Description
A light and refreshing Strawberry Angel Cake featuring fluffy angel food cake layered with sweet macerated strawberries and rich homemade whipped cream, garnished with fresh mint for a delightful dessert perfect for any occasion.
Ingredients
Scale
Angel Food Cake
- 1 store-bought or homemade angel food cake (about 10 inches)
Strawberries
- 4 cups fresh strawberries, sliced
- 1/4 cup granulated sugar
Whipped Cream
- 1 1/2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Garnish
- Fresh mint leaves (optional)
- Additional fresh strawberries (optional)
Instructions
- Prepare the Strawberries: Wash and slice the strawberries. Place them in a bowl and toss with granulated sugar. Let them sit for about 15-20 minutes to release their juices and create a light strawberry syrup.
- Whip the Cream: In a large bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, creating a smooth and fluffy whipped cream topping.
- Assemble the Cake: Slice the angel food cake into 2 or 3 horizontal layers, or into cubes depending on your serving preference.
- Layering: In a large serving dish, alternate layers of angel food cake, macerated strawberries with their syrup, and whipped cream. Repeat until all ingredients are used, ending with a generous layer of whipped cream on top.
- Serve: Garnish with additional fresh strawberries and mint leaves if desired. Serve chilled or at room temperature for best flavor and texture.
Notes
- For an extra touch, chill the macerated strawberries before layering.
- You can replace granulated sugar with honey or maple syrup for a different sweetness profile.
- Ensure whipped cream is beaten to stiff peaks to hold the layers well.
- This dessert is best served the same day to maintain the texture of the cake.
