I must confess that Angel Food Cake has held the top spot on my list of favorite desserts since as long as I can remember. But it has to come served with berries and whipped cream or it just isn’t complete! I have so many fond memories as a kid having this quick and delicious treat with my family. We still fight over who gets the biggest piece! Ha ha ha. There are never leftovers, and usually people have snatched bites of the coveted crust on the top! In fact, we are lucky if any of the crust remains when the dessert is served…. Yes, I know we are heathens….
This year I asked my soon to be 7 year old daughter what her favorite dessert was. Guess what she said? Angel food cake! That’s my girl! Of course she wanted strawberries with it too. We ended up making two angel food cakes for her this year. One for the night before her birthday (so that we could celebrate with a traveling Daddy), and one for her birthday to add to this incredible Angel Food Cake, Lemon Curd & Berry Trifle!
My sis-in-law made a fabulous Lemon curd trifle with berries and pound cake for Easter and it inspired this angel food cake version. Needless to say, we devoured every last bite of this trifle at the park for my sweetie’s 7th birthday! This has to be the easiest and most tasty thing I’ve made in quite some time!
I loved celebrating my darling daughter’s birthday this year! She wanted rollerblades for her big day. She reminds me of myself so much! Rollerblading around the neighborhood was my favorite thing to do. I was such a pro, and she is on her way! I cannot believe how quickly she has grown into the beautiful, smart and funny girl! I wish time could slow down a bit so I could sufficiently revel in my kids lives at this stage. They are so sweet, and challenging at the same time. They still want to cuddle with me, and need me for everything. I love that I can be there for them and they will tell me all about their day. I hope it stays like this for a long time. 🙂 It rocks to be mom!
Here are a few of the deets on this easy, super amazing dessert! First off, I never make angel food cake from scratch! Hallelujah for Betty Crocker’s Box Mix for Angel Food Cake! All you do is add water and whip it up, pop it into the pan and bake away! Talk about a no brainer. I have tried several of the mixes and the Betty Crocker one is always my favorite.
Secondly, I made some home made Lemon Curd for the first time to mix into the whipped cream and it was totally worth the 20 minutes of effort! I used Tyler Florence’s Lemon Curd recipe. I was a little intimidated by the idea of cooking it over a double boiler, but really, all you have to do is boil some water and cook it in a heat safe bowl. If you click the link he has a video on how do make the Lemon Curd over the double boiler. It is so easy!
The flavor was mind blowing to say the least. I will definitely make this again and again.
We served up some slices of angel food cake with the lemon curd whipped cream and berries on top. It is basically a deconstructed version of this trifle, and it was equally scrumptious!
Hooray for birthdays, and yummy treats to enjoy with your family and friends. I don’t think it’ll be too long before I find another excuse to make this dessert. Maybe a girl’s game night or even a family night treat! Yum!
Here are the easy-peasy recipes! I hope you love them as much as I did!
- 1 Betty Crocker Angel Food Cake From Mix, prepared and sliced
- 2-3 pints fresh strawberries, sliced (keep a few whole for garnish on top)
- 1 pint blackberries
- 1 pint raspberries
- For Lemon Curd:
- 6 egg yolks
- 1 cup granulated sugar
- 4 lemons, zested and juiced
- ½ cup (1 stick) butter, cut into chunks
- For Whipped Cream:
- 2 cups heavy whipping cream
- ½ teaspoon salt
- 1 teaspoon vanilla
- ½ cup powdered sugar
- Garnish with fresh mint (optional)
- Prepare Angel Food Cake as per box directions.
- In a large pot boil 8 cups water. Meanwhile, mix together egg yolks, sugar, lemon zest and lemon juice in a large heat safe bowl. Place the bowl over the top of the boiling water (make sure water doesn't touch the bottom of the bowl) Whisk lemon curd mixture over a medium-high boil in double boiler for about 10-15 minutes. The lemon curd will begin to thicken and consistency should be smooth.
- Add butter chunks to lemon curd and whisk until well combined. Remove from heat and allow lemon curd to cool to room temperature.
- Beat together heavy whipping cream, salt, vanilla and powdered sugar until medium-hard peaks form.
- Wash and prepare all berries.
- When lemon curd is cooled to room temperature, fold it into the whipped cream. This will create a very light (cloud-like) Lemon Curd Whipped Cream.
- In a glass trifle dish (or any other decorative dish you would like) Layer berries, sliced angel food cake and lemon curd whipped cream until all ingredients are gone. Finish with the top layer being a berry layer with a few whole strawberries and other mixed berries. Garnish with a sprinkle of powdered sugar and fresh mint leaves if desired.
Have a great day!