Nice way to dress up a store bought angel food cake; looked and tasted wonderful. Next time I will mix the juice left from the strawberry sugar mixture with the liqueur or o.j. before brushing on the cake. This is a great, quick dessert.
Strawberry Angel Cake
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.
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- Calories: 203
- Calories from fat: 26%
- Fat: 5.8g
- Saturated fat: 4g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.3g
- Protein: 4.1g
- Carbohydrate: 33.5g
- Fiber: 1.1g
- Cholesterol: 11mg
- Iron: 0.3mg
- Sodium: 214mg
- Calcium: 58mg
- 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
- 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.
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