Best 5 Strawberry Lemon Angel Cake Recipes
Indulge in the heavenly delight of Strawberry Lemon Angel Cake, a symphony of flavors that will tantalize your taste buds. This exquisite cake boasts a moist and fluffy angel food cake base, perfectly complemented by a luscious strawberry filling and a refreshing lemon glaze. The delicate crumb of the cake harmonizes beautifully with the vibrant strawberry filling, while the zesty lemon glaze adds a delightful tang that elevates the overall experience. This recipe provides detailed instructions for preparing the cake, filling, and glaze, ensuring a delightful homemade treat that will impress your family and friends. Whether you're celebrating a special occasion or simply craving a sweet indulgence, this Strawberry Lemon Angel Cake is sure to satisfy your cravings and leave you wanting more.
Here are our top 5 tried and tested recipes!
LEMON ANGEL CAKE
In Grande Prairie, Alberta, Debbie Segate relies on tangy lemon pie filling and a few other ingredients to quickly dress up a store-bought angel food cake. "If there's time, I use a boxed mix to bake the cake," she adds.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Place pie filling in a bowl; fold in whipped cream., Cut cake into two horizontal layers. Place bottom layer on a serving plate; top with 1 cup lemon mixture. Top with a second cake layer. Frost top and sides of cake with remaining lemon mixture. Chill for 15 minutes or until serving. Refrigerate leftovers.
Nutrition Facts : Calories 172 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 202mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
STRAWBERRY-LEMON ANGEL FOOD TRIFLE
A wonderful quick and easy trifle for Easter, or anytime! Luscious lemon filling plus fresh strawberries and whipped cream are layered with angel food cake cubes in this delicious variation on my Strawberries and Cream Trifle. Tip: Can be made using part lemon curd and part lemon pie filling for a more lemony-tart version. Yum! I like to make this trifle in the morning or a day in advance, and then chill until ready to serve. Can be made in a large trifle bowl, or in individual dessert glasses. Enjoy!
Provided by BecR2400
Categories Dessert
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Whip the cream until soft peaks form; beat in the vanilla and sugar and mix thoroughly.
- Gently fold lemon filling into the whipped cream (add lemon zest and Limoncello, if using).
- In a trifle dish or individual dessert dishes layer the strawberries, cake cubes, and lemon creme mixture.
- Arrange a few strawberries on top.
- Serve immediately, or cover with saran wrap and chill until serving time.
Nutrition Facts : Calories 278.8, Fat 18, SaturatedFat 11, Cholesterol 65.2, Sodium 171.2, Carbohydrate 27.8, Fiber 1.9, Sugar 15.6, Protein 3.4
ANGEL CAKE
Treat guests to this colourful angel cake with decorative fondant icing. It will go down well with a cuppa for afternoon tea
Provided by Liberty Mendez
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat the oven to 190C/170C fan/gas 5. Butter a 25 x 20cm baking tin, and line the base with baking parchment. Stack a sheet of baking parchment over a sheet of foil, then fold in half so the parchment is facing out. Use this to divide the tin into three sections crosswise, each about 8cm wide.
- Melt the butter, remove from the heat and set aside. Put the sugar and eggs in a large heatproof bowl over a pan of just simmering water, making sure the bottom of the bowl doesn't touch the water. Beat using an electric whisk until really thick and pale, about 4-5 mins.
- Add a fifth of the mixture to the melted butter and mix to combine. Pour the butter mixture into the egg mixture, and carefully fold in along with the flour. Divide the mixture between three bowls. Leave one bowl of batter plain, then fold a drop each of pink food colouring and raspberry extract into the second bowl, and a drop each of yellow food colouring and lemon extract into the third bowl.
- Carefully pour one of the batters into each of the three sections in the prepared tin. Bake for 12-15 mins until cooked through, or a skewer inserted into the middle of the cakes comes out clean. Leave to cool slightly in the tin, then carefully transfer the three cakes to a wire rack and leave to cool completely.
