Layered strawberry angel food cake: Retro recipes

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Strawberry heaven angel food cake dessert 1995

Note: This article may feature affiliate links to Amazon or other companies, and purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

1: Strawberry heaven – A strawberry angel food cake recipe


1 10-inch angel food cake (made with tube pan)
1 pint of strawberries, crushed
1 pint of strawberries, sliced
1 tablespoon of milk
1 tub (12 ounces) Cool Whip Lite whipped topping, thawed
Strawberry fans (optional)
Fresh mint leaves (optional)


Cut cake horizontally into 3 layers. Place 1 cake layer on serving plate. Stir crushed strawberries and milk into 1-1/2 cups of the whipped topping in large bowl.

Spread 1/2 of strawberry mixture on cake layer. Arrange 1/2 of the sliced strawberries on top of the strawberry mixture. Repeat layers, ending with cake.

Frost the top and sides of the cake with the whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate top and sides with strawberry fans and mint leaves.

Serves 12

Strawberry heaven angel food cake dessert

2: Spring strawberry angel food cake recipe


1 pint strawberries, more or less
3 cups heavy whipping cream
1/4 cup sugar
1 10-inch angel food cake (made with tube pan)
1 cup lemon curd (recipe below)


Wash and hull strawberries. Chop them, but not too small.

Beat whipping cream in a bowl until fluffy. Add sugar and continue beating until stiff peaks form. Put 2 to 3 cups of whipped cream in a smaller bowl and add strawberries. Fold them in, then set aside.

Use a serrated knife to slice the cake horizontally in three layers of equal thickness. Set the bottom layer on a decorative serving plate, and spread it with half of the lemon curd. Top with a layer of strawberry cream.

Top the berries with the middle layer of cake. Repeat lemon curd and strawberry layers. Top with remaining cake layer, pressing gently. Use the remaining sweetened whipped cream to ice the cake.

Note: The cake slices easier if it is allowed to stand several hours. Use a serrated knife and a sawing motion to slice the cake, and don’t be surprised if you need to wipe the knife frequently as you slice.

Serves 10

Easy variation: Use only 1 cup of heavy whipping cream for the strawberry layer, and serve the cake without icing. Another easy variation: Leave out the lemon curd, though it is delicious.

Lemon curd recipe


4 tablespoons unsalted butter
1/2 cup sugar
1/2 cup freshly-squeezed lemon juice
4 egg yolks
1 tablespoon grated lemon peel


In a heavy non-aluminum saucepan (or the top of a non-aluminum double boiler), combine butter, sugar, lemon juice and egg yolks.

Cook over lowest heat (or simmering water), stirring constantly, until mixture thickens enough to heavily coat the back of a spoon. Do not let the mixture boil or it will curdle. Pour the lemon curd into a small bowl and stir in the lemon peel. Refrigerate until ready to use. Makes 1 cup.

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