Strawberry Angel Food Cream Cake
This light, fluffy, and fruity dessert is a springtime tradition in many homes. The perfect balance of angel food cake, whipped cream, and fresh strawberries makes it a hit for Easter, Mother’s Day, or any warm-weather gathering!
Ingredients:
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1 prepared angel food cake (store-bought or homemade)
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2 cups heavy whipping cream
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¼ cup powdered sugar
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1 tsp vanilla extract
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2 cups fresh strawberries, chopped
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Optional: extra strawberries for garnish
Instructions:
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Make the whipped cream:
In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
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Prep the strawberries:
Wash, hull, and chop the strawberries. Gently fold them into the whipped cream mixture.
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Slice the cake:
Using a serrated knife, carefully slice the angel food cake horizontally into 3 equal layers.
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Assemble:
Spread a thick layer of strawberry cream on the bottom layer of the cake. Add the second cake layer and repeat with more cream. Top with the final layer and frost the entire cake with the remaining strawberry cream.
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Chill & serve:
Refrigerate for at least 1 hour before serving to allow the flavors to set. Garnish with additional fresh strawberries if desired.
Time & Servings:
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Prep Time: 20 minutes
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Chill Time: 1 hour
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Servings: 10–12 slices
Tips:
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Make it a day ahead for even better flavor!
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Swap strawberries for mixed berries or peaches for a summer twist.
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Use stabilized whipped topping for easier spreading if needed.
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