Description
This Strawberry Angel Food Dessert is a light and refreshing no-bake treat, featuring airy angel food cake layers topped with a creamy mixture of cream cheese and whipped topping, crowned with fresh strawberries coated in a sweet strawberry glaze. Perfect for gatherings or a delightful summer dessert.
Ingredients
Scale
Angel Food Cake
- 1 (10 inch) angel food cake, cubed or crumbled
Cream Mixture
- 2 (8 oz) packages cream cheese, softened
- 1 cup white sugar
- 1 (8 oz) container frozen whipped topping, thawed
Topping
- 1 quart fresh strawberries, sliced
- 1 (18 oz) jar strawberry glaze
Instructions
- Prepare the Cake Base: Crumble or cube the angel food cake and place it in a single layer in a 9×13-inch dish, forming the base layer of the dessert.
- Make the Cream Cheese Mixture: Beat the softened cream cheese and white sugar together until the mixture is light and fluffy, ensuring a smooth texture.
- Fold in Whipped Topping: Gently fold the thawed frozen whipped topping into the cream cheese mixture, combining carefully to maintain the airy texture.
- Layer the Cream Mixture: Evenly spread the cream cheese and whipped topping mixture over the cubed angel food cake base, creating a smooth, creamy layer.
- Toss Strawberries with Glaze: In a separate bowl, toss the sliced fresh strawberries with the strawberry glaze until all pieces are well coated, enhancing their sweetness and shine.
- Add Strawberry Layer: Spoon the glazed strawberry mixture evenly over the cream layer to finish the top layer of this dessert.
- Chill Before Serving: Cover the dish and refrigerate the dessert for at least 1 hour to allow flavors to marry and the dessert to set properly before serving.
Notes
- For best results, use freshly sliced strawberries rather than pre-sliced to retain freshness and texture.
- The dessert is best served within 24 hours of preparation for optimal flavor and texture.
- Can be made a few hours ahead of time, making it ideal for parties and potlucks.
- Ensure cream cheese is fully softened to avoid lumps in the cream mixture.
- Leftovers should be stored covered in the refrigerator and consumed within 2 days.
