Wednesday, 3 June 2015

Angel Berry Tunnel Cake

This cake begins as a regular angel food cake but then you slice the top of the cake off and make a tunnel in the centre. You then combine whipped cream and strawberries and place this mixture inside the tunnel, Place the top of the cake back on and frost with whipping cream.  This is a family favourite in our house and I hope it becomes yours too!

Angel Berry Tunnel Cake


1 prepared angel food cake (10 inch)

4 cups fresh or frozen strawberries, thawed and drained

4 Cups REAL whipping cream

¾ Cup granulated sugar

Additional berries, optional


With a serrated knife, slice off the top 1/2 in. of the cake; set aside. Cut a tunnel about 2 in. deep in the cake, leaving a 3/4-in. shell. Remove cake from tunnel; cut into small pieces

Whip whipping cream. When whipping cream just starts the thicken up add in the sugar. Continue to whip until cream is nice and thick.

In a bowl combine cake pieces, berries and about 2 ½ Cups-3 Cups whipped whipping cream; spoon into tunnel. Replace cake top.

Frost with remaining whipping cream. Garnish with berries if desired. Refrigerate until serving.

Prepare angel food cake mix according to package directions.

Once cake is cooled remove from the pan.

Place cake on a plate.

With a serrated knife slice off the top 1/2 inch of the cake. Set it aside.

Cut in a tunnel about 2 inches deep into the cake, leaving about 3/4 inch of cake on both sides of the tunnel.

All ready for the filling.

Beat the whipping cream and add the sugar just as the cream starts to thicken up.

Slice 4 cups of strawberries.

Leftover cake from the tunnel. Break or cut into small pieces.
In a bowl combine strawberries and cake pieces.

Measure out about 2 1/2 -3 cups of whipping cream.

Add whipping cream to the strawberries.

Add strawberry mixture to the tunnel.

Place the top back onto the cake.

Frost with the remaining whipped cream.
Refrigerate until ready to serve.

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