STRAWBERRY CREAM ANGEL CAKE
Use Betty Crocker® white angel food cake mix to make this delicious dessert topped with strawberries.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 12
Number Of Ingredients 6
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and are not sticky. Do not under bake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
- In medium bowl, beat whipping cream on high speed until stiff peaks form. Fold strawberry glaze into whipped cream.
- On serving plate, place cake with browned side down. Frost top and sides of cake with strawberry cream mixture. Refrigerate for at least 30 minutes before serving.
- In small bowl, mix strawberries and sugar; refrigerate until serving. Spoon about 1/4 cup chopped strawberry mixture over each serving. Store covered in refrigerator.
Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 30 g, TransFat 0 g
STRAWBERRY FILLED ANGEL FOOD CAKE
I don't remember where I got this recipe but I have had it for many years.
Provided by Leila Rockwell
Categories Cakes
Time 30m
Number Of Ingredients 5
Steps:
- 1. The cake can be homemade or bought. --I prefer homemade. Dissolve jello in the boiling water stir in the frozen strawberries and stir until the berries are thawed---chill Cut the top off of the cake and set aside. Hollow out center of rest of cake leaving 1" all around including the bottom. Add the jello and the parts of the cake you hollowed out, fold together and put into the cake. Replace top of cake and frost the whole cake with the whip cream. Chill for 4 hours.
NO-BAKE STRAWBERRY ANGEL FOOD CAKE WITH WHIPPED CREAM
Steps:
- First, let the strawberries and Cool Whip rest on the counter. The strawberries will mix with the Jell-o better if they're not rock hard, and the Cool Whip will incorporate better if it's a little soft.
- Slice the angel food cake into 1/2 to 1-inch pieces using a serrated knife, and spread half of the angel food cake pieces on the bottom of the 9×13 inch dish. (Or a fun glass dish like a trifle bowl.)
- Bring two cups of water to a boil. In a large mixing bowl, combine the water and Jell-o powder. Stir until fully combined.
- Then, add the frozen strawberries and stir, breaking up the chunks until they have melted. Fold the Cool Whip a few dollops at a time into the strawberry mixture, stirring gently to combine without deflating the dessert. Again, you can leave it a little less than uniformly combined, but you want it well-mixed.
- Spread half the mixture over the cake. Add the remaining cake, then cover with the remaining mix. Spread to ensure the cake is fully covered.
- Alternatively, you can combine all the cake and mix in a large bowl. You may prefer this method if you're serving the dessert in a trifle or glass bowl.
- Chill in the fridge four hours or overnight. If the cake feels wet or jiggles, it's not set.
- To glam it up, you can cover the chilled cake with Cool Whip, or garnish or decorate the top with sliced strawberries.
STRAWBERRY ANGEL FOOD DESSERT
Angel food pieces are topped with sweetened cream cheese, whipped topping and strawberries in glaze in this chilled, layered dessert.
Provided by TABKAT
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 15m
Yield 18
Number Of Ingredients 6
Steps:
- Crumble the cake into a 9x13 inch dish.
- Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
- In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.
Nutrition Facts : Calories 260.8 calories, Carbohydrate 36.3 g, Cholesterol 27.4 mg, Fat 11 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 7.6 g, Sodium 241.8 mg, Sugar 22.6 g
CREAMY STRAWBERRY-FILLED ANGEL CAKE
This angel food cake is really delicious and so low in calories. The recipe calls for strawberries, but you can substitute raspberries or any type of berries you like!
Provided by BrendaM
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Pour boiling water over gelatin in large bowl; stir until gelatin is dissolved.
- Stir in cold water.
- Refrigerate about 1 hour or until thickened but not set.
- Fold 1 pint of strawberries and half of the whipped topping into the gelatin mixture.
- Refrigerate 15 minutes or until thickened but not set.
- Split cake horizontally to make 3 layers.
- Fill layers with gelatin mixture.
- Spoon or pipe remaining whipped topping onto top of cake.
- Garnish with extra berries.
- Cover and refrigerate until serving.
Nutrition Facts : Calories 184, Fat 1.2, SaturatedFat 0.6, Cholesterol 3, Sodium 350.1, Carbohydrate 43.7, Fiber 0.8, Sugar 19.6, Protein 5.3
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