BHG Delish Dish

Stirring Up Ideas In The Kitchen


In honor of National Angel Food Cake Day on Monday, we’ve collected our fave ways to eat the moist dessert — be it in cupcake, french toast, churro, or ice cream form. These unique takes on the fluffy sponge cake prove for once and all that angel food cake really is fit for angels.

Caffeine high. Need a pick me up? This coffee-and-chocolate twist on homemade angel food cake tastes extra indulgent, while still maintaining angel food’s classic sponginess. Find the recipe for Mocha Chocolate Chip Angel Food Cake with Mocha Ganache on Tracey’s Culinary Adventures.

Creamy treat. Sure, you’ve probably had cake batter ice cream before. But have you ever tried angel food cake ice cream? We strongly suggest you do. Get the recipe for Strawberries + Angel Food Ice Cream from A Beautiful Mess.

Wake up to cake. Cake for breakfast? Yes, please. Our French-Toasted Angel Food Cake is a so-sweet weekend brunch staple.

Bites of happiness. Three ingredients plus pre-made (or store-bought) angel food cake means these delicious Angel Food Cake Churro Bites are sooo easy. Check out Rachel Schultz on Homemaking for the simple step-by-step.

Sweet surprise. Instead of topping angel food cake with strawberries, why not fill the cake with strawberry slices and jello? Get the recipe for this Strawberry Sparkle Cake from The Pioneer Woman.

Guilt-free pleasure. These Gluten-Free Dairy-Free Angel Food cupcakes with strawberries from Joy the Baker certainly don’t lack flavor. The whipped cream topping? It’s made from coconut milk.

Sweet & savory. Mascarpone and rosemary put a slightly savory spin on angel food cake. Serve this Honey-Rosemary Angel Food Cake at your next fancy dinner party.

Morning dessert. Ever had a cinnamon roll crossed with a danish that’s actually angel food cake? Probably not, but we highly suggest it. These Cherry Coconut Angel Rolls are just as good as you’d imagine.

Bellini Cake

Champagne cake. Yes, you read that correctly. I took a double take when I first stumbled upon this champagne cake with fresh strawberries in the BHG recipe archives. As a fan of all things sparkling, I was very interested in trying out this recipe. And I’m super glad I did.

Let’s face it. We don’t always have the time to bake cakes from scratch. Rather than rely on store-bought cakes, this quick and easy recipe allows you to make it semi-homemade! You take a standard white cake box mix and substitute sparkling wine (or fancy champagne) for water. Mix and bake as usual. The resulting cake is super fluffy with a hint of sparkling wine aroma.

Instead recreating the strawberry champagne cake, I opted to make this Peach Bellini Cake! It’s the ultimate ladies brunch dessert!

Making Peach Champagne Cake

Frosting Peach Bellini Cake

The original recipe calls for canned vanilla frosting. For summer, I suggest using fresh whipped cream. It’s lighter in texture, flavor, and sugar. Simply whip chilled heavy cream to stiff peaks. Because I’m making a Peach Bellini Cake, I added two tablespoons of peach jam to the whipped cream. It adds a nice pop of summery sweetness.

In between the two cake layers, I spread a layer of peach jam. It helps to seal in the cake crumbs, while also adding delicious peach flavor to the sparkling wine cake.

This is a quick and fun cake to make when you’re pressed for time. For autumn, I think I’ll try making this cake with non-alcoholic sparkling cider. Maybe add some caramel apples on top! What do you think? Sounds delicious, right! The possibilities are endless…

Peach Champagne Cake

This is the link to the ORIGINAL champagne cake with fresh strawberries

Here are the changes I made to the original recipe:

  • Spread of layer of peach jam in between the two cake layers
  • Instead of using 16 oz can of vanilla frosting, I made peach whipped cream. Whip 1 1/2 cups chilled heavy cream to stiff peaks. Fold in 2 Tbsp peach jam. Use immediately to frost cooled cake layers.
  • If desired, top assembled cake with fresh peach slices and a drizzle of honey.

My son is turning one in a few weeks and I have been looking for a strawberry cake for him. First birthday parties a big deal and the birthday cake has to live up to the occasion. He loves strawberries and enjoys them more than anything else so I wanted to make him a strawberry cake for his first birthday. During my search, I came across this Berries & Cookies cake topper and I just LOVE it. Isn’t it gorgeous? And to think it is so easy to pull off, I had to try it. Such a show stopper for any party.

