Strawberry Tiramisu Angel Food Cake
A light and airy dessert combining classic tiramisu flavors with fresh strawberries, perfect for summer gatherings.
Ingredients
Cake Base
- 2 containers ready-made store-bought angel food cakes No baking necessary; perfectly fluffy and light.
Coffee Mixture
- 1/2 cup brewed coffee Brew strong coffee to enhance flavors; can dilute if preferred.
- 6 tablespoons Kahlua, divided Coffee liqueur adds depth; adjust amount for less boozy flavor.
Cream Layer
- 1 8 oz block cream cheese, softened Provides a smooth base for the creamy layer.
- 1 8 oz tub mascarpone cheese, softened Adds luxurious creaminess.
- 1/3 cup brown sugar Adds a hint of caramel flavor.
- 1/4 cup granulated sugar Balances the richness of the cream layer.
Fruits & Garnish
- 1 lb container strawberries Fresh strawberries should be vibrant and ripe.
- Amaretti or ladyfingers, optional Can add delightful crunch.
- Cocoa powder for dusting Adds flavor to each bite.
Instructions
Preparation
- Cut each cake into chunks.
- In a small bowl, combine the coffee with 3 tablespoons of Kahlua.
- In the bowl of a mixer, beat together the cream cheese and the mascarpone cheese until smooth and creamy.
- Add in the brown sugar and the granulated sugar until well blended.
- Beat in the remaining Kahlua.
Assembly
- Place half of the cake in the bottom of a 9 x 13-inch baking dish. Drizzle or brush with half of the coffee mixture.
- Spread half of the cream cheese mixture over the cake and top with half of the sliced strawberries.
- Repeat the process with the remaining ingredients, adding optional cookies if desired.
- Cover and refrigerate the tiramisu for at least 30 minutes.
- Dust with cocoa powder before serving, if desired.
Notes
Serve chilled, cut into squares for a beautiful presentation. Store leftovers in an airtight container for up to three days.