Rating: 5 stars
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light April 1998

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Credit: Howard L. Puckett; Styling: Cathy Muir

Recipe Summary test

Yield:
16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

203 calories; calories from fat 26%; fat 5.8g; saturated fat 4g; mono fat 1.2g; poly fat 0.3g; protein 4.1g; carbohydrates 33.5g; fiber 1.1g; cholesterol 11mg; iron 0.3mg; sodium 214mg; calcium 58mg.
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