*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
It was delicious! I made it for my boyfriend's birthday and everyone loved it! Finished the cake about 4 hours before serving and turned out wonderful. I replaced angel food cake with white cake. The frosting is very light and not too sweet (just the way I like it). The only problem was the cocoa mixed with strawberries made the cake look an ugly brown - not very pretty. I made it the second time without the cocoa. Instead of scooping out the middle I made 2 8-inch cakes and layered them on top of the other with frosting & strawberries in the middle. And instead of MIXING the frosting with strawberries I just frosted the cake and placed the strawberries on top of it and around it. Some rasberries and mint leaves in the middle to garnish. The second time was the charm!
Due to the fact that I was having Easter dinner for fourteen people I did a lot of cheating with this recipe. To make my life a bit easier I bought an angel food cake from the grocery store and used chocolate flavored cool whip. I also mascerated my strawberries and filled the center hole with them for an even prettier presentation. Light refreshing and a perfect dessert after a big dinner. Thank you so much Carole!
This was delicious. Here's a variation..something a bit different; Alternate pieces of angel food cake and sliced strawberries on skewers and serve with dip such as whipped creme and/or chocolate. People jump on these at my parties!
I took out the cocoa and added a little vanilla to my whipping cream instead. I also just put my strawberries which I sliced on top instead of folding them in to the whipping cream. I also added some blueberries for color on the outside of the cake. Looked and tasted great.
I made this cake with some modifications and it was a huge delicious hit! First: I just used a white cake mix baked in a bundt pan (for about 36 minutes). I used 1 cup heavy whipping cream with both strawberries and blackberries macerated in some splenda (what I had on hand) for the filling (with cocoa/confectioners' sugar as called for). To frost I used 8 oz of cool whip mixed with a tablespoon of vanilla and topped with my remaining macerated fruit. DELISH!
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