Bridget's Recipe Corner
 

I realize it has been awhile since I have featured something sweet. For those of you who know me, you know I lean more toward the salty things than the sweet things. Don't get me wrong, I enjoy candy, cakes and cookies. In fact, I even have a "candy cupboard," something that has carried over from my childhood. That said, I thought it was time to feature a dessert. This is a very easy cake to assemble especially if you use a store bought cake, which I did. However, the presentation is quite impressive and the cake is delicious. Who needs to know if you made the cake from scratch?  Hope you enjoy it too.

Strawberry Angel Food Cake

1 Angel Food Cake
2 pints strawberries, divided
2 1/2 - 3 c. whipping cream
vanilla
powdered sugar
 

If using store bought cake, remove from package and place on serving plate. Using a serrated knife, cut approximately 1/2" off the top of the cake. Set aside. Using a smaller, serrated knife, hollow out center portion, making a tunnel, remove cake and cut/tear into small pieces and place in bowl. In separate, chilled bowl, add whipping cream. Beat whipping cream until desired thickness. Add powdered sugar and 1-2 t. vanilla, to taste. I usually add a little at a time and taste for desired sweetness. Hull and chop approximately 1 cup of strawberries. Add the strawberries and approximately 1 cup of whipping cream to the pieces of cake. Mix well then spread in the hollowed cake. Replace the top of the cake. Frost the cake with the remaining whipped cream. Hull and slice the remaining strawberries. Decorate the cake with sliced strawberries. Carefully cover the cake and refrigerate for several hours.

Serve this with Innocent Bystander Pink Moscato for an added treat.