Angel Food Cake with Strawberry Buttercream

  • 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.

Nutrition Facts

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

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