There’s something magical about the sweet simplicity of strawberries combined with the airy lightness of angel food cake. It brings to mind sun-dappled picnics and family gatherings where everyone insists on just one more bite. This dessert, “Strawberries in the Snow,” captures that essence beautifully. It’s a dish that manages to be both nostalgic and refreshing, a true celebration of spring and summer flavors.
Creating “Strawberries in the Snow” is as delightful as it is to consume. This recipe starts with the strawberries macerated in sugar, transforming them into a sweet, juicy topping that is perfect for our fluffy foundation. The combination of whipped cream and cream cheese creates a luxurious filling that is both rich and light, melding perfectly with the crumbled angel food cake. It’s a no-bake wonder that frees you from the oven and lets you relax with your guests.
I’ve found a few tweaks here and there can personalize the dish even more. Sometimes I like to add a splash of vanilla extract or a pinch of cinnamon to the cream cheese mixture for a hint of spice. For those who love a bit of crunch, a sprinkle of toasted almonds or coconut flakes over the top before serving adds a wonderful texture.
This dish is more than just a recipe; it’s a reason to gather, a reason to enjoy the moment. Let’s dive into how to bring this heavenly dessert to your next gathering, ensuring it becomes a cherished memory for you and your loved ones.
How to Prepare Strawberries in the Snow Dessert:
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You will need:
- 2 packs of cream cheese (8 oz each)
- 1 angel food cake
- 1 lb strawberries, cleaned and diced
- 1 cup heavy whipping cream
- 1 1/4 cups sugar, divided
How to:
Start by cleaning and dicing the strawberries. Place them in a medium bowl, sprinkle with 1/4 cup of sugar, and mix well. Cover with plastic wrap and let them macerate at room temperature for about an hour to draw out their juices and create a syrup.
After an hour, the strawberries will have released a significant amount of liquid. Mash the berries roughly with a potato masher, breaking about half of them into smaller pieces while leaving some chunky for texture.
Next, in a mixer, beat the cream cheese with the remaining 1 cup of sugar until it’s light and fluffy. Once done, set aside.
In the same mixer, whip the heavy cream until you achieve stiff peaks. Then, gently fold the cream cheese mixture into the whipped cream in three parts to keep it airy.
Take a 13×9 inch pan and crumble the angel food cake into the bottom. Press it down lightly to form a base. Spread the cream cheese and whipped cream mixture over the cake. Then, evenly pour the macerated strawberries and their syrup on top.
Cover and chill in the refrigerator before serving to let the flavors meld together.
FAQs:
Can I use frozen strawberries instead of fresh for this recipe?
Yes, you can use frozen strawberries instead of fresh. However, allow them to thaw completely and drain any excess liquid before adding sugar. Keep in mind that frozen strawberries might release more water than fresh ones, potentially altering the consistency of your dessert.
What is the purpose of folding the cream cheese mixture into the whipped cream in three parts?
Folding the cream cheese mixture into the whipped cream in three parts helps maintain the lightness and airiness of the whipped cream. This technique ensures that the final texture is fluffy and smooth, rather than becoming dense or overly mixed.
Is there an alternative to angel food cake that can be used in this recipe?
Yes, if you prefer something different, sponge cake or ladyfingers are excellent alternatives to angel food cake. These options will still absorb the strawberry juices well and provide a delightful base for the layers of cream and berries.
How should this dessert be stored, and how long does it last in the refrigerator?
This dessert should be stored in the refrigerator, covered tightly with plastic wrap or in an airtight container. Typically, it will last for up to 3 days. Remember, the texture might change slightly as the cake absorbs more moisture from the cream and strawberries over time.
Strawberries in the Snow
Ingredients
- 1 angel food cake
- 2 packs cream cheese 8 oz each
- 1 cup heavy whipping cream
- 1 lb strawberries cleaned and diced
- 1 1/4 cups sugar divided
Instructions
- Start by preparing the strawberries. After washing and dicing them, place them in a medium bowl. Sprinkle 1/4 cup of the sugar over them and mix well. Cover the bowl with plastic wrap and let the strawberries sit at room temperature for an hour to release their juices and create a natural syrup.
- When the strawberries have sat for an hour and released a significant amount of juice, use a potato masher to smash about half of them. Leave the rest in larger chunks for a mix of textures.
- In a mixing bowl, beat the cream cheese with the remaining 1 cup of sugar until it's light and fluffy. This will be the creamy base of your dessert.
- Next, whip the heavy cream until stiff peaks form. Gradually fold the cream cheese mixture into the whipped cream, adding it in three parts to keep everything light and airy.
- Take a 13x9 pan and cut the angel food cake into 1-inch chunks. Layer these pieces at the bottom of the pan, pressing them down slightly. Spread the cream cheese and whipped cream mixture over the cake layer. Top with the macerated strawberries and their syrup.
- Cover the pan and refrigerate until it's time to serve this luscious dessert.
