STRAWBERRY ANGEL FOOD LUSH #EASYRECIPES #DESSERT
This strawberry blessed messenger nourishment lavish is freestyle layers of cake, cream cheddar, whipped cream and tart berries with all the integrity you can need in a spring treat. Have a potluck or graduation around the bend? Attempt these in a major 9×13 or singular servings for an exceptional touch.
Throughout the winter, the children utilized my strawberry fix as an incline for their sled so they could take off through the air and put their lives in danger. It was all fine with them until I looked outside and saw what they were doing–shooting off the slope, over my resting berries and off the opposite side of the raised bed.
This dish is ideal for your graduation dinners or summer potlucks since it nourishes a ton and it tastes so great. Make your strawberry heavenly attendant nourishment lavish in a 9×13 or individual little Mason containers for an individual touch. They are certain to get gone instantly.
ne note: I use strawberry gel here–it's the stuff they put in strawberry pies on the off chance that you have ever observed it. I purchase mine in the produce branch of my supermarket by the strawberries or the organic product plunge. On the off chance that you can't discover it, it is alright to forget about it, simply hurl your berries in a little sugar and let them mellow some before you put them on your rich. Also, except if you need to get the sugar free form of the gel don't. It's gross. Committed that error more than once.
Ingredients:
For the Cake:
- 14 ounces pre-made angel food cake
- For the strawberry topping
- 1 16-ounce package fresh strawberries washed, tops removed and sliced thinly
- 3/4 cup homemade strawberry glaze (see notes)
For the cream cheese layer:
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 1/3 cup milk
For the Whipped Cream:
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Slice the angel food cake into 1" cubes and layer them in the bottom of an ungreased 9x13 baking dish. Set aside.
Make the whipped cream:
- In a medium bowl, add the cold whipping cream and vanilla. Beat on high with a hand mixer or in a stand mixer until the mixture starts to foam and get slightly thicker--about 3 minutes. Add the powdered sugar and beat on high until stiff peaks form--another 2 to 3 minutes. Be careful not to over beat your cream or it will separate and turn to butter. When the mixture will hold a peak that doesn't fall over, it's ready.
Make the cream cheese layer:
- In a small bowl, blend the cream cheese, powdered sugar, half of the whipped cream and milk together with a handheld mixer.
- Spread in dollops over the cake. Use a spatula and your fingers to spread it around. It will be thick. Just do the best you can.
- Spread the other half of the whipped cream over the cream cheese layer.
- Make the strawberry layer
- Mix the berries and glaze in another bowl and spread evenly over the cool whip.
- Refrigerate until ready to serve.
Notes:
- Get the pie glaze recipe here: https://feastandfarm.com/homemade-strawberry-pie-glaze/
- You may swap in Cool Whip here if you prefer. You'll need about 3-4 cups or one 8-ounce tub.
For more detail :http://bit.ly/2OA7b4E
