Sweetened Condensed Angel Food Cake

I am typically not a strawberry shortcake lover, but this is one version that I cannot resist. Loaded with strawberries, homemade angel food cake, and sweetened condensed milk, what is not to love. Perfect for summer BBQ's.

Sweetened Condensed Angel Food Cake:

submitted by Liz Harrison

Angel Food Cake:

2 cups sugar

1 1/3 cup cake flour(not self-rising)

1 1/2 cup egg whites (10-12 eggs)

3/4 tsp salt

1 1/2 tsp cream of tartar

1 tsp vanilla

*Combine 1/2 cup sugar with flour and sift - set aside. In mixer beat egg whites, salt, and cream of tartar on high until medium firm peaks form. On medium speed, add the remaining 1 1/2 c. sugar and vanilla and continue to wisk until batter becomes thick and shiny. Slowly fold the flour mixture over the batter until well incorporated. (fold only about 1/4 c. flour at a time) Pour into a greased and floured angel food cake pan or bundt pan, and bake at 350 degrees for 35 minutes.

Sweetened Condensed Filling:

1 can sweetened condensed milk(can use low fat)

1 container cool whip(medium size and can use low fat)

strawberries (as many as you like - sliced) I LOAD mine.

*Once angel food cake has cooled and placed onto your serving dish, combine the above ingredients and pour some of the mixture into the middle of the cake - this will make frosting the top of your cake easier so there is not a hole in the middle of the cake. You should have quite a bit of cream sauce left to spoon over each individual slice when serving. Using another (medium size) container of cool whip, frost the entire cake and top with sliced strawberries.