STRAWBERRY FILLED ANGEL FOOD CAKE
Rabu, 03 April 2019
INGREDIENTS
Cake
- 1 box Betty Crocker Angel Food Cake Mix
- 3 cups quartered strawberries plus extra if you want to line the outside of your cake
- 2 pints whipped cream
- 1 - ½ cups powdered sugar
- Angel Food cubes after removing from cake
Frosting
- 1 8oz brick Philadelphia cream cheese
- 1 lb powdered sugar
- 2 tsp vanilla
- ½ cup butter, room temp
- Garnishment if desired. Sprinkles, non-pareils, or chocolate curls. I found my red and white chocolate curls at a gourmet food store nearby.
INSTRUCTIONS
Cake
- Prepare and cook Angel Food Cake according to the instructions on the box.
- Cut off the top of the cake when cool. Use a long-handled knife and keep it as flat as possible during cutting. Cut about 1 to 1 inch from the top of the cake. Remove the top of the cake.
- Angel Cake
- After removing the top, cut along the inside of the cake near the center hole. Use a serrated knife shorter and cut around the entire circle.
- Then cut along the outer edge of the cake. I usually cut half an inch from the edge.
- Remove the inner portion of the angel's food and make sure you leave some cakes. Book what you delete to add to the packing.
- Angel Cake
- Add the desired amount of dried sugar as desired.
- Cut your strawberries into four (3 cups)
- Mix 1 to 2 cups of creamy sauteed with strawberries and mix.
- Cut the angel's cake of food that you removed from the cake into cubes and add them to the strawberries and curried cream.
- Mix the strawberry mixture inside the angel's cake. Fill the top and fill up the pile.
- Angel Cake
- Replace the top of the cake.
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