1 prepared angle food cake { 14 to 16
ounces }
1/4 cup strawberry jelly
2 cups whipping cream,
divided
1 pint strawberries, washed and stems removed
3 T.
powered sugar
1 tsp. vanilla
Slice a 1 ~ inch layer from the top of the cake;
lift 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 a small deep bowl on medium
speed of an electric mixer. Add 1 cup of the whipping cream and beat
at high speed for 2 more minutes or until soft peaks form.
Chop
enough strawberries to measure 1 1/2 cups; fold into whipped cream
mixture. Spoon the cream into hollowed out cake until even with the
top of the cake. Replace cake top.
Whip the remaining 1 cup of
whipping cream in small deep bowl at high speed or until thickened;
beat in sugar and vanilla until soft peaks form. Frost cake with
whipped cream. Cut remaining strawberries in half. Arrange on cake.
Keep cold. Serves 10
Cakes
and Bakery Delights Recipes