STRAWBERRY ANGEL CAKE
A gorgeous and delicious angel food layer cake. You can make the angel food cake ahead of time, or buy a pre-made angel food cake. I clipped this from a magazine a long time ago. This is great in the summer time when you don't want to heat the oven.
Provided by PanNan
Categories Dessert
Time 40m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 8
Steps:
- Combine strawberries and 1/4 cup sugar in a small bowl; cover and let stand 1 hour. Combine 1/2 cup sugar, milk, and cream cheese in a medium bowl; beat at medium speed of mixer til smooth.
- Cut cake horizontally into 3 layers using a serrated knife; place bottom layer, cut side up, on a serving plate. Brush with 1 tbsp liqueur (or orange juice), and spread half of cream cheese mixture over cake. Spoon one third of strawberries over cream cheese mixture using a slotted spoon. Repeat layers, ending with cake and liqueur (or orange juice). Spread whipped cream over top and sides of cake. Cover; chill 30 minutes.
- Arrange remaining strawberries on top of cake. Sprinkle with almonds, and serve.
Nutrition Facts : Calories 248.8, Fat 11, SaturatedFat 6.3, Cholesterol 36.3, Sodium 243, Carbohydrate 35.2, Fiber 0.9, Sugar 23, Protein 3.9
STRAWBERRIES AND CREAM CAKE
Makes an elegant presentation without too much fuss.
Provided by JJ
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h25m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
- In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
- Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
- To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
- To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
- Spread remaining whipped cream on cake top. Top with quartered strawberries.
Nutrition Facts : Calories 866.7 calories, Carbohydrate 115.1 g, Cholesterol 165.6 mg, Fat 42.9 g, Fiber 1.5 g, Protein 8.7 g, SaturatedFat 22.8 g, Sodium 426.7 mg, Sugar 86.1 g
RASPBERRY ANGEL CAKE
Delight in this Raspberry Angel Cakes' gelatin, raspberries and whipped topping. Our sweetly unique Raspberry Angel Cake is truly heavenly.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield Makes 16 servings.
Number Of Ingredients 5
Steps:
- Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Add berries; stir until thawed. Pour into 9-inch round pan sprayed with cooking spray.
- Arrange cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.
- Refrigerate 3 hours or until gelatin is firm. Unmold onto plate; top with COOL WHIP.
Nutrition Facts : Calories 100, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
STRAWBERRY ANGEL FOOD CAKE
Layer juicy strawberries and creamy filling in this Strawberry Angel Food Cake! Airy Strawberry Angel Food Cake is a refreshing summery dessert.
Provided by My Food and Family
Categories Cheese
Time 1h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Chop enough strawberries to measure 2 cups. Refrigerate remaining whole berries for later use.
- Beat Neufchatel, sugar, zest and juice in large bowl with mixer until blended. Add COOL WHIP; beat on low speed just until blended. Gently stir in chopped berries. Spread about 2/3 of the COOL WHIP mixture onto bottom half of cake. Cover with top of cake and remaining COOL WHIP mixture.
- Refrigerate 1 hour. Arrange remaining berries on top of cake before serving.
Nutrition Facts : Calories 140, Fat 4.5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CREAMY STRAWBERRY-FILLED ANGEL CAKE
This angel food cake is really delicious and so low in calories. The recipe calls for strawberries, but you can substitute raspberries or any type of berries you like!
Provided by BrendaM
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Pour boiling water over gelatin in large bowl; stir until gelatin is dissolved.
- Stir in cold water.
- Refrigerate about 1 hour or until thickened but not set.
- Fold 1 pint of strawberries and half of the whipped topping into the gelatin mixture.
- Refrigerate 15 minutes or until thickened but not set.
- Split cake horizontally to make 3 layers.
- Fill layers with gelatin mixture.
- Spoon or pipe remaining whipped topping onto top of cake.
- Garnish with extra berries.
- Cover and refrigerate until serving.
Nutrition Facts : Calories 184, Fat 1.2, SaturatedFat 0.6, Cholesterol 3, Sodium 350.1, Carbohydrate 43.7, Fiber 0.8, Sugar 19.6, Protein 5.3
ANGEL FOOD CAKE WITH MIXED BERRIES
Steps:
- Mix berries and sugar together in a bowl, mashing slightly to create a juice. Pour over sliced angel food cake.
Nutrition Facts : Calories 186 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 320 milligrams, Carbohydrate 43 grams, Fiber 6 grams, Protein 4 grams, Sugar 12 grams
ANGEL FOOD ROLL WITH CRANBERRY FILLING
I make this on Christmas Eve for company. With its low fat content, it's a guilt-free indulgence!
Provided by Paige Kowolewski
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 27m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 10x15 inch jellyroll pan with cooking spray. Line with parchment paper.
- In a medium bowl, whisk together 1/2 cup of superfine sugar, cake flour and salt. Set aside. In a separate bowl, whip egg whites until foamy. Add vanilla and cream of tartar, and continue to whip. Gradually sprinkle in the remaining superfine sugar while continuing to whip the egg whites to firm peaks. Sift the flour mixture over the egg whites and fold in by hand using a rubber spatula. Spread the batter evenly in the prepared pan.
- Bake for 20 minutes in the preheated oven, or until the center of the cake springs back when lightly pressed. Cool in the pan over a wire rack. Generously sift sugar over the top of the cake, and cover with a clean towel. Run a spatula around the outside of the cake in the pan to loosen, and turn out onto the towel. Remove the parchment paper from the back of the cake, then place it back on loosely. Roll up with the towel loosely from short end to short end, and allow to cool in the rolled position.
- In a saucepan over medium heat, combine 1 cup of white sugar, cranberries and water. Simmer until the cranberries burst, about 5 minutes. Whisk in the cornstarch, and simmer just until thick, about 2 minutes. Transfer to a bowl, cover and refrigerate.
- Unroll the cake so that it is sitting flat on the towel. Spread the cooled cranberry filling over the top, leaving 1/2 inch border. Use the towel to help you keep a grip on the cake for an even roll. Roll up from short end to short end and place seam side down onto a platter. Refrigerate until serving.
- Whip cream with confectioners' sugar until soft peaks form. Serve slices of cake with a dollop of sweetened whipped cream.
Nutrition Facts : Calories 298.4 calories, Carbohydrate 61.1 g, Cholesterol 16.3 mg, Fat 4.5 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 114.1 mg, Sugar 49 g
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