Angel Food Cake With Strawberrys and wiped cream and cream cheese recipe anyone?

Question

Went to a party and this yummy thing with all those things up there^ in it..

dont know what its called or how to make it.
if anyone knows please let me know..
thanks

Answer 1

Try www.allrecipe.com. This is a great site!

Answer 2

I've made something similar. It didn't have cream cheese. You take an angel food cake and cut into 3 layers. Then you get a box of frozen strawberries (thawed) and puree them. Get 2c heavy whipping cream, whip to soft peaks and then slowly add about 1/3c sugar as you continue to beat till stiff peaks. When that is done fold in the strawberry puree into the whipped cream. Put between each layer and on top and there you go! Hope this is close. You could also try mixing the softened cream cheese, i'd say about 4oz into the strawberrys before folding it together. Just an idea.

Answer 3

Recipe Box
Angel Cake with Fresh Strawberries and Cream

Tools:
10" Angel Food Pan or Mini Angel Food Pan
Ingredients:
1 (16 oz.) box angel food cake mix
3 cups whipping cream
3 tablespoons confectioners' sugar
1 pint strawberries, sliced
Bake angel food cake according to package directions. Allow cake to cool thoroughly, about 2-2 1/2 hours. Cut 1 in. off top of cake, set aside. Hollow out bottom, leaving 1" shell. Whip cream with confectioners' sugar. Mix berries with 2 cups whipped cream. Fill shell with berries and cream. Replace top of cake. Ice cake with remaining whipped cream. Garnish with strawberries.

Variation: For mini cakes -- Cut 1/4 in. off top. Hollow out bottom, leaving 1/4 in. shell. Fill as above. Makes 8 mini cakes. Extra batter can sit for 1-1 1/2 hours or bake in loaf pan.

Answer 4

I don't have that particular recipe, but this reminds me of what you asked for - add it to your collection, if you'd like...

"Coconut Cream Cake" - 10 servings

1 (3 1/2 oz.) can flaked coconut
1 (13 oz.) pre-baked angel food cake (or 18.25-ounce pkg. angel food cake mix; prepared according to package directions)
1/4 cup seedless raspberry jam
1/2 pint raspberry sherbet (1 cup)
1 cup heavy cream

Heat oven to 350*. Spread coconut in single layer on jelly-roll pan. Bake 15 minutes, stirring occasionally, until golden; set aside to cool.
With long serrated knife, cut 1"-thick layer, horizontally, from top of cake. Remove top layer and set aside. With small SHARP knife, cut 2 circles around inside of cake; circles should be 1" apart and 1 1/2" deep. Gently pull out cake between 2 circles to form tunnel. (Reserve pieces of cake to use for another quick dessert; place in dessert bowls; top with fresh fruit, whipped cream and toasted coconut.)
With small spoon, spread 2 tbsp. of the raspberry jam on bottom and sides of tunnel. Fill tunnel with small scoops of raspberry sherbet; spoon remaining jam evenly over sherbet. Carefully replace top cake layer, cut-side down, to cover sherbet. Place cake in freezer while beating cream, or until ready to decorate and serve.
To decorate: With electric mixer at high speed, beat heavy cream until stiff peaks form when beaters are lifted. Do not overbeat. Remove cake from freezer; using a small spatula, frost the top and sides of cake with whipped cream; smooth out the surface. Gently press toasted coconut onto sides and top of cake.

Answer 5

go to allrecipes.com or cooks.com!