Frozen Strawberries and Cream Cake

Products Used
Frozen Strawberries and Cream Cake


  • 7 or 10-inch angel food cake
  • 1 1/2 cups whipping cream
  • 1 can sweetened condensed milk
  • Juice of two lemons
  • 2 cups fresh strawberries, sliced
  • 3 tablespoons Imperial Sugar Confectioners Powdered Sugar
  • Strawberries for garnish


      1. With a serrated knife, slice a layer off the top of the cake, 1-inch from the top. Set top aside.
      2. Use knife to remove center of cake leaving 1/4- 1/2-inch around the sides and bottom creating a channel. Use your fingers to tear cake removed from center into small pieces. Set aside.
      3. In a mixing bowl, whip 3/4 cup whipping cream until stiff. Add condensed milk and lemon juice and continue whipping until well mixed. Add sliced strawberries and reserved cake pieces.
      4. Gently fold through until blended. Pour the strawberry mixture into hollowed out portion of the cake. Replace top of cake.
      5. In another bowl, beat remaining 3/4 cup whipping cream with confectioners sugar. Frost top and sides of the cake. Place cake in freezer and freeze for 8 hours or overnight.
      6. Remove cake 2  hours before serving. Garnish with strawberry halves.
      Imperial Sugar Insight

      This recipe originally appeared in 1991 in the Homemade Good News cookbook volume XI No. 4 on page 16. 

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