Here’s a light, fluffy Strawberry Angel Cake — made with airy angel food cake, fresh strawberries, and softly whipped cream. Perfect for spring and summer.

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🍓 Strawberry Angel Cake

🧾 Ingredients (Serves 8–10)

For the cake:

• 1 store-bought angel food cake
  or homemade Angel Food Cake (see note below)

For the strawberries:

• 1 ½ lbs fresh strawberries, sliced

• ⅓ cup sugar

• 1 tsp lemon juice (optional)

For the whipped cream:

• 1 ½ cups cold heavy whipping cream

• ¼ cup powdered sugar

• 1 tsp vanilla extract

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🍓 Step 1: Prepare the Strawberries

1. Toss sliced strawberries with sugar and lemon juice.

2. Let sit 30–60 minutes.

3. They’ll release a sweet syrup — this is key for flavor.

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🍰 Step 2: Make the Whipped Cream

1. Beat cold heavy cream until soft peaks form.

2. Add powdered sugar and vanilla.

3. Continue beating until medium peaks form.

Do not overwhip.

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🎂 Step 3: Assemble

Option 1 – Layered Style

1. Slice cake horizontally into 2–3 layers.

2. Spread whipped cream.

3. Spoon strawberries (with juice) over cream.

4. Repeat layers.

5. Finish with whipped cream and whole berries on top.

Option 2 – Trifle Style
Cube the cake and layer in a glass bowl with cream and berries.

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❄️ Chill

Refrigerate at least 1 hour before serving to let flavors blend.

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✨ Tips for Best Results

• Pat strawberries dry slightly if you don’t want the cake too soaked.

• Add a splash of orange liqueur for a grown-up twist.

• For extra stability, fold 2 tbsp softened cream cheese into whipped cream.

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🍓 Want It Fully From Scratch?

If you’d like, I can give you:

• A homemade angel food cake recipe

• A stabilized whipped cream version (for parties)

• Or a strawberry glaze topping