Strawberry angel food cake layered lush
Strawberry angel food cake layered lush is free-form layers of cake, cream cheese, whipped cream and tangy berries with all the goodness you can want in a spring dessert. Have a potluck or graduation around the corner? Try these in a big 9×13 or individual servings for a special touch.Jump to Recipe
Time and time again, we have events that require something simple, tastes delicious and won’t take a lot of effort to put together. This strawberry angel food cake lush is just the way to do it.
But the original version had one problem: it used one of those bags of strawberry gel. You know the stuff. It comes in blueberry and maybe pineapple and you get it over in the produce department.
And it tastes like the bag it comes in.
Loaded with colors, corn syrup and not ONE DROP of strawberries, I’m putting my foot down on that garbage and recommending that you suck it up and make your own glaze.
Feel free to use frozen strawberries or fresh and cook them down to make a bright, flavorful glaze instead of bagged chemicals and additives.
Tips for the best strawberry angel food cake lush
- Feel free to use a gluten free angel food cake if you need that type of diet. I do it often and it works perfectly.
- Avoid the temptation to use Cool Whip. Making your own whipped cream will result in a better final result and more wholesome flavor than whipped flavored oil. If you don’t know how to whip your own cream you can check out this post.
- Use fresh berries cut up in your own homemade glaze (see notes in the recipe card)
- Feel free to make this lush up to 48 hours in advance if needed.
Make your own angel food cake! Check out my blue ribbon version here.
Strawberry angel food cake lush
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
- 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
- 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
- In a small bowl, blend the cream cheese, powdered sugar, half of the whipped cream and milk together with a handheld mixer.
- 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.
- Spread the other half of the whipped cream over the cream cheese layer.
Make the strawberry layer
- Mix the berries and glaze in another bowl and spread evenly over the cool whip.
- Refrigerate until ready to serve.
I make this during the summer a lot. what I usually do is use some seedless stawberry jam and mix it with the fresh cut stawberries. it comes out very good!
This was a big hit in our house and will become our go-to! If I wanted to use honey instead of powdered sugar in the whipped cream and/or the cream cheese layer, how much honey would you recommend? And could honey also be substituted for sugar in the pie glaze?
Hey Jenna–boy that’s going to be a lot of honey. Unless you use a very light one the flavor is going to overpower the dish, so do that carefully. I would start with a couple of tablespoons for each ingredient and taste as you go. In the pie glaze it may not set without some kind of granulated sweetener. I use organic cane sugar in those cases and avoid white sugar at all costs. –Rachel
Hi I am gonna try this. The cake won’t be soggy if it sits overnight in the refer?
No not at all Lori. It’s actually great up to three days ahead. The cream cheese is a barrier between the cake and the berries but they are also in a thickened glaze so it doesn’t get soggy. –Rachel
I know this will be delicious & it will be the next dessert I make. One question, which might seem silly… but is powdered sugar the same as icing sugar? I just want to confirm I get it all perfect. I also read in the comments you’ve adjusted the amount of sugar in the recipe, good to know. Btw I’m so happy I found your site. You have so many yummy recipes that use everyday ingredients! Taste of Home used to be my fave site, now this is! Love it!
Oh thank you very much Cheryl! I’m glad to have you here! Icing sugar and powdered sugar are pretty much the same, yes. Icing sugar is a term used by the British but I think they are pretty much the same. –Rachel
I quickly learned that the store bought strawberry gel ruins everything that you add it too because its so fake tasting…. i make strawberry freezer jam & use that instead. It works great!
Boy it sure does Frances! Ew!! I like homemade glaze since it’s not as sweet as jam but whatever you like is fine. –Rachel
I love that you have created a version with more natural ingredients! Question about the whipped cream ingredients…it calls for a cup of powdered sugar but I watched your post linked above for whipping your own cream and that recipe only calls for 2-4 Tbsp of powdered sugar. I’m thinking the lesser amount is correct, yes?
Yes Marilyn, since I wrote this recipe originally, I have cut sugar back so much that a few tablespoons is all I need. In fact, I use honey more now than sugar and would probably use it instead. You can use up to a cup of powdered sugar if you want your whipped cream very sweet or as little as I do. –Rachel
I don’t know if you will see this or not but I was wondering if you could use pound cake instead of Angel Food cake.
Yes you sure can Karen!
Can I make a double batch and freeze one for a later date?
I’d freeze it without the strawberries on top to prevent them from being soggy all over the cake when thawed, but you could try it Brenda. Dairy can be a bit tricky to freeze. Sometimes it curdles when it thaws so keep that in mind. –Rachel
Can this be stored overnite. Or best to make the day you are serving
Yes Leslee you can make it up to two days in advance.
I just made this for the 1st time today for my 4th if July get together. It was perfect and soooo delicious!! Will definitely make again. Thank you for this recipe!!
You’re welcome Michelle! I’m so glad you liked it. –Rachel