Best Angel Food Cake And Berries Recipes

ANGEL FOOD CAKE AND BERRIES

Steps:

• Mix frozen strawberries that have been defrosted with fresh berries. Cut cake into thick slices. Top sliced cake with juicy berry mixture and whipped cream.

ANGEL FOOD CAKE WITH BERRIES AND WHIPPED CREAM

Steps:

• Combine berries. Sugar berries. Let stand up to 30 minutes. Serve with sliced angel food cake and whipped cream.

ANGEL FOOD CAKE WITH MACERATED BERRIES AND MASCARPONE

Steps:

• Place the berries in a medium bowl and tear in the mint.
• In a small saucepan over medium-high heat, combine the wine, honey and orange juice. Bring just to a simmer, and then pour over the berries. Let the berries macerate for about 2 minutes.
• In a small bowl, add the mascarpone, black pepper and 2 tablespoons of the macerating liquid from the berries. Stir to combine.
• Slice the cake and serve with a spoonful of the berries and a dollop of the mascarpone mixture.

ANGEL FOOD CAKE WITH LEMON CREAM AND BERRIES

Steps:

• Prepare and bake cake mix in a 10 inch tube pan according to package directions. Cool cake completely according to package directions.
• In a medium bowl, stir together yogurt and 1/4 of the pudding mix until smooth. Gradually add remaining pudding mix to yogurt, stirring until smooth after each addition. Fold in whipped topping.
• Serve lemon cream and berries over cake.

ANGEL FOOD CAKE WITH MACERATED BERRIES AND MASCARPONE

Steps:

• Place the berries in a medium bowl and tear in the mint.
• In a small saucepan over medium-high heat, combine the wine, honey and orange juice. Bring just to a simmer, and then pour over the berries. Let the berries macerate for about 2 minutes.
• In a small bowl, add the mascarpone, black pepper and 2 tablespoons of the macerating liquid from the berries. Stir to combine.
• Slice the cake and serve with a spoonful of the berries and a dollop of the mascarpone mixture.

CHERRIES AND BERRIES ANGEL FOOD CAKE

Steps:

• Preaheat oven to 350F. Line 3 9 inch round cake pans with parchment paper.
• In a large bowl, beat egg whites, cream of tartar, and salt with a mixer at high speed. Gradually add 1 cup powdered sugar, beating until stiff peaks form. Beat in extract.
• In a small bowl, sift together cake flour and remaining 3/4 cup powdered sugar. Gently fold flour mixture into egg white mixture. Divide batter among prepared pans.
• Bake for 16-18 minutes or until golden brown. Invert cake pans onto wire racks, and let cakes cool in pans for 30 minutes. Gently run a knife around edges of pan, and remove cakes from pan. Remove parchment from cakes, and let cool completely on wire racks.
• In a large bowl, beat dairy topping and milk with a mixer at low speed for 1 minute. Increase speed to medium high, and beat for 5-6 minutes or until stiff peaks form.
• Place one cake layer on a serving plate, and spread with half of strawberry filling; spread 1 cup whipped dairy topping on filling. Top with a second cake layer, remaining filling, and 1 cup whipped topping. Place remaining cake layer over whipped topping, and spread remaining whipped topping on top and sides of cake. Garnish with berries, if desired. Cover and refrigerate for up to 3 days.
• For the strawberry filling: In a medium saucepan, cook strawberries, 3/4 cup water, and sugar over medium heat, stirring frequently, for 8-10 minutes or until strawberries soften.
• In a small bowl, whisk together 4 1/2 tablespoons cold water and cornstarch until smooth; stir into strawberry mixture, and cook, stirring constantly, for 3 minutes or until mixture is very thick. Remove from heat, and let cool for 30 minutes. Cover and refrigerate for at least 4 hours before using.