Description
This Strawberry Angel Cake is a light, dreamy dessert made with fluffy angel food cake, sweet macerated strawberries, and a creamy whipped topping. Perfect for spring and summer gatherings, this easy-to-make treat is both refreshing and indulgent.
Ingredients
Units
Scale
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For the Cake:
- 1 store-bought or homemade angel food cake
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For the Strawberries:
- 1 1/2 pounds (680 g) fresh strawberries, hulled and sliced
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon lemon juice
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For the Whipped Topping:
- 1 1/2 cups (360 ml) heavy whipping cream (or use Cool Whip)
- 1/4 cup (30 g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
Macerate the Strawberries
- In a large bowl, combine sliced strawberries, sugar, and lemon juice.
- Stir well and let sit for at least 20 minutes, stirring occasionally. This allows the strawberries to release their natural juices and create a syrup.
2. Prepare the Whipped Topping
- In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form (about 2–3 minutes).
- Keep refrigerated until ready to use.
3. Assemble the Cake
- Slice the angel food cake into layers or cubes.
- If layering, place the bottom cake layer on a serving plate and top with a layer of macerated strawberries and some whipped cream. Repeat with the remaining layers.
- If serving in a trifle or bowl, alternate layers of cake cubes, strawberries, and whipped cream.
4. Chill & Serve
- Let the assembled cake chill in the refrigerator for at least 30 minutes before serving to enhance the flavors.
- Garnish with extra strawberries or mint leaves before serving.
Notes
- Use cold heavy cream for the best whipped texture.
- Let the strawberries sit longer if you want more syrup for soaking into the cake.
- Slice angel food cake with a serrated knife to prevent it from getting crushed
Nutrition
- Calories: ~210 kcal
- Sugar: 24
- Sodium: 180 mg
- Fat: 8g
- Saturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35 g
- Fiber: 2g
- Protein: 3g