Saturday, August 31, 2013

Angel Food Cake with Strawberry Whipped Cream Frosting

1 box of Angel Food Cake Mix 1 packet of Knox Gelatin 16 oz container of Strawberries 1 pint container of Heavy Whipping Cream 3/4 to 1 cup of Powdered Sugar 1 tsp pure vanilla Make and bake angel food cake mix according to the box. While cake is baking, wash, cut, and dice strawberries. Take a potato masher and crush the strawberries until they're all the same texture. Add the box of gelatin to the strawberries, mix, and let set. In a medium size bowl, mix the heavy whipping cream with a mixer until formed. Add vanilla and then add powdered sugar to the whipping cream until desired taste. Add strawberries and gelatin mixture to whipped cream in 1/2 cup increments, fold into the whipping cream, and continue until all the strawberries are folded into the whipped cream. Place the strawberry whipped cream into fridge. Take angel food cake out of pan and place onto a cake stand or plate. Cut the cake horizontally in the middle, take off top layer and put onto a separate plate. Take strawberry whipping cream and frost the middle and exterior of the cake. Once done, add the second layer of cake on top and continue to frost the rest of the cake. Don't forget to frost inside the middle hole. Place back in refrigerator when done to help set the whipping cream. Enjoy! Note: This cake doesn't do extremely well in the heat. I recommend you to not let it sit out in the heat for a period of time because the frosting will start to melt and the cake will collapse

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