What Dessert Is Strawberries, Whipped Cream And Angel Food Cake

Strawberry Angel Food Dessert

My coworkers requested that I bring this dish to an office potluck, and now I’m expected to do it on a regular basis (sigh.). Following the advice of other reviews, I reduced the amount of sugar to 3/4 cup. Additionally, I created my own glaze using the following ingredients: 1 qt. of water should be cooked for 5 minutes. Sliced berries, 1 cup sugar, 3 tablespoons cornstarch, and 1 tablespoon lime juice; if glaze is too thick, thin with a little orange juice. Important: the quart of strawberries used for the glaze must be purchased separately from the quart of strawberries used for the topping.

Numerous remarks were received on how delicious the fresh strawberries were, and some people compared them to a really fine strawberry shortcake.

Even while it still tasted nice, it lacked the stunning bright red color and velvety feel of fresh strawberries.

The yellow cake is my favorite.

When it’s served, it’ll look even better.

More information can be found at

Most helpful critical review

I prepared this for a potluck at work, and now I’m being requested to bring it to every event (sigh.) that comes along. Other reviews had suggested that I reduce the sugar to 3/4 cup, so I did exactly that. Aside from that, I created my own glaze using the following ingredients: boil 1 qt for 5 minutes 1 cup sugar, 3 tablespoons cornstarch, and 1 tablespoon lime juice; if glaze is too thick, thin with a little orange juice. Important: the quart of strawberries used for the glaze must be purchased separately from the quart of strawberries used for the icing on top.

  • It was noted that the fresh strawberries had a wonderful flavor, and several people compared them to a very delicious strawberry shortcake.
  • Still delicious, but it missed the vibrant red color and smooth texture of freshly picked strawberries.
  • Yellow cake is my favorite.
  • When it’s served, it’ll have a more appealing presentation.

More information can be found at

  • Among the 5star ratings are 785
  • 4star ratings are 109
  • 3star ratings are 22
  • 2star ratings are 12
  • And 1star ratings are 3.

My coworkers requested that I bring this dish to an office potluck, and now I’m expected to do it on a regular basis (sigh.). Following the advice of other reviews, I reduced the amount of sugar to 3/4 cup. Additionally, I created my own glaze using the following ingredients: 1 qt. of water should be cooked for 5 minutes. Sliced berries, 1 cup sugar, 3 tablespoons cornstarch, and 1 tablespoon lime juice; if glaze is too thick, thin with a little orange juice. Important: the quart of strawberries used for the glaze must be purchased separately from the quart of strawberries used for the topping.

  1. Numerous remarks were received on how delicious the fresh strawberries were, and some people compared them to a really fine strawberry shortcake.
  2. Even while it still tasted nice, it lacked the stunning bright red color and velvety feel of fresh strawberries.
  3. The yellow cake is my favorite.
  4. When it’s served, it’ll look even better.

More information can be found at This dish worked out perfectly even though it was made on short notice; everyone enjoyed it.

  1. The only thing about it that I didn’t care for was the strawberry glaze on top.
  2. I plan to do this again, but with my own glaze this time.
  3. I wouldn’t use any glaze at all in this case.
  4. 1 teaspoon vanilla extract was added to the cream cheese/whipped topping mixture.
  5. This dish was fantastic!
  6. When served in a trifle dish, it always receives a lot of positive feedback.
  7. They’ll lick the bowl clean if you let them.

I use 2 pounds of strawberries for this recipe.

Store-bought glaze is convenient, but I like to create my own when I have the opportunity.

When I make strawberry gelatin, I usually use one 3 ounce package of strawberry gelatin, four to five teaspoons of cornstarch, a cup of sugar, and two cups of boiling water.

I prefer to use the bigger, 12 oz bottle of whipped topping for this recipe.

It worked out great, so I’ve never used more than 8 oz of cream cheese in the recipe since.

I’ve always made angel food cake with store-bought angel food cake, but I’d want to experiment with white cake from a box mix.

With the right glazes, berries such as blueberries, raspberries, and peaches would be delicious.

More information can be found at Excellent, simple, and lovely dessert.

  • The cake was stacked in a trifle dish (2 layers of cake, 2 layers of cream cheese, 2 layers of strawberries), and I used reduced fat cream cheese, Cool Whip, and Splenda instead of sugar to make it for Easter brunch.
  • This is something I will absolutely cook again and again.
  • In addition to a few tweaks, I utilized this recipe.
  • The Recipe took first place in the competition!
  • It’s a hit with everyone.
  • All I do differently is sweeten the strawberries overnight and drain out the majority of the leftover juice before assembling the next day’s dish.
  • The glaze, in my opinion, is very necessary.

It was a hit with my family!

My modifications to the recipe were substituting Splenda for the sugar and mashing up some strawberries with Splenda to make my own Glaze instead of using the one provided by the recipe.

Thank you so much for making this recipe available to us.

This was one of the most successful singles I’d ever released.

Since receiving this recipe a month ago, I’ve prepared it a further two times.

More information can be found at I was really looking forward to trying this for a get-together I was hosting.

  1. It wasn’t until after I purchased the supplies and began preparing the dish that I learned that the majority of the reviews called for modifications to the recipe.
  2. It was dry and heavy in my opinion.
  3. It was in desperate need of being brightened up.
  4. I was quite dissatisfied with the results.

More information can be found at

Strawberry angel food cake layered lush

Angel food cake piled lushis free-form layers of cake, cream cheese, whipped cream, and tart berries with everything you might desire in a spring treat, including a strawberry angel food cake layer. Do you have a potluck or a graduation on your calendar? Make them in a large 9-by-13-inch baking dish or in individual portions for a unique touch. Go directly to the recipe. We have events that call for something easy that is also tasty and doesn’t need a lot of effort to put ready on a regular basis.

  • However, there was one flaw in the original version: it made use of one of those packets of strawberry gel.
  • It’s available in blueberry and maybe pineapple flavors, and you can get it in the produce section of the supermarket.
  • I’m putting my foot down on that rubbish since it’s loaded with colors, corn syrup, and not a single drop of strawberries.
  • Instead of packaged chemicals and additives, feel free to use frozen strawberries or fresh strawberries that have been cooked down to produce a vibrant, tasty glaze.

Tips for the best strawberry angel food cake lush

  • Angel food cake stacked lushis free-form layers of cake, cream cheese, whipped cream, and tart berries with everything you could desire in a spring treat, including a luscious topping of whipped cream. You’re planning a potluck or a graduation ceremony. To add a particular touch, bake them in a large 9×13 pan or in individual portions. Navigate directly to the recipe We have events that call for something easy that is also delicious and doesn’t need a lot of effort to put ready on a consistent basis. What better way to do it than with a delicious strawberry angel food cake? One drawback, though, was that it made use of one of those strawberry gel packets, which was a little out of the ordinary. Obviously, you’re familiar with it. Blueberry and maybe pineapple flavors are available, and you can get it in the fruit section of your local supermarket. Moreover, it has a flavor that matches the bag it comes in. I’m putting my foot down on that crap, and I’m proposing that you suck it up and create your own glaze instead. It’s loaded with colors, corn syrup, and not ONE DROPof strawberries! Instead of using pre-packaged chemicals and additives, feel free to use frozen or fresh strawberries and boil them down to produce a vibrant, tasty glaze.

