Description
A light and airy layered dessert featuring pre-made angel food cake, fresh strawberries, and creamy vanilla whipped cream. Perfect for summery gatherings with a vibrant, visually appealing red-and-white contrast.
Ingredients
14 ounces pre-made angel food cake
16 ounces fresh strawberries
3/4 cup homemade strawberry glaze (or store-bought)
8 ounces softened full-fat cream cheese
1 cup powdered sugar (for cream cheese mixture)
1/3 cup milk
1 cup cold heavy whipping cream
1 cup powdered sugar (for whipped cream)
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C) if using homemade angel food cake
Slice cake horizontally into 3 equal layers
Whip cream cheese, 1 cup powdered sugar, and milk until smooth
Whip heavy cream, remaining 1 cup powdered sugar, and vanilla extract until stiff peaks form
Combine whipped cream and cream cheese mixture with a spatula
Layer first cake layer in a springform pan or large serving dish
Spread half the cream mixture over the cake
Top with halved strawberries
Repeat layers with remaining cake and cream
Refrigerate for 4-6 hours before serving
Drizzle with strawberry glaze just before serving
Notes
For dairy-free version: use plant-based cream cheese and non-dairy whipping cream
Glaze can be made by simmering strawberries, 1/4 cup sugar, and 1 tbsp lemon juice until thickened
Assemble 4 hours ahead
Store refrigerated, airtight up to 24 hours
Substitute Neufchâtel cheese for lower-fat version
- Prep Time: 20
- Cook Time: 15
- Category: Recipes
- Method: Assembling/No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1 wedge)
- Calories: 220
- Sugar: 28g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg