Strawberry Angel Layers

Growing up in California my birthday always fell in Strawberry Season, and my cake request was always Angel Food covered with strawberries and whip cream.  Mom usually baked one up in a Bunt or Round pan, but I thought it might be fun to see in layers.  Very simple to prepare, no perfection needed, and always offers a lovely presentation for any occasion!


1 Box Angel Food Cake Mix
2 Pints (32 oz) Fresh Strawberries
1/4 cup Raw Sugar
1 Pint Heavy Whipping Cream (very cold)


  1. Chop 5 strawberries and lightly smash with a fork
  2. Prepare Angel Food Cake as directed and stir mashed strawberries into the batter before baking
  3. Cool and slice, or tear into pieces
  4. Slice strawberries and toss in a bowl with 1/4 cup raw sugar
  5. Whip the cream…..we have a few options here (see below)
  6. Layer Angel Food Cake pieces, Strawberries, and whipped cream in clear cups, or wine glasses of your choice

Blender Fill a small blender, like a magic bullet or smoothie blender, about half full of cream and blend until whipped, about 30 seconds to 1 min

Jar & Lid Fill a jar with a lid about half full as shake vigorously for 1 – 5 min, until whipped

Bowl & Whisk Fill a metal bowl no more than half full of cream and whisk continuously (until your arm is aching) then whisk some more with your other hand until you have whip cream. 5-10 min

The cream will about double in size when whipped, and typically keeps well covered in the fridge for 2-3 days.  If it appears to have deflated, just give it a couple good extra whisks.

**We like to make a little extra and add it to the morning coffee =)


Comment here