Strawberry Angel Delight Recipe

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Strawberry Angel Delight Recipe

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For a nice ending to a barbecue, offer slices of this tempting tunnel cake shared by Jean King of Anderson, California. "I found the recipe in an old cookbook," she recalls. TIP: "When making the filling, use any type of fruit you prefer," Jean says.
Recommended: Top 10 Trifle Recipes
MAKES:
10-12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/2 cup miniature marshmallows
  • 1/2 cup chopped fresh strawberries
  • 1/3 cup crushed pineapple, drained
  • 1 prepared angel food cake (8 to 10 ounces)

Directions

In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. In a large bowl, combine the marshmallows, strawberries, pineapple and 1-1/2 cups whipped cream.
Cut a 1-in. slice off the top of the cake; set aside. Carefully hollow out bottom of cake, leaving a 1-in. shell. Set aside 1/2 cup strawberry mixture. Fill tunnel in cake with remaining strawberry mixture; replace cake top. Spread remaining whipped cream over top and sides of cake. Spread reserved strawberry mixture over the top. Store in the refrigerator. Yield: 10-12 servings.
Originally published as Strawberry Angel Delight in Quick Cooking July/August 2005, p24

  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/2 cup miniature marshmallows
  • 1/2 cup chopped fresh strawberries
  • 1/3 cup crushed pineapple, drained
  • 1 prepared angel food cake (8 to 10 ounces)
  1. In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. In a large bowl, combine the marshmallows, strawberries, pineapple and 1-1/2 cups whipped cream.
  2. Cut a 1-in. slice off the top of the cake; set aside. Carefully hollow out bottom of cake, leaving a 1-in. shell. Set aside 1/2 cup strawberry mixture. Fill tunnel in cake with remaining strawberry mixture; replace cake top. Spread remaining whipped cream over top and sides of cake. Spread reserved strawberry mixture over the top. Store in the refrigerator. Yield: 10-12 servings.
Originally published as Strawberry Angel Delight in Quick Cooking July/August 2005, p24

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