Strawberry Refrigerator Cake
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Author Notes: This super-simple, super-delicious recipe was inspired by Sacripantina, a cake I used to buy from a bakery in North Beach in San Francisco. Because it is very light and served cold, it makes a great dessert for summer especially with the addition of strawberries! - lorinarlock
Serves 6 to 8
- 1 packet angel food cake mix
- 4 cups whole strawberries
- 1/4 cup brandy or dessert wine
- 1 tablespoon granulated sugar
- 2 cups heavy cream
- Bake the angel food cake according to the package directions, using an angle food cake-shaped pan. Let cool.
- Slice half of the strawberries and put in a bowl. Add the brandy and sugar. Let sit for 20 minutes. Set the remaining whole strawberries aside or refrigerate.
- Using a slotted spoon, put the sliced strawberries in a blender or small food processor, reserving the liquid. Blend the strawberries until smooth.
- Put the cream in a large bowl and whip on medium speed with a hand mixer until soft peaks form. Transfer half of the whipped cream to a bowl and add the pureed strawberries. Gently fold together with a spoon or spatula.
- Put the cake on a flat surface and cut into three rings using a serrated knife and cutting from one side to the other keeping the knife parallel with the flat surface. Place the bottom slice on a cake plate and brush with the liquid reserved from the strawberries. Spread enough of the strawberry-whipped cream mixture over the top to form a 1/4-inch layer. Arrange the middle slice of cake over the top and brush with some juice from the strawberries. Spread enough of the strawberry-whipped cream mixture over the top to form a 1/4-inch layer. Arrange the top slice of cake on top. Gently fold together any remaining strawberry-whipped cream with the plain whipped cream and spread over the top and sides of the entire cake. Cover with plastic wrap and refrigerate overnight and up to three days. (It can also be frozen and left at room temperature to soften slightly before serving.)
- Slice the remaining strawberries. Cut the cake into slices using a serrated knife. Top each slice with the sliced strawberries and serve.
- This recipe was entered in the contest for Your Best Strawberries
Tags: can be made ahead, Easy, serves a crowd, Spring, strawberries, Summer
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30 days ago sofia j. jacobsen
Food values?? Think that would help people like me!! I know they are out there but will they ask for values??
about 3 years ago aargersi
Abbie is a trusted source on General Cooking.
I made this on Saturday for a burgers By The Pool party and it was a HIT! It's really the perfect summer party cake, easy, light, delicious - I bought my cake rather than baking and made it easier still ... I may make a version with a chocolate angelfood cake for Fathers Day too ...
about 3 years ago Lizthechef
I made it too - store-bought angel food from grocery stores with bakeries is too good to pass up. Great recipe, just as I had imagined!
about 3 years ago warmhearth
Cold strawberries and cream in a cake. Yum.
about 3 years ago lorinarlock
Wow. Thanks everyone for your kind words!
about 3 years ago cheese1227
I'd like a piece of this right now. Do you deliver?
about 3 years ago Lizthechef
This reminds me of a lovely old-fashioned summer recipe I lost years ago - thanks!
about 3 years ago aargersi
Abbie is a trusted source on General Cooking.
I love this - perfect summer dessert. Our grocery makes angelfood cakes with a hint of almond that are awesome, this just may be on our table Saturday!!