I started making this cake about 30 years ago or so. The recipe was on one of those Betty Crocker recipe cards from the 70s that you had to buy through the mail once a month. The original recipe was for a chocolate cake with these directions underneath for a strawberry one.
It looks difficult (but it’s not) and everyone always oohs and ahhs over it. Just follow the directions and you’ll be good to go. You can bake an angel food cake from scratch, a box, or you can buy one already made. I make a box mix ~ too easy. I also leave out the marshmallows and the almonds.
Strawberry Cream Waldorf Cake
1 box angel food cake, made as directed on box
3 cups whipping cream
1/3 cup confectioner’s sugar
1/3 cup toasted slivered blanched almonds
10 pkg frozen sliced strawberries, thawed and drained
6 large marshmallows, quartered
Fresh strawberries for decorating
Bake angel food cake as directed on the package. Cool completely as directed on package. Remove cake from pan and place upside down on cake plate. Slice off entire top of cake about 1 inch down and set aside. Make cuts down into cake 1 inch from outer edge and 1 inch from edge of hole leaving substantial walls on each side. With a curved knife or spoon, remove cake within the cuts, being careful to leave a base of cake of about 1/2 to 1 inch thick.
In a chilled bowl, beat 3 cups chilled whipping cream and 1/3 cup confectioner’s sugar until stiff. Tint whipped cream mixture with 2 drops red food coloring. Divide the whipped cream mixture in half. Fold in the thawed and drained strawberries, quartered marshmallows and almonds into half the mixture and spoon this mixture into the cake cavity. Press down on mixture to avoid holes in cut pieces. Replace top of cake and press down gently.
Frost cake with remaining whipped cream mixture and decorate with sliced fresh strawberries if desired.
Makes 12 servings