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#StrawberryMonth angel food berries cake dessert Driscolll's Berries holidays kid-friendly recipe strawberry sweets toasted coconut whipped cream

Strawberries and Cream Angel Food Cake with Toasted Coconut

Disclosure: This is a sponsored post written by me on behalf of Driscoll’s.
As always, all opinions are mine alone.

Strawberries and cream angel food cake with toasted coconut Driscoll's Strawberries #StrawberryMonth AD | Mama Harris' KitchenDid you know that May is National Strawberry Month?

I’m sure you probably didn’t, but that’s why you have me here. To remember all these crazy food holidays and make yummy items in celebration of them. Sounds good, right?

Well, today’s recipe does not disappoint. Strawberries always remind me of the simplicity of childhood. Every child (it seems) loves strawberries, I know I did. One of my fondest memories is visiting my aunt in the summertime when strawberries were HUGE, plump, and perfectly hued in that color that only strawberries are.. and my aunt would sit me down at her kitchen table with a bowl of strawberries and some sugar to dip them in. My eyes would roll back and I’d be in heaven for at least 30 minutes while I enjoyed my special treat.

Through the years many of my favorite recipes have always includes these beautiful berries, like cheesecake topped with fresh strawberries, lemonade freckled with this pretty fruit, these big beautiful berries dipped in chocolate or even a big beautiful strawberry margarita.

Strawberries and cream angel food cake with toasted coconut Driscoll's Strawberries #StrawberryMonth AD | Mama Harris' KitchenToday, however, I decided to celebrate a little differently. Remember those angel food cakes you can find during this season in the fruit aisle. You typically cut them up and add them to a dish with some fresh strawberries and whipped cream? It’s a delicious treat, but sometimes there’s nothing like homemade. So I decided to make my own angel food cake and fresh whipped cream for my own special strawberries and cream angel food cake and get a little fancy with some sprinkled toasted coconut.

Of course, it was heavenly.

Strawberries and cream angel food cake with toasted coconut Driscoll's Strawberries #StrawberryMonth AD | Mama Harris' KitchenI love how it’s not perfect. I’m not a cake decorator, but I love to bake. This is perfect, because you literally cut the cake in half, plop some cream and berries on top, then add more berries and cream to the top half too. It’s deconstructed and sort of “rustic”, which I love because it’s gorgeous, easy and so delicious. It makes quite a pretty presentation and my family couldn’t wait to dig in!

Make this for your next pool party, barbecue or summertime soiree and your guests will be begging for the first piece … and the recipe!

Angel Food Cake Ingredients:

  • 1.25 cup sifted cake flour
  • 1.75 cup granulated white sugar
  • 12 egg whites
  • 1/2 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Whipped Cream Ingredients:

  • 2 cups heavy whipping cream
  • 6 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Strawberries & Cream Angel Food Cake with Toasted Coconut Ingredients:

  • prepared Angel Food Cake
  • prepared whipped cream
  • 16 oz strawberries, rinsed and hulled, then sliced – leave a few untouched as garnish or extra
  • 1-2 tablespoons toasted coconut

Directions:

Strawberries and cream angel food cake with toasted coconut Driscoll's Strawberries #StrawberryMonth AD | Mama Harris' KitchenBegin by preheating oven to 325 degrees.
Measure cake flour in a mixing bowl, and 3/4 cup of sugar. Sift together three times, then set aside. Carefully break apart eggs one at a time over a small dish, separating yolks from whites, then place each egg white in a larger bowl. This will help prevent any yolks or shells getting in the whites. Add egg whites to mixing bowl, and mix on medium/high with measured salt. Once egg whites are frothy like the picture shown, begin to slowly add the cream of tartar.

Strawberries and cream angel food cake with toasted coconut Driscoll's Strawberries #StrawberryMonth AD | Mama Harris' KitchenContinue to mix the whites with cream of tartar on high until mixture thickens and soft peaks form. Slowly add the remaining one cup of sugar 1/4 cup at a time while continuously mixing. Once soft peaks are evident and all sugar is mixed in remove from mixer.
Slowly fold in the vanilla extract with a spatula.

