But self-comparison does not get cakes prepared, now does it?
So let's start with the strawberries.
Now the fun begins.
Carefully lop off the top inch of the cake.
Place the "trenched-out" cake on a cake plate.
Fill the trench with the strawberry goodness,
And put the top back on.
Now let's make the icing.
Add the whipped cream back to the bowl and whisk it together briefly just until blended.
Here's the printable recipe.
Strawberry-Stuffed Angel Food Cake
About 8-10 servings
1 store-bought Angel Food Cake
2 pounds fresh strawberries, washed, stemmed, and quartered
1/4 cup sugar
1/2 teaspoon cornstarch dissolved in 2 teaspoons warm water
2 cups (1 pint) heavy whipping cream
2 tablespoons powdered sugar
4 ounces Mascarpone cheese, at room temperature
Mint sprigs for garnish, if desired
Strawberry Filling: Place strawberries in a medium saucepan over medium-high heat. Add sugar to strawberries. As the berries heat and simmer, they will begin to render their juices. Simmer (while stirring constantly) for about 5 minutes.
Pour strawberries and juices into a medium-sized bowl. Place a fine mesh sieve (or a colander) over the saucepan and pour the strawberries into the sieve (or colander). Press strawberries firmly with a spoon to encourage most of the juice to drip into the sauce pan. Set strawberries aside.
In a small bowl, whisk together the cornstarch and warm water until the cornstarch is dissolved.
Bring the strawberry juices to a simmer over medium-high heat. Whisk in the cornstarch/water mixture and stir until the strawberry juices are thick enough to remain "parted" with a wooden spoon. (The thickening should happen in about 1-2 minutes. If it does not, dissolve another 1/4 teaspoon of cornstarch into 1 teaspoon of warm water and add that mixture to the strawberry juices.) Add thickened juices back to the strawberries and refrigerate.
Angel Food Cake Preparation: Place the cake on a cutting board. Using a sharp serrated knife, gently and evenly cut off the top of the cake about 1 inch from the top. Set top aside. Next, switch to a smaller paring knife and cut a circle about 1 inch away from the inside edge of the cake and another circle about 1 inch away from the outer edge of the cake. Don't cut through to the bottom of the cake; try to stop your knife about 1 inch from the bottom.)
Use your fingers to gently tear away the cake from inside the circle you have cut, creating a "trench" in which to set the strawberry mixture.
Place the bottom of the cake onto a cake plate.
Remove the strawberry mixture from the fridge. Spoon it into the cake's trench and then return the reserved top to the cake.
Icing: Whip the heavy cream until soft peaks form; then add the powdered sugar and whip for 15 seconds. Place whipped cream in a separate bowl. Add the room-temperature Mascarpone cheese to the bowl of an electric mixer and beat, using the paddle attachment, until it is smooth. Switch to the whisk attachment and add the whipped cream back to the bowl. Whisk for 1 minute or so, just until the cheese and the cream are well blended.
Use an off-set spatula to frost the cake. Garnish with mint sprigs, if desired.
(Store cake in the refrigerator.)
Recipe notion came from The Pioneer Woman.