Step 1

Start with a finished angel food cake.

Step 2

Cut the top off of the cake. It's easiest if you use a long, serrated knife. Be sure to keep it level when you cut.

Step 3

Cut about 3/4 to 1 inch down from the top and remove the insides.

Step 4

Set the top aside. Cut along the inside of the cake near the center hole. Use a shorter serrated knife and cut around the entire circle, leaving about a 3/4 inch width of cake.

Step 5

Cut around the outside edge of the cake, again leaving a 3/4 inch "wall" of cake.

Step 6

Remove the insides carefully, cutting it in cubes. Make sure you leave about 3/4 inches of cake at the bottom. Reserve what you remove and set it aside.

Step 7

With an electric mixer whip the heavy cream and add the powdered sugar to taste.

Step 8

Cut the strawberries into quarters if you haven't already.

Step 9

Gently combine 2 cups of whipped cream and the strawberries.

Step 10

Fold until well mixed.

Step 11

Add the cake cubes that you removed to the strawberries and whipped cream.

Step 12

Fold in gently but thoroughly.

Step 13

Spoon the strawberry mixture into the inside of the hollowed out angel food cake.

Step 14

Fill to the top and mound the filling up slightly.

Step 15

Replace the top.

Step 16

Beat all ingredients together until the mixture is smooth and there are no lumps.

Step 17

If the frosting is too stiff, you can add a little bit of cream to thin it out.

Step 18

With an offset spatula, frost the angel food cake, covering it completely.

Step 19

Garnish with cut strawberries at the base if desired.

Step 20

Chill for 3 hours or overnight.

Step 21

When serving, use a long serrated knife to slice the cake.