Think of this strawberry and cream filled cake as angel food cake with a scandalous secret: the middle is stuffed with strawberries, whipped cream, and zero interest in your macros for the day.
Cake
2 Start with a finished angel food cake.
3 Cut the top off of the cake. It's easiest if you use a long, serrated knife. Be sure to keep it level when you cut.
4 Cut about 3/4 to 1 inch down from the top and remove the insides.
5 Set the top aside. Cut along the inside of the cake near the center hole. Use a shorter serrated knife and cut around the entire circle, leaving about a 3/4 inch width of cake.
6 Cut around the outside edge of the cake, again leaving a 3/4 inch "wall" of cake.
7 Remove the insides carefully, cutting it in cubes. Make sure you leave about 3/4 inches of cake at the bottom. Reserve what you remove and set it aside.
8 With an electric mixer whip the heavy cream and add the powdered sugar to taste.
9 Cut the strawberries into quarters if you haven't already.
10 Gently combine 2 cups of whipped cream and the strawberries.
11 Fold until well mixed.
12 Add the cake cubes that you removed to the strawberries and whipped cream.
13 Fold in gently but thoroughly.
14 Spoon the strawberry mixture into the inside of the hollowed out angel food cake.
15 Fill to the top and mound the filling up slightly.
16 Replace the top.
Cream Cheese Frosting
19 Beat all ingredients together until the mixture is smooth and there are no lumps.
20 If the frosting is too stiff, you can add a little bit of cream to thin it out.
21 With an offset spatula, frost the angel food cake, covering it completely.
22 Garnish with cut strawberries at the base if desired.
23 Chill for 3 hours or overnight.
24 When serving, use a long serrated knife to slice the cake.
