Description
A 30-minute no-bake dessert that layers fluffy angel food cake cubes with juicy macerated strawberries and a rich cheesecake whipped cream. Perfect for summer parties because it looks impressive but takes zero baking.
Ingredients
1 prepared angel food cake or pound cake (about 10–12 oz), cut into 1-inch cubes
2 lb fresh strawberries, hulled and sliced
1/3 cup granulated sugar
1 tsp lemon juice
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
2 cups heavy whipping cream (or 8 oz whipped topping)
Instructions
1. In a bowl, toss sliced strawberries with granulated sugar and lemon juice. Let sit for 20 minutes to release juices.
2. In a large bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth.
3. Whip the heavy cream to stiff peaks (if using whipped topping, skip this step).
4. Gently fold the whipped cream (or whipped topping) into the cream cheese mixture until combined and fluffy.
5. In a trifle bowl or large glass bowl, place half of the cake cubes.
6. Spoon half of the strawberries and their juices over the cake layer.
7. Spread half of the cream mixture over the strawberries.
8. Repeat the layers with the remaining cake, remaining strawberries, and remaining cream.
9. Cover and refrigerate for at least 30 minutes before serving. Garnish with fresh mint or extra berries if desired.
Notes
Chill time allows the cake to absorb the strawberry syrup for better flavor.
Use a clear glass bowl to show off the layers.
Swap angel food cake for pound cake if you prefer a richer, denser trifle.
- Prep Time: 30
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 32g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg