Beginner's Box: Bring spring to angel food cake

Jennifer Mastroianni

Need a no-stress dessert? Here’s one that will add a colorful touch of spring to your table without breaking your back or bank account.

A store-bought angel food cake serves as the base for this cute “spring flower.” Cake slices serve as the petals, and fresh strawberries mimic the flower’s center. For a tasty and colorful frosting, use whipped cream with dyed coconut.

Simple, yes, but a great way to dress up traditional angel food and fruit. (See the cake at


1 cup shredded coconut

2 drops food coloring, any color

1 package (10 ounces) store-bought prepared round angel food cake

1 cup whipped topping

3 cups halved strawberries

Toss coconut with food coloring until evenly tinted; set aside. Place cake on large serving plate. Frost top and side with whipped topping; sprinkle with coconut. Cut cake into 8 slices, leaving all slices in place.

Carefully pull out cake slices and separate slightly to resemble the petals of an open flower.

Spoon 3 cups halved strawberries into center of  “flower.” Store leftover cake in refrigerator. Serves 8.

Read about Jennifer Mastroianni’s food musings and delectable discoveries found at local eateries and markets in her new blog at