This weekend, we celebrated a milestone in our lives. Amelia had her first birthday and we had both sides of the families come over to our house to celebrate this special day with us. We were surrounded by those we love, good food, and it was the perfect weather for a party. It was a reminiscent day for me. I remember a year ago how scared, excited, anxious, and ready I felt to do the whole labor thing. I’ve been dreaming of this moment my entire life to meet, hold, and love this little baby. A year has gone by so fast.
It’s a tradition on my dad’s side of family to make this a particular cake for birthdays. I remember seeing pictures of my 92 year old grandma and my dad eating this cake for their birthday as children. I grew up eating this cake too. I wanted to keep the tradition alive for Amelia’s birthday.
This cake is a perfect dessert for a birthday or any kind celebration because it’s light and not heavy, it’s easy to make, and is absolutely delicious. If a cake recipe has been passed down for multiple generations, you know it’s that good.
Angel Food Cake with Strawberry Whipped Cream Frosting (Serves 8)
1 box of Angel Food Cake Mix
1 packet of Knox Gelatin
16 oz container of Strawberries
1 pint container of Heavy Whipping Cream
3/4 to 1 cup of Powdered Sugar
1 tsp pure vanilla
Make and bake angel food cake mix according to the box. While cake is baking, wash, cut, and dice strawberries. Take a potato masher and crush the strawberries until they’re all the same texture. Add the box of gelatin to the strawberries, mix, and let set. In a medium size bowl, mix the heavy whipping cream with a mixer until formed. Add vanilla and then add powdered sugar to the whipping cream until desired taste. Add strawberries and gelatin mixture to whipped cream in 1/2 cup increments, fold into the whipping cream, and continue until all the strawberries are folded into the whipped cream. Place the strawberry whipped cream into fridge.
Take angel food cake out of pan and place onto a cake stand or plate. Cut the cake horizontally in the middle, take off top layer and put onto a separate plate. Take strawberry whipping cream and frost the middle and exterior of the cake. Once done, add the second layer of cake on top and continue to frost the rest of the cake. Don’t forget to frost inside the middle hole. Place back in refrigerator when done to help set the whipping cream. Enjoy!
Note: This cake doesn’t do extremely well in the heat. I recommend you to not let it sit out in the heat for a period of time because the frosting will start to melt and the cake will collapse (I’ve had this happen to me)!
Parties, I’m partying at: