Easy summer desserts using fresh fruits are always a plus when entertaining or for family gatherings. This one uses a purchased angel food cake. Simply slice a small section across the top, scoop out the insides, make a cream cheese-strawberry filling to fill in the space, place the top back on and refrigerate. When you are ready to serve, just whip up some cream, frost it and it’s done.
I love to serve it on a pretty cake stand, like this beautiful Iittala from our Finnish relatives. It’s so delicate-looking but is a nice sturdy and heavy stand. It looks gorgeous on a dessert table.
When the cake is sliced, the creamy filling is revealed.
Garnish with perfect beautiful strawberries!
Strawberry Angel Food Cake
1 large Angel Food Cake – purchased or homemade
8 ounce package cream cheese, room temperature
14 ounce can sweetened condensed milk (not evaporated milk)
1/3 cup freshly squeezed lemon juice
1 teaspoon almond extract
2 cups sliced fresh strawberries
Freshly whipped cream
Additional strawberries for garnish
If making a homemade cake, bake and cool completely before using. Using a serrated knife, cut a 1-inch slice from the top of the cake and set layer aside. Cut 1-inch from the center hole and outer edge. Pulling with your fingers, carefully remove the center of cake and leaving a 1-inch bottom. Tear cake slices into bite-sized pieces and set aside.
In a mixing bowl, beat the cream cheese until fluffy. Add sweetened condensed milk, lemon juice, and almond extract; mix until well blended. Using a rubber spatula, fold in the cake pieces and strawberries. Spoon into the center of cake. Top with the reserved cake top. Cover with plastic wrap and chill 8 hours or overnight.
When ready to serve, whip as much cream as desired (I sweetened mine with a little powdered sugar) or some people may prefer to use Cool Whip because it’s easier, but I highly recommend real whipped cream. Frost cake and garnish with fresh strawberries. Cake can be served immediately or chilled for a little while longer.
a family favorite here, too