Yum — Strawberry Angel Food Cream Cake is a dreamy, light dessert that’s perfect for spring and summer. It’s easy to make and absolutely crowd-pleasing. Here’s a classic version that uses angel food cake, sweet strawberries, and a fluffy cream layer.
🍓 Strawberry Angel Food Cream Cake
Ingredients:
- 1 prepared angel food cake (store-bought or homemade)
- 1 lb (450g) fresh strawberries, sliced
- 1/4 cup sugar (or to taste, for macerating strawberries)
- 1 tsp lemon juice (optional, enhances flavor)
For the cream filling:
- 1 (8 oz) block cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream (cold)
Instructions:
- Prepare strawberries:
Toss sliced strawberries with sugar (and lemon juice if using). Let sit for 15–30 minutes to release juices. - Make the cream filling:
- Beat the cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until combined and fluffy.
- Assemble the cake:
- Cut the angel food cake horizontally into 2 or 3 layers using a serrated knife.
- Spread a generous layer of cream filling on the bottom layer. Add a layer of strawberries.
- Repeat with remaining layers, ending with cream on top. Decorate with more strawberries.
- Chill:
Refrigerate for at least 2 hours before serving (overnight is even better!).
Optional Variations:
- Add strawberry jam between layers for extra flavor.
- Use blueberries or mixed berries for a red-white-blue version.
- Try a trifle version: cube the cake and layer everything in a glass bowl.
Would you like a sugar-free or gluten-free twist?