Angel Food Cake with Strawberries and Mint

Total Time:
4 hr 10 min
10 min
4 hr

Serves 10

  • 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.

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