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Ingredients

1 (18.25 ounce) package angel food cake mix 2 cups heavy whipping cream 2 tablespoons confectioners' sugar 2 tablespoons unsweetened cocoa powder 2 pints fresh strawberries, halved

Nutrition Info

274.3 calories carbohydrate: 36.2 g cholesterol: 46.6 mg fat: 12.8 g fiber: 1.2 g protein: 4.1 g saturatedFat: 7.9 g servingSize: - sodium: 330.6 mg sugar: 25.8 g transFat: : - unsaturatedFat: : -

Bake cake for filling according to package directions. Let cool.
Slice angel food cake in half horizontally. Creat a tunnel for the filling by removing a small amount of the interior of the bottom half of the cake.
In a bowl combine cream, confectioners' sugar and cocoa, whip until soft peaks form. Fold half the strawberries into half the whipped cream, spoon into cake tunnel, pressing down firmly.
Replace top of cake, pressing gently. Frost cake with remaining cream mixture. Cover top of cake with remaining strawberries. Chill about 15 minutes before slicing. Serves 10-12 people.

1 -10 inch angel food cake

Angel food cake with strawberries and whipped cream.