Okay – confession time. I really don’t have much in the way of a recipe. I mean, how much of a recipe do you need? Store bought Angle Food Cake, store-bought glaze. Whipped cream – okay maybe a recipe for whipped cream would be a good idea. Strawberries? Fresh is best. Whenever possible, visit a strawberry farm for the best, picked that day to die for delicious berries. The earlier in the day, the better. Imagine dew kissed berries picked by the first golden lights of a new day. Yum! Berries so fresh, so luscious, so naturally sweet, there’s no need to add sugar.
The real motivation behind today’s post is the picture of the cake smothered in fresh berries and topped with whipped cream. It was just too yummy pretty to pass up.
Fresh Strawberry Topping
2 Pints fresh Strawberries
1/2 Container Strawberry Glaze
1 Loaf Angle Food Cake
Sweet Whipped Cream
2 cups heavy cream
1/4 cup fine granulated sugar
1 tablespoon french vanilla extract
Slice berries, coat well with strawberry glaze. Place in refrigerator and chill.
While strawberries are chilling, place mixing bowl and whip for cream into the freezer. Well-chilled bowl and whip will produce a quicker whipped cream.
Whip cream until soft peaks form. Add sugar and vanilla. Continue to whip until stiff. Set aside.
Slice Angle Food cake loaf. Place slices onto dessert plates. Spoon strawberries over cake. Top with fresh whipped cream. If desires, garnish with fresh blackberries or blue berries.
Serving suggestions: Hubby likes his served with a scoop of Ice Cream.