Strawberry Lime Angel Cake Recipes

STRAWBERRY ANGEL CAKE

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.

LIME ANGEL FOOD CAKE

Steps:

• In the top of a double boiler, beat eggs and yolks. Stir in 1/2 cup sugar, lime juice and zest. Cook over simmering water while gradually whisking in butter. Cook and stir until mixture is thickened and reaches 160°. Strain; refrigerate until completely cool., In a small bowl, beat cream and vanilla until stiff peaks form; gradually beat in remaining sugar. Gently fold into lime mixture. , Split cake horizontally into three layers. Place bottom layer on a serving plate. Spread with 2/3 cup lime mixture. Repeat. Place top layer on cake. Frost top and sides with remaining lime mixture. Sprinkle with coconut. Refrigerate for at least 30 minutes before slicing.

STRAWBERRY CREAM ANGEL CAKE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and are not sticky. Do not under bake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
• In medium bowl, beat whipping cream on high speed until stiff peaks form. Fold strawberry glaze into whipped cream.
• On serving plate, place cake with browned side down. Frost top and sides of cake with strawberry cream mixture. Refrigerate for at least 30 minutes before serving.
• In small bowl, mix strawberries and sugar; refrigerate until serving. Spoon about 1/4 cup chopped strawberry mixture over each serving. Store covered in refrigerator.

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.

STRAWBERRY-LIME ANGEL CAKE

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.

ANGEL FOOD CAKE WITH STRAWBERRIES AND MINT

Steps:

• Remove angel food cake from container and set on a plate. With a serrated knife, carefully remove the top of the cake by slicing horizontally 1/2-inch down from the top. Set top aside.
• Hollow out the center of the cake. If cake already has a hollow center ring, make a canal around center hole by carefully cutting and removing a 1-inch deep trench around the entire cake. Be careful not to tear the inside or outside walls. Place the removed pieces of cake in a medium bowl.
• Pick out 1 strawberry to use as garnish (the best looking one) and set aside. To the bowl with the cake pieces, add the remaining strawberries, chopped mint, orange liqueur, and 1/2 cup of the whipped topping. Fold until combined.
• Fill cake, both the well and the center, with the strawberry mixture. Replace the top of the cake that had been set aside.
• To the remaining whipped topping, add a few drops of orange extract and combine thoroughly. This will remove the store-bought taste. Frost the cake with remaining whipped topping and garnish with fresh mint leaves. Top with reserved strawberry.
• Chill cake for 4 hours before serving.

STRAWBERRY ANGEL DELIGHT

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.

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.

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.

STRAWBERRY LIME CAKE

Steps:

• Preheat oven to 325 degrees F. Grease and flour a 10 inch bundt pan.
• Sift together 2 1/4 cup flour, baking soda, salt, and 1/2 the lime zest. Set aside.
• Cream together the sugar and the butter. Add the eggs one at a time, then stir in 1 tablespoon lime juice and vanilla.
• Add the sour cream and the flour mixture alternating between the two and mixing just until combined.
• Toss the strawberries with the remaining 1/4 cup flour. Then gently mix into the batter.
• Pour batter into the bundt pan and bake for 60 minutes or until a toothpick comes out clean.
• Allow to cool 10 minutes in the pan and then turn out onto a wire rack to cool completely.
• Whisk together remaining lime juice, zest, and powdered sugar. Drizzle over the cake.