Valentine’s Day Angel Food Cake & Strawberry Skewers

My girls just love strawberries. They can gobble them up all year long. And isn’t a treat that they are shaped just like little red hearts? They make for the perfect treat for Valentine’s Day.

Pair strawberries with Angel food cake and it’s like a little slice of heaven. Each time I make an Angel Food cake (which isn’t very often), I always question myself “why don’t I make this more often”. And that is echoed by my two girls. I have no answer for this. Note to self: Make more Angel Food Cake!

Before you dive into a treat of strawberries and Angel Food Cake, let’s make this a little more fun. Let’s make this a portable treat and drizzle chocolate over it. YES!!!


You need 4 things to complete these tasty skewers

  • Skewers
  • Angel Food Cake
  • Strawberries
  • Chocolate

Valentine’s dessert

Can it get any easier? Simply make or buy your Angel Food. I can’t resist making one when I have the time. I’m glad I look at the directions as I tend to forget it requires 3 hours to completely cool. That could really throw timing off if you tend to take these to an evening party and start too late in the day.

Next, you have to let the cake cool. Everybody cools theirs on a Kahlúa bottle, right?

How to cool angel food cake

Valentines angel food cake

Isn’t there just something dreamy and magical about Angel Food Cake?

Once your cake is cool, turn upside down and start making your slices. You can get up to four cubes when you slice a nice thick cut. I may or may not eat a few imperfect pieces. Quality control.

So for this set of skewers, I used a pre-made Angel Food Cake from the store. It came in a loaf style and was super easy to cut and assemble. This is a great time saver if you don’t have time to make an Angel Food cake and let it cool (up to 3 hours).

Another tip if you would like a smaller serving, use a smaller piece like a flat popsicle stick.  It’s about half the size and doesn’t require as many strawberries or pieces of angel food cake.

Valentine strawberry skewers

Check out this tip!  Dip a whisk into the melted chocolate the “shake” over your treat while moving hand back and forth and you will end up with lovely drizzles.  Be sure to do this over wax paper not your pretty platter.  The paper will catch all the drizzles, not your platter!

Enjoy these at your next get together!

Snicker Doodle Cake

This holiday season is full of cookies.  I wanted to have a dessert for my sweet tooth, but not cookies.  But if I were to choose a cookie, a snicker doodle would be my first choice. I’ve enjoyed a Snicker Doodle recipe in the past but it was an enhanced white cake mix.

I wanted to spice it up a bit.   So I searched for a snicker doodle cake recipe and came up with a few recipes that didn’t nail the idea I had in my head.  So I came up with this one. It’s a little naughty and nice, and full of sugar and spice! Oh, and a little holiday cheer in the form of spiced rum and cinnamon whiskey!

I call this cake a little naughty and a little nice because it includes some healthy ingredients (I used organic cane sugar instead of processed white, Greek Yogurt, and use my backyard chicken eggs when they are laying and not free-loading) and then some from the naughty list (pudding mix, veggie oil).  The Rum and Fireball can be on which ever list you prefer at the moment!


Preheat your oven to 350°.  Also, remove 2 ounces cream cheese at this time for the glaze so it is softened.

I began by placing all the dry ingredients in my mixing bowl and gave them a good mix.  I then added my liquids: the eggs, yogurt, oil and then the Rum and Fireball (use milk if you prefer).  I chose to use this mix of alcohol because although the cinnamon whiskey seems right up the alley for the recipe, sometimes it can be a strong flavor and I wanted to cut it back with the flavor of a nice spiced rum.

I mixed this for about a minute or two until everything was fully incorporated and my batter was of a thicker consistency.

I sprayed my bundt pan with Coconut Oil Spray completely.

This went in the oven for 45-50 minutes until a toothpick comes out clean.

Let the cake cool 30 minutes before flipping it onto a wire rack to cool completely.


Mix 1 cup powdered sugar with 2 ounces cream cheese

Thin out with a mix of rum and fireball (or milk!), add slowly until you get it the consistency you want.  Aim for a little more on the runny side as you want it to drizzle and start to slide down the cake, but firm enough to not slide all the way off!

Place a bag (zip lock or large twist tie) in a measuring cup.  This will help hold the bag open so you can scoop your glaze into the bag with out a heck of a mess or frustration!

Squeeze out the air, give the bag a twist at the top of the glaze then snip a corner large enough to pipe the glaze over the cake.

Top off with fancy shimmering sugar.

Snickerdoodle Cake

  • Difficulty: easy
  • Print

A naughty and nice and sugar and spice cake version of the classic cookie.




  • 2 1/2 cups flour
  • 2 cups sugar
  •  tsp baking powder
  • 1/2 tsp baking soda
  • 1 TBSP cinnamon
  • 1 cup plain Greek yogurt
  • 4 eggs
  • 1/2 oil
  • *1 cup liquid (I did 1/3 cup Fireball + 2/3 cup Spiced Rum) You can simply use milk, too!
  • 1/2 tsp Vanilla


  • 1 cup powdered sugar
  • 2 oz cream cheese, softened



  1. Set oven to 350°.
  2. In a large mixing bowl, combine all the dry ingredients. Mix to combine.
  3. Add in the wet ingredients. Beat on medium for 1 minute until well combined.
  4. Grease bundt pan.
  5. Bake for 45-50 minutes or until toothpick comes out clean.
  6. Allow to cool 30 minutes before inverting onto a wire rack to cool completely.
  7. Once completely cooled, set on your cake plate.


  1. Mix 1 cup of powdered sugar with 2 oz softened cream cheese.
  2. Slowly thin out with milk or rum/fireball.
  3. Place in zip lock. Snip the corner and drizzle over completely cooled cake.
  4. Sprinkle cake with colored sugars, if desired.