Description

This refreshing layered dessert features a cloud-like angel food cake foundation topped with a velvety cream cheese filling and a vibrant, homemade strawberry glaze. It is an effortless, no-bake farmhouse favorite that perfectly captures the sweetness of peak-season berries in every airy bite.

Ingredients

1 (10-inch) angel food cake, torn into 1-inch pieces
1 quart fresh strawberries, sliced
8 oz cream cheese, softened
1 cup granulated sugar, divided
1 (12 oz) container whipped topping, thawed and divided
3 oz package strawberry-flavored gelatin
2 tablespoons cornstarch
1 cup water
1 teaspoon lemon juice
1 teaspoon vanilla extract

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Instructions

In a medium saucepan, whisk together 1/2 cup sugar, cornstarch, strawberry gelatin, lemon juice, and water; cook over medium heat while stirring constantly until the mixture thickens into a glossy glaze.
Remove the glaze from the heat and allow it to cool slightly, then gently fold in the sliced strawberries until they are well coated.
In a large mixing bowl, toss the torn angel food cake pieces with 2 cups of the whipped topping, then press the mixture firmly into the bottom of a 9×13 inch baking dish.
In a separate bowl, beat the softened cream cheese with the remaining 1/2 cup sugar and vanilla extract until completely smooth.
Fold the remaining whipped topping into the cream cheese mixture and spread it evenly over the cake base, sealing the edges.
Pour the strawberry glaze mixture over the cream layer, spread evenly, and refrigerate for at least 2 to 3 hours until fully set.

Notes

To achieve the best texture, ensure your cream cheese is fully at room temperature to prevent lumps in the middle layer. This dessert also tastes excellent when made a day in advance, as the extra time in the refrigerator allows the cake base to soften and the flavors to meld beautifully.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dessert
Method: No-Bake
Cuisine: American