Strawberry angel cake is a light and delicious dessert that combines the airy texture of angel food cake with fresh, sweet strawberries and often whipped cream. It’s a perfect treat for spring and summer, especially when strawberries are in season. Here’s a basic recipe to make it:
Ingredients:
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For the Angel Food Cake:
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1 box of angel food cake mix (or homemade if preferred)
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Water (as per the instructions on the cake mix box)
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1 tsp vanilla extract (optional)
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For the Strawberry Topping:
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2 cups fresh strawberries, sliced
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2-3 tablespoons sugar (adjust to taste)
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1 teaspoon lemon juice (optional, enhances flavor)
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For the Whipped Cream:
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1 cup heavy whipping cream
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2 tablespoons powdered sugar
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1 teaspoon vanilla extract
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Instructions:
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Make the Angel Food Cake:
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Follow the instructions on the angel food cake box. Typically, you’ll need to combine the mix with water and vanilla extract (if using).
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Bake the cake in an ungreased angel food cake pan as directed. After baking, let it cool upside down on a cooling rack.
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Prepare the Strawberry Topping:
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While the cake is cooling, slice the strawberries and place them in a bowl.
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Sprinkle with sugar and toss gently to coat. Let the strawberries sit for about 15-20 minutes to macerate, which will help release their juices. You can add lemon juice for extra flavor if desired.
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Make the Whipped Cream:
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In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This usually takes about 2-3 minutes with an electric mixer.
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Assemble the Cake:
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Once the angel food cake has cooled, remove it from the pan and cut it into slices or pull it apart.
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Place a slice of cake on each plate, then top with a generous amount of macerated strawberries and whipped cream.
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Serve and Enjoy!
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Serve immediately and enjoy this refreshing, light dessert!
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It’s a simple and sweet treat that’s sure to impress your guests. You can also garnish with mint leaves or a sprinkle of grated chocolate if you like.
