Awesome Strawberry Angel Food Cake Dessert Recipes

STRAWBERRY ANGEL FOOD CAKE DESSERT

Steps:

• 1. Prepare angel food cake according to package directions and let cool completely.
• 2. Tear up angel food cake and lay in bottom of 9X13 pan.
• 3. Make Jello according to directions.
• 4. Add cut up strawberries to jello and pour mixture over cake.
• 5. Put in fridge until jello thickens.

STRAWBERRY ANGEL FOOD DESSERT

Steps:

• Crumble the cake into a 9x13 inch dish.
• Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
• In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

AWESOME STRAWBERRY ANGEL FOOD CAKE DESSERT

Steps:

• Beat cream cheese, Cool Whip, powdered sugar& vanilla together.
• Break cake into pieces.
• Combine strawberries& pie filling gel together.
• Layer cake pieces, topped with cream cheese mixture, then strawberry mixture on top in glass serving dish.

STRAWBERRY ANGEL FOOD CAKE DESSERT

Steps:

• Dissolve Jell-O in 1 and 1/4 cup boiling water.
• Stir in strawberries, sugar, and salt.
• Cool until thickened in refrigerator.
• Fold in whipping cream.
• Cover bottom of 9 inch pan with torn pieces Angel Food cake.
• Pour half of strawberry mixture over it.
• Make another layer of cake.
• Pour remainder of strawberry mixture over it.
• Refrigerate for 4 to 5 hours.
• Remove and cover with thin layer of cool-whip.
• This dish is best made in a clear serving dish so that you can see the pretty layers!

TOASTED ANGEL FOOD CAKE WITH STRAWBERRIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place 1 3/4 cups sugar in a food processor and blend until superfine, about 2 minutes.
• Sift half the fine sugar, cake flour, and salt together in a bowl.
• Whisk egg whites, water, cream of tartar, and lemon extract together in a large bowl for 2 minutes. Beat in remaining fine sugar using an electric mixer until medium peaks form. Sprinkle some of the flour mixture on top; stir in gently. Repeat with the rest of the flour mixture. Spoon batter carefully into an ungreased fluted tube pan.
• Bake in the preheated oven until golden brown, about 35 minutes. Invert onto a cooling rack and let cool completely, at least 25 minutes.
• Beat cream cheese and 1/4 cup butter together in a bowl using an electric mixer on medium speed until light and creamy. Add lemon juice; beat until just blended. Gradually mix in all but 2 tablespoons confectioners' sugar on low speed until frosting is just blended. Stir in lemon zest.
• Mix 3/4 cup strawberries, blueberries, blackberries, and raspberries thoroughly in a bowl with 2 tablespoons white sugar.
• Cut a curved, smile-shaped line near the bottom of each whole strawberry; carefully cut another, flatter curve above. Connect the two curves and carve out space between to create the smile. Leave room above the smile and below the leaves for eyeballs.
• Place reserved 2 tablespoons confectioners' sugar in a small bowl. Dust hands with sugar and roll a tiny amount of stiff decorator icing between your fingers into a small ball. Place it on the strawberry, above the smile. Make another ball and stick it next to the first one. Stick 1 black sugar pearl onto each frosting ball to create eyes. Repeat with remaining whole strawberries.
• Remove cake carefully from the pan, scraping edges from side if needed. Slice into 6 slices about 2 inches thick. Spread 2 tablespoons butter equally on the outside of the slices.
• Heat a large skillet over medium heat. Add a cake slice; toast until lightly browned, about 1 minute per side. Place toasted cake on a plate. Spoon some frosting on top and let it drip down. Spoon sugared berries around the cake and place a smiling strawberry on top. Repeat with remaining cake slices, frosting, and berries.

NO-BAKE STRAWBERRY ANGEL FOOD CAKE WITH WHIPPED CREAM

Steps:

• First, let the strawberries and Cool Whip rest on the counter. The strawberries will mix with the Jell-o better if they're not rock hard, and the Cool Whip will incorporate better if it's a little soft.
• Slice the angel food cake into 1/2 to 1-inch pieces using a serrated knife, and spread half of the angel food cake pieces on the bottom of the 9×13 inch dish. (Or a fun glass dish like a trifle bowl.)
• Bring two cups of water to a boil. In a large mixing bowl, combine the water and Jell-o powder. Stir until fully combined.
• Then, add the frozen strawberries and stir, breaking up the chunks until they have melted. Fold the Cool Whip a few dollops at a time into the strawberry mixture, stirring gently to combine without deflating the dessert. Again, you can leave it a little less than uniformly combined, but you want it well-mixed.
• Spread half the mixture over the cake. Add the remaining cake, then cover with the remaining mix. Spread to ensure the cake is fully covered.
• Alternatively, you can combine all the cake and mix in a large bowl. You may prefer this method if you're serving the dessert in a trifle or glass bowl.
• Chill in the fridge four hours or overnight. If the cake feels wet or jiggles, it's not set.
• To glam it up, you can cover the chilled cake with Cool Whip, or garnish or decorate the top with sliced strawberries.

ANGEL STRAWBERRY DESSERT

Steps:

• For glaze, in a large saucepan, combine the sugar, cornstarch and gelatin. Add water and stir until smooth. Cook and stir over medium-high heat until mixture begins to boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool completely. Cut half of the strawberries into quarters; fold into glaze., In a small bowl, beat cream cheese until smooth. Beat in milk until blended. Fold in whipped topping. , In a 4-qt. clear glass bowl, layer half of the cake cubes, glaze and cream mixture. Repeat layers. Cut remaining strawberries in half and arrange over the top. Cover and refrigerate for at least 2 hours or overnight.

MOM'S STRAWBERRY ANGEL FOOD CAKE

Steps:

• Cut the angel food cake horizontally approximately two inches from the top. Remove the top cover of the angel food cake, put to the side. Begin pulling out the inside of the angel food cake in little pieces; be careful not to make any holes to the outer shell of the cake. Pull out approximately two inches down of the angel food cake reserving all of your pieces.
• In a separate bowl dissolve the jell-o and boiling water. Once the jell-o is completely dissolved, add the frozen strawberries to the mix. The mixture will become thicker and more jelly like. Once the frozen strawberries have thawed in the mixture, begin adding the reserved pieces of angel food cake. Mix well. Place mixture in refrigerator for 15-20 minutes or until well chilled.
• Scoop out the jell-o mixture into the hollow angel food cake, filling it to the top. Place the cover of the cake back on the top, and finish off my creaming the entire cake with cool whip. Place the cake in the refrigerator for 2-3 hours before serving, serve cold. Fresh strawberries can be placed on top for decorations.
• Try experimenting with different flavors of jell-o and fruit-delicious!
• Enjoy!

STRAWBERRY ANGEL FOOD DESSERT

Steps:

• Prepare angel food cake according to directions given on box.
• Once cooled completely, remove from pan and tear up into bite sized pieces.
• Place them into a 9 x 13' pan.
• Dissolve jello in the boiling water, which should take about a minute.
• Put the jello in the fridge until it has a pudding-like consistency.
• This should take about 1 hour to 1 1/2.
• Add the strawberries into the jello and pour over the cake pieces.
• If you want, you can spread the Cool Whip over the top.
• Refrigerate at least 3 hours or until set.
• Serve, and enjoy!