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Level
very easy
Prep Time
10 min
Total Time
40 min
Serves
12

Ingredients

2 cups
strawberries, plus 12 whole strawberries for garnish
500 mL
1/2 cup
sugar
125 mL
2 tbsp / 2 tsp
lemon juice, divided
30 mL / 10 mL
1/4 cup
butter, room temperature
60 mL
1 ¾ cups
icing sugar, sifted
425 mL
2 tbsp
35% whipping cream (approx.)
30 mL
pinch
salt
1
angel food cake (7-in./18-cm diameter)

Directions

Step 1
Slice the 2 cups (500 mL) strawberries. Place in small saucepan, with sugar and 2 tbsp (30 mL) lemon juice. Simmer over medium heat 5 min. until sugar is melted and liquids are thickened. Remove from heat. Cool. Transfer to blender; pulse until smooth. Strain mixture through fine mesh sieve. Discard seeds. Set aside strawberry sauce.
Step 2
In bowl, use electric mixer on high speed to beat butter until light and fluffy, about 1 min. With mixer on low speed, beat in icing sugar, whipping cream, 2 tsp (10 mL) lemon juice and salt until smooth. Increase speed to high and beat until light and fluffy, about 1 min. Fold 1/2 cup (125 mL) reserved strawberry sauce into frosting. Chill frosting in refrigerator about 10 min. to firm up.
Step 3
Place cake on serving platter. Spread frosting over top and sides of cake. Hull the 12 whole strawberries; halve lengthwise. Arrange around top of cake.
Step 4
Serve cake with remaining strawberry sauce.

Tip

Substitute 2 cups (500 mL) raspberries for the strawberries in the sauce; use whole raspberries to garnish.

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Nutrition Facts

Nutrition Description:
Per serving (1/12 of the recipe):
Calories:
220
Fat:
5
Saturated Fat:
3
Carbs:
43
Fibre:
1
Sugar:
36
Cholesterol:
15 mg
Protein:
2
Sodium:
250 mg
Potassium:
0