Strawberry angel food lush
Juni 15, 2019
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This strawberry angel food lush is free-form layers of cake, cream cheese, whipped cream and tangy berries with all the goodness you can want in a spring dessert. Have a potluck or graduation around the corner? Try these in a big 9×13 or individual servings for a special touch.
Ingredients
For the Cake
14 ounces pre-made angel food cake
For the strawberry topping
1 16-ounce package fresh strawberries washed, tops removed and sliced thinly
3/4 cup homemade strawberry glaze (see notes)
For the cream cheese layer
8 ounces cream cheese softened
1 cup powdered sugar
1/3 cup milk
For the Whipped Cream *see notes
1 cup heavy whipping cream
1 cup powdered sugar
1 teaspoon vanilla extract
Instructions
Slice the angel food cake into 1" cubes and layer them in the bottom of an ungreased 9x13 baking dish. Set aside.
Make the whipped cream
In a medium bowl, add the cold whipping cream and vanilla. Beat on high with a hand mixer or in a stand mixer until the mixture starts to foam and get slightly thicker--about 3 minutes. Add the powdered sugar and beat on high until stiff peaks form--another 2 to 3 minutes. Be careful not to over beat your cream or it will separate and turn to butter. When the mixture will hold a peak that doesn't fall over, it's ready.
Full instructions recipe visit: https://feastandfarm.com
Ingredients
For the Cake
14 ounces pre-made angel food cake
For the strawberry topping
1 16-ounce package fresh strawberries washed, tops removed and sliced thinly
3/4 cup homemade strawberry glaze (see notes)
For the cream cheese layer
8 ounces cream cheese softened
1 cup powdered sugar
1/3 cup milk
For the Whipped Cream *see notes
1 cup heavy whipping cream
1 cup powdered sugar
1 teaspoon vanilla extract
Instructions
Slice the angel food cake into 1" cubes and layer them in the bottom of an ungreased 9x13 baking dish. Set aside.
Make the whipped cream
In a medium bowl, add the cold whipping cream and vanilla. Beat on high with a hand mixer or in a stand mixer until the mixture starts to foam and get slightly thicker--about 3 minutes. Add the powdered sugar and beat on high until stiff peaks form--another 2 to 3 minutes. Be careful not to over beat your cream or it will separate and turn to butter. When the mixture will hold a peak that doesn't fall over, it's ready.
Full instructions recipe visit: https://feastandfarm.com