Yesterday, today and tomorrow, we’re looking at strawberry recipes. With the abundance of them coming in our local produce stands and grocery stores, here’s the opportunity to get some and enjoy them fresh. The won’t be around long, so take advantage of them while you have a chance! I shared a recipe yesterday for a “Strawberry-Rhubarb Pie”, which is a wonderful treat. In the event you missed this recipe, here’s the link to it:
Angel food cake is a cake that has mixed acceptance. Personally, I enjoy a good piece of angel food cake, either plain or with these fresh strawberries we’ve been discussing. Yet, some folks don’t really care for this cake. In recent years, with the increased attention being placed on healthy eating and reducing fat from our diets, angel food cake is a perfect treat! If you’ve ever tried making one of these cakes from scratch, I know I don’t have to tell you how involved it can get! For simplicity, I often make this from the packaged cake mix. You can also get these in the bakery section of the grocery store, but I’ve found that those cakes are getting increasingly smaller in size, though the price is still the same!
At any rate, let’s dress this heavenly cake in a strawberry outfit! “Strawberry Angel Dessert” is a light and refreshing dessert and it makes a 9×13 inch pan, so it will also serve a large group. Even if you don’t care for angel food cake, you may like it used in this dessert!
This recipe calls for a quart of fresh strawberries that have been sliced and sugared. If you choose to make this dessert when the fresh berries are out of season, frozen berries will work, too. The original recipe called for a package of lemon chiffon pie filling mix. This product has been long discontinued, but instead, you can use a package of instant lemon pudding and pie filling and the recipe still turns out great.
You’ll also see that the recipe calls for 8 cups of angel food cake cubes. This can be from a mix or store-bought. The recipe also calls for 1 cup of whipping cream, which is whipped and sweetened. If you would like to use the frozen whipped topping, that will work fine, too.
Last year, I shared a recipe for a “Strawberry Spinach Salad” that’s surprisingly great and will make good use of these fresh berries. Here’s the link, in case you don’t already have it:
Let’s dress up an angel food cake with this “heavenly” dessert!
STRAWBERRY ANGEL DESSERT
- 1 (3 oz.) pkg. strawberry gelatin
- 1 cup boiling water
- 1 quart fresh strawberries, sliced and sugared
- 1 tablespoon lemon juice
- 1 (3 oz.) pkg. instant lemon pudding and pie filling
- 8 cups angel food cake cubes
- 1 cup heavy cream, whipped and sweetened
Dissolve the gelatin in the boiling water. Add half of the strawberries and lemon juice. Chill until partially set. Prepare the lemon pudding and pie filling according to package directions and combine with the gelatin mixture. Fold in the cake cubes. Turn into a 9×13 inch pan and chill until set. Cut into squares and serve with the whipped cream and remaining strawberries. Yield: about 15 servings.