Whipped cream, strawberries and angel food cake doesn't get any better than this. A family favorite, my grandmother made it for big family gatherings. Around our house was always Dad's birthday cake. Surprisingly light, its great for breakfast the next day, if there's any left!

Gallery

Recipe Summary

prep:
25 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Slice the angel food cake horizontally into 3 layers using a long serrated knife.

    Advertisement
  • Whip cream with cornstarch in a large bowl until stiff, but not grainy. In a separate bowl, crush about 1/2 cup of the strawberries. Stir in sugar and sour cream. Mix in red food coloring if desired. Gently fold the strawberry mixture into the whipped cream. Refrigerate until ready to use.

  • Set aside 6 or 8 nice-looking whole strawberries to use for garnish. Remove stems from remaining berries, and slice.

  • Place the bottom slice of angel food cake onto a serving plate. Top with a layer of sliced strawberries and bananas. Spread a layer of the whipped cream over the fruit. Top with the center layer of the cake, and repeat the fruit and cream layers. Place the top layer of the cake on top.

  • Frost the top and sides of the cake with the remaining whipped cream mixture. Arrange whole strawberries on top for garnish. Refrigerate before serving.

Nutrition Facts

506 calories; protein 6g; carbohydrates 60.2g; fat 28.9g; cholesterol 94.2mg; sodium 354.2mg. Full Nutrition
Advertisement

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/05/2004
For a lower fat version of this recipe substitute frozen whipped topping (like cool whip) for the whipped cream but don t use fat free (frozen topping or sour cream) it won t set up. Make sure to store the cake in the refrigerator before serving. Read More
(12)

Most helpful critical review

Rating: 3 stars
06/25/2004
I liked the taste of this dessert but the presentation was awful! The cake sort of melted and slid into a messy un-attractive blob. I would suggest cutting the cake into serving slices THEN top with the fruit and cream. Read More
(10)
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/05/2004
For a lower fat version of this recipe substitute frozen whipped topping (like cool whip) for the whipped cream but don t use fat free (frozen topping or sour cream) it won t set up. Make sure to store the cake in the refrigerator before serving. Read More
(12)
Rating: 3 stars
06/25/2004
I liked the taste of this dessert but the presentation was awful! The cake sort of melted and slid into a messy un-attractive blob. I would suggest cutting the cake into serving slices THEN top with the fruit and cream. Read More
(10)
Rating: 5 stars
08/06/2016
Very easy to make and taste delicious! Read More
Advertisement
Advertisement