Strawberry Cream Angel Cake
Strawberry Cream Angel Cake might be a good recipe to expand your dessert repertoire. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 277 calories, 4g of protein, and 11g of fat each. Head to the store and pick up betty angel food cake mix, granulated sugar, strawberries, and a few other things to make it today. It is perfect for Mother's Day. From preparation to the plate, this recipe takes about 3 hours and 30 minutes. It is a good option if you're following a gluten free diet.
Instructions
Move oven rack to lowest position (remove other racks).
Heat oven to 350F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute.
Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and are not sticky. Do not under bake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
In medium bowl, beat whipping cream on high speed until stiff peaks form. Fold strawberry glaze into whipped cream.
On serving plate, place cake with browned side down. Frost top and sides of cake with strawberry cream mixture. Refrigerate for at least 30 minutes before serving.
In small bowl, mix strawberries and sugar; refrigerate until serving. Spoon about 1/4 cup chopped strawberry mixture over each serving. Store covered in refrigerator.