Cake with Strawberry & Cookie Cake Topper

The cake topper does not give you a recipe for the cake, which is perfect — it gives you room to be creative. I love strawberry and chocolate, but for a first birthday cake, chocolate might be too messy, so I opted for a strawberry cake with fresh strawberry frosting. You can use your favorite strawberry cake recipe or a boxed mix. I used this recipe from Grandbaby Cakes for my cake.

Strawberry Cookie Cake Slice

What I love about the cake topper is the simple placement of strawberries and Oreo cookies. It’s elegant and yet inviting. So I wanted to keep that in my strawberry cake but without a chocolate cake, I thought chocolate Oreo will be out of place. I went with Golden Oreo instead and the birthday cake edition was perfect for our strawberry cake.

If you are looking for a summer birthday cake this summer, try this Strawberry & Cookies cake topper. The fresh strawberry cake is perfect for summer and the cake is gorgeous.

Strawberry Cookie Cake

Here are the changes I made to the original recipe:

I used this strawberry cake recipe to make a two-layered cake. (instead of the chocolate cake)

I used fresh strawberry frosting.

I used Golden Oreos instaed of chocolate oreos.

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This Homemade Chocolate Cake with Chocolate Cream Cheese Frosting is the perfect cake you’ll make time and time again.

This Homemade Chocolate Cake with Chocolate Cream Cheese Frosting is the perfect cake you'll make time and time again.

This is the type of chocolate cake that you just want to face plant straight into and not come up for air until your plate is licked clean. It’s the type of cake that you’re makes you keep going back for seconds with your fork all night. There’s no need to cut yourself a slice, you can just go straight for the whole cake. I have no apologies about that.

This homemade chocolate cake is frosted with the most glorious chocolate cream cheese frosting. Why don’t I have a slice in front of me right now? Now, I make a ton of poke cakes, and even a Chocolate Mudslide Cake, but this is a cake is different. This is a Dark Cocoa Buttermilk Cake with Chocolate Cream Cheese Frosting.

Dark Cocoa Buttermilk Cake with Chocolate Marscarpone Frosting

The cake calls for unsweetened cocoa powder or dutch-processed cocoa powder. I used regular unsweetened cocoa powder because I usually don’t have dutch-processed cocoa powder on hand. So there is no need to run out and buy the dutch-prcoessed cocoa powder.

You definitely need to pick up some buttermilk for this recipe. The buttermilk is a bit sour and lends well to the combination of flavors in this cake. I love when a recipe calls for buttermilk! The rest of the ingredients are pretty straight forward. You’ve got your sugar, flour, leaveners and of course butter. Every good cake starts with butter.

Dark Cocoa Buttermilk Cake with Chocolate Cream Cheese Frosting

I baked this cake in a 9-inch by 13-inch pan, but this recipe also gives you the option to bake this cake in three 8-inch rounds. Using the 9×13 inch pan makes this cake the perfect size for summer potlucks.

Okay, lets talk about this frosting for a minute. The original recipe has a mascarpone frosting, but I decided to try something a bit different. I really love a good mascarpone frosting, but sometimes the ingredient can be difficult to find, and it’s more expensive than regular cream cheese. I also doubled the amount of cream cheese that the original recipe called for, so be sure to use 8 ounces instead of 4. Also, make sure to leave your cream cheese out at room temperature to soften before you beat it into the frosting.

Dark Cocoa Buttermilk Cake with Chocolate Cream Cheese Frosting

The frosting is not thick like a traditional buttercream. It’s soft and just melts in your mouth. Often times I will whip the frosting for a couple extra minutes to incorporate some extra air into the frosting. I also used a sweetened cocoa powder instead of unsweetened for the frosting. The sweetened cocoa powder is a darker, and much less bitter.

Do yourself a favor and grab the recipe to make this weekend!

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It’s not summer without strawberry shortcake! From lush strawberry shortcake dip to strawberry shortcake sangria, here are 7 ways to celebrate the iconic dessert.

Strawberry Shortcake Donuts

Nothing beats a cakey doughnut with strawberry glaze. Delish Knowledge makes her Strawberry Shortcake Baked Donuts with apple sauce to keep them extra fluffy. Did we mention they’re vegan? Delish!

Strawberry Icebox Cake

I scream, you scream… you know the drill. Mariah’s Pleasing Plates plays up two of our favorite childhood snacks — strawberry wafer cookies and ice cream — in this gorgeous Strawberry Shortcake Icebox Cake. One cool bite and we’re sold.

Floral Shortcake

Just a sprinkling of lavender buds makes a world of difference in this floral take on Strawberry ShortcakeMy Kitchen Love blends hers right into the frosting, alongside fresh lemon zest and curls of whipped cream.

Strawberry Shortcake Dip

Bet your BBQ guests didn’t see this one coming. Grab a stack of shortbread cookies or graham crackers and dunk your way to deliciousness with a bowl of Strawberry Shortcake Dip from Just A Little Bit Of Bacon. Warning: the cream cheese base is undeniably addictive.

Strawberry Shortcake Pancakes

Waking up early on the weekend isn’t usually our forte, but for a stack of these Strawberry Shortcake Greek Yogurt Pancakes, we’ll make an exception. Cafe Delites makes them with half the guilt — so you can have your cake and eat it, too. Pass the strawberry syrup, please!

Strawberry Shortcake Sangria

Put the “happy” in happy hour with a pitcher of Strawberry Shortcake SangriaLemon Tree Dwelling looks to just four ingredients to mix it up: pink moscato, whipped cream-flavored vodka, strawberry simple syrup, and strawberries. Hello, summer in a glass!

Strawberry Shortcake Float

If The Spoon Fits knows exactly what we want in a summer drink: dessert, ice cream, and booze. Combine the classic flavors of strawberry shortcake with Grand Marnier and carbonated blackberry soda to achieve the ultimate Ice Cream Float.

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This Lemon Olive Oil Cake is covered with a lemon cream cheese whipped cream. Every bite should be savored.

Now that I’ve made an olive oil cake, I’m not sure I can ever eat regular cake again. Who am I kidding, I can’t discriminate against any cakes, I love all cakes. Actually just last week I had my first slice of olive oil cake and I couldn’t stop. It was dense, a bit rich and very moist. Once I tasted that cake, I knew I had to make one for myself.

This Lemon Olive Oil Cake is covered with a lemon cream cheese whipped cream. Every bite should be savored.

This Lemon Olive Oil Cake recipe was the perfect way to get my feet wet with an olive oil cake. The ingredients are simple and the assembly is easy. The frosting from the original recipe is a basic whipped cream with lemon zest. I decided it needed a bit more, so I made a lemon cream cheese whipped cream.

If you’ve never had cream cheese whipped cream, you’re in for a real treat. It’s a bit richer than whipped cream but still light and airy. Start with room temperature whipped cream and beat it with the whisk attachment until it’s completely smooth. Then slowly drizzle in the heavy whipping cream, scraping down the bowl as needed until the cream cheese resembles a liquid consistency. Then add all of your remaining heavy whipping cream and beat on high until it starts to thicken. Before adding your powdered sugar, be sure to reduce the speed, otherwise you will have a powdered sugar shower on your hands. Then continue beating on high until stiff peaks form. At the very end, I added the lemon zest and folded it into the whipped cream.

A moist olive oil cake with lemon zest covered with a lemon cream cheese whipped cream.

The original recipe called for this cake to be baked in three 6-inch pans, but instead, I used two 8-inch pans. The baking time was relatively similar. Then I took each layer and carefully sliced them in half. It was nice to be able to get a fork full of cake and whipped cream in every bite.

A moist olive oil cake with lemon zest covered with a lemon cream cheese whipped cream.

Before you start frosting your cake, divide the whipped cream into 4 equal parts. You don’t need a whole lot of whipped cream to frost the outside, it’s meant to be a bit of a rustic look. Just cover the top and slowly push the excess frosting out to the edges.

Between the cake and the frosting, there is plenty of lemon kick to go around, but I love the lemon twist on top. Are you ready to make this cake? Grab the recipe and be sure to reference this post for the cream cheese whipped cream recipe. It’s the same recipe I used for my popular Lemon Cream Pie Cupcakes.

This moist Lemon Olive Oil Cake is covered with a light cream cheese whipped cream.

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