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Strawberry Angel Cake
Simple and easy, yet festive and elegant enough for even the most special of holiday dinners, this cake is adored by children and adults alike. Low fat or fat free whipped topping can be used in place of the whipped cream for a cake that is very low in fat and heart healthy too. If you cannot find strawberry ice cream topping in your area (make sure not to use strawberry syrup!) substitute strawberry preserves.
1 16-ounce prepared angel food cake
2 cups heavy whipping cream
2/3 cup strawberry ice cream topping
2 pints strawberries, washed, hulled, and halved
Slice the angel food cake horizontally into four layers and set aside. In a medium heavy chilled bowl with chilled beaters beat the whipped cream and ice cream topping until stiff peaks form. Place the bottom layer of the cake on a serving plate and top with a 1/2 inch layer of the whipped cream mixture. Repeat with the remaining layers. Frost the entire cake with the remaining whipped cream mixture, making sure to evenly cover the top and sides of the cake. Arrange the strawberries over the top and sides of the cake, pressing them firmly into the whipped cream. Serve immediately, or chill up to eight hours before serving.
Makes 10 servings.
Preparation Time: 25 minutes
Total Time: 25 minutes
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