Strawberry Angel Food Cake

Closeup of the cake for the recipe card and feature image.

Light, sweet angel food cake is filled with a rich strawberry and whipped cream mixture. Quick and super easy to make for all your spring and summer parties!

Course Dessert - Cake

Cuisine American - Vintage

Prep Time 20

Chilling 3

Total Time 3 20

Servings

Calories 682kcal

Author Marye Audet-White

Equipment

Stand mixer

Ingredients

Cake

1 angel food cake homemade, purchased, or a mix. Reserve cubes after removing from cake.
3 cups strawberries cleaned and quartered - fresh berries are best.
1 pint heavy cream 2 cups, whipped
1 ½ cups powdered sugar

Frosting

8 oz cream cheese
3 ½ cups powdered sugar 1 pound
2 teaspoons vanilla extract
½ cup butter room temperature

Instructions

Cake

Start with a finished angel food cake.
Cut the top off of the cake. It's easiest if you use a long, serrated knife. Be sure to keep it level when you cut.
Cut about ¾ to 1 inch down from the top and remove the insides.
Set the top aside. Cut along the inside of the cake near the center hole. Use a shorter serrated knife and cut around the entire circle, leaving about a ¾ inch width of cake.
Cut around the outside edge of the cake, again leaving a ¾ inch "wall" of cake.
Remove the insides carefully, cutting it in cubes. Make sure you leave about ¾ inches of cake at the bottom. Reserve what you remove and set it aside.
With an electric mixer whip the heavy cream and add the powdered sugar to taste.
Cut the strawberries into quarters if you haven't already.
Gently combine 2 cups of whipped cream and the strawberries.
Fold until well mixed.
Add the cake cubes that you removed to the strawberries and whipped cream.
Fold in gently but thoroughly.
Spoon the strawberry mixture into the inside of the hollowed out angel food cake.
Fill to the top and mound the filling up slightly.
Replace the top.

Cream Cheese Frosting

Beat all ingredients together until the mixture is smooth and there are no lumps.
If the frosting is too stiff, you can add a little bit of cream to thin it out.
With an offset spatula, frost the angel food cake, covering it completely.
Garnish with cut strawberries at the base if desired.
Chill for 3 hours or overnight.
When serving, use a long serrated knife to slice the cake.

Notes

Storage:

Cover strawberry angel food cake with plastic wrap or place in an airtight container and keep refrigerated. This cake doesn't freeze well.

Refrigerate leftovers for up to 3 days. The cake will get soggy as the whipped cream breaks down and the fresh berries lose some of their texture.

Tips

Buy some extra strawberries for garnish if desired.
Keep this refrigerated!
Raspberries work well in place of strawberries.
8 cups of Cool Whip can be substituted for the whipped cream.

Nutrition