Strawberry Filled Angel Food Cake

STRAWBERRY CREAM FILLED ANGEL CAKE

Steps:

• In a medium bowl combine condensed milk, lemon juice, and almond extract and stir until blended. Fold in Cool Whip. Chill at least 10 minutes.
• Remove cooled angel food can from pan and turn upside down on a platter.
• Cut the top 1" off cake and carefully set aside.
• Use a spoon to scoop out 1" tunnel around the cake, reserving cake crumbs.
• Remove whipped mixture from refrigerator. Divide in half. In one half add crumbs from cake removed and fold in strawberries.
• Fill tunnel in cake with strawberry mixture.
• Replace top of cake and press gently. Top with remaining whipped cream mixture.
• Chill at least 4 hours before serving. Garnish with additional strawberries if desired.

STRAWBERRY SECRET TUNNEL CAKE

Steps:

• Place cake on serving plate. Cut 3/4-inch-thick horizontal slice from top of cake; set aside. With small knife, cut 1-inch-wide and 1-inch-deep tunnel inside center of cake, being careful to not cut through to bottom or sides of cake. Remove and save cutout for snacking or other use.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough cold water to ice to measure 3/4 cup; stir into gelatin until ice is completely melted. Remove 1/2 cup gelatin; place in separate medium bowl. Add COOL WHIP; whisk until blended. Refrigerate 10 to 15 min. or until thick enough to spread. Meanwhile, refrigerate remaining plain gelatin 5 to 10 min. or until thickened.
• Stir 3/4 cup strawberries into thickened plain gelatin; spoon into tunnel of cake. Replace top of cake. Frost cake with COOL WHIP mixture. Garnish with remaining strawberries before 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 CREAM ANGEL CAKE

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.

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.

GRILLED ANGEL FOOD CAKE WITH STRAWBERRIES

Steps:

• In a small bowl, toss strawberries with sugar. In another bowl, mix butter and vinegar; brush over cut sides of cake., On a greased rack, grill cake, uncovered, over medium heat until golden brown, 1-2 minutes on each side. Serve cake with strawberries and, if desired, ice cream and blueberry syrup.

MOM'S STRAWBERRY ANGEL FOOD CAKE

Steps:

• Cut the angel food cake horizontally approximately two inches from the top. Remove the top cover of the angel food cake, put to the side. Begin pulling out the inside of the angel food cake in little pieces; be careful not to make any holes to the outer shell of the cake. Pull out approximately two inches down of the angel food cake reserving all of your pieces.
• In a separate bowl dissolve the jell-o and boiling water. Once the jell-o is completely dissolved, add the frozen strawberries to the mix. The mixture will become thicker and more jelly like. Once the frozen strawberries have thawed in the mixture, begin adding the reserved pieces of angel food cake. Mix well. Place mixture in refrigerator for 15-20 minutes or until well chilled.
• Scoop out the jell-o mixture into the hollow angel food cake, filling it to the top. Place the cover of the cake back on the top, and finish off my creaming the entire cake with cool whip. Place the cake in the refrigerator for 2-3 hours before serving, serve cold. Fresh strawberries can be placed on top for decorations.
• Try experimenting with different flavors of jell-o and fruit-delicious!
• Enjoy!

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.

TOASTED ANGEL FOOD CAKE WITH STRAWBERRIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place 1 3/4 cups sugar in a food processor and blend until superfine, about 2 minutes.
• Sift half the fine sugar, cake flour, and salt together in a bowl.
• Whisk egg whites, water, cream of tartar, and lemon extract together in a large bowl for 2 minutes. Beat in remaining fine sugar using an electric mixer until medium peaks form. Sprinkle some of the flour mixture on top; stir in gently. Repeat with the rest of the flour mixture. Spoon batter carefully into an ungreased fluted tube pan.
• Bake in the preheated oven until golden brown, about 35 minutes. Invert onto a cooling rack and let cool completely, at least 25 minutes.
• Beat cream cheese and 1/4 cup butter together in a bowl using an electric mixer on medium speed until light and creamy. Add lemon juice; beat until just blended. Gradually mix in all but 2 tablespoons confectioners' sugar on low speed until frosting is just blended. Stir in lemon zest.
• Mix 3/4 cup strawberries, blueberries, blackberries, and raspberries thoroughly in a bowl with 2 tablespoons white sugar.
• Cut a curved, smile-shaped line near the bottom of each whole strawberry; carefully cut another, flatter curve above. Connect the two curves and carve out space between to create the smile. Leave room above the smile and below the leaves for eyeballs.
• Place reserved 2 tablespoons confectioners' sugar in a small bowl. Dust hands with sugar and roll a tiny amount of stiff decorator icing between your fingers into a small ball. Place it on the strawberry, above the smile. Make another ball and stick it next to the first one. Stick 1 black sugar pearl onto each frosting ball to create eyes. Repeat with remaining whole strawberries.
• Remove cake carefully from the pan, scraping edges from side if needed. Slice into 6 slices about 2 inches thick. Spread 2 tablespoons butter equally on the outside of the slices.
• Heat a large skillet over medium heat. Add a cake slice; toast until lightly browned, about 1 minute per side. Place toasted cake on a plate. Spoon some frosting on top and let it drip down. Spoon sugared berries around the cake and place a smiling strawberry on top. Repeat with remaining cake slices, frosting, and berries.