Strawberry Angel Food Cake
This strawberry angel food cake is a wonderfully refreshing dessert made from fluffy cake, creamy cheesecake filling and a fresh strawberry topping. Like any wonderfully semi-homemade dessert, this layered cake dessert comes together quickly and easily thanks to simple ingredients like angel food cake, cream cheese, cool whip and strawberries. It’s a dessert that’s perfect for spring and summer entertaining.
Equipment
- 1 sauce pan
- 1 mesh strainer
- 1 knife
- 1 9X13 pan
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
Strawberry Glaze
- 1 lb (454 g) strawberries
- ¼ cup (50 g) sugar
- 1 tbsp (15 ml) lemon juice
- 1 tsp cornstarch
- 1 tsp vanilla extract
Strawberry Angel Food Cake
- 8 oz. (226 g) cream cheese, room temperature
- 1 cup (200 g) sugar
- 2 tbsp (30 ml) lemon juice
- 4 cups cool whip, divided (1 ½) 16 oz. containers
- 14 oz. angel food cake, cubed into 1-inch pieces (10-inch cake)
Instructions
- Wash, clean, de-stem and halve 1 pound ( 16 oz, 454 g) fresh or frozen strawberries. Purée ½ of the strawberries in a food processor. Reserve the other ½ strawberries for serving.1 lb (454 g) strawberries
- Transfer the strawberry purée in a sauce pan with the sugar, cornstarch, lemon juice and vanilla extract. Heat over medium heat until boiling. Reduce the heat to low-medium until the mixture thickens enough to easily coat the back of a spoon.¼ cup (50 g) sugar, 1 tablespoon (15 ml) lemon juice, 1 teaspoon cornstarch, 1 teaspoon vanilla extract
- Pour the strawberry glaze through a mesh strainer into a bowl with the other ½ strawberries. Stir the fresh or frozen berries with the glaze for strawberries until fully coated. Cool to room temperature. Transfer to the fridge to chill until you're ready to serve.
- In stand mixer fitted with paddle attachment or with an electric hand mixer, beat the cream cheese on low until smooth. Beat in the sugar and lemon juice until smooth and well combined. Beat in ½ of the cool whip (about 2 cups) until smooth and well combined.8 oz. (226 g) cream cheese, room temperature, 1 cup (200 g) sugar, 2 tablespoon (30 ml) lemon juice, 4 cups cool whip, divided
- Transfer the cubed angel food cake into a 9 x 13 pan. Pour the cream cheese filling onto the food cake. Gently mix the cake with the filling until the pieces are mostly coated. Gently press the cake pieces back into an even layer.14 oz. angel food cake, cubed into 1-inch pieces
- Top the cake and creamy filling with the remaining cool whip (2 cups).4 cups cool whip, divided
- When it’s time to serve, spoon the strawberry glaze on top of the angel food cake and enjoy!
Notes
Store: This strawberry angel food cake dessert should be stored covered in the fridge for up to 1-2 days. Wait to top the dessert with the glazed strawberries until you are ready to serve.
did you make this recipe?tag @olivesnthyme on Instagram