Ingredients
1 (10 to 16 ounce) angel food cake (store-bought or homemade, not overly dense)
8 ounces cream cheese, softened
1/2 cup granulated sugar
1/4 teaspoon vanilla extract
1 cup heavy cream, chilled
4 ounces fresh or frozen strawberries, pureed or sliced
1/2 cup milk or strawberry juice (to thin filling, if needed)
Instructions
Prepare angel food cake by cutting into layers if store-bought
Whip cream cheese with sugar and vanilla extract until smooth
Stir in pureed strawberries and 1/2 cup milk/strawberry juice to desired consistency
In a separate bowl, beat heavy cream with 2 tablespoons sugar until stiff peaks form
Layer cake slices, strawberry cream cheese filling, and whipped topping in a trifle dish or layer 3 angel food cake rounds with filling in between, top with whipped topping
Chill for at least 4 hours before serving
Notes
Chilling allows the cake to absorb moisture for optimal texture
Use non-dairy alternatives for cream cheese and whipped topping if needed
Cake can be pre-layered the night before to maximize chilling
Store in an airtight container in the refrigerator for up to 2 days
- Prep Time: 30
- Category: No-Bake Dessert Recipes
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 layered slice
- Calories: 300
- Sugar: 30g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg