Strawberry angel food cake




For the Cake


  • 14 ounces pre-made angel food cake
  • For the strawberry topping
  • 1 16-ounce package fresh strawberries washed, tops removed and sliced thinly
  • 3/4 cup homemade strawberry glaze (see notes)


For the cream cheese layer


  • 8 ounces cream cheese softened
  • 1 cup powdered sugar
  • 1/3 cup milk
For the Whipped Cream *see notes
  • 1 cup heavy whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract


  1. Slice the angel food cake into 1″ cubes and layer them in the bottom of an ungreased 9×13 baking dish. Set aside.
Make the whipped cream
  1. In a medium bowl, add the cold whipping cream and vanilla. Beat on high with a hand mixer or in a stand mixer until the mixture starts to foam and get slightly thicker–about 3 minutes. Add the powdered sugar and beat on high until stiff peaks form–another 2 to 3 minutes. Be careful not to over beat your cream or it will separate and turn to butter. When the mixture will hold a peak that doesn’t fall over, it’s ready.
Make the cream cheese layer
  1. In a small bowl, blend the cream cheese, powdered sugar, half of the whipped cream and milk together with a handheld mixer.
  2. Spread in dollops over the cake. Use a spatula and your fingers to spread it around. It will be thick. Just do the best you can.
  3. Spread the other half of the whipped cream over the cream cheese layer.
Make the strawberry layer
  1. Mix the berries and glaze in another bowl and spread evenly over the cool whip.
  2. Refrigerate until ready to serve.



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