Here’s a simple recipe for Strawberry Angel Cake:
Strawberry Angel Cake Recipe
Ingredients:
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For the Angel Food Cake:
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1 store-bought angel food cake (or homemade, if you prefer)
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OR you can make your own, using about 1 box of angel food cake mix and the ingredients it requires (usually water and egg whites).
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For the Strawberry Topping:
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2 cups fresh strawberries, hulled and sliced
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2 tablespoons granulated sugar
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1 teaspoon lemon juice (optional, for extra freshness)
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For the Whipped Cream:
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1 cup heavy whipping cream
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2 tablespoons powdered sugar
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1 teaspoon vanilla extract
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Instructions:
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Prepare the Strawberries:
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Slice the strawberries and place them in a medium-sized bowl.
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Sprinkle the granulated sugar over the strawberries and stir gently. Let them sit for about 15-20 minutes to draw out their juices and create a sweet syrup. If desired, you can add a teaspoon of lemon juice to enhance the flavor.
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Whip the Cream:
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In a mixing bowl, beat the heavy whipping cream with an electric mixer on medium speed until it starts to thicken.
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Once it begins to thicken, add the powdered sugar and vanilla extract. Continue beating until soft peaks form (you want the whipped cream to be light and fluffy, but not too stiff).
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Prepare the Cake:
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If you’re using a store-bought angel food cake, simply cut it into slices or cubes. If you want to get a bit fancy, you can slice the cake horizontally to make layers, but that’s optional.
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Assemble the Dessert:
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In individual bowls or a large serving dish, layer the cake pieces, strawberries, and whipped cream.
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Start with a layer of cake at the bottom, then top with a generous amount of the sweetened strawberries and some of the whipped cream. Repeat the layers until you’ve used up all the ingredients.
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Finish and Chill:
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Once assembled, you can either serve immediately or refrigerate for about 30 minutes to allow the flavors to meld together and the dessert to chill. This also helps the cake absorb some of the strawberry juice.
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Serve:
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Garnish with extra fresh strawberries or mint leaves, if desired. Serve immediately and enjoy!
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Why This Dessert is So Delicious:
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Light & Airy: The angel food cake is light and fluffy, creating the perfect base for the fresh strawberries and whipped cream.
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Sweet & Refreshing: The fresh strawberries, combined with their syrup, add a burst of flavor, while the whipped cream balances the sweetness with its rich yet light texture.
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Easy & Quick: It’s a no-bake dessert (unless you’re making the angel food cake from scratch), and it comes together in less than 30 minutes.
Tips & Variations:
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More Fruits: You can mix in other berries like blueberries, raspberries, or blackberries for a mixed berry version.
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Make It Gluten-Free: If you’re using store-bought angel food cake, make sure to check the label for gluten-free options or make your own gluten-free angel food cake.
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Make-Ahead: This dessert can be made ahead of time and stored in the fridge for a couple of hours, allowing the flavors to meld even more.
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Whipped Cream Substitute: If you want a lighter option, you can use whipped coconut cream or even Greek yogurt mixed with a little honey for a healthier twist.
This Strawberry Angel Cake is perfect for spring or summer when strawberries are in season, but it’s delicious year-round as well. It’s simple yet impressive and guaranteed to be a hit at any gathering. Would you like more dessert ideas or tips for other fruit-based cakes? Let me know!