Best 4 Strawberry Cream Angel Cake Recipes

STRAWBERRY CREAM ANGEL FOOD CAKE

Steps:

• Mix and put the angel food cake into the bunt pan and bake as directed.
• Let the cake cool COMPLETELY.
• In the meantime take your pint of heavy cream and mix it with the pudding mix in a small bowl. The mixture should become thick and creamy but still spreadable.
• When the cake is completely cooled, remove it carefully from the pan.
• Use a knife and cut the cake in half through the middle, leave the cake in two complete sections (note cut in half as in horizontally not as if you were splitting the cake into slices and cut it in half first).
• Laying the cake with the insides facing up use your fingers to hollow out a ring for the filling on both pieces. make sure not to damage the edges of the cake for presentation purposes. Feel free to "sample" the cake seeing as these pieces you remove will not be needed.
• At this point you can cut, wash and put the strawberries or bananas or whatever fruit desired into the cream or just lay the cream in the crevice you created on the bottom half of the cake putting the fruit on top. Don't be sparing--let the cream fill over the crevice because the top has been hollowed out also. I cut the strawberries into tiny pieces because I don't like getting large wedges of fruit in one bite, and if you need to make it stretch further, everyone gets some fruit in their piece.
• Once you fill the mixture in, carefully place the top back on the cake. Feel free to use any remaining filling to help secure excess fruit to the top.

STRAWBERRY-CREAM ANGEL FOOD CAKE - EMERIL LAGASSE

Steps:

• Using a serrated cake or bread knife, carefully cut the top 1-inch from the cake. Carefully remove and set aside. Using the tip of the knife, cut into the cake along the inner and outer edges, leaving a 1-inch border of cake intact. Using your fingers, carefully hollow out the cake between the two cuts, leaving an empty "tunnel". Tear the removed cake into bite-size pieces and set aside.
• In a large mixing bowl using an electric mixer, beat the cream cheese until light and fluffy. Add the condensed milk and beat until thoroughly combined. Stir in lemon juice and 2 teaspoons of the liqueur. Gently fold in the cake pieces and strawberries. Spoon the mixture into the tunnel in the center of the hollowed out cake, and cover with the reserved cake top. Cover cake with plastic wrap and refrigerate at least 8 hours or overnight.
• When ready to serve the cake, whip the cream until it begins to form peaks Add the confectioners' sugar and remaining 2 teaspoons of liqueur. Whip until the cream forms stiff peaks but is not dry. Frost the cake with the whipped cream and decorate with reserved whole strawberries. Refrigerate for up to 1 hour, or serve immediately.

STRAWBERRY CREAM ANGEL CAKE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and are not sticky. Do not under bake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
• In medium bowl, beat whipping cream on high speed until stiff peaks form. Fold strawberry glaze into whipped cream.
• On serving plate, place cake with browned side down. Frost top and sides of cake with strawberry cream mixture. Refrigerate for at least 30 minutes before serving.
• In small bowl, mix strawberries and sugar; refrigerate until serving. Spoon about 1/4 cup chopped strawberry mixture over each serving. Store covered in refrigerator.

ANGEL FOOD STRAWBERRY ICE CREAM CAKE

Steps:

• Prepare cake mix according to package directions using the 1 1/4 cups water. Pour batter into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets.
• Bake according to package directions. Immediately invert cake; cool thoroughly in pan. Loosen sides of cake from pan; remove cake.
• With a serrated knife, carefully split the cake horizontally into 3 layers. Place the bottom layer and middle layers on freezer-safe platters; spread each layer with 2 cups softened ice cream. Freeze layers for 30 to 60 minutes or until ice cream is firm.
• Place the middle layer, ice cream side up, on top of the bottom layer. Top with the remaining cake layer. Cover with plastic wrap and freeze for 6 to 24 hours.
• To serve, in chilled mixing bowl beat whipping cream, sugar and vanilla with an electric mixer on medium speed until soft peaks form.
• Remove cake from freezer. Spread top and sides of frozen cake with whipped cream. Garnish with fresh strawberries. Serve immediately.
• Variation.
• Chocolate Angel Food Ice Cream Cake: Prepare as above, except add 1/4 cup unsweetened cocoa powder to cake mix. Substitute peppermint ice cream for strawberry ice cream. Spread 1/4 cup fudge ice cream topping on the top of each of the ice cream layers. Substitute 2 to 3 tablespoons coarsely crushed peppermint candies for fresh strawberries.
• Variation.
• Orange Angel Food Sherbet Cake: Prepare as above, except substitute 1/4 cup thawed orange juice concentrate for the 1/4 cup of the water and add 2 teaspoons finely shredded orange peel to cake mix. Substitute orange, lime, lemon, or rainbow sherbet for the strawberry ice cream. Garnish with orange, lemon, or lime peel strips instead of strawberries.