Strawberry Icebox Cake
Makes 12 to 16 servings
1 (10-inch) Angel Food Cake,
1/2 cup unsalted butter, softened
2 cups unsifted powdered sugar
3 egg yolks
1/3 cup fresh orange juice
3 to 4 cups fresh strawberries
1 pint whipping cream (2 cups)
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Cut cake crosswise into 4 equal layers. In a medium-sized bowl, beat butter and 2 cups powdered sugar until smooth and light.
Beat in egg yolks and orange juice until very light and fluffy. For ease of handling, you may reassemble cake layers in tube pan in which cake was baked. Place 1 layer in bottom of pan.
Spread with one-third of egg mixture. Set aside a few pretty berries for garnishing top of cake. Slice remaining strawberries. Top cake layer with about 1 cup sliced berries. Repeat layering until all 4 layers are stacked.
Cover and refrigerate overnight. Or, you can wrap and freeze cake up to 1 month before serving. Before serving, remove cake from mold. In a large bowl, whip cream until stiff.
Blend in 2 tablespoons powdered sugar and vanilla. Frost top and sides of cake with sweetened whipped cream. Garnish top with reserved berries. Cake may be assembled and refrigerated 4 hours before serving.