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Strawberry Cream Cake
Strawberry Cream Cake is made with 3 layers of angel food cake filled with strawberry whipped cream. It is sweet, light and delicious.
Course
Dessert
Cuisine
American
Prep Time
45
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
30
minutes
minutes
Servings
10
servings
Calories
187
kcal
Author
Leigh Anne Wilkes
Equipment
Angel Food Cake Pan
Ingredients
1
10 inch
angel food cake
baked and cooled
1
15 oz.
frozen strawberries or raspberries
thawed, sliced in sugar
1
Tbsp
unflavored gelatin
2
cups
whipping cream
whipped until stiff
4
Tbsp
sugar
1
tsp
vanilla
Instructions
After angel food cake is baked according to directions on the back of the box and cooled, cut into 3 horizontal layers.
Drain juice from strawberries and place into a small bowl. Set berries aside.
Over the juice sprinkle gelatin and allow to stand until softened.
Set bowl into hot water and stir until gelatin dissolves.
Combine the gelatin mixture with berries and barely cool (If it cools too much, the gelatin will set).
Add sugar and vanilla to whipping cream and whip.
Fold berry mixture into cream. Do not worry if fruit seems too juicy, it will soon set up.
Cover the cake layers generously with cream mixture.
Adjust the top layer and spread mixture over the entire top and sides of cake.
Refrigerate until firm.
Nutrition
Calories:
187
kcal
|
Carbohydrates:
6
g
|
Protein:
2
g
|
Fat:
18
g
|
Saturated Fat:
11
g
|
Cholesterol:
65
mg
|
Sodium:
20
mg
|
Potassium:
37
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
700
IU
|
Vitamin C:
1
mg
|
Calcium:
32
mg
|
Iron:
1
mg