Toasted Angel Food Cake With Strawberries Recipes

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GRILLED ANGEL FOOD CAKE WITH STRAWBERRIES



Grilled Angel Food Cake with Strawberries image

One night I goofed, accidentally using the balsamic butter I save for grilling chicken on my pound cake. What a delicious mistake that my entire family loved! For a patriotic look, add a drizzle of blueberry syrup. -Tammy Hathaway, Freeman Twp, Maine

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 6

2 cups sliced fresh strawberries
2 teaspoons sugar
3 tablespoons butter, melted
2 tablespoons balsamic vinegar
8 slices angel food cake (about 1 ounce each)
Optional: Reduced-fat vanilla ice cream and blueberry syrup

Steps:

  • In a small bowl, toss strawberries with sugar. In another bowl, mix butter and vinegar; brush over cut sides of cake., On a greased rack, grill cake, uncovered, over medium heat until golden brown, 1-2 minutes on each side. Serve cake with strawberries and, if desired, ice cream and blueberry syrup.

Nutrition Facts : Calories 132 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 247mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

TOASTED ANGEL FOOD CAKE WITH STRAWBERRIES



Toasted Angel Food Cake with Strawberries image

Toasted angel food cake with laughing strawberries and lemon cream cheese frosting is light, fluffy, fun, and so yummy!

Provided by Culinary Envy

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h35m

Yield 12

Number Of Ingredients 21

1 ¾ cups white sugar
1 cup cake flour
¼ teaspoon salt
12 egg whites, at room temperature
⅓ cup water
1 ½ teaspoons cream of tartar
1 teaspoon lemon extract
1 ½ (8 ounce) packages cream cheese, softened
¼ cup butter, softened
¼ cup fresh lemon juice
1 (16 ounce) package confectioners' sugar, divided
2 teaspoons lemon zest
¾ cup sliced fresh strawberries
¾ cup fresh blueberries
¾ cup fresh blackberries
¾ cup fresh raspberries
2 tablespoons white sugar
6 fresh strawberries with leaves
12 black sugar pearls (such as Wilton® sprinkles)
1 teaspoon stiff white decorator icing (such Wilton® Bright White), or as needed
2 tablespoons butter, softened

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.

Nutrition Facts : Calories 501.9 calories, Carbohydrate 84.9 g, Cholesterol 46.1 mg, Fat 16 g, Fiber 1.8 g, Protein 7.2 g, SaturatedFat 9.8 g, Sodium 233.7 mg, Sugar 71 g

CHOCOLATE ANGEL FOOD CAKE WITH STRAWBERRIES



Chocolate Angel Food Cake with Strawberries image

"When it's really hot, I like a lighter dessert. The chocolate makes it still feel decadent."

Provided by Trisha Yearwood

Categories     dessert

Time 2h

Yield 10 servings

Number Of Ingredients 10

3/4 cup sifted cake flour
1 1/2 cups sugar
1/4 cup unsweetened cocoa powder
12 large egg whites, at room temperature
Pinch of salt
1 1/2 teaspoons cream of tartar
3/4 teaspoon pure vanilla extract
For the strawberries:
3 cups strawberries, sliced
2 tablespoons sugar

Steps:

  • Make the cake: Preheat the oven to 375 degrees F. On a sheet of waxed paper, sift the cake flour with 3/4 cup of the sugar and the cocoa 4 times.
  • Using an electric mixer fitted with the whisk attachment, beat the egg whites along with a pinch of salt until foamy, about 3 minutes. Sprinkle the cream of tartar over the egg whites and continue to beat until they hold a soft peak, about 5 minutes. Beating continuously, add the vanilla and gradually stream in the remaining 3/4 cup sugar, about 2 tablespoons at a time, until the egg whites are thick, glossy and stiff.
  • Remove the bowl from the mixer, and using a spatula, gradually fold in the flour mixture, about 1/4 cup at a time, until there are no more pockets of dry ingredients. Spoon the batter into an ungreased 9-inch tube pan. Bake until the cake springs back when pressed with your finger, about 30 minutes. Remove the pan from the oven, invert, and allow the cake to cool on a rack 1 hour before loosening the cake from the pan with a knife and unmolding.
  • Meanwhile, make the strawberries: Sprinkle the sliced strawberries with the sugar. Stir to coat and let stand about 30 minutes to allow the juices to develop. Top each cake slice with strawberries and their juices before serving.

