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Recipe compliments of www.ITISAKEEPER.com
Strawberry Angel Food Cake Dessert
This Strawberry Angel Food Cake Dessert is super easy to make and serve. With fresh fruit on top of a pound cake, it's a great summer treat that tastes delicious and doesn't take much effort.
Equipment
- Mixer with Whisk Attachment
Ingredients
- 2 pints Fresh Strawberries, sliced
- 22 ounces Canned Mandarin Oranges, drained
- ½ cup Sugar
- 1 ½ tablespoon Orange Juice
- 1 loaf Pound Cake or Angel Food Cake
- 2 cups Whipping Cream
- ½ cup Powdered Sugar, sifted
- ½ cup Sour Cream
Instructions
- In a large bowl, combine first four ingredients and stir until combined. Refrigerate for at least 30 minutes.
- Cut pound cake up into one-inch cubes. Set aside.
- Beat whipping cream with a mixer fitted with the whisk attachment on medium speed until foamy. Slowly add powdered sugar and continue beating until soft peaks form. Add sour cream and beat until stiff peaks form.
- Place a layer of pound cake in the bottom of trifle bowl. Place 1/3 of the fruit on top of the cake. Top with 1/2 of the whipped cream. Repeat layers. Top trifle with remaining berries.
Christina's Notes
- Chocolate: Try adding chocolate chips or chocolate syrup.
- Cups: Make this recipe in individual cups to serve bite-sized trifles at a party.
- Trifle Dish: Serve in a festive trifle dish for a pretty centerpiece on your table spread.
- Liqueur: Brush the cake layers with a little fruit liqueur, sherry, or even simple syrup to add extra moisture and flavor, but don't go overboard, or your trifle will become soggy.