Lemonade-and-Strawberry-Stuffed Angel Food Cake
Ingredients
- 1½ Tbsp unflavored gelatin
- ⅓ cup plus 5 Tbsp cold lemonade, divided
- ¼ cup boiling-hot lemonade
- 3 cups heavy cream
- ⅓ cup plus ¼ cup sugar, divided
- 2 Tbsp lemon zest
- 1 (16-oz) pkg strawberries, halved
- 1 (16-oz) bakery angel food cake, torn into 1-inch pieces
- 2 cups sliced strawberries
Instructions
- Combine gelatin and 5 Tbsp cold lemonade in a bowl; let stand 5 minutes or until gelatin is softened. Pour boiling-hot lemonade over gelatin mixture, stirring until gelatin is dissolved.
- Meanwhile, beat cream at high speed with an electric mixer until thickened; gradually add ⅓ cup sugar, beating until stiff peaks form. Add gelatin mixture, ⅓ cup cold lemonade, and lemon zest, beating until just blended.
- Process halved strawberries and ¼ cup sugar in a food processor or blender until smooth.
- Arrange one-third angel food cake in a lightly greased 10-inch tube pan. Spread one-third cream mixture in an even layer over cake, pressing down gently. Spread one-third strawberry mixture over cream.
- Repeat layers twice. Reserve remaining strawberry mixture. Cover and chill 8 hours to 2 days.
- Invert cake onto a platter, and spread with reserved strawberry mixture. Top cake with sliced strawberries.
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