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Instructions |
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first prepare your bowl and beaters to whip cream by cleaning them very good so no trace of oil is on them. Then stick in the freezer for while.
Now is the time to set your frozen strawberries in a colander, over a pot, to defrost. You won't be using but a very little bit of the liquid if any.
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Use store bought Angel Food Cake or make your own.
Turn cake on its side and slice into 3 equal rounds.
Set aside on a plate.
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Pour cold cream into cold bowl and beat on high until it begins to form stiff peaks.
Add sugar and vanilla.
Be very careful you don't over beat or you will have butter! Just beat enough for the peaks to stand when you put your beater through the cream.
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Now fold the drained strawberries into the cream being very careful not to mash or crush the berries as they will bleed heavily into the cream and you just want a soft pink color.
Next put the bottom layer of your Angel cake on a large cake platter. Smother that layer with cream and strawberry mix. Then do the next layer the same way, and the top layer.
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Suggestions |
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This was our family birthday cake for 100 years and it continues with each new generation. You'll love it!
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Originally Submitted
5/12/2010
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