Strawberry Angel Dessert
Indulge in the sweet, refreshing bliss of Strawberry Angel Dessert, a no-bake treat that combines layers of fluffy angel food cake, juicy strawberries, and a creamy whipped topping for a show-stopping dessert. Perfect for potlucks or family gatherings, this recipe features a clever use of strawberry gelatin to infuse every bite with fruity goodness while maintaining its light, airy texture. The blend of tangy cream cheese and vanilla adds richness to the whipped topping, making each spoonful irresistibly decadent yet balanced. Ready in just 25 minutes with minimal effort, this layered dessert is easy to prepare and even easier to enjoy—ideal for anyone searching for a simple, crowd-pleasing strawberry trifle. Serve it chilled for a stunning finale to any meal!
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Recipe Information
Ingredients
- 1 whole (store-bought or homemade) Angel food cake
- 4 cups Fresh strawberries, sliced
- 3 ounces (1 small box) Strawberry gelatin mix (Jell-O or similar)
- 1 cup Boiling water
- 1 cup Cold water
- 8 ounces Whipped topping (like Cool Whip), thawed
- 4 ounces Cream cheese, softened
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
Instructions
Tear the angel food cake into bite-sized pieces and set aside.
In a large mixing bowl, dissolve the strawberry gelatin mix in 1 cup of boiling water. Stir until fully dissolved, then add 1 cup of cold water. Mix well and place in the refrigerator for about 15-20 minutes, or until the mixture thickens slightly but is not fully set.
In a separate mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the vanilla extract and mix until combined.
Fold the whipped topping into the cream cheese mixture until fully incorporated and smooth.
In a large trifle dish or a 9x13-inch baking dish, layer half of the torn angel food cake pieces evenly across the bottom.
Pour half of the thickened gelatin mixture over the cake pieces, followed by half of the sliced strawberries. Spread half of the whipped cream mixture on top, smoothing it out with a spatula.
Repeat the layers: add the remaining cake pieces, pour the rest of the gelatin, add the remaining strawberries, and finish with the remaining whipped cream mixture.
Cover the dish with plastic wrap and refrigerate for at least 2-4 hours, or until fully chilled and set.
Garnish with additional sliced strawberries, if desired, before serving.
Serve chilled and enjoy this light, fruity dessert!
Nutrition Facts
Calories |
2582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 2605 mg | 113% | |
| Total Carbohydrate | 466.0 g | 169% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 322.2 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 587 mg | 45% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1674 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
