Strawberry Angel Cake

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

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Nutritional Information

Amount per serving
  • 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

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

  1. 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.
  2. 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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