• 12servings

Rate this recipe:

Nutrition Info . . .

MineralsCalcium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (10-inch) angel food cake (purchased or homemade)

  2. 2 cups whipping cream

  3. 2 tablespoons powdered sugar

  4. 2 tablespoons unsweetened cocoa powder

  5. 2 pint baskets fresh California strawberries, stemmed and halved

Instructions Jump to Ingredients ↑

  1. Slice off entire top of cake about 1-inch down; set aside.

  2. To form tunnel, cut around cake 1-inch from outer edge and 1-inch from inner edge. Leaving a base of cake 1-inch thick on the bottom. Gently pull out cake within cuts. Place hollowed cake on serving plate.

  3. In bowl combine cream, sugar and cocoa; whip until soft peaks form.

  4. Fold half the strawberries into half the whipped cream; spoon into cake tunnel, pressing down firmly. Replace top of cake; press gently.

  5. Frost cake with remaining cream mixture. Cover top of cake with remaining strawberries. Chill about 15 minutes before slicing to serve.


Send feedback