Make your own angel food cake!Check out my blue ribbon version here.

  • Angel food cake stacked lushis free-form layers of cake, cream cheese, whipped cream, and sour berries with everything you might desire in a spring treat, including a tangy strawberry sauce. Do you have a potluck or graduation coming up? Make these in a large 9-by-13-inch pan or in individual portions for a particular touch. Go directly to the recipe We have a lot of occasions that call for something easy, tasty, and that doesn’t need a lot of labor to put ready. This strawberry angel food cake lusciousness is the perfect way to go about things. However, there was a flaw in the original version: it made use of one of those packets of strawberry gel. You’re familiar with the material. It is available in blueberry and maybe pineapple flavors, and you can get it in the fruit section of the supermarket. And it has the same flavor as the bag it arrives in. I’m putting my foot down on that rubbish since it’s loaded with colors, corn syrup, and not a single drop of strawberries. I’m proposing that you suck it up and make your own glaze. Instead of packed chemicals and additives, feel free to use frozen or fresh strawberries and boil them down to produce a vibrant, tasty glaze.

For the Cake

  • Strawberries (116-ounce bag) that have been cleaned, with the tops removed, and thinly sliced homemade strawberry glaze (see notes)
  • 3/4 cup whipped cream

For the cream cheese layer

  • 8 ounces melted cream cheese
  • 1 cup powdered sugar
  • 1/3 cup milk

For the Whipped Cream *see notes

  • 1 cupheavy whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • Slice the angel food cake into 1′′ pieces and put them in the bottom of a 9×13 baking dish that has not been oiled. Remove from consideration

Make the whipped cream

  • In a medium-sized mixing bowl, combine the chilled whipping cream and vanilla extract. Beat the mixture on high speed with a hand mixer or in a stand mixer for about 3 minutes, or until it begins to froth and become somewhat thicker. Add the powdered sugar and continue to beat on high for another 2 to 3 minutes, or until firm peaks form. It is important not to overbeat your cream, otherwise it may separate and transform into butter. This means the mixture is ready when it can maintain a stable peaks without falling over.

Make the cream cheese layer

  • Using a handheld mixer, whisk the cream cheese, powdered sugar, half of the whipped cream, and milk together in a small mixing dish until smooth. Dot the cake with the frosting in small dollops. Using a spatula and your fingers, spread the mixture all over. It’s going to be thick. Simply said, do the best you can
  • The remaining half of the whipped cream should be spread on top of the cream cheese layer.

Make the strawberry layer

  • In a separate dish, combine the berries and glaze
  • Distribute the mixture evenly over the cool whip. Allow to rest until ready to serve

You can get the pie glaze recipe here: If you like, you may use Cool Whip for the whipped cream in this recipe. You’ll need around 3-4 cups or one 8-ounce container for this recipe. 361,050 calories|49,050 grams of carbohydrates|5 grams of protein|16 grams of fat|9 grams of saturated fat|53 milligrams of cholesterol|351,050 milligrams of sodium|161,050 milligrams of potassium|33 grams of sugar|590 international units (IU) of vitamin A|110 milligrams of calcium|0.2 milligrams of iron

Angel Food Cake with Strawberries & Whipped Cream – Recipe

Scott Phillips is a freelance writer and editor based in New York City. One 10-inch cake will be produced from this recipe. Servings: eight to ten per person. Instead of separating eggs for this cake, you may get liquid egg whites from Eggology.com, which will save you time.

Ingredients

  • Egg whites (from 11 big eggs)
  • 4 ounces (3/4 cup plus 2 tablespoons) all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 cups egg yolks (from 11 large eggs)
  • 1-1/2 cups granulated sugar
  • A pinch of kosher salt
  • 2 tablespoons freshly squeezed lemon juice
  • 1-1/2 teaspoon pure vanilla extract

For the strawberries:

  • 3/4 pound strawberries, hulled and cut (approximately 3 cups)
  • 2 tablespoons granulated sugar
  • 1 tablespoon Grand Marnier (optional)
  • 1 cup whipped cream
  • 290 calories (kcal)
  • 80 calories (kcal)
  • 9 grams of fat (g)
  • 5 grams of saturated fat (g)
  • Zero grams of polyunsaturated fat (g)
  • 2.5 grams of monounsaturated fat (g)
  • 35 milligrams of cholesterol (mg)
  • 100 milligrams of sodium
  • 46 grams of carbohydrates
  • 1 gram of fiber
  • 6 grams of protein

Preparation

  • Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and warm them on low speed for about 1-1/2 hours, or until they are slightly colder than room temperature (about 60 degrees Fahrenheit). The temperature of the egg whites should be checked periodically. (To expedite this stage, place the mixer bowl in a dish of lukewarm water and whisk the whites occasionally.) Preheat the oven to 325 degrees Fahrenheit with a rack in the bottom third of the oven. Prepare a 10-inch tube pan with a detachable bottom in advance. Set aside the flour, 1/2 cup of the sugar, and the salt after sifting them together. Add the lemon juice to the egg whites and whisk on medium-low speed for 1 to 2 minutes, or until the mixture is fairly frothy and has expanded in volume a bit. Increase the speed to medium and gradually add the remaining 1 cup of sugar, approximately a tablespoon at a time, until the mixture is smooth. After 6 to 7 minutes of beating, the whites should have thickened and formed soft drooping peaks when the beater is raised, around 6 to 7 minutes after you started adding sugar. Avoid beating the whites until they are rigid. Add the vanilla essence at the end of the beating process, perhaps a minute or so. However, the mixture should be voluminous and light while yet being fluid enough to pour into the mold. Sprinkle approximately one-fifth of the flour and sugar mixture over the egg whites and gently fold it in using a big spatula. Continue to fold in the remaining flour-sugar mixture in four more additions until it is completely absorbed into the batter. Pour the batter into the tube pan that has not been oiled gently. When you have through mixing, run a spatula over the mixture one more to remove any large air bubbles and softly smooth the batter if required. Bake for 45 to 55 minutes, or until the top is a light golden color and the cake feels spongy and bounces back when lightly pressed

Prepare the strawberries:

  • Refrigerate the berries for at least 1 hour before serving, after tossing them with the sugar and Grand Marnier (if using) (you can prepare the berries up to 6 hours ahead). To invert the pan after the cake is finished baking, place a bottle neck or funnel into the tube portion of the pan and invert the pan. Allow for complete cooling of the cake before removing it from the pan. Cooking the cake upside down prevents it from collapsing before it has had time to cool, and raising it on a bottle or funnel allows air to flow, which speeds up cooling.) To get the cake out of the pan, run a thin knife or spatula around the edges of the pan. Remove the cake from the pan while it is still attached to the tube part. Run a knife or spatula between the cake and the bottom of the pan to loosen the cake from the pan. Remove the tube piece of the cake by inverting it onto a cake plate and cutting it out. Gently saw through the cake with a serrated knife to make it easier to slice. Serve with the strawberries on top and a dab of whipped cream on the side.
See also:  What Dessert To Serve With Chinese Food

