Strawberry Angel Food Cake and Crème aux Fraises
Strawberry Angel Food Cake
Ingredients:
1 Angel food cake
2 cups Heavy whipping cream, whipped into stiff peaks
Sugar and vanilla to taste
2 or 3 pounds strawberries (washed, dried, hulled, and cut into quarters or smaller pieces)
First, dig out the center of the angel food cake to that you have a groove running all around the inside of the ring. Keep the cake bits to replace the top after you fill the cake.
Wash and cut the strawberries, and leave about 8 intact to use as a garnish.
Whip the cream until it holds a stiff peak; add vanilla and sugar to taste. Then fold the strawberry pieces into the whipped cream and fill the hole in the angel food cake ring; you can replace the cake top pieces if you wish. Then, frost the entire cake with the remainder of the cream and strawberry mixture, and garnish the top with the whole berries. Refrigerate until serving.
Crème aux Fraises
This is an elegant version of the above dessert, although without cake. It is also refrigerated until ready to serve, so it’s a very easy dinner-party dessert. Four servings.
Ingredients:
1 pound strawberries, washed, dried, and hulled
2 tablespoons sugar
2 cups heavy cream, whipped into stiff peaks
2 egg whites, stiffly beaten
Put aside four strawberries for garnish, and puree the rest in a blender and sweeten with the sugar. Stir the strawberries into the whipped cream, and then carefully fold in the egg whites. Arrange in four individual dessert bowls and chill until ready to serve. Garnish with the whole strawberries and serve.