Strawberry Cream Angel Food Cake Emeril Lagasse
Indulge in the light and luscious flavors of Strawberry Cream Angel Food Cake, a decadent yet effortless dessert inspired by Emeril Lagasse’s signature style. This refreshing recipe pairs fluffy, airy angel food cake—store-bought or homemade—with layers of sweet macerated strawberries and rich, velvety whipped cream infused with vanilla and a hint of zesty lemon. Perfect for warm-weather gatherings or a showstopping finale to any meal, this cake is as beautiful as it is delicious, with its vibrant strawberry topping and optional mint garnish adding a touch of elegance. Ready in just 20 minutes with no baking required, this make-ahead dessert is ideal for busy hosts looking for a crowd-pleasing treat. Serve it chilled and watch it become an instant classic at your table!
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Ingredients
- 1 (store-bought or homemade, 9-inch) Angel food cake
- 3 cups, hulled and sliced Fresh strawberries
- 3 tablespoons Granulated sugar
- 2 cups Heavy whipping cream
- 3 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 2 tablespoons, chopped (optional, for garnish) Mint leaves
Directions
Step 1
Place the sliced strawberries in a medium bowl. Sprinkle with granulated sugar and toss to coat. Allow them to macerate for at least 15 minutes, stirring occasionally. This will draw out their juices and sweeten them.
Step 2
In a large mixing bowl, pour the heavy whipping cream and use a hand mixer or stand mixer fitted with the whisk attachment to whip the cream on medium-high speed until soft peaks form.
Step 3
Add the powdered sugar, vanilla extract, and lemon zest to the whipped cream. Continue to whip until stiff peaks form, being careful not to overmix.
Step 4
Take the angel food cake and carefully cut it horizontally into three even layers using a serrated knife. Set the layers aside.
Step 5
Place the bottom layer of the angel food cake on a serving platter. Spread about 1/4 of the whipped cream over the layer and top with 1/3 of the macerated strawberries, ensuring some of the juices soak into the cake.
Step 6
Add the second layer of cake and repeat the process: spread another 1/4 of the whipped cream and top with 1/3 of the strawberries.
Step 7
Place the final layer of cake on top, spread the remaining whipped cream over the top, and arrange the last 1/3 of the strawberries on top. Drizzle some of the leftover strawberry juice over the top for extra flavor.
Step 8
Garnish with finely chopped mint leaves, if desired, for a fresh finish.
Step 9
Slice the cake and serve chilled. Store any leftovers in the refrigerator for up to 2 days.
Nutrition Facts
| Serving size | (1407.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3022.2 |
| Total Fat 162.7g | 0% |
| Saturated Fat 96.3g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 480mg | 0% |
| Sodium 2209.2mg | 0% |
| Total Carbohydrate 331.6g | 0% |
| Dietary Fiber 10.7g | 0% |
| Total Sugars 204.3g | |
| Protein 27.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 444.1mg | 0% |
| Iron 3.1mg | 0% |
| Potassium 1267.5mg | 0% |
Source of Calories