Strawberry Angel Food Cake
Family recipes are some of the very best you can have. Not only are they normally tried and true, but they often come with precious memories attached. I have many recipes that I treasure, especially from my grandmothers.
For as long as I can remember, this strawberry cake recipe was a favorite dessert of mine. I have photos to prove that this was the cake I requested for birthdays when I was young. Recently, however, I realized how many of my family members are emotionally attached to this recipe.
With my mom and a Strawberry Angel Food Cake on my 7th birthday.
All four generations of my family (from my kids to my grandparents) lit up when I made this cake with the strawberries my kids helped pick at the St. Augustine U-Pick farm. Over the years, my grandmother has adapted the recipe to include more convenient ingredients. I cautiously told her that I had changed my version to use fresh made whipped cream, not realizing that her original recipe included it. Feel free to adapt this recipe to suit your own preferences with both the berries, (fresh or frozen), and the whipped cream (or whipped topping). It is also up to you whether you make or buy the angel food cake that you start with.
This simple recipe is a family favorite and a very easy way to enjoy a light strawberry dessert.
Strawberry Angel Food Cake
2 hours, 15 minutes
Number of servings: 12
Per Serving 423 calories
Fat 23 g
Carbs 40 g
Protein 17 g
Angel Food Cake with a fruit filling and topped with luscious whipped cream
Ingredients
Directions
Place angel food cake on your serving platter. Carefully cut a trench around the circumference of the cake with 1” thick walls and a 1” thick layer on the bottom.
Reserve the cut pieces of cake and cut one chunk to create a 1” thick bottom for the center of the cake.
Empty the gelatin mix into a large glass measuring cup. Add half the recommended boiling water and whisk to dissolve completely. Add enough ice to the measuring cup to increase the volume by one cup. Stir with a whisk to dissolve ice.
Whip the heavy cream on high with your mixer until peaks form. Add vanilla and powdered sugar, whip until a spreadable consistency. Add a few tablespoons of the still liquid strawberry gelatin to dye the whipped cream pink if desired.
Cut the reserved pieces of cake so that you have enough to create a 1” thick layer on top of the cake. Any excess cake can be broken and added to the gelatin. Add the strawberries to the gelatin mixture and a little of the whipped cream to lighten the color. Pour the gelatin mixture into the prepared cake shell. Top with the layer of cake.
Frost cake with a thin layer of whipped cream to smooth the exterior of the cake then pipe additional whipped cream on the surface and garnish with fresh strawberries if desired. Refrigerate at least two hours before serving.