Reviews (2 reviews)

  • Refrigerate the berries for at least 1 hour before serving, after tossing them with the sugar and the Grand Marnier (if using) (you can prepare the berries up to 6 hours ahead). To invert the pan when the cake is finished baking, put a bottle neck or funnel into the tube portion of the pan. After allowing the cake to cool fully in the pan, you can remove it from the pan. Cooking the cake upside down prevents it from collapsing before it has had time to cool, and raising it on a bottle or funnel allows air to flow, which speeds up cooling time.) Use a thin knife or spatula to loosen the cake before removing it from the pan. Remove the cake from the pan while it is still in the tube part. Slice or scrape the cake between the bottom of the pan and the cake with a knife or spatula. Remove the tube part of the cake by inverting it onto a cake plate. Serrated knives should be used to slice the cake, and the action should be delicate. Serve with a dollop of whipped cream on top and garnished with strawberries.

Angel Food Cake with Strawberries and Whipped Cream Recipe on Food52

My mother used to bake this cake on a regular basis for birthdays or as a Sunday treat for the family. It was my brother Greg’s birthday on July 30th, and he had always requested a cake for his special day. When it is presented to the table, there is always an ooooh or an ahhhh. The towering display, with its light and refreshing freshness, was always a favorite, especially in the sweltering heat of late July in St. Louis. This cake is quite simple to make, yet it is stunningly beautiful, light, and tasty!

Ingredients

  • An Angel Food Cake is made using one cup cake flour, three and a half cups sugar, two teaspoons sugar and twelve big egg whites that must be at room temperature. 11 / 2 teaspoons cream of tartar
  • 1 / 4 teaspoon salt
  • 3 / 4 cup sugar
  • 11 / 2 teaspoons vanilla
  • 1 / 2 teaspoon almond extract
  • 11 / 2 teaspoons vanilla extract
  • A cake filling consisting of 2+ cupsheavy cream, 1 teaspoon powdered or confectioner’s sugar, and 1 teaspoon vanilla
  • 12-16 ounces of freshly picked strawberries that have been cleaned and dried Preserve 5–6 perfectly round strawberries as a garnish for the top, then hull and slice the rest.
Directions
  1. The whites should not have any yoke in them, which is important for individuals who are new to baking angel food cakes. If you make a mistake, toss it away and start over. Before you start, it’s a good idea to separate the egg in a glass first. Then, if there is no yoke, pour into a clean, grease-free mixing bowl and whisk until light and fluffy. THE PAN SHOULD NOT BE GREASED. Make use of an angel food cake pan that is two pieces
  2. Preheat the oven to 375 degrees. Set aside the cake flour and 3/4 cup plus 2 tablespoons sugar after sifting them together. In a small mixing bowl, combine the extracts
  3. Set aside. Using an electric mixer, whip the egg whites, cream of tartar, and salt until stiff peaks form. Slowly incorporate the remaining 3/4 cup of sugar into the mixture, then beat on high until firm peaks form. Remove the bowl from the mixer and carefully fold in the flour mixture and extracts. The flour will be added in 5 or 6 additions, with each addition being folded in. Check to see that the sides and bottom of your mixing bowl have been folded in
  4. Pour the batter into an angel food cake pan and bake for 30 minutes. To eliminate air pockets from the batter, run a knife through it. Bake for 30-35 minutes, or until the top of the cake springs back when lightly touched with a finger. Remove the pan from the oven and flip it onto a liquor bottle to cool entirely, then repeat. To remove the cake from the pan, use a flat metal cake spatula to insert it perpendicularly along the rim of the pan in up and down motions, just enough to lift the ‘crust’ away from the pan. After that, slap the edges of your pan with a lot of force. Invert the cake onto the serving plate, then use the flat metal spatula to carefully cut the cake away from the pan insert, using the same back and forth motion that you used with the flat metal spatula at the bottom of the pan. There is no need to cut around the center tube since you can just tap or shake the cake onto the plate with a delicate but forceful tap or downward shake. Another option is to take up the plate while gripping the pan insert with your thumbs and forcefully smack the bottom of it on a folded towel. (Just slap it down on the towel/table to finish it off)
  5. Make three layers out of the cake. Whip 2+ cups of heavy cream until stiff peaks form
  6. Mildly sweeten with a tablespoon of powdered sugar and a dash of vanilla extract if desired. Each layer should be iced with cream and then topped with sliced fresh strawberries. Serve immediately, garnished with entire strawberries, and accompanied with LOVE.

Incredibly Easy & Oh-So Tasty No Bake Strawberry Angel Food Cake Lush!

This flavor-packed strawberry angel food luscious is made up of delicious layers of angel food cake, tangy sweetened cream cheese, whipped cream, and fresh strawberries! By Toss this dish into the refrigerator and it will be ready to serve when your guests arrive, or it will make a delicious after-dinner desert. This extremely scrumptious no-bake dessert is stacked with goodness and is sure to be a hit with the whole family! It’s time to use up the rest of the berries from this season with a strawberry-loaded, simple, no-bakeessert.

Sometimes they’re quite simple, such as this no-bake dessert that builds atop an angel food cake that has already been prepared!

When you need a quick yet spectacular dessert for a special event like a graduation or a summer birthday, keeping things simple is a great benefit. This delicious strawberry dessert is also a favourite at backyard barbecues and summertime potlucks. Go to the following page:

  • • Why You’ll Love This Recipe
  • • Ingredients
  • • Step-by-Step Instructions, • Storing Instructions, • Recipe, • Comments

❤️ Why You’ll Love This Recipe!

  • It’s a quick process! Undeniably simple, the preparation and assembly time is so short that no one would suspect you whipped it together in under an hour
  • Incredibly Simple! Cube some angel food cake from a bakery and arrange it on top of the cake. Voila! You’ll be hooked on this strawberry luscious for a variety of reasons, including the fact that it’s a No Bake Dessert! Is there anything else I can say? Already, the first two should have you checking your berry supplies, and when you add the word ‘no-bake,’ the deal should be clinched! You must try this simple dish
  • It is delicious.

Ingredients

If you have an angel food cake from a bakery on hand, this no-bake dessert is super simple to make! If you haven’t already, make sure to pick up all of your dairy products while you’re at the shop.

