Description
A light, airy angel food cake filled with clouds of whipped cream and fresh strawberries. Perfect for spring and summer gatherings!
Ingredients
Scale
- 1 store-bought or homemade angel food cake (about 9–10 inches)
- 2 cups heavy whipping cream, cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 4 cups fresh strawberries, hulled and sliced
- Whole fresh strawberries (for topping)
Instructions
- If using a store-bought cake, cut a 2-inch wide and 2-inch deep tunnel around the inside top of the cake, leaving a solid base and outer wall. Remove this section carefully.
- If baking from scratch, let the cake cool fully before cutting.
- In a large chilled bowl, beat the heavy cream with powdered sugar and vanilla until soft-to-medium peaks form.
- Fold the sliced strawberries gently into about half of the whipped cream. Reserve the rest for frosting.
- Spoon the strawberry-cream mixture into the hollowed center of the cake. Press down lightly to pack it in.
- Spread the remaining whipped cream evenly over the entire cake.
- Arrange whole fresh strawberries on top for a stunning finish.
- Refrigerate for at least 1 hour before slicing to let the flavors meld. Serve cold.
Notes
- For best results, use cold heavy cream for whipping.
- Feel free to adjust the amount of strawberries based on your preference.
- This cake is best served the same day it is made.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg