3 pounds fresh strawberries, sliced
▢ 1-1/4 cups sugar, divided
▢ 1 teaspoon lemon juice
▢ 1 teaspoon lemon zest
▢ pinch of kosher salt
▢ optional Grand Marnier’s prayer
1 store-bought angel food cake, torn into little pieces
▢ 2 cups heavy whipping cream, refrigerated
Before making the whipped cream, place the metal mixing bowl and whisk attachment of an electric mixer in the refrigerator or freezer for at least 15-20 minutes.
In a large bowl, mix together the sliced strawberries, one cup of sugar, lemon juice, lemon zest and a pinch of salt. You may choose to add a spoonful of Grand Marnier.
Set the mixture aside for about 30 minutes, stirring occasionally.
This will allow the strawberries to infuse and release their juices.
To prepare the whipped cream, pour the whipped cream into a chilled bowl and add 1/4 cup of sugar.
Using a whisk, beat the cream mixture on medium speed until stiff peaks form. This should take 7-8 minutes.
Don’t over beat , the cream will be butter
The whipped cream will double in size and two cups of heavy cream will become four cups of whipped cream.
To assemble the sandwiches, place a layer of torn angel food cake slices in the bottom of a large sandwich bowl as the first layer.
Use a spoon, place about 1/3 of the strawberry mixture on top of the angel food cake, then top with about 1/3 of the whipped cream.
Make sure the cream completely covers the strawberry layer.
Repeat twice more for a final layer of whipped cream. Smooth out the top layer, cover and refrigerate until ready to serve.