Ingredients for Whipped Cream Valentine Cake
- 1 store-bought angel food cake (or 1 homemade, recipe not included)
- Frozen Strawberries
- Unflavored Gelatin
- Heavy Cream
- Powdered Sugar
- 1 teaspoon vanilla extract
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How to Make Whipped Cream Valentine Cake
- Preheat oven to 350°F (175°C) if necessary (some angel food cakes are ready-made).
- Carefully cut a store-bought angel food cake into 3 even horizontal layers. If baking your own, follow your recipe's instructions before proceeding to step 3.
- Gently thaw 2 cups of mixed berries (strawberries, raspberries, blueberries recommended). Drain the juice into a small bowl, reserving the berries.
- Sprinkle 1 packet (about 1 teaspoon) of unflavored gelatin over the berry juice. Let it stand for 5 minutes to soften.
- Place the small bowl in a larger bowl filled with hot water. Stir gently until the gelatin is completely dissolved.
- Add the dissolved gelatin to the reserved berries and gently stir to combine. Set aside to cool slightly.
- In a large bowl, beat 2 cups of heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
- Gently fold the cooled berry mixture into the whipped cream until just combined.
- Place one cake layer on a serving plate. Spread a generous layer of the whipped cream mixture over the cake layer.
- Repeat layers with remaining cake and cream mixture, ending with a cake layer on top.
- Spread the remaining whipped cream over the top and sides of the cake, smoothing it out for an even finish.
- Refrigerate for at least 2 hours, or until the cake is firm and the flavors have melded.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
75g
Fat
45g
Carbs
11g
