How to Make a Filled Angel Cake

STRAWBERRY FILLED ANGEL FOOD

You can make a beautiful dessert from a purchased angel food cake. It will look like you slaved all day, but you can do it in an hour or so the day before and let it chill overnight. Of course, you can make your own cake, but if you want easy and glamorous, here it is.

Things You'll Need

• An angel food cake
• 2 cups whipping cream
• 2 tbsp. powdered sugar
• 1 tsp. vanilla
• 1 10 oz. container frozen sweetened strawberries, thawed

Instructions

How to Make a Filled Angel Cake

1. Put the thawed strawberries into a strainer and set it over a bowl. Allow them to drain for at least an hour.

2. Slice the top inch off of the cake and set it aside. A serrated knife and a gentle sawing motion works best for this.

3. Cut a circle vertically into the cake an inch from the center, leaving an inch of cake on the bottom. Cut another vertical circle into the cake an inch from the outside wall, leaving an inch of cake on the bottom.

4. Scoop the cake from the center between the two cuts, leaving an inch of cake on the bottom. A fork is probably the best tool for this. Be gentle. Reserve the cake pieces.

5. Add the sugar and vanilla to the whipping cream. Whip the cream to stiff peaks. Divide the cream into halves in two bowls. Add the drained strawberries to one bowl, along with one tbsp. of the strawberry syrup.

6. Pack the strawberry cream in the hollow you've created in the cake. Replace the top of the cake. Take the rest of the strawberry cream and combine it with the reserved cake crumbs. Pack the cake and cream mixture into the hole in the center of the cake. Cover and chill the cake for at least two hours before proceeding.

7. Frost the entire cake with the plain whipped cream, then decorate by drizzling with some of the reserved strawberry juice and topping with some of the sliced strawberries.

Tips & Warnings

• You can substitute 1 pint of fresh strawberries for the frozen berries. Core and slice the berries, then combine with 1/4 cup powdered sugar and allow to macerate for 2 hours. You will still need to drain the strawberries before proceeding.

• You can also use other fruit for this. Peaches are yummy and so are cherries or raspberries.

• If you're using fresh fruit, save some pretty pieces for garnish.

• Don't overwhip the cream or you'll have butter instead.

• Drain the fruit thoroughly or the filling will be too soft.