Ingredients
- 14 ounce angel food cake (you can make it or buy it)
- 1 1/2 cup heavy whipping cream
- 1/2 to 1 cup powdered sugar
- 8 ounces cream cheese softened
- 1/3 powdered sugar
Cut or break large angel food cake into 1 inch pieces. Set aside in bowl
In
a medium bowl, add the cold whipping cream. Beat on high
with a hand mixer or in a stand mixer until the mixture starts to foam
and get slightly thicker–about 3 minutes. Add the powdered sugar and
beat on high until stiff peaks form–another 2 to 3 minutes. Be careful
not to over beat your cream or it will separate and turn to butter. When
the mixture will hold a peak that doesn’t fall over, it’s ready.In a small bowl, blend the cream cheese and 1/3 cup powdered sugar. When it is mixed fold into the whip cream mixture. Then fold in the angel food cake. Put in 9 x 13 pan and refrigerate. Top with strawberries in a glaze or a lemon sauce.
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