I promise this is my last post for the day :) We had a quiet 4th with no guests at all, it was nice to relax with the family and just enjoy the weather and our day. To accompany the corn on the cob, cucumber salad, and buffalo steaks we had for dinner I wanted a light dessert where I could also use strawberries so I decided to have angel food cake with whipped cream and strawberries. I wasn’t feeling up to making a cake from scratch so I ran to Lee & Dad’s IGA and picked up a Twisted Bakery Angel Food Cake Mix. It was a good thing I read the back of the mix before leaving the store because I needed more eggs to make this cake become a reality. This was really easy to whip together, thanks to my Kitchen Aid Mixer, and the cake was really tasty. As my hubby put it, it tastes like angel food cake. The texture is also perfect, you'd never know this was GF. I haven't seen the Twisted Bakery mixes anywhere other than L&D's but you can buy some of their pre-made frozen products (I believe their angel food cake included) at Oak Street Natural Market.
For the whipped topping I opted for homemade since the store bought stuff contains High Fructose Corn Syrup and that is a no-no in my house. The topping was really fast and perfect with the cake or just alone with the strawberries.
1 C heavy cream
1 t vanilla extract
2 T powdered sugar
Place the bowl and beater in the freezer for 10 minutes or the refrigerator for 30 minutes to chill them. Whip the cream in the bowl until stiff peaks are just about to form. Beat in the vanilla and sugar until peaks form being careful not to overbeat the whipped cream.
This is the perfect summer dessert.