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Almost Trifle Stuffed Angel Cake
Ingredients
- 1 store bought angel food cake *I used a large one, about 22-26 oz.
- 14 oz. can sweetened condensed milk *can use low fat or fat free
- 3 Tbl. lemon juice
- 2 tsp almond extract
- 1 Tbl. vanilla extract
- 16 oz. prepared topping, such as Cool Whip *can use low fat or fat free – I normally prefer fresh whipped cream, however prepared whipped cream such as cool whip holds up longer and performs better in this particular recipe
- 1 lb. fresh strawberries
- 3 oz. sliced almonds, optional
Instructions
- Dry toast the almonds in a fry pan over medium heat.
- Stir constantly, watching closely and take the pan off the heat as soon as the nuts begin to turn brown.
- In a medium mixing bowl, combine the sweetened condensed milk, lemon juice, almond extract and vanilla extract.Mix well.
- Stir in the prepared topping.
- Chill for 10-15 minutes.
- Meanwhile, using a serrated bread knife, cut 1-inch off from the top of the cake.
- Carefully remove the top layer and set it aside.
- Then, with the tip of the knife, cut into the cake along the inner and outer edges, leaving a 1-inch border of the cake intact; creating a tunnel.
- Using your fingers, carefully hollow out the cake between the two cuts, using care not to remove the bottom of the cake.
- Tear the hollowed out pieces into a little larger than bite sized pieces and place into a medium bowl.
- Hull the stems off the tops of the strawberries; cut into bite sized pieces.
- Set aside.
- Pour approximately 1 – 1 1/4 cups) of the chilled whipped topping (such as cool whip) mixture into a bowl,
- Leaving the rest in another bowl.
- Combine together the angel food cake chunks, the cut up strawberries and the approximately one cup of the whipped cream mixture.
- Spoon the whipped topping and strawberry mixture into the tunnel of the cake, packing in as needed to make it level on the top.
- On a serving plate, put pieces of waxed paper that can be pulled out easily after the cake is decorated.
- Place the cake on top of the waxed paper pieces.
- Place the top of the angel food cake back in its place.
- Use the remaining whipped cream mixture to frost the entire cake.
- Sprinkle with the cooled toasted almonds.
- Gingerly pull out the pieces of waxed paper for a clean area around the cake.Chill until ready to serve.
- Make and serve the same day. The reason to make and serve the same day is because fresh berries ‘weep’, meaning they release their own liquid; which will cause the cake to go soggy or break down.Recipe adapted slightly from butterwithasideofbread.com.
- Copyright Carrie Groneman, A Mother’s Shadow, 2014
Make and serve the same day. The reason to make and serve the same day is because fresh berries ‘weep’, meaning they release their own liquid; which will cause the cake to go soggy or break down.Recipe adapted slightly from butterwithasideofbread.com.
Copyright Carrie Groneman, A Mother’s Shadow, 2014
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Ummmm… WOW! Gotta try this!
Hmmmm looks SO good! How well do you think it will hold up if I made it the night before a party?
I suggested making it the same day only because fresh berries tend to weep (release their juices) and it might make the cake soggy or break down. IF You try it and it works out well, please let us know! THANKS
Oh my that cake looks good! Pinning and making for summer time parties!
~ Ashley
I want this cake. It is pinned. Thank you for sharing!
Kathi
My BIL makes a deconstructed version of this, but it isn’t as pretty 🙂 Thanks for sharing this on The Yuck Stops Here! recipe link up. I love light cakes like this…it’s so good during the warmer months.
Yum! A new twist on a classic. Thanks for linking up at Happiness is Homemade!
Not a fan of cool whip, could you use real whipped cream perhaps with a pinch of gelatin in it to make it firmer. It looks divine!
I’ll bet you could! Let us know how it turns out please so we can try it too.
This looks so scrumptious! I love strawberry shortcake, and this is almost just that with a twist! Thanks so much for sharing on The Yuck Stops Here this week! Hope to see you back next week, we’ll be starting the party on Tuesday evening at 6pm ET instead of Monday from now on! HUGS
I do make angel food cake but have never decorated my angel food cake as beautiful as yours. I am sure yours will taste much better than mine with lots of fruits and creams. Thanks for sharing with 4 seasons blog hop for this wonderful idea. Cheers
Woot! You have been featured this week at Recipe Sharing Monday! The new link party is up and I’d love to see you back. Have a great week. 🙂
I’m SO excited! THANKS
Oh My God! This looks so delocious :X I`m saving this recipe !
This looks amazing! Pinned. Lou Lou Girls
Carrie,
You are killing me with this cake. It looks and sounds amazing! It reminds me of strawberry shortcake but even better with condensed milk. I cannot tell you how much i love condensed milk and strawberries too. One day I will have to share my embarrassing of how much I love condensed milk and what I did to get some.
Blessings,
Diane
Yum, Carrie! Pinned for later.
Thanks for linking up to this week’s Tasty Tuesday Linky. I am pinning your recipe to the Tasty Tuesday Pinterest Board. Hope you’ll stop by on Tuesday and link up again,
I love anything with strawberries! This definitely looks like a winner! You have the BEST cake recipes Carrie! Yum!
So glad you like this and really, it’s a winner and gourmet to the ‘t’ – but SIMPLE! I hope you give it a try soon and let me know how your family like it. Thanks for coming by Tasha!
Oh my, I absolutely love angel food cake and yours being stuffed and having cream and strawberries, too looks out of this world!! 🙂
Oh, Janine, you will LOVE this cake!!!! It’s absolutely divine:)
Hi Carrie, Yes, I would love a slice of this cake. It looks scrumptious! Angel food cake is my favorite and this reminds me of a cake my mother used to make where she too would also remove part of the cake and fill it with chocolate whipped cream. I plan to post that recipe on my blog sometime soon. Have a nice weekend! Pinned!
Now that, Joan, would be AMAZING to have chocolate in the whipped cream! You must get some of your culinary genius from your mother. Thanks for coming by:)