Strawberry Ice Cream Angel Food Cake|
A favorite for Spring and Mother's Day, this light cake is really perfect for any get together at this time of year. It stores very well in a tightly sealed container and is adored by children and adults alike. We like serving it with fresh slices strawberries, but it is also excellent just by itself.
10 inch angel food cake
6 cups strawberry ice cream, softened
2 cups chilled heavy cream
1/2 cup powdered sugar
Fresh sliced strawberries for serving (optional)
Tightly wrap the angel food cake and freeze for two hours, or until very firm. Slice the angel food cake into four equal layers. Place the first layer of the cake on a freezer proof serving dish. Spread with a third of the strawberry ice cream. Place the next layer of cake on top of the ice cream and repeat with the remaining ice cream and cake layers. Tightly wrap the cake and freeze for at least 4 hours, or for up to 2 days. Whip the heavy cream and powdered sugar together in a chilled bowl until stiff peaks are formed. Remove the cake from the freezer and frost with the whipped cream, reserving 1/2 cup of the whipped cream for garnish. Using a star tip, create a border around the edge of the cake. Seal the cake tightly in a cake carrier or covered server and refreeze for up to 2 days. Before serving, let the cake thaw in the refrigerator for an hour. Use a sharp knife dipped into hot water to cut easily.
The cake can also be frosted with the whipped cream and served immediately after the layers have been frozen for at least 4 hours. Remove from the freezer before starting to whip the cream to allow the cake to thaw a little bit before serving.
Makes 10 Servings.
Preparation Time: 15 minutes
Freezing Time: 4 hours (optional)
Thawing Time: 1 hour (optional)
Total Time: 5 hours, 15 minutes