Strawberries And Cream Angel Food Cake Recipes

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!

STRAWBERRY-CREAM ANGEL FOOD CAKE - EMERIL LAGASSE

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

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.

ANGEL FOOD CAKE WITH STRAWBERRIES AND DEVONSHIRE CREAM

Steps:

• Preheat oven to 350° F. Sift 1/2 cup sugar and flour into medium bowl 3 times. Using electric mixer, beat egg whites, cream of tartar and salt in large bowl until soft peaks form. Gradually add remaining 1 cup sugar, beat until very stiff peaks form. Fold in flour mixture in 3 additions; fold in vanilla extract. Transfer batter to ungreased 10-inch-diameter by 4-inch-deep angel food cake pan.
• Bake until cake is brown and crusty on top and tester inserted near center comes out clean, about 50 minutes. Turn pan upside down and fit center onto slender bottle neck. Cool cake completely. Cut around pan sides to loosen cake. Turn cake out onto platter. Cut into wedges. Serve with strawberries and Devonshire Cream.

STRAWBERRIES AND CREAM ANGEL CAKE (NO BAKE)

Steps:

• Prepare a 13 x 9-inch baking pan.
• Slice the cake into about 1/2-inch thick slices or thinner.
• Arrange half of the slices in the bottom of the pan.
• In a medium bowl beat 2 cups unwhipped whipping cream until stiff.
• In another large bowl combine the sweetened condensed milk with water and almond extract; add in the instant pudding mix and beat for 3-4 minutes.
• Fold in the whipped cream.
• Spread half of the cream mixture over the cake slices.
• Arrange half of the sliced strawberries.
• Repeat with remaining cake slices, cream mixture than strawberries on top.
• Chill for a minimum of 4 hours or until set.

STRAWBERRIES AND CREAM ANGEL FOOD CAKE

Steps:

• 1. Cake Mix cake according to box instructions and bake. When it has finished baking remove it from the oven and let it cool completely. Once cooled, cut the cake horizontally across the middle, creating a top and bottom half. Create a trench on both halves of the cake by scooping out the inside of the cake in a ring. Make sure you do not go through the bottom or the sides. Add the strawberry filling to the trenches and put the cake halves back together. Frost the cake with whipped cream. Garnish with fresh strawberries.
• 2. Strawberry Filling Pour heavy cream into the bowl of your stand mixer. Set speed to high and whip the heavy cream until it becomes fluffy. Add strawberry jelly and continue to mix on high. Combine gelatin and water, letting the gelatin dissolved before adding the mixture to the whipped cream. Continue mixing until everything is thoroughly combined and the whipped cream is stiff.
• 3. Frosting Pour heavy cream into the bowl of your stand mixer. Set speed to high and whip the heavy cream until it becomes fluffy. Add confectioner's sugar and vanilla and continue to mix on high. Combine gelatin and water, letting the gelatin dissolved before adding the mixture to the whipped cream. Continue mixing until everything is thoroughly combined and the whipped cream is stiff.
• 4. ***Author: Kat Jeter & Melinda Caldwell - Home. Made. Interest. Recipe type: Dessert

STRAWBERRIES AND CREAM ANGEL FOOD CAKE

Steps:

• Chop enough strawberries to measure 2 cups. Refrigerate remaining whole berries for later use.
• Beat cream cheese, sugar, zest and juice in large bowl with mixer until well 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 for 1 hour. Arrange remaining berries on top of cake before serving.
• I have also used blueberries for this recipe also, and it was equally delisious!

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.