This is the easiest no-bake dessert that you can whip up in 15 minutes. This strawberry angel food dessert is not only quick and easy, but also incredibly sweet and delicious. You can make it if you’re in a rush and have no dessert to serve after dinner. Keep in mind that you have to keep it in the fridge for a few hours to cool before serving. It might be a good idea to start on this as you’re starting to cook dinner.
All the ingredients in this recipe can be substituted. Angel food cake works very well with strawberries, but you can use different berries. You can also make your own whipped cream instead of the cream cheese.
How to make the 15-Minute Strawberry Angel Food Dessert?
Add you angel food cake to a 9×13 inch baking dish and crumble it.
Beat sugar and cream cheese in a mixing bowl until blended.
Add your whipped topping to the mixture and beat until blended.
Add that mixture to the baking dish and spread evenly.
Toss the glaze with strawberries in a mixing bowl until all the strawberries are coated.
Put the strawberries on top of the cake.
Refrigerate for a few hours before serving.
Can you make strawberry angel food dessert into a trifle?
Of course! Use a trifle dish and make multiple layers of the dessert. This is especially great if you have lots of ingredients leftover and don’t want to throw them away. Make sure you have enough space in the fridge!
Can I use frozen strawberries for angel food dessert?
You can use frozen strawberries if you don’t have any fresh ones. However, fresh strawberries will look and taste a lot better. If you’re going to use frozen strawberries, you should let them thaw before you put them on the cake. Otherwise, they will drip their juices into the cake and make it unnecessarily soggy.
Can I make this recipe gluten free?
Yes, you can. All you will need for that is a gluten free angel food cake. The gluten free version of the cake will taste just as good, so don’t hesitate to put it in.
- 1 (10 inches) angel food cake
- 2 (8 oz) packages cream cheese, softened
- 1 c white sugar
- 1 (8 oz) container frozen whipped topping, thawed
- 1 quart fresh strawberries, sliced
- 1 (18 oz) jar strawberry glaze
In a 9×13-inch baking dish, add the cake and crumble it.
In a medium mixing bowl, add sugar and cream cheese. Beat until well blended.
Add the whipped topping and beat until well blended.
Add the cream cheese mixture into the crumbled cake and spread it evenly.
In a medium mixing bowl, add the glaze and strawberries. Toss until the strawberries are well coated.
Spread the mixture on top of the cream cheese.
Place it inside the fridge to chill for a few hours.
Serve cold and enjoy!
Calories: 260.8 | Protein: 3.2g 6% | Carbohydrates: 36.3g 12% | Dietary Fiber: 1g 4% | Sugars: 22.6g | Fat: 11g 17% | Saturated Fat: 7.6g 38% | Cholesterol: 27.4mg 9% | Vitamin A Iu: 339.1IU 7% | Niacin Equivalents: 0.9mg 7% | Vitamin C: 20.1mg 33% | Folate: 18mcg 5% | Calcium: 51.6mg 5% | Iron: 0.5mg 3% | Magnesium: 8.2mg 3% | Potassium: 99.4mg 3% | Sodium: 241.8mg 10% | Calories From Fat: 99