Strawberry Angel Food Dessert

I made this once for an office potluck, and now am asked to bring it every time (sigh…). I followed the suggestions of other reviewers by decreasing the sugar to 3/4 cup. Also, made my own glaze with the following ingredients: cook 5 minutes 1 qt. Sliced berries, 1 cup sugar, 3 Tb cornstarch, and 1 Tb lime juice, add a little orange juice if glaze is too thick. Please note, the quart of strawberries used for the glaze is separate from the quart used for the topping. Once the glaze was prepared and had cooled, I stirred in the other quart of sliced fresh strawberries. Many compliments of how great tasting the fresh strawberries were, and quite a few comparisons to really good strawberry shortcake. Once strawberry season had passed, I made this recipe with only frozen berries. It still tasted good, but lacked the beautiful bright red color and texture of fresh strawberries. I’ve made this with angel food cake, with pound cake, and with yellow cake. I prefer the yellow cake. Next time, I plan to divide the yellow cake batter between a 9 x 13 inch pan and an 8 inch square pan, so that there is enough room in the pans to layer on the toppings without crumbling up the cake. It will look better when served. The crumbled cake was a little messy.

This really is a great recipe. Everyone loves it. It makes a beautiful presentation in a trifle dish, which is what I use, or a large glass bowl; in fact, I've always called this recipe Strawberry Trifle. The only thing I do differently is sweeten the strawberries overnight and drain off most of the excess liquid prior to assembling the next day. Marie's makes a really nice strawberry glaze that you can usually find in the produce section of most grocery stores. The glaze is essential, IMO.

I was looking for a quick and easy dessert recipe for our neighborhood July 4th Dessert contest. I used this recipe with a few variations. Instead of strawberries and glaze, I used 2C fresh rasp-berries and 8 oz seedless raspberry jam thinned with 2TBSP Yukon Jack (orange flavored)liquor and 4 TBSP water. The Recipe won FIRST PLACE!

i made this using pound cake in place of the angel food cake and used my trifle bowl to put it in. not only was it beautiful, it tasted amazing!!! great recipe! thanks for sharing it! lisa

Great, easy, elegant dessert. For Easter brunch I layered this in a trifle dish (2 layers of cake, 2 of cream cheese, 2 of strawberries)using reduced fat cream cheese and Cool Whip and Splenda instead of sugar. Everyone raved about how light and delicious it was. I will definitely make this again and again.

This recipe was great on short notice, everyone loved it. The only thing I did not like about it was the strawberry glaze. I STRONGLY recommend you make your own glaze which is simple. I will make this again with my own glaze. If I was short on time I wouldn't use the store glaze...I would use no glaze at all.

This is a great dessert to make for summer picnics. I combine blueberries with the strawberries. And I only use about 1/2 of the glaze that the recipe calls for. I always get many compliments, and many requests for the recipe.

I was looking for something easy but tasty. This was one of the biggest hits that I ever made. Instead of the strawberries and glaze, I topped it with 2 cans of cherry pie filling and it was fantastic. I have made it 2 more times since I got this recipe a month ago. April Ellsworth

This recipe is easy to make and very versatile. It always gets lots of compliments when served in a trifle bowl. If you take this dessert to a potluck, don't expect any leftovers! They will lick the bowl clean. Now for the changes... I use 2 pounds of strawberries. I fold about 2/3 of them into the glaze and use the remainder to garnish the top. Storebought glaze is a great timesaver, but I make my own when I have time. There are many different ways to make glaze. Most often, I use a 3 oz. box of strawberry gelatin, 4 to 5 tablespoons of cornstarch, a cup of sugar, and 2 cups of boiling water. Cook until thickened and let cool and you're ready to go! I use the larger, 12 oz container of whipped topping. I only used one 8-oz package of cream cheese the first time around because I only had one on hand. It turned out fine, so I've never added more than 8 oz of cream cheese. I also sweeten the whipped topping to taste, as a cup of sugar seem like too much for my family's taste. I have always used storebought angel food cake but I'd like to try it with white cake from a mix. My favorite thing about this recipe is that it is so versatile. Blueberries, raspberries, and peaches would be great with the appropriate glazes. A blueberry/strawberry combo would be great for the 4th of July!

I had my family all coming over for dessert and a coffee and they all asked for "Something different". I had so many strawberries in my fridge and I was getting so sick of berries on top of Angel food cake that when I saw this recipe I couldn't help but try it. My Family loved it!! Everyone wanted the recipe. I did make a few alterations to the recipe such as using Splenda instead of Sugar and just mashing up some strawberries and Splenda to make my own Glaze. This can be a great recipe for someone who is watching their fat and sugar intake. Thank you so much for sharing this recipe.