaking up the chunks until they have melted. Fold the Cool Whip a few dollops at a time into the strawberry mixture, stirring gently to combine without deflating the dessert. Again, you can leave it a little less than uniformly combined, but you want it well-mixed.
- Spread half the mixture over the cake. Add the remaining cake, then cover with the remaining mix. Spread to ensure the cake is fully covered.
- Alternatively, you can combine all the cake and mix in a large bowl. You may prefer this method if you're serving the dessert in a trifle or glass bowl.
- Chill in the fridge four hours or overnight. If the cake feels wet or jiggles, it's not set.
- To glam it up, you can cover the chilled cake with Cool Whip, or garnish or decorate the top with sliced strawberries.
STRAWBERRY ANGEL FOOD DREAM CAKE
This cake is a dream because it looks pretty, tastes delicious and goes together so quickly it's like a dream!
Provided by Carrie Ann
Categories Dessert
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Drain strawberries, reserving 1/3 cup of syrup.
- Split cake horizontally into two layers.
- Place bottom layer on serving plate and spoon strawberries over it.
- Spread with 3 1/4 cups of whipped topping.
- Replace top layer and drizzle with reserved syrup, allowing it to run down outer side of cake.
- Garnish with remaining whipped topping and fresh strawberries.
Nutrition Facts : Calories 218.2, Fat 7.4, SaturatedFat 6.2, Sodium 153.2, Carbohydrate 38, Fiber 1.1, Sugar 28.9, Protein 2.4
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