  • Angel Food Cake- Angel food cake that has already been prepared and is purchased from a store is great for making this dessert incredibly simple! If you don’t want to go to the store and already have a boxed angel food cake mix on hand, that’s almost as quick and easy as making it from scratch. The sweetened cream cheese layer is made by softening an 8-ounce brick of cream cheese before putting it on the cake. In order to achieve the optimum creaminess, brick type cream cheese should be used rather than whipped cream cheese. Using confectioners’ sugar, cream cheese, and lemon juice, you can create a deliciously sweet and tart luxuriant layer. A small amount of milk is added to the cream cheese and confectioners’ sugar to make them super-creamy and spreadable. If you don’t have a huge tub of Cool Whip, you may create your own with my own stabilized whipped cream. You’ll need two 8-ounce pieces for this recipe (or two of the standard sized Cool Whip tubs). If you use conventional Cool Whip, you’ll need around 3 cups each tub, therefore you’ll need 6 cups total if you use homemade whipped cream. Vanilla Extract- Just a small amount to bring out and enhance all of the wonderful tastes of the ingredients
  • And Fresh strawberries are cut and mixed with the coulis to make a delicious dessert. To make the strawberry sauce if you don’t have fresh berries on hand, simply increase the coulis recipe and use frozen strawberries to make the coulis
  • Strawberry Coulis (also known as strawberry sauce) – My homemade strawberry sauce, also known as strawberry coulis, is so delicious that you’ll want to lick the plate clean after eating it! You may use different ready-made strawberry glazes for this recipe, but the flavor is well worth it! Create enough to have leftovers to serve over your Saturday morning pancakes as well.

Step-by-Step Instructions

Prepare your angel food cake and get ready to begin topping it with wonderfully sweet layers of frosting! Refrigerate for at least 30 minutes before serving this simple yet delectable dessert!

Mix the Cream Cheese Layer

  1. Cube. Angel food cake should be cut into cubed bits and placed into a baking dish at the bottom of the pan. It’s okay to use a 9-by-13-inch pan or a 2-2.5-quart baking dish. Combine the cream cheese layer and set aside. In a medium-sized mixing bowl, combine the 8-ounce block of softened cream cheese, 1 cup confectioners’ sugar, and 13 cup milk. Stir well to combine. Mix until smooth, then fold in the Cool Whip. As soon as the cream cheese mixture is creamy, fold in an 8-ounce container of Cool Whip and 1 teaspoon of vanilla essence until well incorporated. Mix until the mixture is smooth once again.

Assemble the LayersChill

  1. Begin by piling on top of one another. Pour the sweetened cream cheese layer over the angel food cake cubes in the baking dish and bake for 30 minutes. Using a spatula, spread to the borders and top with more Cool Whip. In order to add the next layer, use another 8-ounce quantity of Cool Whip. To thoroughly cover the other layers of the cake in your baking dish, spread the softened whipped cream to the sides of your baking dish
  2. Combine the berries in a bowl. In a small mixing dish, combine the cut strawberries and strawberry coulis, then pour the mixture over the Cool Whip layer to cool. Extend this layer all the way to the borders as well
  3. Refrigerate for at least 30 minutes before serving. Refrigerate for at least 30 minutes before serving the strawberry angel food lush, which should be covered with either cling film or a fitting lid.

Spread even more whipped cream on top of this delicious tiered dessert and serve it out in large quantities. If preferred, garnish with mint leaves and serve immediately.

Storing

Spread even more whipped cream on top of this delectable tiered dessert and serve immediately. If preferred, garnish with mint leaves and serve.

Recipe

It’s a delicious combination of angel food cake, tangy sweetened cream cheese, whipped cream, and strawberries in this flavor-packed strawberry angel food luscious! Toss this dish into the refrigerator and it will be ready to serve when your guests arrive, or it will make a delicious after-dinner desert. Servings:8servings Calories:425kcal Prep15minutes Refrigeration time is optional and is 30 minutes. Time allotted: 45 minutes Recipe to be shared on Pinterest

  • It’s a delicious combination of angel food cake, tangy sweetened cream cheese, whipped cream, and fresh strawberries in this flavor-packed strawberry angel food luscious. Put this dessert in the refrigerator and it will be ready to serve when your guests arrive, or it will make a wonderful after-dinner dessert! Servings:8servings Calories:425kcal Prep15minutes Refrigeration time is optional and might be 30 minutes. 45 minutes total time Recipes to Pin
  • 1 inch squares of angel food cake cut into 1 inch squares and placed in the bottom of a 9×13 baking pan. Remove the pan from the heat and set it away for later. Angel Food Cake (14 ounces)
  • In a medium-sized mixing bowl, combine the cream cheese, milk, and powdered sugar. Use a handheld mixer or a whisk to combine the ingredients. 8 ounces cream cheese, 1 cup confectioners’ sugar, and 1 and 3 cup milk
  • Combine half of the cool whip with the vanilla essence in a large mixing bowl. cool whip, 1 teaspoon vanilla extract (eight ounces) Pour the cream cheese sugar mixture over the angel food cake cubes that have been sliced up. Using a spatula, spread out the mixture so that it is uniformly distributed. Spread the remaining cool whip as evenly as possible over the top of the cake. 2 cups cool whip
  • In a separate small dish, add the coulis and cut strawberries and gently fold them together. 12 pounds strawberries and 1 jar strawberry coulis are included. With a spatula, evenly distribute the mixture over the top of the cool whip layer. Refrigerate for at least one hour before serving
  • It may be stored in the refrigerator for up to three days.
  • Allow the cream cheese to soften for approximately 30 minutes at room temperature. Allow the Cool Whip to sit out for about 15 minutes before mixing it into the cream cheese mixture to allow it to soften.

Calories: 425 kilocalories (21 percent ) |77g of carbohydrates (26 percent ) |Protein (g): 6g (12 percent ) |Fat: 11 g |Diet: (17 percent ) |Saturated Fatty Acids: 6 g (38 percent ) Polyunsaturated fat: 1 g| Monounsaturated fat: 3 g| Cholesterol: 36 mg | (12 percent ) | Sodium: 527 milligrams (23 percent ) |Potassium is 182 milligrams (5 percent ) |Fiber:1 gram (4 percent ) |Sugar (56 g) (62 percent ) |Vitamin A: 457 International Units (9 percent ) |Vitamin C (ascorbic acid): 18 mg (22 percent ) |Calcium is 152 milligrams (15 percent ) |Iron:1 milligram (6 percent ) Course Dessert Recipes, Fruit Desserts, and No-Bake Desserts are all available.

A former food service professional, she now likes sharing all of her family’s favorite recipes and developing delectable supper recipes as well as spectacular desserts on Bake It With Love.

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Using shop purchased angel food cake, Jell-O, frozen strawberries, and COOL WHIP to create the most delicious dessert ever, you can make this No-Bake Strawberry Angel Dessert!

NO-BAKE STRAWBERRY ANGEL DESSERT

Also, don’t assess a dessert only on its external presentation. Seriously. This No Bake Strawberry Dessert is one of those unsightly sweets. It is, in fact, true. However, it does have a pleasant flavor. No baking necessary! There are only five ingredients and it will only take you a few minutes to put this together. After a hot day, people often ask me to bring this dessert to all of their summer cookouts since it is so light and refreshing after a hot day!

