INGREDIENTS
- 2 cups heavy cream (500 ml)
- 1/2 cup confectioners’ sugar (125 ml)
- 2 cups fresh strawberries, sliced (500 ml)
- 1 9-inch angel food cake (22.5 ml)
DIRECTIONS
In a chilled bowl, whip the cream until stiff peaks form, gradually adding the sugar. Fold in the berries; refrigerate. Slice the angel food cake horizontally into 3 layers. Spread 1/3 of the berry mixture over the first layer. Top with second layer; spread with 1/3 of the mixture. Top with third layer and the remaining mixture. Refrigerate several hours or overnight before serving. Serves 8.
A strawberry cake baked in an 8-inch heart-shaped pan can be decorated to resemble a giant strawberry.
Reprinted from STRAWBERRY SAMPLER: A COLLECTION OF FRESH RECIPES by Jan Siegrist, New England Press, Shelburne, VT 05482