Strawberries and cream angel food cake with toasted coconut Driscoll's Strawberries #StrawberryMonth AD | Mama Harris' KitchenFold in a little bit of the flour mixture at a time with a spatula. Be sure to use an over and under motion, and pay close attention that flour mixture is folded in well. Once the last bit of flour has been added, fold a few extra times after the flour has disappeared.

Strawberries and cream angel food cake with toasted coconut Driscoll's Strawberries #StrawberryMonth AD | Mama Harris' KitchenPour into an ungreased tube pan, cutting through a bit with the spatula and bake on the lower rack in preheated over for about 55-60 minutes.

Strawberries and cream angel food cake with toasted coconut Driscoll's Strawberries #StrawberryMonth AD | Mama Harris' KitchenOnce top of cake is golden and a toothpick comes out clean, remove from oven.

Strawberries and cream angel food cake with toasted coconut Driscoll's Strawberries #StrawberryMonth AD | Mama Harris' KitchenSlide a long cake spatula around the sides of the cake, being careful not to cut it or scratch your pan. This will help loosen it from the pan. Immediately turn cake upside down on the “legs” of the pan over a plate or cake round. Let it loosen naturally and come out.

Strawberries and cream angel food cake with toasted coconut Driscoll's Strawberries #StrawberryMonth AD | Mama Harris' KitchenWhile the cake is cooling, prepare the whipped cream. Add all ingredients to a mixing bowl and beat on medium/high until stiff peaks form. Set bowl aside or refrigerate until ready.
Once cake has cooled sufficiently, take a serrated knife and cut cake in half straight across. Place top of cake on a plate nearby.

Strawberries and cream angel food cake with toasted coconut Driscoll's Strawberries #StrawberryMonth AD | Mama Harris' KitchenSpread half the whipped cream on top of lower half of the cut cake, then carefully arrange about half of the strawberries on top.

Strawberries and cream angel food cake with toasted coconut Driscoll's Strawberries #StrawberryMonth AD | Mama Harris' KitchenPlace the top half of cake back on top of the cream and berries.

Strawberries and cream angel food cake with toasted coconut Driscoll's Strawberries #StrawberryMonth AD | Mama Harris' KitchenNow take the other half of the whipped cream and spread it on the top half of the cake, sprinkling the toasted coconut on top and more of the sliced berries in a cute pattern.

Strawberries and cream angel food cake with toasted coconut Driscoll's Strawberries #StrawberryMonth AD | Mama Harris' KitchenAdd some large berries in the center of the cake as garnish, or as extra berries that can be grabbed and served with each slice.

Strawberries and cream angel food cake with toasted coconut Driscoll's Strawberries #StrawberryMonth AD | Mama Harris' KitchenCut with a serrated knife.

Strawberries and cream angel food cake with toasted coconut Driscoll's Strawberries #StrawberryMonth AD | Mama Harris' KitchenThis would be great served with more berries, some yogurt or even ice cream.

Strawberries and cream angel food cake with toasted coconut Driscoll's Strawberries #StrawberryMonth AD | Mama Harris' KitchenEnjoy!

Strawberries and cream angel food cake with toasted coconut Driscoll's Strawberries #StrawberryMonth AD | Mama Harris' KitchenEven your littlest guests are sure to enjoy themselves!

Print
Strawberries and Cream Angel Food Cake with Toasted Coconut

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 20 minutes

Yield: 12 serving

Serving Size: 1 slice

Strawberries and Cream Angel Food Cake with Toasted Coconut

Need an easy dessert that makes a big impression? Try this strawberries and cream angel food cake with toasted coconut, it's perfect for every occasion!

