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.
Servings 10 servings
Calories 187kcal
Equipment
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: 187kcal | Carbohydrates: 6g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 20mg | Potassium: 37mg | Fiber: 1g | Sugar: 5g | Vitamin A: 700IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg