Recipe for cooking strawberries and cream angel cake

Desserts to Go with Coffee and Tea :: Sponge Cake

Strawberries and Cream Angel Cake

Posted by Marla at recipegoldmine.com 1/16/2002 12:17 pm

Ingredients for 1 Cake
1 (10-in.) prepared angel food cake
6 oz. cream cheese, softened
1 (14 ounce) can Eagle® Brand Sweetened Condensed Milk
    (NOT evaporated milk)
1/3 c. ReaLemon® Lemon Juice from Concentrate
1 tsp. almond extract or flavoring
3 drops red food coloring, optional
1 c. whipping cream, whipped
1 c. chopped fresh strawberries
Additional fresh strawberries, optional

This beautiful angel cake Makes approximately a great centerpiece at any occasion. The creamy blend of strawberries and cream will have your guests and family asking for seconds.

Cut 1-in. slice crosswise from top of cake; set aside.

With sharp knife, cut around cake 1 in. from center hole and 1 in. from outer edge, leaving cake walls 1 in. thick. Remove cake from center, leaving 1-in. base on bottom of cake. Reserve cake pieces.

In lrg. mixer bowl, beat cheese until fluffy. Gradually add Eagle Brand beat until smooth. Stir in ReaLemon extract or flavoring and food coloring if desired; mix well. Fold in whipped cream. Reserve two-thirds of mixture; refrigerate.

Fold strawberries and reserved torn cake pieces except top into remaining one-third of mixture; fill cake cavity. Replace top slice of cake; frost with reserved whipped cream mixture. Chill 3 hours or until set.

Garnish cake with additional strawberries if desired. Store in refrigerator.