This strawberry angel food 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.
During the winter, the kids used my strawberry patch as a ramp for their sled so they could soar through the air and put their lives at risk. It was all fine with them until I looked outside and saw what they were doing–shooting off the hill, over my sleeping berries and off the other side of the raised bed.
“THOSE ARE MY STRAWBERRIES YOU GUYS!!” I yelled into the freezing air. Of course they were sorry, but who can blame a kid for wanting a little winter Olympic fun. So now it’s spring and my berries survived it seems. And I’m glad. Because once they really get rolling, this strawberry angel food lush will be the best way to showcase them. Well, one of the best. I’m still a sucker for a good strawberry shortcake too.
This dish is perfect for your graduation meals or summer potlucks because it feeds a lot and it tastes so good. Make your strawberry angel food lush in a 9×13 or individual little Mason jars for a personal touch. They are sure to get gone in a flash.
One note: I use strawberry gel here–it’s the stuff they put in strawberry pies if you have ever seen it. I buy mine in the produce department of my grocery store by the strawberries or the fruit dip. If you can’t find it, it would be okay to leave it out, just toss your berries in a little sugar and let them soften some before you put them on your lush. And unless you have to get the sugar free version of the gel don’t. It’s gross. Made that mistake more than once.
Strawberry angel food 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 9x13 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.