Description

This layered Strawberry Heaven combines pillowy angel food cake with a velvety cream cheese whip and a glossy, fresh strawberry glaze. It is a stunning, no-bake dessert that balances vibrant fruit acidity with rich, creamy textures for the perfect summer treat.

Ingredients

1 angel food cake, torn into 1-inch pieces
1 quart fresh strawberries, sliced
1 package (3 oz) strawberry Jell-O powder
1 cup granulated sugar, divided
3 tablespoons cornstarch
1 tablespoon lemon juice
1 cup water
8 ounces cream cheese, softened
1 teaspoon vanilla extract
12 ounces whipped topping (Cool Whip), divided

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Instructions

In a medium saucepan, whisk together 1/2 cup sugar, cornstarch, strawberry Jell-O powder, lemon juice, and water; cook over medium heat, whisking constantly, until the mixture boils and thickens into a glossy syrup, then remove from heat to cool.
Gently fold the sliced strawberries into the cooled glaze until well coated and set aside.
Tear the angel food cake into 1-inch pieces and toss with 2 cups of the whipped topping, then press the mixture into the bottom of a 9×13-inch glass baking dish.
In a separate bowl, beat the softened cream cheese with the remaining 1/2 cup sugar and vanilla extract until smooth, then fold in the remaining whipped topping.
Spread the cream cheese mixture evenly over the cake base, reaching all the way to the edges.
Pour the strawberry and glaze mixture over the cream layer, spreading the berries evenly to cover the entire surface.
Refrigerate for at least 2 to 3 hours to allow the layers to set and the flavors to meld before serving.

Notes

For the cleanest slices, ensure the dessert has chilled for the full three hours so the glaze and cream layers can firm up properly. If you find your glaze is too thick after cooling, you can whisk in a teaspoon of water at a time until it reaches a spreadable consistency.

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