Strawberry Filled Angel Food Cake Recipes

STRAWBERRY CREAM FILLED ANGEL CAKE

Steps:

• In a medium bowl combine condensed milk, lemon juice, and almond extract and stir until blended. Fold in Cool Whip. Chill at least 10 minutes.
• Remove cooled angel food can from pan and turn upside down on a platter.
• Cut the top 1" off cake and carefully set aside.
• Use a spoon to scoop out 1" tunnel around the cake, reserving cake crumbs.
• Remove whipped mixture from refrigerator. Divide in half. In one half add crumbs from cake removed and fold in strawberries.
• Fill tunnel in cake with strawberry mixture.
• Replace top of cake and press gently. Top with remaining whipped cream mixture.
• Chill at least 4 hours before serving. Garnish with additional strawberries if desired.

CREAMY STRAWBERRY-FILLED ANGEL CAKE

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.

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!