This almond berry angel food cake is a delicious and easy dessert that is perfect for summer. Using store bought cake, this angel food cake with fruit and whipped cream is a light, fluffy, and refreshing treat.
Angel food cake is naturally light and fluffy, but when you pair your angel food cake with whipped cream and berries it’s a perfect way to bring in the summer. With this almond whipped cream recipe you can enjoy a tasty spin on a tasty dessert.
Making Almond Berry Angel Food Cake
I have been making this cake for so long I can’t even remember where I got the recipe from… But it’s so good and so easy – my favorite combination! Nate actually waits for the Spring and Summer to roll around so he can request this dessert while the berries are in season. You can use strawberries, raspberries, really any berries you are in the mood for – Mmmm! And since it’s so easy to make you can whip it up in no time but people will think you’ve slaved away – I won’t tell if you won’t!
What if I don’t have almond extract?
If you don’t happen to have any on hand you can use vanilla extract as a replacement. Both taste great, but almond does give a different flavor and aroma to the dish that truly makes it unique.
Is almond berry angel food cake dairy free?
Unfortunately, this dish is not dairy free. You could make a few substitutions to get it to be dairy free, although the flavors won’t be exact. If you use a dairy free angel food cake (some stores have them!) and a vegan/dairy free whipped topping you’d only be left with trying to replace the condensed milk, which people often use powdered milks and simple replacement recipes to do this, so you would need to find a good recipe to use.
Almond Berry Angel Food Cake Ingredients
-1 store bought angel food cake
-14oz sweetened condensed milk
-3 Tbs Lemon Juice
-2 tsps almond extract
-12 oz container Cool Whip
-2 pints fresh strawberries, sliced
-*optional small pkg of sliced almonds (for decoration)
How to Make Almond Berry Angel Food Cake
In medium sized mixing bowl, combine the sweetened condensed milk, lemon juice, almond extract, and Cool Whip. Chill the mixture for 10 to 15 minutes. This will be used for two things 1- to help fill the cake and 2 – the frosting to go on top of the cake.
Using a serrated cake or a bread knife, cut the top 1-inch from the cake. Carefully remove and set aside.
Using the tip of the knife, cut into the cake along the inner and outer edges, leaving a 1-inch border of cake intact. (You’re creating a tunnel in the middle of the cake.)
Using your fingers or a fork, carefully hollow out the cake between the two cuts, leaving an empty “tunnel”. Be careful not to remove the bottom of the cake.
Tear or cut the removed portion of cake into 1″ cubes and set them in a medium sized bowl.
Pour 1/3 (about 1 1/2 C) of the chilled condensed milk-whipped cream mixture into the bowl with the cake pieces. Stir until well blended.
Gently fold in strawberries. Lightly spoon this mixture into the tunnel you created earlier in the cake.
Place the layer cut for the top over filling and press it on gently. Then add the mixture into the center “O” or hole of the cake.
Use the remaining whipped cream mixture to swirl over entire cake. Then you can add sliced almonds around the bottom 1/3 of the cake and top with a few sliced strawberries and almonds.
Ingredients
- 1 store bought angel food cake
- 14 oz sweetened condensed milk
- 3 tbsp lemon juice
- 2 tsp almond extract
- 12 oz container Cool Whip
- 2 pints fresh strawberries, sliced
- *optional small pkg of sliced almonds (for decoration)
Instructions
- In medium sized bowl, combine sweetened condensed milk, lemon juice, almond extract, and Cool Whip. Chill 10 to 15 minutes. This will be used for two things 1- to help fill the cake and 2 - the frosting to go on top of the cake.
- Using a serrated cake or bread knife, cut the top 1-inch from the cake. Carefully remove and set aside. Using the tip of the knife, cut into the cake along the inner and outer edges, leaving a 1-inch border of cake intact. (You're creating a tunnel in the middle of the cake.) Using your fingers or fork, carefully hollow out the cake between the two cuts, leaving the empty "tunnel". Be careful not to remove bottom of cake. Tear or cut the removed portion of cake into 1" cubes. and set in medium bowl.
- Pour 1/3 (about 1 1/2 C) of the chilled condensed milk-whipped cream mixture into the bowl with the cake pieces. Stir until well blended. Gently fold in strawberries. Lightly spoon this mixture into the tunnel you created earlier in the cake. Place layer cut for top over filling and press on gently. Then add mixture into the center "O" or hole of the cake.
- Use remaining whipped cream mixture to swirl over entire cake. Then you can add sliced almonds around bottom 1/3 of the cake and top with a few sliced strawberries and almonds.
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What is the difference between shortcake and angel food cake?
Shortcake is usually more dense and can come in different shapes whereas angel food cake is lighter because it only uses egg whites and. Angel food cakes are also known for being cooked in a tube pan, creating a hole in the center like a bundt cake.
Can I use different berries?
Absolutely! Other great berry suggestions include raspberries, blackberries, blueberries or even mixed berries. Just use whatever is in season or o hand and you should be fine!
Other great berry filled recipes to try!
- Raspberry Buttercream Frosting
- Lemon Raspberry Streusel Muffins
- Glazed Strawberry Bread
- Strawberry Sugar Cookie Bars
- Raspberry Cream Cookies
- Glazed Strawberry Fruit Pizza
- Cheesecake Berries with Chocolate Ganache
- Berries and Cream Sparklers
- Raspberry Jello Poke Cake
- Strawberries and Cream French Toast
- Berries and Cream Cupcakes
- Berries and Cream Salad
- Fruity Summertime Treats
- Creamy Cranberry Salad
- Chocolate Covered Raspberries
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