Ingredients for Strawberry Angel Cake
- 1 pint fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for strawberries) + 1/2 cup granulated sugar (for cream cheese frosting)
- 1/4 cup milk
- 8 ounces cream cheese, softened
- 1 (10-12 inch) angel food cake (store-bought or homemade)
- Triple Sec
- Whipping Cream
- Sliced Almonds
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How to Make Strawberry Angel Cake
- In a small bowl, combine 1 pint fresh strawberries, hulled and sliced, and 1/4 cup granulated sugar. Gently toss to coat.
- Cover the bowl and let the strawberries macerate for at least 1 hour (or up to 2 hours for maximum flavor development).
- In a medium bowl, combine 1/2 cup granulated sugar, 1/4 cup milk, and 8 ounces cream cheese (softened).
- Beat the cream cheese mixture with an electric mixer on medium speed until smooth and creamy.
- Using a serrated knife, carefully cut the angel food cake horizontally into 3 even layers.
- Place the bottom cake layer, cut-side up, on a serving plate or cake stand.
- Brush the cake layer with 1 tablespoon of your favorite strawberry liqueur (optional). Spread half of the cream cheese mixture evenly over the cake layer.
- Using a slotted spoon, gently spoon one-third of the macerated strawberries over the cream cheese layer.
- Repeat layers 6-8 with the remaining cake layers, cream cheese mixture, and strawberries, ending with a cake layer and liqueur (optional).
- Spread whipped cream (approximately 1 cup, whipped to stiff peaks) over the top and sides of the cake.
- Cover the cake loosely with plastic wrap and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Before serving, arrange the remaining macerated strawberries decoratively on top of the cake.
- Sprinkle with slivered almonds (optional) and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
91g
Fat
31g
Carbs
11g
