¾ cups fresh strawberries
¼ cup strawberry syrup
1-¼ cup sugar
1 cup heavy whip cream
6 ounces Philadelphia Cream Cheese
1 loaf shape angel food cake ( other shaped angel cakes will work but are more difficult to obtain a uniform cut)
- In a large colander wash strawberries in cold running water, pat dry with a paper towel or drain over a clean dish cloth, slice the berries and place them in a medium glass bowl and cover with 1 cup granulated sugar, mix well and cover with plastic wrap, refrigerate for 30 minutes.
- Whip the heavy whipping cream until hard peaks form and add ¼ cup sugar, gently fold sugar in with a spoon, in another mixing bowl blend room temperature cream cheese until smooth and slightly fluffy, fold cream cheese into whipped cream, refrigerate until ready to use.
- Slice the angel food cake into 1 inch squares then cut each square in half. Remove strawberries from refrigerator and toss in their own liquid. Measure out ¼ cup of the liquid and gently fold into whip cream mixture.
- Spread a generous amount of the whip cream mixture onto both sides of the angel food cake, place sliced strawberries on top of the cream of one cake and cover with the other piece.
These travel friendly Angel Cakes made it to my family picnic perfectly intact and were the highlight of the day!