Description

Craving a dessert that’s airy, creamy, and bursting with fresh strawberry flavor? This Strawberry Angel Food Dessert is a no-bake treat that layers fluffy angel food cake, a creamy cream cheese mixture, and glossy strawberries for a delightful, crowd-pleasing dessert.

Ingredients

Scale

With just six ingredients, this recipe is all about simplicity and vibrant strawberry flavor. Use fresh strawberries and a quality glaze for the best results.

1 (10-inch / 25 cm) angel food cake: Provides a light, airy base.
2 (8-ounce / 226 g each) packages cream cheese, softened: Creates a rich, creamy layer.
1 cup (200 g) white sugar: Sweetens the cream cheese mixture.
1 (8-ounce / 226 g) container frozen whipped topping, thawed: Adds lightness and fluffiness.
1 quart (about 4 cups / 600 g) fresh strawberries, sliced: Delivers juicy, fresh flavor.
1 (18-ounce / 510 g) jar strawberry glaze: Coats the strawberries for a glossy, sweet finish.
Substitutions and Variations:
- Dairy-Free: Use vegan cream cheese and dairy-free whipped topping (e.g., coconut whipped cream).
- Gluten-Free: Ensure the angel food cake is gluten-free (store-bought or homemade with gluten-free flour).
- Lower Sugar: Reduce sugar to ¾ cup (150 g) or use a sugar substitute; opt for a low-sugar or homemade glaze (blend 1 cup strawberries with ¼ cup sugar and 1 tablespoon cornstarch, cooked until thickened).
- Fruit Swap: Replace strawberries with raspberries, blueberries, or mixed berries for variety.
- Flavor Boost: Add 1 teaspoon vanilla extract or ½ teaspoon almond extract to the cream cheese mixture for extra depth.

Why These Ingredients Matter: The angel food cake provides a fluffy, light base, the cream cheese mixture adds creamy richness, and the glazed strawberries bring a sweet, juicy pop, creating a perfect layered dessert.

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Instructions

Step 1: Prepare the Cake

Crumble or cut 1 (10-inch) angel food cake into bite-sized pieces.
Arrange the pieces evenly in a 9×13-inch baking dish to form the base layer.
Tip: Use a serrated knife for clean cuts or tear by hand for a rustic texture; ensure an even layer for consistent coverage.

Step 2: Make the Cream Cheese Layer

In a medium bowl, beat 2 (8-ounce) packages softened cream cheese with 1 cup white sugar using an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
Fold in 1 (8-ounce) container thawed whipped topping with a spatula until fully combined and smooth.
Tip: Ensure the cream cheese is fully softened to avoid lumps, and fold gently to maintain the whipped topping’s airy texture.

Step 3: Assemble the Cream Cheese Layer

Gently press the cake pieces down slightly to form a compact layer.
Spread the cream cheese mixture evenly over the cake layer, using a spatula to smooth it out.
Tip: Spread to the edges for full coverage, and tap the dish gently to remove air pockets.

Step 4: Prepare the Strawberry Layer

In a large bowl, combine 1 quart sliced fresh strawberries with 1 (18-ounce) jar strawberry glaze, tossing gently until the strawberries are evenly coated.
Tip: Slice strawberries uniformly for a polished look, and ensure the glaze coats each piece without breaking the berries.

Step 5: Assemble and Chill

Spread the glazed strawberries evenly over the cream cheese layer.
Cover the dish with plastic wrap and chill in the refrigerator for at least 1–2 hours to allow the layers to set and flavors to meld.
Tip: Chill for up to 4 hours for a firmer texture, making it easier to scoop or cut.

Step 6: Serve

Serve chilled, scooping portions into bowls or cutting into squares for a neater presentation.
Tip: Garnish with extra fresh strawberry slices or a dollop of whipped cream for a decorative touch.