ANGEL FOOD CAKE, STRAWBERRY JELL-O, FROZEN STRAWBERRIES AND COOL WHIP

It’s also not a particularly heavy dessert, which makes it a good choice after a large lunch.

This is something that everyone enjoys. A lot of people refer to it as “The Pink Stuff.” Whatever you choose to name it, I’m confident you’ll agree that it’s excellent!

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • Premade angel food cake, strawberry Jell-O, boiling water, a jar of frozen strawberries with sugar, and cool whip (COOL WHIP) are all used in this recipe.

HOW TO MAKE NO-BAKE STRAWBERRY ANGEL DESSERT:

Using a sharp knife, cut the angel food cake into 1-inch pieces. Make a well in the bottom of the 9×13 baking dish and place half of the angel food cake pieces in it. In a large mixing bowl, whisk together the strawberry Jell-O and hot water until well combined. Stir until the mixture is no longer gritty. Stir in the strawberries until everything is well-combined. In a separate bowl, whisk together the COOL WHIP and strawberry mixture until thoroughly blended (it will be a little lumpy.) Half of the strawberry mixture should be spooned over the angel food cake pieces.

See also:  What To Make With Your Kid Food Dessert

Pour the remaining strawberry mixture on top of the strawberries.

Cover with plastic wrap and set in the refrigerator for at least two hours to chill down.

CRAVING MORE DESSERTS LIKE THIS? GIVE THESE A TRY!

  • 1 (13 oz) angel food cake purchased from a shop
  • 1 (six-ounce) package of strawberry Jell-O
  • Water that has been brought to a boil
  • 2 frozen strawberries with sugar, defrosted in a 24-ounce container
  • 1 (eight-ounce) container COOL WHIP, thawed
  • Using a sharp knife, cut the angel food cake into 1-inch pieces. Half of the angel food cake pieces should be placed in the bottom of a 9×13 baking dish. In a large mixing bowl, whisk together the strawberry Jell-O and hot water until well combined. Stir until the mixture is no longer gritty. Stir in the strawberries until everything is well-combined. Whisk in COOL WHIP to the strawberry mixture until it is thoroughly incorporated (it will be a bit lumpy at this point). Half of the strawberry mixture should be spooned over the angel food cake pieces. Using the remaining half of the angel food cake pieces, assemble the cake. Pour the remaining strawberry mixture on top of the strawberries. Spread to cover the entire surface equally
  • Cover with plastic wrap and set in the refrigerator for at least two hours to cool down
  • Prepare the dish by dividing it into tiny plates and topping each with a fresh strawberry.

186 calories|39 grams of carbohydrates|2 grams of protein|2 grams of fat|2 grams of saturated fat|Sodium: 173 milligrams|Potassium: 60 milligrams|30 grams of sugar|15 milligrams of vitamin A|40 milligrams of calcium|0.1 milligrams of iron Notice Regarding Nutrition Like the majority of you, I’m an ordinary home chef who does all in my power to put a decent meal on the table for my family. I like to refer to the recipes on this site as “recipes for the time-pressed chef” (you know who you are).

I hope you’ll find plenty of dishes that you’ll enjoy and that will become family favorites as a result of your visit.

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Caloric intake: 186 kcal| Carbohydrates: 39 g| Protein: 2 g| Fat: 2 g| Saturated Fat: 2 g| Sodium: 173 mg| Potassium: 60 mg|Sugar: 30 g|Vitamin A: 15 IU| Calcium: 40 mg| Iron: 0.1 mcg Disclaimer Regarding Nutrition Just like the vast majority of you, I’m a typical home chef who does all in her power to put a decent meal on the table for her family. My favorite phrase to use when describing the recipes on this site is “recipes for the busy chef” (you know who you are). However, you may still get a satisfying supper on the table by taking advantage of a few shortcuts.

More information may be found by clicking here.

The BEST Angel Food Cake – With Step-by-Step Photos!

Simple and light, with notes of vanilla and almond, this Classic Angel Food Cake with strawberries and whipped cream is the perfect summer treat for any occasion. While I enjoy rich, delicious desserts such as cheesecakes and pies, there are times when I truly want something that would fulfill my sweet craving without being TOO excessive in terms of calories. What I really want is something light for dessert that won’t put me into a food coma the rest of the night. Angel Food Cake is a classic treat that everyone enjoys.

Fresh berries and whipped cream go wonderfully with the mild flavor of vanilla and almond that is just sweet enough.

Each bite of the finished product is a mouthful of fluffy cake topped off with fresh strawberries and whipped cream.

All that is required is that you pay close attention to the details and avoid taking shortcuts.

The hands-on time required is around 20 minutes, but the end product is well worth the effort! If you’ve been scared by the thought of making this cake in the past, I strongly advise you to give it a shot using this recipe.

What You’ll Need

This cake is produced with only a handful of ingredients and differs slightly from most other cakes in that it does not contain eggs. Most significantly, there are no egg yolks used in this recipe.

  • Cake flour should not be substituted for all-purpose baking flour since cake flour has a low protein content and aids in the creation of a delicate cake. Granulated sugar– This is responsible for all of the sweetness in the cake. Fresh egg whites that are at room temperature are preferred. Do not use egg whites from a carton
  • Instead, use fresh egg whites. Cream of tartar– This ingredient helps to keep the egg whites stable and prevents the cake from collapsing. Just a sprinkle of salt to add taste
  • Vanilla extract is used to enhance the vanilla flavor. Extract of almonds– Just a little of almond taste to counterbalance the vanilla
  • Use real whipped cream, preferably handmade if you have the opportunity. In this case, Coolwhip is insufficient to give the cake justice. Strawberries in season — Sliced strawberries make this the perfect summer treat.

An angel food cake pan (9 or 10 inch tube pan) is required for this recipe. It is not recommended to use a conventional bundt pan since it makes it difficult to remove the cake. You’ll need a tube pan with straight sides and edges for this project.

How to Make Angel Food Cake

Although it is not difficult to make this cake, it is essential to pay close attention to the details. The following instructions may appear unusually precise or monotonous at first glance; but, I guarantee that if you follow them to the letter, you will end up with the finest angel food cake you’ve ever tasted!

  1. Preheat the oven to 350°F. preheat the oven to 325 degrees Fahrenheit and set the rack in the lower middle position Using a higher position may result in the cake burning. Combine the wet ingredients in a separate bowl. To make the egg whites frothy, whisk in the cream of tartar, vanilla extract, and almond extract until well combined. We are looking for gentle peaks to form
  2. This should take around 5 minutes. Using a sifter, sift the dry ingredients. Combine the flour, sugar, and salt in a large mixing bowl. Repeat the process five times. Combine the wet and dry ingredients in a separate bowl. Pour the flour mixture into the egg whites slowly, sifting in about a third of the mixture at a time. To prevent inflating the mixture, fold it carefully and do not overmix it. Bake and allow to cool. Pour the batter into a tube pan that has not been oiled. Preheat the oven to 400-450 degrees. Allow it cool for at least 2 hours upside down before removing from pan
  3. Slice and serve. Cut the cake in half horizontally to make it more manageable. The middle layer should be covered with whipped cream and strawberries
  4. The last layer should be covered with extra whipped cream and strawberries

Tips for Success

While the recipe is straightforward, there are numerous considerations to bear in mind. Some of these suggestions may seem obvious, but each one is critical to creating the greatest cake possible.

