One of the best spring and summer desserts--blend fresh berries with strawberry glaze, cream cheese, whipped cream and soft angel food cake. I've never taken this anywhere that it wasn't devoured.
Course Dessert
Cuisine American
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 8people
Calories 361kcal
Author Rachel Ballard
Ingredients
For the Cake
14ouncespre-made angel food cake
For the strawberry topping
116-ouncepackage fresh strawberrieswashed, tops removed and sliced thinly
Slice the angel food cake into 1" cubes and layer them in the bottom of an ungreased 9x13 baking dish. Set aside.
Make the whipped cream
In a medium bowl, add the cold whipping cream and vanilla. Beat on high with a hand mixer or in a stand mixer until the mixture starts to foam and get slightly thicker--about 3 minutes. Add the powdered sugar and beat on high until stiff peaks form--another 2 to 3 minutes. Be careful not to over beat your cream or it will separate and turn to butter. When the mixture will hold a peak that doesn't fall over, it's ready.
Make the cream cheese layer
In a small bowl, blend the cream cheese, powdered sugar, half of the whipped cream and milk together with a handheld mixer.
Spread in dollops over the cake. Use a spatula and your fingers to spread it around. It will be thick. Just do the best you can.
Spread the other half of the whipped cream over the cream cheese layer.
Make the strawberry layer
Mix the berries and glaze in another bowl and spread evenly over the cool whip.
Refrigerate until ready to serve.
Video
Notes
Get the pie glaze recipe here: https://feastandfarm.com/homemade-strawberry-pie-glaze/You may swap in Cool Whip here if you prefer. You'll need about 3-4 cups or one 8-ounce tub.