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Strawberry Angel’s Cake recipe

The center of this delighful angel foodcake is filled with cocoa cream and strawberries and frostedwith more cocoa cream.

Recipe: Strawberry Angel’sCake

1 (10-inch) angel food cake (purchasedor homemade)
2 cups whipping cream
2 tablespoons powdered sugar
2 tablespoons unsweetened cocoa powder
2 pint baskets fresh California strawberries, stemmed and halved

  • Slice off entire top of cake about 1-inchdown; set aside.
  • To form tunnel, cut around cake 1-inchfrom outer edge and 1-inch from inner edge. Leaving a base ofcake 1-inch thick on the bottom. Gently pull out cake withincuts. Place hollowed cake on serving plate.
  • In bowl combine cream, sugar and cocoa;whip until soft peaks form.
  • Fold half the strawberries into half thewhipped cream; spoon into cake tunnel, pressing down firmly.Replace top of cake; press gently.
  • Frost cake with remaining cream mixture.Cover top of cake with remaining strawberries. Chill about 15minutes before slicing to serve.

    Makes 12 servings.

    Nutritional Information: 294 calories;4 g protein; 15 g fat; 37 g carbohydrate; 1 g fiber; 54 mg cholesterol;92 mg sodium.

    Recipe and photograph provided courtesyof California Strawberry Commission. ©2003 California StrawberryCommission. All rights reserved.

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  • Comments

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    Quick and Easy Strawberry Shortcake Recipe – Top an angel food cake with strawberries and a mixture of whipped topping and cream cheese and you have this quick-and-easy strawberry shortcake. NutritionPopup ?

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