Strawberry Angel Food Dessert Recipe -
Strawberry Angel Food Dessert Recipe
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Strawberry Angel Food Dessert
Layered dessert with angel food cake, cream cheese, and strawberries. See more
  • READY IN 15 mins

Strawberry Angel Food Dessert

Recipe by  

"Angel food pieces are topped with sweetened cream cheese, whipped topping and strawberries in glaze in this chilled, layered dessert."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch dish Change Servings
  • PREP

    15 mins

    15 mins


  1. Crumble the cake into a 9x13 inch dish.
  2. Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
  3. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.
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Reviews More Reviews

Most Helpful Positive Review
Nov 21, 2006

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.

Most Helpful Critical Review
Feb 01, 2011

This recipie was just OK.

Apr 19, 2007

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.

Jan 17, 2011

Superb! Added 1 tsp of vanilla to the cream cheese/whipped topping. Fresh blueberries layered on the top for a little something extra and served in a trifle bowl for a beautiful presentation! Loved this recipe!

May 28, 2008

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!

Apr 16, 2004

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.

Aug 23, 2003

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.

Aug 23, 2003

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!


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  • Calories
  • 261 kcal
  • 13%
  • Carbohydrates
  • 36.3 g
  • 12%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 242 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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