When the hippo was here a few days ago, we both were suddenly obsessed with the chiffon cake with strawberries which was featured on the cover of Martha Stewart’s Living. After walking past the cover of the magazine (which was on my table) all day, we took action. The hippo was dispatched to the store to pick up cream, more strawberries and some angel food cake. Because it was 5pm and 95 degrees so we had no desire to bake.
When you purchase all the ingredients, this cake is a snap to make. And so, so delicious to boot. I think it may be the perfect summer dessert. If you added vanilla ice cream, it would be even more over-the-top perfect. I encourage you to make it as soon as possible, especially if you can get your hands on some local strawberries. So fresh and so sweet. Though, I assume you could also use any other seasonal fruit- peaches, blueberries, etc.
The Perfect Summer Cake
1 angel food cake
2 pints or more of strawberries (or blueberries, or peaches, or…)
Heavy Cream- 1-2 cups (will depend on how much whipped cream you want)
a few tablespoons of powdered sugar (again, depends on how sweet you want your whipped cream)
Clean and slice your strawberries. Leave a few whole or sliced only in half, for garnish.
Slice your cake horizontally into three equal layers. Place the first layer on a serving plate and layer some of the strawberries on top.
Cover the strawberries with some of the whipped cream.
Realize (or let the Hippo inform you, while laughing hysterically) that you have used the top layer as the bottom of the cake. Swear vividly. Remember that you have a toddler who is currently repeating everything you say and swear, even more loudly, but this time in your head. Gently move the top layer to another plate and start again.
Continue the layering until you have a three layer cake. Top with the remaining whipped cream and halved or whole strawberries.
Once again, do your best not to eat the entire thing in one sitting.