Strawberry Angel Cake

Strawberry Angel Cake Recipe
Photo: Howard L. Puckett; Styling: Cathy Muir
Although this angel food confection looks devilishly rich, it's actually much lighter in calories than other cakes. Pile it high with strawberries and almonds for a dessert that you will never forget.

Yield:

16 servings

Recipe from

Cooking Light

Nutritional Information

Calories 203
Caloriesfromfat 26 %
Fat 5.8 g
Satfat 4 g
Monofat 1.2 g
Polyfat 0.3 g
Protein 4.1 g
Carbohydrate 33.5 g
Fiber 1.1 g
Cholesterol 11 mg
Iron 0.3 mg
Sodium 214 mg
Calcium 58 mg

Ingredients

4 cups sliced strawberries
3/4 cup sugar, divided
2 tablespoons evaporated skim milk
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (10-inch) round angel food cake
3 tablespoons triple sec (orange-flavored liqueur) or orange juice, divided
1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed
2 tablespoons sliced almonds, toasted

Preparation

Combine strawberries and 1/4 cup sugar in a small bowl; cover and let stand 1 hour. Combine 1/2 cup sugar, milk, and cream cheese in a medium bowl; beat at medium speed of a mixer until smooth.

Cut cake horizontally into 3 layers using a serrated knife; place bottom layer, cut side up, on a serving plate. Brush with 1 tablespoon liqueur, and spread half of cream cheese mixture over cake. Spoon one-third of strawberries over cream cheese mixture using a slotted spoon. Repeat layers, ending with cake and liqueur. Spread whipped topping over top and sides of cake. Cover; chill 30 minutes. Arrange remaining strawberries on top of cake before serving; sprinkle with almonds.

Note:

April 1998
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