Description
A tender layered cake featuring fresh strawberries, whipped cream, and a light angel food base, perfect for summer gatherings or family celebrations. Rich, sweet, and elegantly simple.
Ingredients
1 (10-12 inch) angel food cake or sponge cake
750g (1.5 lbs) fresh strawberries, hulled and sliced
50g (1/2 cup) granulated sugar
75g (1/2 cup) white chocolate chips or caster sugar (for maceration layer)
450g (1 cup) heavy whipping cream
30g (3 tbsp) powdered sugar (for whipped cream)
1 tsp vanilla extract
Instructions
Preheat oven to 200°C (375°F) if making the cake from scratch
Prepare the angel food cake (store-bought is acceptable)
Macerate strawberries: Toss sliced strawberries with 50g sugar and white chocolate chips. Let sit for 20 minutes
Whip cream: Beat cream, powdered sugar, and vanilla extract until soft peaks form
Assemble: Place half the cake layers on a plate, top with macerated strawberries, then add another cake layer and whipped cream. Repeat layers and finish with a cake top
Garnish with reserved whole strawberries and additional whipped cream
Chill for 1 hour before serving
Notes
Use a pre-made angel food cake to save time
Reserve 20 whole strawberries for garnish
Store in airtight container in fridge for up to 2 days
Add lemon zest to the whipped cream for extra brightness
- Prep Time: 30
- Cook Time: 20
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8th of cake)
- Calories: 420
- Sugar: 68g
- Sodium: 35mg
- Fat: 24g
- Saturated Fat: 16g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 120mg