Description
A light, no-bake dessert made with angel food cake, strawberries, whipped topping, and a creamy layer—perfect for beginners and summer gatherings.
Ingredients
Scale
- 1 angel food cake
- 1 (16 ounce) container Cool Whip
- 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
- In a saucepan over medium heat, combine 1/2 cup sugar, cornstarch, Jell-O, lemon juice, and water. Stir constantly until the glaze boils and thickens. Let cool to warm temperature.
- Fold the sliced strawberries into the slightly cooled glaze and set aside.
- Tear the angel food cake into 1-inch pieces and mix gently with 2 cups of the Cool Whip. Spread evenly into a 9×13 inch glass baking dish.
- In a mixing bowl, beat softened cream cheese with the remaining 1/2 cup sugar and vanilla until smooth. Fold in the remaining Cool Whip and spread over the cake layer.
- Top evenly with the strawberry-glaze mixture, spreading gently to cover without disturbing layers.
- Refrigerate for 2–3 hours until fully set before serving.
Notes
- Stir glaze constantly while cooking to avoid lumps.
- Soften cream cheese at room temperature for easier mixing.
- Frozen strawberries can be used if thawed and sliced.
- Homemade whipped cream can replace Cool Whip if preferred.
- Can be made a day ahead and chilled overnight for better texture.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 22g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg