Sweetheart Party Cake

A summery-feeling cake, this one would be ideal at a backyard lunch, but was also delicious at a gross wintery night gathering as well. It uses gelatin, which may sound weird but works to let you add the juice that comes off of thawed berries to whipped cream, without your whipped cream getting watery and falling off the cake, and without creating any weird jello texture in your whipped cream. Smart! This one doesn’t require much hands-on time, but you do need to plan ahead both to let the berries thaw, and to let the gelatin set.

You could probably make this less lumpy, but…

Ingredients:

  • 1 10 ounce package frozen strawberries
  • 1 envelope unflavored gelatin
  • 2 cups heavy cream
  • 2 tablespoons sugar
  • 1 9-10” angel food cake

Set your strawberries in a strainer over a bowl and allow to thaw, ideally in the fridge overnight.

Cut the strawberries into small chunks, continuing to collect the juice at it leaks off, then set the chopped berries aside. Add the gelatin to the collected berry juice in a small microwaveable dish, stir briefly, and let stand until softened, about 5 minutes. Microwave 20-30 seconds, until dissolved. Set aside briefly to cool – not long enough that the mixture begins to congeal.

Beat the heavy cream until soft peaks form, then add the sugar. Continue beating until stiff peaks form, then fold in the strawberry gelatin and the chopped strawberries.

Cut the angel food cake into 2 layers. Spread the strawberry whipped cream over the bottom layer, add the top layer, and cover completely with the remaining whipped cream. Refrigerate at least 2 hours before serving.

Sweetheart Party Cake

Slightly adapted from Farm Journal’s Country Cookbook.

  • 1 10 ounce package frozen strawberries
  • 1 envelope unflavored gelatin
  • 2 cups heavy cream
  • 2 tablespoons sugar
  • 1 9-10” angel food cake

Set your strawberries in a strainer over a bowl and allow to thaw, ideally in the fridge overnight. Cut the strawberries into small chunks, continuing to collect the juice at it leaks off, then set the chopped berries aside. Add the gelatin to the collected berry juice in a small microwaveable dish, stir briefly, and let stand until softened, about 5 minutes. Microwave 20-30 seconds, until dissolved. Set aside briefly to cool – not long enough that the mixture begins to congeal.

Beat the heavy cream until soft peaks form, then add the sugar. Continue beating until stiff peaks form, then fold in the strawberry gelatin and the chopped strawberries.

Cut the angel food cake into 2 layers. Spread the strawberry whipped cream over the bottom layer, add the top layer, and cover completely with the remaining whipped cream. Refrigerate at least 2 hours before serving.

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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