Angel Food Cake with Strawberries and Mint
- 1 store-bought angel food cake
- 16 ounces frozen strawberries, thawed and drained
- 1 tablespoon fresh mint leaves, finely chopped
- 1 tablespoon orange liqueur
- 8 ounces non-dairy whipped topping
- 1/4 teaspoon orange extract
- Fresh mint leaves, for garnish
Remove angel food cake from container and set on a plate. With a serrated knife, carefully remove the top of the cake by slicing horizontally 1/2-inch down from the top. Set top aside.
Hollow out the center of the cake. If cake already has a hollow center ring, make a canal around center hole by carefully cutting and removing a 1-inch deep trench around the entire cake. Be careful not to tear the inside or outside walls. Place the removed pieces of cake in a medium bowl.
Pick out 1 strawberry to use as garnish (the best looking one) and set aside. To the bowl with the cake pieces, add the remaining strawberries, chopped mint, orange liqueur, and 1/2 cup of the whipped topping. Fold until combined.
Fill cake, both the well and the center, with the strawberry mixture. Replace the top of the cake that had been set aside.
To the remaining whipped topping, add a few drops of orange extract and combine thoroughly. This will remove the store-bought taste. Frost the cake with remaining whipped topping and garnish with fresh mint leaves. Top with reserved strawberry.
Chill cake for 4 hours before serving.
Recipe courtesy of Sandra Lee