TOASTED ANGEL FOOD CAKE



Toasted Angel Food Cake image

"A scrumptious dessert just for one is even more satisfying if it's quick and easy like this fun treat," says Tammy Clark from Duvall, Washington. "I love the crusty chewy cake and warm raspberry filling."

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 1 servings.

Number Of Ingredients 5

1 tablespoon cream cheese, softened
2 slices angel food cake (3/4 inch thick)
1 to 2 teaspoons raspberry preserves
2 teaspoons butter, softened
Confectioners' sugar

Steps:

  • Spread cream cheese on one slice of cake; spread preserves on second slice. Place slices together, sandwich-style. Spread butter on outsides of cake., In a large skillet or griddle, toast sandwiches until cake is lightly browned on both sides and cream cheese is melted. Dust with confectioners' sugar. Serve immediately., ,

Nutrition Facts :

STRAWBERRY ANGEL FOOD DESSERT



Strawberry Angel Food Dessert image

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

1 (10 inch) angel food cake
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 quart fresh strawberries, sliced
1 (18 ounce) jar strawberry glaze

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

STRAWBERRY ANGEL FOOD CAKE DESSERT



Strawberry Angel Food Cake Dessert image

Make and share this Strawberry Angel Food Cake Dessert recipe from Food.com.

Provided by roxy_froggy25

Categories     Dessert

Time 1h

Yield 1 cake, 16 serving(s)

Number Of Ingredients 4

16 ounces frozen strawberries (cut in half)
1 (3 ounce) package strawberry Jell-O gelatin dessert
1 (20 ounce) angel food cake mix
1 (16 ounce) Cool Whip Lite

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.

Nutrition Facts : Calories 224.7, Fat 3.9, SaturatedFat 3.2, Cholesterol 0.6, Sodium 306.9, Carbohydrate 44.2, Fiber 0.7, Sugar 28.2, Protein 4.5

STRAWBERRY ANGEL CAKE



Strawberry Angel Cake image

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

4 cups sliced strawberries
3/4 cup sugar, divided
2 tablespoons milk
8 ounces cream cheese, softened
1 (10 inch) round angel food cake
3 tablespoons triple sec (orange-flavored liqueur) or 3 tablespoons orange juice, divided
1 cup whipping cream, whipped very firm with 2 tbsp sugar
2 tablespoons sliced almonds

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

NO-BAKE STRAWBERRY ANGEL FOOD CAKE WITH WHIPPED CREAM



No-Bake Strawberry Angel Food Cake with Whipped Cream image

Provided by Natalie Clark

Categories     Fruit

Time 4h15m

Number Of Ingredients 5

1 13-ounce angel food cake (size may vary from store to store)
1 6-ounce box strawberry Jell-o mix
2 cups water, boiled
1 container Cool Whip
1 16-ounce container frozen strawberries in sugar (or 21 oz strawberry pie filling)

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.

RASPBERRY FOOL WITH TOASTED ANGEL FOOD CAKE



Raspberry Fool with Toasted Angel Food Cake image

Provided by Alison Roman

Yield Makes 6 servings

Number Of Ingredients 6

4 cups 1" pieces angel food cake (from about 1/3 of a cake)
2 1/2 cups raspberries (about 12 ounces)
2 tablespoons plus 1/4 cup sugar
1 teaspoon finely grated lime zest plus more for serving
1 cup heavy cream
1/4 cup crème fraîche or sour cream

Steps:

  • Preheat oven to 375°F. Spread cake pieces on a parchment-lined baking sheet. Toast until edges are golden brown but centers are still soft, 8-10 minutes. Let cool; set aside.
  • Using a fork, coarsely mash raspberries, 2 tablespoons sugar, and 1 teaspoon lime zest in a small bowl. Let sit 5 minutes.
  • Meanwhile, beat cream, crème fraîche, and remaining 1/4 cup sugar in a medium bowl until soft peaks form, about 2 minutes.
  • Layer cake, raspberry mixture, and cream mixture in glasses or small bowls; top with lime zest.

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