Description
A light, uplifting no-bake dessert that layers fluffy angel food cake, a silky cream cheese filling, and fresh strawberries in a glossy homemade glaze. Perfectly chilled for warm days and gatherings.
Ingredients
1 14-ounce angel food cake, cut into 1-inch cubes
1 16-ounce container Cool Whip, thawed
8 ounces cream cheese, softened
1 cup sugar, divided
1 teaspoon vanilla extract
1 quart fresh strawberries, sliced
3 tablespoons cornstarch
1 3-ounce package strawberry Jell-O
1 tablespoon lemon juice
1 cup water
Instructions
1. Whisk water, ½ cup sugar, cornstarch, and strawberry Jell-O in a saucepan until smooth.
2. Heat over medium, stirring often, until the mixture thickens into a clear, glossy glaze. Remove from heat and let it cool slightly.
3. Stir sliced strawberries and lemon juice into the cooled glaze.
4. In a large bowl, toss cubed angel food cake with 2 cups Cool Whip until lightly coated, then press into a 9×13-inch dish.
5. Beat cream cheese with the remaining ½ cup sugar and vanilla until smooth.
6. Fold in the rest of the Cool Whip and spread evenly over the cake layer.
7. Pour the strawberry glaze mixture on top and spread evenly.
8. Refrigerate 2–3 hours before serving chilled.
Notes
You can use frozen strawberries, thawed and drained, instead of fresh.
Add lemon zest to the cream cheese layer for a fresh citrus note.
Best served chilled and can be made one day in advance for easier prep.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 24g
- Sodium: 135mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg