Description
A light and fluffy Strawberry Angel Cake topped with fresh strawberries and whipped cream, perfect for any occasion.
Ingredients
Scale
- 1 prepared angel food cake (store-bought or homemade)
- 2 cups heavy whipping cream (chilled)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 8 oz (225 g) cream cheese, softened (optional for a richer filling)
- 2 cups fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar (to macerate berries)
- Extra whipped cream for topping
- Whole fresh strawberries for garnish
Instructions
- Slice strawberries and sprinkle with 2 tbsp sugar. Toss gently and let sit for 15 minutes to release juices.
- Beat heavy cream with powdered sugar and vanilla until stiff peaks form. (Optional) Beat softened cream cheese separately, then fold into whipped cream for extra creaminess.
- Slice angel food cake horizontally into 2 layers. Spread a thick layer of whipped cream mixture on the bottom half. Add a layer of sliced strawberries. Place the top half of the cake back on. Frost the entire cake with remaining whipped cream.
- Decorate with whole strawberries on top. Chill at least 1 hour before serving for best flavor.
Notes
- For a lighter version, omit the cream cheese.
- Make sure the heavy cream is very cold for best whipping results.
- This cake is best served the same day it is made.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg