Angel Food Cake with Strawberry Buttercream
Prep Time
Serves
Cooking Mode
2 cups strawberries, plus 12 whole strawberries for garnish
½ cup sugar
2 tbsp / 2 tsp lemon juice, divided
¼ cup butter, room temperature
1 ¾ cups icing sugar, sifted
2 tbsp 35% whipping cream (approx.)
pinch salt
1 angel food cake (7-in./18-cm diameter)
2 cups strawberries, plus 12 whole strawberries for garnish
½ cup sugar
2 tbsp / 2 tsp lemon juice, divided
¼ cup butter, room temperature
1 ¾ cups icing sugar, sifted
2 tbsp 35% whipping cream (approx.)
pinch salt
1 angel food cake (7-in./18-cm diameter)
Directions
1Slice 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.
2In 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.
3Place cake on serving platter. Spread frosting over top and sides of cake. Hull the 12 whole strawberries; halve lengthwise. Arrange around top of cake.
4Serve cake with remaining strawberry sauce.
Tips
1
Substitute 2 cups (500 mL) raspberries for the strawberries in the sauce; use whole raspberries to garnish.
Disclaimer
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Personal Note
Personal Note
