Time and servings
40 minsTotal time
12Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 2 cups strawberries, plus 12 whole strawberries for garnish 500 mL
- 1/2 cup sugar 125 mL
- 2 tbsp / 2 tsp lemon juice, divided 30 mL / 10 mL
- 1/4 cup butter, room temperature 60 mL
- 1 ¾ cups icing sugar, sifted 425 mL
- 2 tbsp 35% whipping cream (approx.) 30 mL
- pinch of salt
- 1 angel food cake (7-in./18-cm diameter)
Method
Step 1
Slice the 2 cups (500 mL) strawberries. Place in small saucepan, with sugar and 2 tbsp (30 mL) lemon juice. Simmer over medium heat 5 min. until sugar is melted and liquids are thickened. Remove from heat. Cool. Transfer to blender; pulse until smooth. Strain mixture through fine mesh sieve. Discard seeds. Set aside strawberry sauce.Step 2
In bowl, use electric mixer on high speed to beat butter until light and fluffy, about 1 min. With mixer on low speed, beat in icing sugar, whipping cream, 2 tsp (10 mL) lemon juice and salt until smooth. Increase speed to high and beat until light and fluffy, about 1 min. Fold 1/2 cup (125 mL) reserved strawberry sauce into frosting. Chill frosting in refrigerator about 10 min. to firm up.Step 3
Place cake on serving platter. Spread frosting over top and sides of cake. Hull the 12 whole strawberries; halve lengthwise. Arrange around top of cake.Step 4
Serve cake with remaining strawberry sauce.