Of course! Strawberry Angel Cake is a quintessential light and refreshing dessert, perfect for spring and summer. It combines an airy, fat-free angel food cake with a fluffy, fruity whipped topping and fresh strawberries.
Here are two fantastic versions: a Classic Strawberry Angel Food Cake and a No-Bake Strawberry Angel Food Dessert (which is even easier!).
Version 1: Classic Strawberry Angel Food Cake
This is the traditional method, using a homemade or store-bought angel food cake.
Yields: 10-12 servings
Prep time: 25 minutes
Cook time: 35-40 minutes (if baking the cake)
Ingredients
For the Angel Food Cake:
· 1 (16 oz) package angel food cake mix (or your favorite homemade recipe)
· Or 1 pre-made angel food cake from the bakery
For the Strawberry Topping/Filling:
· 1 lb fresh strawberries, washed and hulled
· 2 tbsp granulated sugar
· 1 tsp lemon juice
For the Strawberry Cream Topping:
· 1 cup heavy whipping cream, very cold
· 2 tbsp powdered sugar
· 1/2 tsp vanilla extract
· 1/3 cup of the mashed macerated strawberries (from above)
Instructions
- Bake the Cake: Prepare the angel food cake mix according to package directions in a tube pan. Let it cool completely, upside down, as directed. Once cool, run a knife around the edges and center to release it.
- Macerate the Strawberries: While the cake cools, slice about 2/3 of the strawberries and mash the remaining 1/3 with a fork. Combine all strawberries in a bowl with the 2 tbsp granulated sugar and lemon juice. Stir and let sit for at least 20-30 minutes. The sugar will draw out the juices, creating a syrup.
- Prepare the Strawberry Cream: In a large, cold bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form. Gently fold in about 1/3 cup of the mashed/macerated strawberry mixture (try to avoid too much liquid) until you have a beautiful pink, swirled cream.
- Assemble the Cake:
· Use a serrated knife to slice the angel food cake horizontally into two even layers.
· Place the bottom layer on a serving plate. Spoon half of the macerated strawberries and their syrup over the bottom layer.
· Spread a layer of the strawberry cream over the strawberries.
· Carefully place the top cake layer on top.
· Frost the top and sides of the entire cake with the remaining strawberry cream.
· Garnish with additional fresh strawberry slices. - Serve: For the best texture, serve immediately or refrigerate for up to 2 hours before serving.
Version 2: No-Bake Strawberry Angel Food Dessert
This is the fastest, easiest, and most crowd-pleasing version. It’s made in a 9×13 pan and is impossible to mess up.
Yields: 12-15 servings
Prep time: 20 minutes
Chill time: 2+ hours
Ingredients
· 1 pre-made angel food cake (from the bakery), torn into 1-inch pieces
· 1 lb fresh strawberries, sliced (reserve a few for garnish)
· 1 (8 oz) package cream cheese, softened
· 1 cup powdered sugar
· 1 tsp vanilla extract
· 1 (8 oz) container frozen whipped topping (like Cool Whip), thawed
· 1 (3.4 oz) package instant cheesecake or vanilla pudding mix (DRY, do not prepare)
· Optional: 1/2 cup crushed pineapple, well-drained
Instructions
- Prepare the Pan: Place half of the torn angel food cake pieces in the bottom of a 9×13-inch baking dish. Scatter half of the sliced strawberries over the cake.
- Make the Cream Layer: In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla, and beat until combined.
- Fold in Toppings: Gently fold in the thawed whipped topping and the dry instant pudding mix until well combined. The pudding mix acts as a stabilizer and thickener. (Fold in the crushed pineapple now if using).
- Assemble: Spread the entire cream cheese mixture evenly over the cake and strawberries in the pan.
- Top and Chill: Top with the remaining torn cake pieces and the remaining sliced strawberries. Cover and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld and the cake to soften.
- Serve: Cut into squares and garnish with reserved fresh strawberries before serving.
Why This No-Bake Version is a Winner:
· No Baking Required: Perfect for hot days or when you’re short on time.
· Impossible to Mess Up: No delicate layers to worry about.
· Feeds a Crowd: The 9×13 pan size is perfect for potlucks and parties.
· Make-Ahead Dream: It actually gets better as it chills, making it ideal for preparing the day before.
Chef’s Tips for Both Versions:
· Don’t Skip Macerating: For the classic version, macerating the strawberries with sugar is key for a flavorful, syrupy topping.
· Cold is Key: For the whipped cream in the classic version, ensure your bowl and cream are ice-cold for the best volume.
· Customize It: Add a layer of sliced bananas, a drizzle of chocolate sauce, or a splash of orange liqueur to the macerated strawberries for a twist.
· Pre-made is Perfect: There is no shame in using a high-quality bakery angel food cake! It saves a ton of time and works beautifully.
Enjoy your light, beautiful, and delicious Strawberry Angel Cake