  • It is not necessary to grease or oil the pan. In contrast to other baked items, you do not need to oil the pan before pouring in the batter for this recipe. In order for the cake to expand and rise, it must adhere to the sides of the pan. Allow the cake to cool upside down. A failure to do so will cause the cake to collapse in on itself. Additionally, more air is able to reach it in this manner
  • Use a knife with a serrated edge. Because of the light texture of the cake, slicing it with a standard knife may cause the cake to squish. The use of a serrated knife will allow for a more precise cut
  • Make certain that you just utilize egg whites. Separate your egg whites from your egg yolks and place them in a separate basin. It is not recommended to break the eggs immediately into the bowl in which you will be beating them since it is critical not to allow any egg yolks to enter the pan. It is NOT necessary to use a bundt pan. Angel food cake must be baked in a tube pan with flat and straight sides in order to be successful. If you use a bundt pan, you will most likely have difficulties removing the cake from the pan, and your lovely cake masterpiece will be ruined. It is not necessary to whip the egg whites into firm peaks. Egg whites should be beaten into soft peaks, not firm peaks, before being used in recipes. After a few seconds, a soft peak will begin to blend back into the surrounding terrain. In the oven, stiff peaks will not expand, and the texture of the cake will be altered as a result.

Serving Suggestions

The pan shouldn’t be greased or oiled. In contrast to other baked products, you do not need to oil the pan before pouring in the batter with this one. For the cake to expand and rise, it must adhere to the pan’s sides. It should be allowed to cool on its side until completely cold. A failure to do so will cause the cake to collapse. This method also allows for more air to reach it. Serrated knives should be used. A standard knife may be used to slice the cake because of its light texture, which may cause the cake to compress when it is cut.

  • Make certain you only utilize egg whites in your recipes.
  • It is not recommended to break the eggs immediately into the bowl in which you will be beating them since it is critical not to allow any egg yolks to enter the pan during the cooking process.
  • A tube pan with flat and straight sides is required for baking angel food cake.
  • The egg whites do not need to be in stiff peaks in order for them to be effective.
  • After a few seconds, a delicate peak will gradually go away.

How to Store Leftovers

Whether or not you’ve topped the cake with whipped cream and strawberries will determine how you should keep it. If you’re just keeping the cake itself, it’s best to keep it at room temperature and carefully covered in plastic wrap until needed. It will keep for up to two days in the refrigerator. It is necessary to refrigerate the dessert in the refrigerator if you have already added the whipped cream and berries. You should keep in mind that it’s best consumed within a day and that the texture may change.

Can I Freeze This?

If you wish to freeze the angel food cake before adding the whipped cream and berries, do so before baking it. You may freeze either the entire cake or just a few slices if you have leftovers.

Wrap the cake in plastic wrap and then aluminum foil to protect it from the elements. If stored in the freezer for up to 3 months, it will remain fresh. To prepare, simply place it on the counter to thaw until you’re ready to serve.

More Cake Recipes:

  • Flavors include: Flourless Chocolate Cake with Chocolate Ganache
  • Chocolate Molten Lava Cake
  • Cookies and Cream Cheesecake
  • Caramel Apple Cake
  • Real Watermelon Cake (in which fresh watermelon is transformed into a cake)
  • And more.

Angel Food Cake with StrawberriesCream

  • Yield:12slices Preparation time: 30 minutes Cooking Time: 45 minutes Time allotted: 1hr15mins This cake is light and fluffy, with undertones of vanilla and almond
  • It is stacked with strawberries and whipped cream
  • And it is delicious.
  • 1 cup cake flour
  • 1 1/2 cups granulated sugar
  • 12 big fresh egg whites at room temperature 1 1/2 teaspoons cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 teaspoons baking powder whipped cream, to be used as a finishing touch
  • Fresh strawberries, cut and ready to serve
  • Preheat the oven to 325 degrees Fahrenheit. Rack should be adjusted to the lower middle position. Using an electric mixer, whip the egg whites until they are frothy. Combine the cream of tartar, vanilla extract, and almond extract in a mixing bowl. Beat on high speed for 5-6 minutes, or until soft peaks begin to form. Combine the flour, sugar, and salt in a large mixing bowl. Re-sift the flour mixture into the egg whites, one-third at a time, folding gently to incorporate and prevent deflating the egg whites. Repeat five times. Pour and pour the batter into a 9- or 10-inch tube pan that has been cleaned and is not oiled
  • Allow the cake to cool in the pan for at least 2 hours before inverting it again. Remove the pan from the heat after it has cooled completely. Slice the cake in half horizontally and spread whipped cream in the center of each half. Replace the top layer of the cake with cut strawberries and repeat the process. More whipped cream and strawberries can be added on top.

325 degrees Fahrenheit should be set for the oven. Raise or lower your rack to a lower middle position; Make a foam out of the egg whites. Combine the cream of tartar, vanilla extract, and almond extract in a mixing bowl until well combined. To make gentle peaks, continue to beat on high for 5 to 6 minutes. Flour, sugar, and salt should all be sifted together before beginning. Re-sift the flour mixture into the egg whites one-third at a time, folding gently to incorporate and prevent deflating the egg whites.

Spread batter into a 9- or 10-inch tube pan that has been cleaned and is not oiled.

Remove the pan from the heat after it has completely cooled.

Replace the top layer of the cake and scatter the cut strawberries.

Strawberry Angel Food Cake

This strawberry angel food cake vintage recipe is created with jello, cool whip, frozen fresh strawberries, and angel food cake as the base ingredients, according to the recipe. That’s all there is to it! There are only four components. Strawberry dessert that can be made ahead of time and stored in the refrigerator has become a great family favorite in our household. For those who enjoy this dish (and have a plentiful supply of strawberries on hand), you’ll also enjoy freshly baked strawberries pie and strawberry shortcake made from scratch.

Why You Need Strawberry Angel Food Cake In Your Life

This time of year, one of my favorite desserts to make is a delicious fresh strawberry dessert dish. While the strawberries aren’t ripe for picking yet in Ohio, I’m aware that they are in other parts of the nation, which gets me thinking about strawberry sweets such as strawberry rhubarb pie and strawberry shortcake. And because I’ve noticed a decrease in the pricing of fresh strawberries at our local grocery shops, I wanted to create a fun dessert that was simple to make yet included fresh strawberries!

  • Strawberries that have been picked recently. During the season of strawberries, they are the most delicious! Easy to make, this distinctive strawberry dessert calls for only 1 pound of fresh strawberries and takes only a few minutes to prepare. This dessert is quite simple to prepare and is a terrific one to get the kids involved in

Only Four Ingredients

There are only four ingredients required to prepare this delicious fresh strawberry dessert dish!