- To make the buttercream, beat the butter, sugar, vanilla and milk together for 5 mins with an electric whisk until pale and creamy. To assemble the cake, put the plain sponge on a board and spread with half the buttercream. Top with the raspberry sponge, then spread with the remaining buttercream and top with the lemon sponge. Trim the sides so they're straight, even and neat.
- To make the fondant icing, sift the sugar into a bowl and mix with 1½-3 tbsp water until you have a thick, droppable icing. Transfer a quarter of the icing to a second bowl, and mix in a drop of pink food colouring. Transfer the pink icing to a piping bag.
- Spread the plain fondant icing over the top of the lemon sponge, making sure it doesn't drip down the sides. Pipe thin lines of pink icing on top across the width of the cake, space apart. Drag a cocktail stick through the lines lengthways to create a marbled effect. Leave to set slightly, then slice the cake into six even rectangles.
Nutrition Facts : Calories 686 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 107 grams carbohydrates, Sugar 87 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.21 milligram of sodium
STRAWBERRY LEMON TRIFLE
This refreshingly fruity dessert is one of our favorites. It looks so beautiful layered in a glass bowl that people will think you fussed. The secret is starting with a purchased angel food cake. -Lynn Marie Frucci, Pullman, Washington
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat cream cheese and yogurt. Add the milk, dry pudding mix and lemon zest; beat until smooth. In a blender, process 1/2 cup strawberries and grape juice until blended. , Tear cake into 1-in. cubes; place a third in a trifle bowl or 3-qt. serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat all layers. Top with remaining cake and pudding mixture. Garnish with whipped topping and additional strawberries, if desired. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 279mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
LEMON STRAWBERRY TRIFLE
With strawberries, whipped cream, lemon pudding and angel food cake, this trifle is the perfect balance of rich and fruity.
Provided by Almond Breeze
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- Whisk lemon pudding mixes and almondmilk together for 2 minutes. Fold in 8 oz of whipped topping. Refrigerate for at least 5 minutes.
- Cut angel food cake into small, bite-sized pieces. Set aside.
- In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
- Layer half of the angel food cake in the bottom of a large bowl or trifle dish.
- Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
- Repeat layers.
- Garnish with fresh strawberries and lemon slices if desired.
- Keep refrigerated until ready to serve.
Nutrition Facts : Calories 345.4 calories, Carbohydrate 61.5 g, Cholesterol 11.3 mg, Fat 10.9 g, Fiber 2.3 g, Protein 2.6 g, SaturatedFat 8.6 g, Sodium 526.8 mg, Sugar 19.9 g
Tips:
- Ensure all ingredients are at room temperature. Room temperature components emulsify and incorporate better, resulting in a smooth and consistent batter.
- Sift the cake flour and cornstarch together to remove lumps and ensure a light and airy cake texture.
- Beat the egg whites until stiff peaks form to incorporate air and create a stable meringue, which contributes to the cake's height and structure.
- Gradually add the sugar to the egg whites while beating continuously to prevent the mixture from becoming grainy.
- Fold the sifted dry ingredients into the egg white mixture gently to maintain the air incorporated during whipping.
- Pour the batter into an ungreased tube pan to allow the cake to rise and develop a golden-brown crust.
- Bake the cake at 325°F (163°C) for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Invert the cake onto a wire rack immediately after baking to prevent it from sinking and to promote even cooling.
- Make the strawberry glaze while the cake is cooling. Combine powdered sugar, lemon juice, and strawberries in a food processor or blender until smooth.
Conclusion:
The Strawberry Lemon Angel Cake is a delightful dessert that combines the flavors of sweet strawberries, tart lemon, and fluffy angel food cake. The cake is made with egg whites, sugar, cake flour, cornstarch, and salt, resulting in a light and airy texture. The strawberry glaze adds a vibrant color and a burst of flavor to the cake. Whether enjoyed as a special occasion treat or as a simple dessert, this cake is sure to impress with its stunning appearance and delicious taste.
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