|A easy layered dessert, made with cake, pound cake or angel food cake and a filling made with strawberries, whipped cream, cream cheese and condensed milk.|
Strawberry Angel CakeHere's another recipe for the strawberry files, since all those delicious strawberries are showing up in the southern markets right now. Don't worry the rest of the country, you're not far off! Last weekend I made a fresh Strawberry Pie that was reminiscent of the Shoney's Strawberry Pie of my youth. Oh my gosh does that bring back some memories.
I got this recipe idea from Miss Lucy's cookbook but she actually got it from a fan. It was originally written for frozen strawberries but definitely use fresh if you have them right now! And don't forget to set aside a couple of whole strawberries to make some pretty strawberry fans to garnish each serving, like in the picture.
This would also be fantastic served in individual pretty, stemmed glasses for a dinner party and honestly, the fluffy filling can even stand all on it's own - it is that good! I mean c'mon ... look at that picture - it totally looks like ice cream doesn't it? With strawberries, whipped cream, cream cheese and sweetened condensed milk, how can you go wrong?
Adapted from Miss Lucy's Classic Cajun Deux
Recipe: Strawberry Angel Cake©From the Kitchen of Deep South Dish
Prep time: 10 min |Inactive time: 1 hour | Yield: About 4 to 6 servings
- 1 (8 ounce) cream cheese, softened to room temperature
- 1/2 cup of granulated sugar
- Juice of 2 lemons
- 1 (14 ounce) can of sweetened condensed milk
- 1 (8 ounce) container of Cool Whip, or equivalent fresh whipped cream
- 2 (10 ounce each) packages of frozen sliced strawberries, thawed
- 1 (15 ounce) Angel Food Cake or Pound Cake
- Extra strawberries, for garnish, optional
Beat the cream cheese and sugar together until well combined. Add the lemon juice and condensed milk and blend. Carefully fold in the Cool Whip. Add the thawed strawberries and combine well. Cut the cake up into small bite size pieces and place them into a shallow serving dish, placing cake on the bottom, topping with the Cool Whip blend and repeating layers (like a trifle) until all ingredients are used. Refrigerate for at least an hour before serving and keep leftovers in the fridge.
Cook's Notes: For fresh strawberries, use about 4 cups. Rinse well and macerate them in sugar for a few minutes before using, then mash. Be sure to set a few aside to make these sweet strawberry fans for garnish! Double this to make a taller trifle punch bowl cake.
Variation: Mix the cream cheese mixture with the cake cubes in a large bowl. Cover and refrigerate until ready to serve.
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