Almost Trifle Stuffed Angel Cake


Fresh Strawberry Angel Food Cake
Fresh Strawberries with Angel Food Cake make this a trifle and a dessert in one!

What do angels eat?  I dare say this would be it!

I mean seriously, look at this extraordinary dessert!!! It’s beautiful and don’t you want a slice…plate of it now?

Do you like Angel food cake?  It’s at the top of my favorite desserts list. It could only get better when you combine it with sweet strawberries and whipped cream.  Now THAT my friend’s is paradise, which is why I say angels ask for it:)

I’ll show you how to make this stunning cake.  You’ll look like a professional baker with my easy to follow, step-by-step tutorial pictures on the following pages, so let’s make one together!

Stuffed Angel Cake Delight

Ingredients:

1 store bought angel food cake  *I used a large one, about 22-26 oz.

14 oz. can sweetened condensed milk *can use low fat or fat free

3 Tbl. lemon juice

2 tsp. almond extract

1 Tbl. vanilla extract

16 oz. prepared topping, such as Cool Whip *can use low fat or fat free   – I normally prefer fresh whipped cream, however prepared whipped cream such as cool whip holds up longer and performs better in this particular recipe

1 lb. fresh strawberries

3 oz. sliced almonds, optional

Directions:

Dry toast the almonds in a fry pan over medium heat.

Stir constantly, watching closely and take the pan off the heat as soon as the nuts begin to turn brown.Stuffed Angel Food DelightIn a medium mixing bowl, combine the sweetened condensed milk, lemon juice, almond extract and vanilla extract.

Mix well.Stuffed Angel Food DelightStir in the prepared topping.Stuffed Angel Food DelightChill for 10-15 minutes.Stuffed Angel Food Delight

 

 

Meanwhile, using a serrated bread knife, cut 1-inch off from the top of the cake.Stuffed Angel Food DelightCarefully remove the top layer and set it aside.

Then, with the tip of the knife, cut into the cake along the inner and outer edges, leaving a 1-inch border of the cake intact; creating a tunnel.

Using your fingers, carefully hollow out the cake between the two cuts, using care not to remove the bottom of the cake.  

Tear the hollowed out pieces into a little larger than bite sized pieces and place into a medium bowl.Stuffed Angel Food DelightHull the stems off the tops of the strawberries; cut into bite sized pieces.  Stuffed Angel Food CakeSet aside. 

Pour approximately  1 – 1 1/4 cups) of the chilled whipped topping (such as cool whip) mixture into a bowl, leaving the rest in another bowl.Stuffed Angel Food DelightCombine together the angel food cake chunks, the cut up strawberries and the approximately 1 cup of the whipped cream mixture.Stuffed Angel Food Cake

 

Spoon the whipped topping and strawberry mixture into the tunnel of the cake, packing in as needed to make it level on the top.Stuffed Angel Food DelightOn a serving plate, put pieces of waxed paper that can be pulled out easily after the cake is decorated.

Place the cake on top of the waxed paper pieces.

Place the top of the angel food cake back in its place. 

Use the remaining whipped cream mixture to frost the entire cake.Stuffed Angel Food DelightSprinkle with the cooled toasted almonds.

Gingerly pull out the pieces of waxed paper for a clean area around the cake.Stuffed Angel Food DelightChill until ready to serve.

Make and serve the same day.   The reason to make and serve the same day is because fresh berries ‘weep’, meaning they release their own liquid; which will cause the cake to go soggy or break down.Stuffed Angel Food DelightRecipe adapted slightly from butterwithasideofbread.com. 

Copyright Carrie Groneman, A Mother’s Shadow, 2014

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Comments

    • I suggested making it the same day only because fresh berries tend to weep (release their juices) and it might make the cake soggy or break down. IF You try it and it works out well, please let us know! THANKS

  1. My BIL makes a deconstructed version of this, but it isn’t as pretty :-) Thanks for sharing this on The Yuck Stops Here! recipe link up. I love light cakes like this…it’s so good during the warmer months.

  2. Not a fan of cool whip, could you use real whipped cream perhaps with a pinch of gelatin in it to make it firmer. It looks divine!

  3. This looks so scrumptious! I love strawberry shortcake, and this is almost just that with a twist! Thanks so much for sharing on The Yuck Stops Here this week! Hope to see you back next week, we’ll be starting the party on Tuesday evening at 6pm ET instead of Monday from now on! HUGS

  4. I do make angel food cake but have never decorated my angel food cake as beautiful as yours. I am sure yours will taste much better than mine with lots of fruits and creams. Thanks for sharing with 4 seasons blog hop for this wonderful idea. Cheers

  5. Carrie,

    You are killing me with this cake. It looks and sounds amazing! It reminds me of strawberry shortcake but even better with condensed milk. I cannot tell you how much i love condensed milk and strawberries too. One day I will have to share my embarrassing of how much I love condensed milk and what I did to get some.

    Blessings,
    Diane

  6. Thanks for linking up to this week’s Tasty Tuesday Linky. I am pinning your recipe to the Tasty Tuesday Pinterest Board. Hope you’ll stop by on Tuesday and link up again,

    • So glad you like this and really, it’s a winner and gourmet to the ‘t’ – but SIMPLE! I hope you give it a try soon and let me know how your family like it. Thanks for coming by Tasha!

  7. Hi Carrie, Yes, I would love a slice of this cake. It looks scrumptious! Angel food cake is my favorite and this reminds me of a cake my mother used to make where she too would also remove part of the cake and fill it with chocolate whipped cream. I plan to post that recipe on my blog sometime soon. Have a nice weekend! Pinned!

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