- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 12
Ingredients
- 2 cups
- strawberries, plus 12 whole strawberries for garnish
- 500 mL
- 1/2 cup
- sugar
- 125 mL
- 2 tbsp / 2 tsp
- lemon juice, divided
- 30 mL / 10 mL
- 1/4 cup
- butter, room temperature
- 60 mL
- 1 ¾ cups
- icing sugar, sifted
- 425 mL
- 2 tbsp
- 35% whipping cream (approx.)
- 30 mL
- pinch
- salt
- 1
- angel food cake (7-in./18-cm diameter)
Method
- Step 1
- Slice the 2 cups (500 mL) strawberries. Place in small saucepan, with sugar and 2 tbsp (30 mL) lemon juice. Simmer over medium heat 5 min. until sugar is melted and liquids are thickened. Remove from heat. Cool. Transfer to blender; pulse until smooth. Strain mixture through fine mesh sieve. Discard seeds. Set aside strawberry sauce.
- Step 2
- In bowl, use electric mixer on high speed to beat butter until light and fluffy, about 1 min. With mixer on low speed, beat in icing sugar, whipping cream, 2 tsp (10 mL) lemon juice and salt until smooth. Increase speed to high and beat until light and fluffy, about 1 min. Fold 1/2 cup (125 mL) reserved strawberry sauce into frosting. Chill frosting in refrigerator about 10 min. to firm up.
- Step 3
- Place cake on serving platter. Spread frosting over top and sides of cake. Hull the 12 whole strawberries; halve lengthwise. Arrange around top of cake.
- Step 4
- Serve cake with remaining strawberry sauce.
Tips
Substitute 2 cups (500 mL) raspberries for the strawberries in the sauce; use whole raspberries to garnish.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/12 of the recipe):
- Calories:
- 220
- Fat:
- 5 g
- Saturated Fat:
- 3 g
- Carbs:
- 43 g
- Fibre:
- 1 g
- Sugar:
- 36 g
- Cholesterol:
- 15 mg
- Protein:
- 2 g
- Sodium:
- 250 mg