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Categories:Viewed: 29 - Published at: 5 months ago
Ingredients
- 1 (14 -16 ounce) purchased angel food cake
- 14 cup strawberry jelly
- 2 cups whipping cream, divided
- 1 pint strawberry, washed, hulled and divided
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla
Method
- Slice 1 inch layer from top of cake; life off in 1 piece and set aside.
- Hollow out cake leaving 3/4 inch border on sides and 1 inch border on the bottom.
- Save cake crumbs for another use.
- Beat jelly in small deep bowl at medium speed of electric mixer.
- Add 1 cup whipping cream; beat at high speed 2 minutes or until soft peaks form.
- Chop enough strawberries to measure 1 1/2 cups; fold into whipped cream mixture.
- Spoon cream mixture into hollowed out cake until even with top of cake.
- Replace cake top.
- Whip remaining 1 cup cream in small deep bowl at high speed for 2 minutes or until thickened; beat in sugar and vanilla until soft peaks form.
- Frost cake with whipped cream.
- Cut remaining srawberries in half.
- Arrange on cake.
