MINI ANGEL FOOD STRAWBERRY SHORTCAKES
These adorable strawberry shortcakes are made with mini angel food cakes. These single-serve desserts are perfect for a picnic or party on a warm summer day.
Provided by Carolyn Casner
Categories Healthy Strawberry Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- To prepare shortcakes: Preheat oven to 350 degrees F.
- Stir flour, 1/4 cup sugar and salt together in a medium bowl. Place egg whites, vanilla and cream of tartar in a large mixing bowl. Beat with an electric mixer on medium speed until frothy. Add 1/4 cup sugar and beat on high speed until medium peaks form. Sift the flour mixture over the egg-white mixture. Using a rubber spatula, fold the wet and dry ingredients together until just combined.
- Divide the mixture among the cups of an (unsprayed) regular muffin tin. They should be full. Bake until a toothpick inserted in a cupcake comes out clean, about 15 minutes. Let cool in the pan on a rack until completely cool.
- Meanwhile, to prepare filling: Stir strawberries and 2 tablespoons sugar together in a medium bowl. Let stand until juicy, at least 20 minutes. Place cream in a large metal bowl. Beat with an electric mixer on high speed until soft peaks form. Add the remaining 1 tablespoon sugar and beat until stiff peaks form.
- To assemble shortcakes: Run a knife around the outside edge of the shortcakes, then remove them from the pan. Cut the shortcakes in half horizontally. Spoon about 2 tablespoons of the strawberries (and juices) over each shortcake bottom and dollop about 2 tablespoons of the whipped cream on top. Replace the shortcake tops.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 19.7 g, Cholesterol 22.6 mg, Fat 7.4 g, Fiber 0.9 g, Protein 3.1 g, SaturatedFat 4.6 g, Sodium 81.9 mg, Sugar 14.1 g
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
STRAWBERRY ANGEL FOOD DESSERT
Angel food pieces are topped with sweetened cream cheese, whipped topping and strawberries in glaze in this chilled, layered dessert.
Provided by TABKAT
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 15m
Yield 18
Number Of Ingredients 6
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.
Nutrition Facts : Calories 260.8 calories, Carbohydrate 36.3 g, Cholesterol 27.4 mg, Fat 11 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 7.6 g, Sodium 241.8 mg, Sugar 22.6 g
MINI STRAWBERRY PRINCESS CAKES
These are mini versions of the classic Swedish Princess Cake. I grew up eating these at IKEA and have always been in love with the colorful chewy marzipan shells!
Provided by Molly Yeh
Categories dessert
Time 3h5m
Yield 15 servings
Number Of Ingredients 21
Steps:
- For the princess cakes: Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease a quarter-sheet pan and line with parchment paper. Set aside.
- In a medium bowl, whisk together the flours, salt, baking powder and baking soda.
- In a separate large bowl, use an electric or stand mixer to beat the butter with the granulated sugar until light and fluffy, 3 to 5 minutes. Add the egg, vanilla and almond extract and beat well. Add a third of the dry ingredients to the butter mixture and mix until just combined. Add a third of the buttermilk. Repeat with another third of each, and then the final third, mixing until just combined.
- Spread the batter out evenly in the quarter-sheet pan and bake until a toothpick inserted in the center comes out clean. Begin checking for doneness at 18 minutes.
- Let the cake cool fully in the pan (the cake can be made in advance and frozen).
- For the whipped cream: In a large bowl or the bowl of a stand mixer, combine the heavy cream, powdered sugar and salt. Beat to stiff peaks. Spoon the whipped cream into a large pastry bag fitted with a large round tip. Refrigerate until ready to use.
- Use a 2-inch biscuit cutter to cut the cake into 15 circles. Spread the top of each cake circle with a thin layer of jam. Top each with a small mound of whipped cream.
- Freeze the cakes for 1 hour while you prepare the marzipan.
- For the marzipan: Separate the marzipan into a 12-ounce ball and two 3-ounce balls.
- Knead purple food coloring into the 12-ounce ball until the desired color is reached. Wrap in plastic to keep from drying out.
- Knead dusty rose food coloring into a 3-ounce ball until the desired color is reached. Wrap in plastic. Knead the cypress or moss food coloring into the final 3-ounce ball until the desired color is reached. Again, wrap in plastic until ready to use.
- In a small mixing bowl, mix together the strawberry jam and 1 tablespoon
- water until thoroughly combined. Set aside.
- Roll the purple marzipan out to 1/8-inch thick, dusting with powdered sugar as necessary to prevent sticking. Cut out fifteen 4-inch circles, stacking them with a piece of parchment paper between each one to keep from sticking. Wrap in plastic while you make the roses and leaves.
- To make the pink roses: Pinch off a small piece of dusty rose marzipan and make little flat snakes. Then coil them to form a rose. Repeat to make 15 roses.
- To make the leaves: Pinch off a small piece of green marzipan and form into an oval leaf. Repeat to make 30 leaves. Adhere two leaves to each rose using the thinned jam as glue.
- To assemble the cakes: Remove the cakes from the freezer. Using a pastry brush, lightly brush each purple circle with the thinned jam. Place the circle, jam-side-down, over a cake to cover and gently press all around until the cake is completely covered. Set aside and repeat with the remaining circles until all the cakes are covered. Top each cake with a rose.
- Serve immediately or refrigerate for up to a day or two until serving. Enjoy!
STRAWBERRY ANGEL DELIGHT
For a nice ending to a barbecue, offer slices of this tempting tunnel cake shared by Jean King of Anderson, California. "I found the recipe in an old cookbook," she recalls. TIP: "When making the filling, use any type of fruit you prefer," Jean says.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10-12 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. In a large bowl, combine the marshmallows, strawberries, pineapple and 1-1/2 cups whipped cream., Cut a 1-in. slice off the top of the cake; set aside. Carefully hollow out bottom of cake, leaving a 1-in. shell. Set aside 1/2 cup strawberry mixture. Fill tunnel in cake with remaining strawberry mixture; replace cake top. Spread remaining whipped cream over top and sides of cake. Spread reserved strawberry mixture over the top. Store in the refrigerator.
Nutrition Facts :
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.
STRAWBERRY-LIME ANGEL CAKE
A beautiful cake dessert ready in just 15 minutes - angel food cake served with a sweet and citrusy strawberry and whipped topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In medium bowl, mix strawberries, brown sugar, lime peel and lime juice; toss gently to mix well.
- Place 1 cake slice on each of 4 serving plates. Spoon 1/2 cup fruit over each cake slice; top each with 1 tablespoon whipped topping.
Nutrition Facts : Calories 190, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 33 g, TransFat 0 g
EASY MINIATURE STRAWBERRY ANGEL CAKES
An attractive yet simple dessert. Placing it in a deep glass or dessert bowl shows off the layers and makes it look like you have gone to a lot of trouble.
Provided by Lambkyns
Categories Dessert
Time 15m
Yield 3 serving(s)
Number Of Ingredients 3
Steps:
- Whip cream.
- Cut Angel food cakes in half horizontally.
- Fold strawberries into 200 ml. of whipped cream.
- Set aside remaining plain whipped cream.
- Place 1/6th of the cream and strawberry mixture into the bottom of a deep dessert bowl.
- Place 1/2 of an angel food cake on top.
- Add the last 1/6th of whipped cream and strabwerries to each bowl.
- Top with reserved whipped cream.
- Decorate with cut strawberries.
Nutrition Facts : Calories 1881.6, Fat 31.9, SaturatedFat 18.6, Cholesterol 108.7, Sodium 3066.2, Carbohydrate 370.3, Fiber 6, Sugar 193, Protein 39.6
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