This Strawberries and Cream Angel Food Cake is light and fluffy. A perfect dessert for Spring and Summer!
I’m a happy camper now that the days have a little more sunshine in them, the trees are starting to come back to life….I was even able to open the windows the other day to let some fresh air in! Hello Spring, I’ve missed you :). I don’t know about you but Spring and Summer make me think of light, airy desserts that include bright berries and whipped cream.
Melinda and I both love strawberry shortcake, but we wanted to do something a little lighter so we made this beautiful Strawberries and Cream Angel Food Cake. It started with a boxed angel food cake mix that we baked and let cool. While that was going on we made fresh whipped cream…lots of it! We left some plain for the outer frosting and we mixed the rest with strawberry jelly to add a sweet strawberry flavor to it. Not much, just enough to add the taste of strawberries. When the cake was completely cooled with cut it in half and scooped out of the insides of the top and bottom to make a trench for our strawberry cream. We filled both sides of the cake up with it and put the two pieces back together. Then we frosted the whole thing with whipped cream and added thinly sliced fresh strawberries to the top.
It was beautiful! The whole cake was so light and airy, not too sweet, perfect for enjoying on a gorgeous Spring day. I think this recipe is going to be in the rotation all summer!
Ingredients
Cake
- 1 box Angel Food Cake
- 16 oz fresh strawberries
Strawberry Filling
- 2 c Heavy Whipping Cream
- 5 Tbsp Strawberry Jelly
- 1 tsp Gelatin
- 3 tsp Water
Frosting
- 4 c Heavy Whipping Cream
- 1/4 c powdered sugar
- 1 tsp Vanilla
- 1 tsp Gelatin
- 3 tsp Water
Instructions
Cake
- Mix cake according to box instructions and bake.
- When it has finished baking remove it from the oven and let it cool completely.
- Once cooled, cut the cake horizontally across the middle, creating a top and bottom half.
- Create a trench on both halves of the cake by scooping out the inside of the cake in a ring. Make sure you do not go through the bottom or the sides.
- Add the strawberry filling to the trenches and put the cake halves back together.
- Frost the cake with whipped cream.
- Garnish with fresh strawberries.
Strawberry Filling
- Pour heavy cream into the bowl of your stand mixer. Set speed to high and whip the heavy cream until it becomes fluffy.
- Add strawberry jelly and continue to mix on high.
- Combine gelatin and water, letting the gelatin dissolved before adding the mixture to the whipped cream.
- Continue mixing until everything is thoroughly combined and the whipped cream is stiff.
Frosting
- Pour heavy cream into the bowl of your stand mixer. Set speed to high and whip the heavy cream until it becomes fluffy.
- Add confectioner's sugar and vanilla and continue to mix on high.
- Combine gelatin and water, letting the gelatin dissolved before adding the mixture to the whipped cream.
- Continue mixing until everything is thoroughly combined and the whipped cream is stiff.
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Shannon says
My family has made a variation of this for birthday cakes for years, my brother and I both had a dislike for heavy frosting, and this was a perfect replacement. Yours look delicious I can’t wait to try it for Easter this year.
Aubrey Cota says
You’re going to love it!!
Margie says
Whenever I print out your recipes, the actual recipe is hard to see!! It’s not my printer because it works fine with every other website and I just had fresh toner installed!! Help!!
Julie @Real Housemoms says
Can you send us a scan or picture of what’s printing out for you to julie@realhousemoms.com?
Heaven says
This looks delicious! I love the lightness of the whipped cream frosting and filling. Stopping by from Lou Lou Girls. Pinned!
Cheryl says
In your recipe you have confection sugar in your recipe for the strawberry filling. How much do you use? It doesn’t state that in the reciipe. Just in the whipped topping.
Thanks,Cheryl This is the for the r:ecipe: Strawberry Cream cake recipe
Kat & Mel says
You are right Cheryl, there is no need for confectioner’s sugar in the strawberry filling (unless you want it sweeter) the jelly had enough sugar for my taste. I’m correcting the recipe. Thanks for catching that!