  • Strawberry Jell-O – I favor the branded brand over the store brand. This is one circumstance in which “generic” just does not enough
  • Fresh Strawberries– You will need to freeze your strawberries in order to use them in this recipe. You may use fresh strawberries
  • Simply place them in the freezer for 24 hours before using them in this recipe. Cool Whip– It is the glue that holds this recipe together. Make your own cool whip or use the store-bought variety. Angel Food Cake is something I get at the grocery store in the bakery area. I stated that it was simple, right?
See also:  When Dessert Animals Have Fast Food

How to Freeze Fresh Strawberries

Strawberry Jell-O – I suggest the branded brand over the generic. When it comes to this situation, being generic just will not do; You will need frozen strawberries if you want to use fresh strawberries. This recipe calls for fresh peaches; simply place them in the freezer for 24 hours before proceeding. All of this recipe would be incomplete without Cool Whip! If you don’t have any cool whip, you can manufacture your own with a little effort. In the bakery area of the grocery store, I purchase angel food cake.

  1. Prepare the strawberries the day before you want to prepare this dish by washing and cutting one pound fresh strawberries. You’ll want the strawberries to be bite-sized
  2. Otherwise, they’ll be too big. Freeze: Wrap them in parchment paper and place them in the freezer. Store: Once they are semi-frozen, you can place them in a plastic bag and keep them in the freezer until you are ready to prepare the strawberry angel food cake.

How to Make

  1. Break the angel food cake into pieces that are 1 – 2 inches in diameter. Add all of the ingredients to a mixing dish and set aside
  2. On the stove, bring 1 14 cups of water to a boil. Dissolve the Jell-O in the boiling water until completely dissolved. After the sugar has been melted, add the frozen strawberries and mix well. After that, I moved the strawberry mixture to a mixing dish and folded in the cool whip until everything was well combined. Yum
  3. In a separate bowl, stir the angel food cake and strawberry mixture until completely blended.

5.Pour into an 11-inch baking pan. You may use a 9-inch-round pan, but I want my strawberry angel food cake to be a little thicker. 6.Chill. Place the cake in the refrigerator for at least 3 hours to allow the flavors to blend together. The more time you have, the better!

It just took a few minutes to put together this Fresh Strawberry Dessert recipe! When it’s hot outside, make this simple and refreshing dessert to savor those delicious strawberries! There is no need for an oven. If desired, garnish with whipped cream and serve immediately.

Strawberry Angel Food Cake FAQ

In an 11 7 pan, pour the mixture. However, I want my strawberry angel food cake to be a little thicker than a 9-inch-round baking pan. 6.Chill. Refrigerate the cake for at least 3 hours to allow the flavors to blend. The more time you have, the better. It just took a few minutes to put together this delicious Fresh Strawberry Dessert dish. When it’s hot outside, this simple and refreshing dessert is the perfect way to cool down and savor fresh strawberries. There’s no need for an oven for this.

Watch How to Make This Strawberry Dessert

5.Pour into an 11 7-inch baking pan. You may use a 9-inch-square pan, but I want my strawberry angel food cake to be a little thicker. 6.Chill. Place the cake in the refrigerator for at least 3 hours to allow the flavors to blend. The longer the better! Making this Fresh Strawberry Dessert dish just takes a few minutes! When it’s hot outside, this simple and refreshing treat is the perfect way to cool down and enjoy fresh strawberries! There is no need to use an oven. If desired, garnish with whipped cream and serve.

  • 1 package of strawberry Jell-O (3 ounces)
  • 1 14 cups boiling water
  • 1 pound fresh strawberries, frozen
  • 1 (eight ounce) box of Cool Whip, thawed
  • 13 pieces of ozangel food cake

Notes

  • Prepare the strawberries the day before you want to prepare this dish by washing and cutting one pound fresh strawberries. You’ll want the strawberries to be bite-sized
  • Otherwise, they’ll be too big. Freeze: Wrap them in parchment paper and place them in the freezer. Store: Once they are semi-frozen, you can place them in a plastic bag and keep them in the freezer until you are ready to prepare the strawberry angel food cake.

Nutrition

  • 1 slice
  • 169 calories
  • 21 grams of sugar
  • 301.8 grams of sodium
  • 1 gram of fat
  • 37.5 grams of carbohydrates
  • 3.7 grams of protein
  • 1 gram of cholesterol

In this recipe, you can find strawberry angel food cake, angel food cake dessert, and strawberry dessert recipes.

More Strawberry Recipes

  • Strawberry pretzel salad recipe, homemade strawberry bread recipe, and an easy homemade strawberry freezer jam recipe are all available.

The Strawberry Angel Food Cake recipe was first published in May of 2014. Updated in the year 2021. Lynnette is the home cook, recipe tester, and photographer for Cleverly Simple, which she founded in 2010 and continues to operate today. The majority of her recipes are adapted from a cherished recipe box that was passed down to her through her great-grandmother, grandmother, and mother. Lynette’s recipes and projects have appeared in a variety of publications, including Country Living, Good Housekeeping, House Beautiful, and more.

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Fresh, luscious strawberries, wonderful whipped cream, and layers of light-as-a-cloud angel food cake come together to make this delicious and simple no-bake Strawberry Trifle with Angel Food Cake recipe. I assure that this dessert, which may be prepared ahead of time, will be one of the simplest and most delicious things you have ever made! You have arrived to the correct location if you are seeking for the perfect dessert. Light, refreshing, and elegant, my strawberry trifle is also unbelievably tasty.

It also serves as an excellent dessert after a meal.

When are strawberries in season:

Plant City, Florida, is the source of three-quarters of the nation’s strawberries, which are gathered mostly between December and April. If you happen to be in the area, you may even attend the Strawberry Festival, which takes place in early March to commemorate the region’s most renowned harvest. Fresh strawberries are also accessible all year in most grocery shops, and frozen berries are always available, which is fortunate for us.

What is a trifle:

To answer your question, trifles are a dessert that originated in England and consisted of three or more layers of fruit, sponge cake that was frequently soaked in alcohol, and custard. They were also typically served in a transparent circular bowl so that the layers could be clearly seen. Nowadays, trifles are made in a similar fashion, and they often include many layers of crumbled or cubed cake, pudding, cream cheese or whipped cream, and fruit or berries on the top. They are available in a variety of sizes and tastes, with angel food, chocolate, vanilla, and pound cake among the most popular.

In addition to whipped cream as a topping, transparent glass bowls or trifle dishes are often used to display the layers of flavor and beauty.

Using trifles to create seasonal and holiday sweets such as Christmas Red Velvet Cake Trifle and Halloween Black Forest Trifle is a favorite of mine since they are so visually appealing. I’m even thinking of making a patriotic one in red, white, and blue for the Fourth of July.

Can you substitute other fresh or frozen berries or fruits:

Yes, yes, and again, yes. Fruits such as peaches, blackberries, blueberries, cherries, raspberries, and nectarines (fresh or frozen) would all be excellent in this berry trifle recipe! I’ve also used canned cherries in syrup, which worked well.

