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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.

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strawberry layered lush in a glass baking dish with a large spoon

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.

mixing bowl with cream cheese and a baking dish with spread out cream cheese mixture

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.

round angel food cake on a cake plate with a small white plate and two forks

Strawberry angel food cake lush

One of the best spring and summer desserts–blend fresh berries with strawberry glaze, cream cheese, whipped cream and soft angel food cake. I’ve never taken this anywhere that it wasn’t devoured. 
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 people
Author Rachel Ballard


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


  • 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.



Get the pie glaze recipe here: https://feastandfarm.com/homemade-strawberry-pie-glaze/
You may swap in Cool Whip here if you prefer. You’ll need about 3-4 cups or one 8-ounce tub. 


Calories: 361kcalCarbohydrates: 49gProtein: 5gFat: 16gSaturated Fat: 9gCholesterol: 53mgSodium: 351mgPotassium: 161mgSugar: 33gVitamin A: 590IUCalcium: 110mgIron: 0.2mg
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
Course Dessert
Cuisine American

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  1. 5 stars
    This is the best dessert ever. I thought I lost this recipe but behold, I found it again and need to write it down!!
    I’m making this for my birthday tomorrow.

    1. You can save recipes here on the site also Cate! There’s a little heart on the bottom right, just make a login there and you can save anything you want.

  2. Thank you for sharing. I surely will make this cake. It looks Delicious and great for the 4th. of July. 😋

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.