This Strawberry Angel Food Cake Dessert is a delicious treat for the whole family, and it’s excellent for any occasion!
This dish will not be as light and fluffy as a regular angel food cake due to the strawberries… But let me tell you, each piece of this decadent dessert is pure strawberry heaven!
a single angel food cake
1 (16 oz.) container chilled Whip
cream cheese, 8 oz
1 cup sugar (division)
1 teaspoon extract de Vanille
3 tablespoons cornstarch 1 quart fresh strawberries, cut
1 strawberry (3 oz.) packet 1 tablespoon lemon juice Jell-O gelatin dessert
1 cup of water
In a medium saucepan, combine everything. 1/2 cup sugar, 1 cup cornstarch, 1 cup Jello, 1 cup lemon juice, and 1 cup water
Cook, frequently stirring, over medium heat until the mixture thickens and comes to a boil.
Allow cooling slightly before serving.
Strawberries, cut, should be added at this point.
Toss 2 cups of the Cool Whip with 1-inch slices of angel food cake.
Press into a 9×13-inch baking pan (I use glass so you can see the pretty layers).
Remove from the equation.
In a mixing bowl, combine cream cheese, 1/2 cup remaining sugar, and vanilla extract.
Blend until completely smooth.
Combine the leftover Cool Whip with the remaining Cool Whip.
Spread evenly over the top layer of the cake.
Pour the chilled strawberry mixture over the cream cheese layer and spread evenly.
Before serving, chill for 2 to 3 hours.
Note: You may replace the fresh strawberries with a 16-ounce package of thawed and diced frozen whole strawberries.