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Strawberry Cream Angel Cake

4 Ratings

2 Comments

Prep 40 min
Total 3 hr 30 min
Servings 12

Use Betty Crocker® white angel food cake mix to make this delicious dessert topped with strawberries. MORE+ LESS-

By Betty Crocker Kitchens

Updated June 10, 2010

Ingredients

box Betty Crocker™ white angel food cake mix

1 1/4

cups cold water

Strawberry Cream

1 1/2

cups whipping cream

3/4

cup strawberry glaze (from a 13.5-oz container)

Garnish

quart strawberries, finely chopped

tablespoons granulated sugar

Steps

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1

Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
2

Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and are not sticky. Do not under bake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
3

In medium bowl, beat whipping cream on high speed until stiff peaks form. Fold strawberry glaze into whipped cream.
4

On serving plate, place cake with browned side down. Frost top and sides of cake with strawberry cream mixture. Refrigerate for at least 30 minutes before serving.
5

In small bowl, mix strawberries and sugar; refrigerate until serving. Spoon about 1/4 cup chopped strawberry mixture over each serving. Store covered in refrigerator.

Expert Tips

The strawberry glaze can be found in the produce section of the supermarket.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 270
Calories from Fat: 80

% Daily Value

Total Fat: 9g; 15%
Saturated Fat 6g 29% Trans Fat 0g
Cholesterol: 35mg; 11%
Sodium: 330mg; 14%
Potassium: 170mg; 5%
Total Carbohydrate: 41g; 14%
Dietary Fiber 1g 5% Sugars 30g
Protein: 4g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 60%; 60%
Calcium: 10%; 10%
Iron: 0%; 0%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;