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.
Decisions, decisions.
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
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 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.
Notes
Nutrition
Teri Tucker says
Can you make this the night before?
Rachel Ballard says
Hey Teri, yes you sure can. –Rachel
Karen says
I just made this for Easter. It was absolutely wonder. Everybody loved it and my son had requested for his “Birthday Dessert”. It was not filling and just sweet enough. Definitely a keeper.
Rachel Ballard says
Oh man if you reached birthday dessert status you’ve done something really special there Karen! Way to go! And yes, it’s just light enough that you don’t feel like you need an hour nap after you eat it too. I’m so glad you liked it. –Rachel
Wendy L Jones says
Excellent dish. Made this for Easter dinner and the family loved it. I did cut the sugar a tad and will cut it further the next time I make it. I also think that next time, I will make more of the filling and strawberries and assemble in trifle form. I made the whipped cream and the strawberry glaze from scratch and it upped the game! This is a keeper! Thank you.
Rachel Ballard says
Oh a trifle would be wonderful Wendy! I’m so glad you made the cream and glaze from scratch too. It’s really worth it. And I am like you on the sugar: keep it low. I’m so glad you enjoyed it. –Rachel
Carrie says
My daughter and I made this recipe for a friends’ Anniversary, and everyone loved it! Our friends’ wedding colours many years ago, were red and white, so they adored how this dessert fit into their theme reminiscent of their wedding. And who doesn’t love strawberries?! A real crowd pleaser!
We did however, cut the amount of icing sugar we used in half, for both the cream cheese mixture and the topping. Mainly due to all of us not really liking super sweet desserts. We made our own strawberry slurry, just by cooking strawberries in some water on the stove, instead of buying that gel.
It is a lovely recipe and we sure appreciated it. So did all the party guests! There wasn’t one morsel left, we brought home a completely empty pan.
Thanks so much, Rachel!
Rachel Ballard says
Hey Carrie, that’s great to hear! I never even really thought the sugar amount was too much–but you are always welcome to cut it! I hate cloyingly sweet things myself. Did you read my recipe for the homemade strawberry glaze as well? I never recommend the gel these days so way to go on taking that extra step and making something that’s healthier and tastes better! I’m so glad everyone liked it and you are so welcome! –Rachel
Christina Moore says
I find the English do not make their foods overly sweet. I think it is a good thing! My fiance’ brought me some chocolates from London and they aren’t nearly as sickeningly sweet as the chocolate it here. This recipe looks divine and I plan to make it Easter Sunday, but I am going to follow suit and cut the sugar just a tad. Happy Easter everyone!
Rachel Ballard says
I hope you love it Christina! Cutting the sugar is just fine. –Rachel
Kathy says
Sounds delicious and I’d like to try it. In recipe, you use only the term “whipped” cream (before you whip it, it’s “whipping” cream) . Do I need to beat the half of the whipping cream first, before I beat it in with the cream cheese?
Rachel Ballard says
So here’s the scoop on that Kathy: years ago this recipe called for Cool Whip, and the recipe was written in that way. I don’t use Cool Whip anymore and when I updated that recipe I changed it to whipped cream (as in homemade whipped cream made with whipping cream, powdered sugar, and vanilla) beaten to stiff peaks–just a regular old homemade standard. I apologize for any confusion on that. I’ll go in and add a note so that’s clear. You’re welcome to use Cool Whip if that’s something you use. –Rachel
Rachel Ballard says
Also, I just went in and gave that post a major overhaul complete with whipped cream instructions so it’s more clear. 🙂
Amy Griffin says
Perfect to take to a family gathering!
Mary says
I ABSOLUTELY love angel food cake and strawberries together…..only way to make strawberry shortcake!!!! This recipe sounds amazingly good! Will definitely make this soon. Pinned. Thanks for sharing.
Rachel Ballard says
Well hopefully you will be able to put this together soon with some fresh spring strawberries!