STRAWBERRY ANGEL FOOD CAKE FOR MY BABY’S BIRTHDAY
STRAWBERRY ANGEL FOOD CAKE FOR MY BABY’S BIRTHDAY
Today is my son Austin’s 17th Birthday! HAPPY BIRTHDAY BABY!
You remember him. He’s my crazy skier dude……
and wake boarder dude.
He is the baby of the family and the youngest of our 5 kids. It is hard to believe that, in just over a year from now, he will be off to college and we will be empty-nesters.
Today I am making, as I do every year, Strawberry Angel Food Cake for my Baby’s Birthday. I made it for him last year when he turned 16.
And I made it for him the previous year when he turned 15.
And I also made it for him the year before when he turned 14. As you can see, some years the cake is prettier than others.
And I will continue to make Strawberry Angel Food Cake for him every year if he wants me too. He says it’s “The Bomb” and looks forward to it year after year. I like makin’ it ’cause it’s simple and quick to do. It is also pretty, and spring-like and perfect for this time of year when strawberries come into season. I take the easy way out and bake my Angel Food Cake from a mix.
I have tried making them from scratch and, surprisingly, I find that I actually prefer the boxed type. So I go ahead and bake one according to the package instructions.
The next step is to slice the cake in half using a long serrated knife.
Then, I whip up 3 cups of heavy whipping cream. Once whipped, I add powdered sugar to taste and quickly beat it in.
Now comes the part that I bet is news to you. It is the part that involves something called “Whip It”. Whip It is a stabilizer for whipping cream, and I buy it here. The use of a stabilizer is important for this cake because it keeps the cream from dissolving and becoming runny – not a good thing.
After whipping the cream, add 1 package of Whip It for every cup of cream. In this case, since I am using 3 cups of heavy cream, I use 3 packets of Whip It.
Now, slather about 1/3 of the whipped cream on top of the bottom half of the cake.
I build up the cream to about an inch in height.
Then, I place sliced strawberries on top of the cream.
Next, I place the top portion of the cake on top of the strawberries. Using the remaining 2/3rds of the whipped cream, I frost the top and sides of the cake.
Once frosted, I decorate the top and sides of cake with sliced strawberries and blueberries. Raspberries also look great.
I then refrigerate it until I’m ready to serve it to my birthday boy.
HAPPY BIRTHDAY AUSTIN!
If you enjoyed this post, please help me spread the word by sharing it on your Facebook Page. You can “Like” my Facebook Page here.
If you enjoyed the photos, please “Pin Them” on your Pinterest page. You can follow my Pinterest Page here.
If you’d like to read After Orange County every time a new article is posted, please “Subscribe” to the blog using the Subscription Box above.
Do you Tweet? Please Tweet the word and follow my Twitter Page here.
All opinions expressed in this post are my own. All photos are the original property of Celia Becker @ www.AfterOrangeCounty.com and may not be reproduced without specific permission. This post contains an affiliate link which helps make this blog possible.
Thank you for visiting!
Celia
