Best Strawberries And Cream Angel Food Cake Recipes

Angel Food Cake with Strawberries and Devonshire Cream image

Provided by Jean Jamieson

Number Of Ingredients 8

1 1/2 cups sugar
1 cup cake flour
2 cups large egg whites (about 15), room temperature
2 teaspoons cream of tartar
3/4 teaspoon salt
2 teaspoons vanilla extract
Fresh sliced strawberries
Devonshire Cream

Steps:

Preheat oven to 350° F. Sift 1/2 cup sugar and flour into medium bowl 3 times. Using electric mixer, beat egg whites, cream of tartar and salt in large bowl until soft peaks form. Gradually add remaining 1 cup sugar, beat until very stiff peaks form. Fold in flour mixture in 3 additions; fold in vanilla extract. Transfer batter to ungreased 10-inch-diameter by 4-inch-deep angel food cake pan.
Bake until cake is brown and crusty on top and tester inserted near center comes out clean, about 50 minutes. Turn pan upside down and fit center onto slender bottle neck. Cool cake completely. Cut around pan sides to loosen cake. Turn cake out onto platter. Cut into wedges. Serve with strawberries and Devonshire Cream.

Strawberries and Cream Angel Food Cake image

Provided by Eileen Hineline

Categories Cakes

Time 55m

Number Of Ingredients 4

1 box angel food cake
16 oz fresh strawberries
strawberry filling 2 c heavy whipping cream 5 tbsp strawberry jelly 1 tsp gelatin 3 tsp water
frosting 4 c heavy whipping cream ¼ c confectioner's sugar 1 tsp vanilla 1 tsp gelatin 3 tsp water

Steps:

1. Cake Mix cake according to box instructions and bake. When it has finished baking remove it from the oven and let it cool completely. Once cooled, cut the cake horizontally across the middle, creating a top and bottom half. Create a trench on both halves of the cake by scooping out the inside of the cake in a ring. Make sure you do not go through the bottom or the sides. Add the strawberry filling to the trenches and put the cake halves back together. Frost the cake with whipped cream. Garnish with fresh strawberries.
2. Strawberry Filling Pour heavy cream into the bowl of your stand mixer. Set speed to high and whip the heavy cream until it becomes fluffy. Add strawberry jelly and continue to mix on high. Combine gelatin and water, letting the gelatin dissolved before adding the mixture to the whipped cream. Continue mixing until everything is thoroughly combined and the whipped cream is stiff.
3. Frosting Pour heavy cream into the bowl of your stand mixer. Set speed to high and whip the heavy cream until it becomes fluffy. Add confectioner's sugar and vanilla and continue to mix on high. Combine gelatin and water, letting the gelatin dissolved before adding the mixture to the whipped cream. Continue mixing until everything is thoroughly combined and the whipped cream is stiff.
4. ***Author: Kat Jeter & Melinda Caldwell - Home. Made. Interest. Recipe type: Dessert

Strawberries and Cream Angel Food Cake image

Provided by Tammy McGee @CarleesMom

Categories Cakes

Number Of Ingredients 7

3 cup(s) fresh strawberries, divided
4 ounce(s) cream cheese
2 tablespoon(s) sugar
1 1/2 teaspoon(s) orange zest
1 tablespoon(s) orange juice, fresh
2 cup(s) thawed cool whip free or cool whip lite
1 - prepared angel food cake (10 in) cut in half horizontally. you can make the angel food cake or use a store bought one.

Steps:

Chop enough strawberries to measure 2 cups. Refrigerate remaining whole berries for later use.
Beat cream cheese, sugar, zest and juice in large bowl with mixer until well blended. Add COOL WHIP; beat on low speed just until blended. Gently stir in chopped berries. Spread about 2/3 of the Cool Whip mixture onto bottom half of cake. Cover with top of cake and remaining Cool Whip mixture.
Refrigerate for 1 hour. Arrange remaining berries on top of cake before serving.
I have also used blueberries for this recipe also, and it was equally delisious!