Strawberry
Blossom Cake
For an impressive dessert, frost an angel food cake and sprinkle with
tinted coconut. Cut cake into eight
sections and gently pull slices outward to resemble petals of an open
flower. Fill in the center with
sweetened sliced strawberries. When
buying strawberries, sort and remove any bruised or damaged berries as soon as
possible and use in sauces, purees or jams.
Place the berries in a well ventilated container in the
refrigerator. Because the moisture
content is high, store uncovered or loosely covered. Hull strawberries and rinse just before
serving. This will help maintain their
flavor, color, and texture.
Preparation time: About
20 minutes.
Equipment you’ll need:
Icing spatula, solid (nested) measuring cups, table knife, plastic bag,
serrated cake knife, cake plate, and serving spatula.
Safety: Ask for adult
supervision when cutting the cake into eight sections.
Recipe:
1 prepared round angel food cake
1 cup flake sweetened coconut
2 12-ounce cans whipped vanilla frosting, or
less
1 pint
medium-size strawberries, hulled
1/2 cup granulated
sugar
Red gel food color
1. Place cake on serving plate. Cover sides and top with frosting.
2. Place coconut in a resealable plastic
bag. Place a tad of paste food coloring
on the tip of a toothpick.
Add to the coconut and gently mix until it
is tinted pastel pink.
3. Sprinkle tinted coconut over frosting. Set the cake in the refrigerator for a few
minutes to set the
frosting.
4. Using a serrated cake knife, cut cake into 8
sections, leaving all slices in place.
5. From the center, pull cake slices outward and slightly separate to resemble
petals of an open flower.
6. Hull strawberries and cut in half. Add sugar to berries and toss to coat.
7. For best results place a tall graduated
container in the center of the blossom and fill with
strawberries.
Clean up: Clean off all counters with an anti-bacterial
spray. Clean up is just as important as
cooking!
Carolyn Gass Hardimon, M. S.
Family and Consumer Science
Home Economist