Dairy Farmers of Canada

Angel Cake with Strawberries & Citrus Cream

Naturally luscious whipped cream spiked with fresh-tasting citrus dresses up Angel Food cake and strawberries with ease. Toasting the cake enhances the flavor and texture.

  • Prep: 15 min
  • Cooking: 2 min - 4 min
Yields 6 servings
angel cake with strawberries citrus cream


  • 1 cup (250 mL) 35 % cream
  • 2 tbsp (30 mL) icing sugar
  • 1 tsp (5 mL) grated orange zest
  • 1/2 tsp (2 mL) grated lemon zest
  • 1/2 tsp (2 mL) vanilla extract
  • 12 slices of Angel Food cake each 3/4-inch (2 cm) thick
  • 2 cups (500 mL) sliced fresh strawberries
  • 6 orange zest (optional) julienned
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In a chilled bowl, whip cream until thick. Beat in icing sugar just until soft peaks. Beat in orange and lemon zest and vanilla just until stiff peaks. (Cream can be covered and refrigerated for up to 8 hours. Whisk lightly before serving).

Preheat broiler. Place cake slices on a baking sheet. Toast under the broiler or on the barbecue, turning once and rotating baking sheet as necessary, for 1 to 2 min per side or just until golden.

Place 1 slice of cake on each serving plate. Top with a dollop of the whipped cream; spoon strawberries on top. Top with another slice of cake, remaining cream and then strawberries. Garnish with strips of orange zest, if desired.


Use a store-bought cake or one made from your favourite recipe. Extra Angel Food cake freezes well for up to 3 months so you can have it on hand to make this dessert any time.

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Nutritional information

Per serving
Energy: 308 Calories
Protein: 4 g
Carbohydrate: 40 g
Fat: 15 g
Fibre: 2 g
Sodium: 435 mg

Top 5 Nutrients

(% DV*)
Calcium: 10 % / 114 mg
Phosphorus: 20 %
Riboflavin: 21 %
Vitamin A: 16 %
Vitamin C: 56 %