Ingredients:

  • 2 lbs fresh strawberries, hulled and sliced
  • 1/3 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 large 10-inch angel food cake
  • 2 cups heavy whipping cream, chilled
  • 1/2 cup powdered sugar, sifted
  • 1.5 tsp pure vanilla extract
  • 1 pinch fine sea salt

Instructions:

  1. Hul and slice the 2 lbs fresh strawberries into 1/4 inch thick pieces. Note: Uniform slices ensure even maceration throughout the bowl.
  2. Combine the sliced berries with 1/3 cup granulated sugar, 1 tbsp lemon juice, and 1 tsp lemon zest in a large bowl.
  3. Macerate the fruit at room temperature for 30 minutes until a glossy, deep red syrup pools at the bottom.
  4. Chill your whisk attachment and a large metal bowl in the freezer for about 10 minutes. Note: This prevents the friction of the mixer from warming the cream fat.
  5. Pour 2 cups heavy whipping cream into the cold bowl and beat on medium high speed.
  6. Add 1/2 cup powdered sugar, 1.5 tsp vanilla, and a pinch of salt until the cream forms stiff, velvety peaks that hold their shape when the whisk is lifted.
  7. Slice the 10 inch angel food cake into 11 even wedges using a gentle sawing motion with a serrated knife.
  8. Place a cake wedge on each plate and spoon a generous portion of berries and syrup over the top.
  9. Dollop the homemade whipped cream over the berries until the cake is partially obscured by white peaks.
  10. Serve immediately to ensure the cake retains some of its airy shatter before the syrup fully softens the base.