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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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
Ingredients
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
Instructions
- 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.
Brenda says
Can I make a double batch and freeze one for a later date?
Rachel Ballard says
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
Leslee Murphy says
Can this be stored overnite. Or best to make the day you are serving
Rachel Ballard says
Yes Leslee you can make it up to two days in advance.
Michelle Guffey says
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!!
Rachel Ballard says
You’re welcome Michelle! I’m so glad you liked it. –Rachel