Ingredients
1 (16 oz) box angel food cake mix
2 lbs fresh strawberries, sliced
2 pints fresh blueberries, rinsed and dried
2 (8 oz) packages cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/4 cup fresh lemon juice
2 (8 oz) containers whipped topping, thawed
Instructions
Preheat oven to 350°F (175°C)
Mix angel food cake ingredients according to package directions
Bake cake as directed, let cool completely, then cube
In a large bowl, beat cream cheese until smooth
Add sweetened condensed milk and lemon juice, mix until creamy
Fold in half the whipped topping to lighten the mixture
In a serving bowl or trifle dish, layer cubed cake, strawberries, blueberries, and alternating cream cheese mixture
Repeat layers, finishing with a top layer of fresh berries and a dollop of whipped topping
Chill for at least 2 hours before serving
Notes
Use store-bought angel food cakes as an alternative
For a non-dairy option, substitute vegan whipped topping and dairy-free cream cheese
Garnish with additional fresh berries and mint leaves for extra presentation
Store in an airtight container in the fridge for up to 24 hours
- Prep Time: 25
- Cook Time: 35
- Category: Holiday Dessert Recipes
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (1/10 of recipe)
- Calories: 480
- Sugar: 45g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 18g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 100mg