Strawberry Angel Fluff Cake Recipes

STRAWBERRY ANGEL FOOD CAKE

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• In a bowl, mix together the sugar and strawberry powder.
• Sift together 3/4 cup of sugar mix and the flour three times. Set it aside.
• In a clean, grease-free bowl, beat the egg whites until they are frothy .
• Add the salt and cream of tartar, then beat until the eggs hold stiff peaks.
• Add the remaining sugar, three tablespoons at a time, beating well after each addition.
• Fold in the flour/sugar mixture about 1/2 a cup at a time, then fold in the almond flavoring.
• Spoon the batter into an ungreased angel food cake tube pan.
• Bake on the lowest oven rack for 45 minutes or until the top is lightly browned and looks dry.
• Remove the pan from the oven and immediately invert the pan, standing it upside down on 3 glasses that are equal in height for support.
• Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake.
• Remove the cake to a plate and serve with strawberries and whipped cream.

STRAWBERRY ANGEL FLUFF

Steps:

• Mix Eagle Brand milk and lemon juice with Cool Whip.
• Fold in strawberries.
• Tear cake into bite-size pieces and fold into Cool Whip mixture.
• Refrigerate 6 hours or best overnight.
• Keep refrigerated.

NO-BAKE STRAWBERRY ANGEL DESSERT (+VIDEO)

Steps:

• Cut angel food cake into bite-sized (1-inch) pieces. Place half of the angel food cake pieces into the bottom of the 9x13-inch baking dish.
• In a large bowl, whisk together strawberry Jell-O with boiling water. Stir until no longer grainy. Stir in strawberries until combined.
• Whisk in Cool Whip to strawberry mixture until combined well (it might be a little lumpy which is just fine.)
• Spoon half the strawberry mixture over angel food cake pieces.
• Layer with the other half of angel food cake pieces.
• Pour the rest of the strawberry mixture evenly on top.
• Cover and place into the refrigerator at least two hours to cool.
• Scoop small servings into bowls and top with a fresh strawberry.

STRAWBERRY ANGEL FLUFF

Steps:

• Tear the cake into walnut-size pieces and scatter over bottom of 10" X 13" sheet cake pan.
• Dissolve Jello in 2 cups of boiling water and then 2 cups cold water.
• Allow to jell a little.
• Fold in the frozen strawberries and whipped topping which has thawed a little.
• Pour over cake and refrigerate until set.
• Decorate with whipped cream or additional whipped topping and fresh strawberries.

STRAWBERRY ANGEL FLUFF CAKE

Steps:

• Thaw berries.
• Put squares of cake in lg. loaf cake pan.
• Add hot water to jello and let set in the refridg. til starts to jel.
• When jello is somewhat jelled add berries.
• In another bowl whip cream.
• In another bowl whip egg whites.Add a little sugar.
• Combine whipped cream and egg whites and add to jello mixture.
• Pour over cake squares.
• Regridgerate til set.

STRAWBERRY ANGEL FOOD CAKE

Steps:

• Wash and cut fresh strawberries into bite-size pieces. Freeze until ready to use.
• Chill in the refrigerator for at least 4 hours or until fully set.