Ingredients

    Angel Food Cake Ingredients:
  • 1.25 cup sifted cake flour
  • 1.75 cup granulated white sugar
  • 12 egg whites
  • 1/2 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Whipped Cream Ingredients:
  • 2 cups heavy whipping cream
  • 6 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Begin by preheating oven to 325 degrees.
  2. Measure cake flour in a mixing bowl, and 3/4 cup of sugar. Sift together three times, then set aside.
  3. Carefully break apart eggs one at a time over a small dish, separating yolks from whites, then place each egg white in a larger bowl. This will help prevent any yolks or shells getting in the whites.
  4. Add egg whites to mixing bowl, and mix on medium/high with measured salt.
  5. Once egg whites are frothy like the picture shown, begin to slowly add the cream of tartar.
  6. Continue to mix the whites with cream of tartar on high until mixture thickens and soft peaks form. Slowly add the remaining one cup of sugar 1/4 cup at a time while continuously mixing. Once soft peaks are evident and all sugar is mixed in remove from mixer.
  7. Slowly fold in the vanilla extract with a spatula.
  8. Fold in a little bit of the flour mixture at a time with a spatula. Be sure to use an over and under motion, and pay close attention that flour mixture is folded in well. Once the last bit of flour has been added, fold a few extra times after the flour has disappeared.
  9. Pour into an ungreased tube pan, cutting through a bit with the spatula and bake on the lower rack in preheated over for about 55-60 minutes.
  10. Once top of cake is golden and a toothpick comes out clean, remove from oven.
  11. Slide a long cake spatula around the sides of the cake, being careful not to cut it or scratch your pan. This will help loosen it from the pan. Immediately turn cake upside down on the "legs" of the pan over a plate or cake round. Let it loosen naturally and come out.
  12. While the cake is cooling, prepare the whipped cream. Add all ingredients to a mixing bowl and beat on medium/high until stiff peaks form. Set bowl aside or refrigerate until ready.
  13. Once cake has cooled sufficiently, take a serrated knife and cut cake in half straight across. Place top of cake on a plate nearby.
  14. Spread half the whipped cream on top of lower half of the cut cake, then carefully arrange about half of the strawberries on top.
  15. Place the top half of cake back on top of the cream and berries.
  16. Now take the other half of the whipped cream and spread it on the top half of the cake, sprinkling the toasted coconut on top and more of the sliced berries in a cute pattern.
  17. Add some large berries in the center of the cake as garnish, or as extra berries that can be grabbed and served with each slice.
  18. Cut with a serrated knife.
  19. This would be great served with more berries, some yogurt or even ice cream.
  20. Enjoy!
3.1
https://mamaharriskitchen.com/2015/05/strawberries-and-cream-angel-food-cake-with-toasted-coconut/

What are some of your favorite summertime desserts?

Check out more recipe ideas at Driscoll’s or follow along on twitter, facebook, pinterest, instagram and youtube for some more great ideas!

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Reader Interactions

Comments

  1. Kim says

    May 29, 2015 at 7:56 am

    This looks and sounds amazing! I love strawberry shortcake so I would definitely eat this.

  2. Patranila says

    May 29, 2015 at 10:32 am

    That looks delicious! The strawberries alone are making my mouth water.

  3. Dove says

    May 29, 2015 at 1:56 pm

    You had me at Angel Food cake… my fave! This sounds so cool and fresh, love it!

  4. Kitty Bradshaw says

    May 29, 2015 at 5:56 pm

    This looks delicious. I am thinking about making it with a few tweaks such as butter cream icing and pistachios. Do you cook like this everyday?

  5. Danielle Did What says

    June 8, 2015 at 8:28 am

    So beautifully put together!! my children would be all over that in a second!!

  6. Danndy says

    February 14, 2016 at 9:50 pm

    I’m grateful for stiawberrres. I can just taste the ones pictured above! My grandma is in the hospital right now and I’m worried about her, but today’s topic leads my brain down a whole trail of good memories of her. Growing up I would have had Cool Whip (which I now think tastes like plastic) with my stiawberrres, but I remember a rare occasion that Grandma made whipped cream and it was so foreign to me, but tasted delightful. I didn’t appreciate her much as a kid but I’m so grateful to have her in my life and grateful to remember and appreciate as an adult what I didn’t before.

Trackbacks

  1. Strawberry Bourbon Jam filled Mini Hand Pies | Mama Harris' Kitchen says:
    May 31, 2015 at 6:06 pm

    […] the month Mother’s Day is celebrated and Memorial Day is honored. In addition it’s National Strawberry Month and National Barbecue Month??!! Talk about a perfect month for entertaining! It’s sort of […]

  2. Black and Blue Sweet Rolls with Lemon Glaze | Mama Harris' Kitchen says:
    June 11, 2015 at 12:43 pm

    […] but I just can’t help it. When the weather warms, I just seem to prefer fresh fruit or tutti fruity desserts, Recently I received some pure Irish butter from Kerrygold as a part of the their loyalty program, […]

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