Only six ingredients:

In this simple trifle recipe, you’ll need only six ingredients: fresh luscious strawberries; heavy cream; sugar; lemon zest and juice; kosher salt; and an angel food cake that you can buy at the store.

How to macerate the strawberries:

In this simple trifle recipe, you’ll need only six ingredients: fresh luscious strawberries; heavy cream; sugar; lemon zest and juice; kosher salt; and angel food cake, which you can get at any grocery store.

How to make the whipped cream:

Prepare the whipped cream by placing a metal mixing bowl and the whisk attachment for your electric stand mixer in the freezer or refrigerator for at least 15-20 minutes before you start working on them. Pour the cold whipping cream into the chilled mixing bowl and stir in one-quarter cup of sugar until well combined. Using the whisk attachment, whip the cream mixture on medium speed until firm peaks form, about 2 minutes. When the beaters are raised, stiff peaks are formed, which means that the cream retains its shape and creates peaks that stand straight up.

To reach the stiff peak level, it usually takes between seven and eight minutes on average.

When cream is beaten, it doubles in volume, thus the two cups of heavy cream will be transformed into four cups of whipped cream.

How to layer a trifle:

In the bottom of a large trifle dish, put one layer of broken pieces of angel food cake. Repeat this process for the remaining layers. Spread about one-third of the strawberry mixture on top of the angel food cake and refrigerate until set. Place approximately one-third of the whipped cream on top of the strawberry layer, making sure the whipped cream thoroughly covers the strawberry layer. Repeat the layers a second and third time. Lastly, add a layer of whipped cream on top and garnish with strawberries, if you so like.

Make it ahead:

Preparing the trifle between four and eight hours in advance is the ideal strategy. While it may be prepared up to 24 hours ahead of time, it is best to wait to decorate the top with berries until just before serving.

Leftovers and storage:

Preparing the trifle between four and eight hours in advance is the best option. While it may be prepared up to 24 hours ahead of time, it is best to wait to garnish it with berries until just before serving time.

Sharon’s tips:

Frozen strawberries can be used in place of fresh strawberries. If they are whole, let them thaw first and then slice them. If you don’t have time to create dessert and are seeking for an even simpler trifle recipe, look no further. Replace the fresh berries with sliced frozen strawberries in syrup, and the whipped cream with Cool Whip or frozen whipped topping in place of the whipped cream. This dessert is especially delicious when served in individual serving plates that are smaller in size.

I used a trifle dish that has straight edges and is seven and one-half inches across the top and five inches deep for this recipe.

You may either use a special instrument called a strawberry huller or a small paring knife to hull the strawberries.

Then flip the fruit and cut in a circular motion in a shallow cone shape around the green leafy top of the strawberry. This part of the hull or stem should pop straight out.

Related recipes:

Are you seeking for more simple dessert ideas that include fruit or berries? Look no further. What about Classic Southern Strawberry Shortcake, Homemade Fresh Peach Ice Cream, or Southern Peaches and Cream Pie, to name a few options? It’s possible that you’ll enjoy these other recipes as well: The Best Kumquat Pie, Blueberry Delight, Christmas Cranberry Pie, Southern Peach Cobbler, and Old-Fashioned Strawberry Pie. If you need even more dinner inspiration, have a look at all of my dessert dishes!

I’d love to know how you thought it turned out!

Strawberry Angel Food Cake Dessert Recipe

A simple, elegant, and delectable dessert, this Strawberry Trifle with Angel Food Cake is made with fresh succulent strawberries, billowy whipped cream, and beautiful angel food cake. Course DessertCuisineAmerican, Southern, and other types of cuisine Preparation time: 15 minutes 30 minutes of macerating time Time allotted: 45 minutes The recipe makes 10 servings and has 458 calories.

  • Fresh strawberries, cleaned, hulled, and sliced
  • 1-1/4 cups sugar, divided
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • Sprinkle of kosher salt
  • Splash of Grand Marnieroptional
  • 1 bought angel food cake, cut into bite-size pieces
  • To prepare the whipped cream, place a metal mixing bowl and the whisk attachment for your electric mixer in the freezer or refrigerator for at least 15-20 minutes before you begin. A big mixing basin is ideal for combining the strawberry slices, one cup of sugar, the lemon juice and zest, and a sprinkle of salt. Optional: a dash of Grand Marnier can be added. Place in a warm place for about 30 minutes, stirring periodically. As a result, the strawberries might macerate, or soften somewhat, and begin to release their juices. To create the whipped cream, pour the whipping cream into a chilled mixing basin and stir in 1/4 cup sugar until stiff peaks form. Using the whisk attachment, whip the cream mixture on medium speed until firm peaks form, about 2 minutes. This should take around 7-8 minutes. It is important not to overbeat the cream or it may turn to butter. When cream is beaten, it doubles in volume, thus two cups of heavy cream will provide four cups of whipped cream. To assemble the trifle, start by placing one layer of torn pieces of angel food cake in the bottom of a big trifle bowl
  • For the second layer, place one layer of torn pieces of angel food cake on top of the first layer
  • And so on. Spread approximately one-third of the strawberry mixture over the angel food cake and top with approximately one-third of the whipped cream. In order to ensure that the strawberry layer is fully covered with whipped cream, Repeat the process two more times, finishing with a layer of whipped cream on top. Smooth out the topping, cover with plastic wrap, and place in the refrigerator until ready to serve

Frozen strawberries can be used in place of fresh strawberries. If they are whole, let them thaw first and then slice them. No time to create dessert and seeking for a trifle recipe that is even easier to make? Replace the fresh berries with sliced frozen strawberries in syrup, and the whipped cream with Cool Whip or frozen whipped topping in place of the whipped cream. This dessert is especially delicious when served in individual serving plates that are smaller in size. You may even use mason jars for this project.

A simple method of harvesting strawberries is to cut them open and remove the leaves, stem, and any tough portions that are below the stem from the fruit.

If you’re using a knife, insert the blade into the top of the fruit at the stem, turn the fruit over, and cut in a shallow cone shape around the green leafy top of the strawberry and into the pale flesh right beneath it in a circular motion in a circular motion in a circular motion.

Preparing the trifle between four and eight hours in advance is the ideal strategy.

This dessert can keep in your refrigerator for up to four days if kept well closed.

This dessert should not be attempted to be frozen.

This is referred to as medium peaks if they stand straight up yet curve over little.

458 calories|80 grams of carbohydrates |

14 grams of fat |

0.1 gram of polyunsaturated fat |

Cholesterol: 47 milligrams|

Potassium: 90 milligrams|

Sugar: 57 grams|

Vitamin C: 71.8 milligrams|

Are you on Instagram? Picture yourself with @gritsandpinecones or gritsandpinecones in the caption! * This piece was first published on March 26, 2017 and has since been updated. A revised version was released on June 10th, 2020 with additional guidelines and recommendations included.

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