Strawberry Angel Food Cake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 store-bought angel food cake
02 -
2 pounds fresh strawberries, hulled and sliced
03 -
1/4 cup granulated sugar
04 -
1 teaspoon vanilla extract
05 -
1 container (8 ounces) whipped topping, thawed
→ Optional Garnish
06 -
Additional fresh strawberries, whole or sliced
07 -
Mint leaves
08 -
Powdered sugar for dusting
# Instructions:
01 -
In a medium bowl, combine the sliced strawberries, sugar, and vanilla extract. Stir gently to coat the strawberries. Let sit for about 15-20 minutes to allow the strawberries to release their juices.
02 -
Using a serrated knife, slice the angel food cake horizontally into three even layers.
03 -
Place the bottom layer of cake on a serving plate. Spread about 1/3 of the strawberry mixture over the cake, making sure to include some of the juice. Top with about 1/3 of the whipped topping.
04 -
Place the middle cake layer on top. Spread another 1/3 of the strawberry mixture over this layer, followed by another 1/3 of the whipped topping.
05 -
Place the top layer of cake on top. Spread the remaining strawberry mixture over the cake, allowing some of the juices to drip down the sides. Top with the remaining whipped topping.
06 -
Refrigerate the cake for at least 2 hours, or up to 24 hours, to allow the flavors to meld and the cake to absorb some of the strawberry juices.
07 -
Before serving, garnish with additional fresh strawberries and mint leaves if desired. Dust lightly with powdered sugar for an elegant presentation.
# Notes:
01 -
This dessert is best served chilled and can be made up to 24 hours in advance.
02 -
For a more elegant presentation, you can slice the cake and serve individual portions with extra strawberries and whipped topping on the side.
03 -
The sugar amount can be adjusted based on the sweetness of your strawberries and personal preference.