Make Ahead

Strawberry Sacripantina Refrigerator Cake

June  3, 2010
0 Ratings
  • Serves 6 to 8
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! —Lori Lyn Narlock

What You'll Need
  • 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
  1. Bake the angel food cake according to the package directions, using an angle food cake-shaped pan. Let cool.
  2. 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.
  3. Using a slotted spoon, put the sliced strawberries in a blender or small food processor, reserving the liquid. Blend the strawberries until smooth.
  4. 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.
  5. 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.)
  6. Slice the remaining strawberries. Cut the cake into slices using a serrated knife. Top each slice with the sliced strawberries and serve.
Contest Entries

See what other Food52ers are saying.

  • Lori Lyn Narlock
    Lori Lyn Narlock
  • geli
  • aargersi
  • warmhearth
  • cheese1227

10 Reviews

Lori L. August 24, 2013
Hi geli, I'm so glad you liked the cake. It's one of my faves!
geli August 23, 2013
I made this cake for my mom on her 60th birthday last weekend. It was a great success and so perfect for a summer treat.
sofia J. May 21, 2013
Food values?? Think that would help people like me!! I know they are out there but will they ask for values??
aargersi June 7, 2010
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 ...
Lizthechef June 16, 2010
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!
warmhearth June 5, 2010
Cold strawberries and cream in a cake. Yum.
Lori L. June 3, 2010
Wow. Thanks everyone for your kind words!
cheese1227 June 3, 2010
I'd like a piece of this right now. Do you deliver?
Lizthechef June 3, 2010
This reminds me of a lovely old-fashioned summer recipe I lost years ago - thanks!
aargersi June 3, 2010
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!!