Easy dessert recipes have a special place in our hearts. After spending all day in the kitchen cooking, slicing and prepping for dinner, the last thing we want to do is continue slaving over a hot stove to make dessert. Don’t get us wrong, we love dessert and know that it sometimes is worth all of our effort, but on lazy Sundays, sometimes the simplest cake recipes do the trick.
This delicious cake recipe comes from our friends the Two Old Crabs and is as easy as it is delicious. Made from a boxed cake mix, it’s a fuss free dessert that will be ready in no time. Stuffed with fresh ripe strawberries and whipped cream, it’s an airy dessert that is perfect any time of year. We hope that you enjoy it as much as we do. Happy eating!
Strawberry Angel Food Dream Cake
- 1 box angel food cake mix
- 1 pound ripe strawberries
- 2 cups heavy whipping cream
- 1/4 cup of sugar
- 1 teaspoon of vanilla
- 1/2 cup of powdered sugar
1. Preheat oven to 350 degrees F.
2. Prepare & bake the angel food cake according to package directions.
3. When cake is done turn angel food pan upside down for the cake to cool.
4. Using an electric mixer, whip the cream until stiff.
5. Add the vanilla and powdered sugar & continue to whip until everything is incorporated.
6. Rinse the strawberries, cut their tops off, and cut into medium thin slices.
7. Reserving about 1/2 c., place the sliced strawberries in the whipped cream & gently fold them in.
8. After the cake has completely cooled, place it on a cake plate.
9. Using a bread or serrated knife, slice the entire top off, cutting about 1/2 down on all sides.
10. With the bread knife, carefully cut two channels in the body of the cake, leaving at least 3/4 on both walls of the cake.
11. Using one hand to help stabilize the cake & the other to work, carefully remove the entire center from both sides of the cake, all the way around. It’s still attached to the bottom, so it’s fine that it comes out in pieces. You should now have a hollow cake.
12. Set aside 1 cup of the strawberry whipped cream for garnish.
13. Gently fill the hollow space with the strawberry whipped cream, building the entire cake up as you go, not filling one space to the top and leaving the rest empty. This will help the filling distribute evenly.
14. Replace the top on the cake.
15. Using your free hand to help support the cake, carefully spread the remaining strawberry whipped cream around the top of the cake. Garnish with the rest of the sliced berries.
16. Loosely cover the entire cake with plastic wrap and refrigerate for 2 hours, letting the whipped cream become firm inside the cake.
17. When ready to serve, slice with a bread or serrated knife.
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