Light and fruity summer dessert (Print Version)
# Ingredients:
→ For the Cake
01 -
1 store-bought or homemade angel food cake
→ For the Strawberries
02 -
1 1/2 pounds (680 g) fresh strawberries, hulled and sliced
03 -
1/4 cup (50 g) granulated sugar
04 -
1 tablespoon lemon juice
→ For the Whipped Topping
05 -
1 1/2 cups (360 ml) heavy whipping cream (or use Cool Whip)
06 -
1/4 cup (30 g) powdered sugar
07 -
1 teaspoon vanilla extract
# Instructions:
01 -
In a large bowl, combine sliced strawberries, sugar, and lemon juice. Stir well and let sit for at least 20 minutes, stirring occasionally. This allows the strawberries to release their natural juices and create a syrup.
02 -
In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form (about 2–3 minutes). Keep refrigerated until ready to use.
03 -
Slice the angel food cake into layers or cubes. If layering, place the bottom cake layer on a serving plate and top with a layer of macerated strawberries and some whipped cream. Repeat with the remaining layers. If serving in a trifle or bowl, alternate layers of cake cubes, strawberries, and whipped cream.
04 -
Let the assembled cake chill in the refrigerator for at least 30 minutes before serving to enhance the flavors. Garnish with extra strawberries or mint leaves before serving.
# Notes:
01 -
Use cold heavy cream for the best whipped texture
02 -
Let the strawberries sit longer if you want more syrup for soaking into the cake
03 -
Slice angel food cake with a serrated knife to prevent it from getting crushed