This Strawberry Cream Angel Cake is the easiest holiday dessert you’ll ever make. The strawberry cream is so good, you’ll want to eat it by yourself with a large spoon!
Strawberry Cream Angel Cake is so light and cool, you’ll find yourself going back for a second slice!
Can we agree that while completely wonderful, a slice of plain Angel Food cake simply does not constitute as an entire dessert?
It’s air. Sugary air. Never once have I eaten a slice of Angel Food cake and not gone back and demolished the rest of the cake by myself. Honestly, we need to change the nutrition information to reflect that an entire cake is one serving. Because I will no longer stand for these outrageous shenanigans.
There’s just something about polishing off an entire cake, even an air cake, that leaves a soul feeling a little ashamed and empty. And really – who deserves to feel that way?
No one.
(Actually, I can think of a few people but it wouldn’t be appropriate to name them)
I am here to tell you that I’ve solved the problem. This Angel Food Cake Crisis that has been plagueing the world. And what I have done, is fill it with a sweet and fruity strawberry cheesecake filling. You know, bulk that baby up a little. Give it a little something that’ll stick to your bones.
Finally, a respectable slice of Angel Food Cake.
This cake is really easy to adapt if you’re watching your calories. The cream cheese can be subbed for a light version, and the same goes for the Cool Whip. The thing I really love about this filling is that it’s just the right amount of sweet and not at all heavy.
No one needs a heavy dessert when it’s a zillion degrees outside. That’s just asking for trouble.
Feel free to make this up to a day in advance – much longer and you’re looking at a soggy cake. The filling, however, can be made two days in advance to save time. Just keep it covered in the refrigerator and you’re good to go.
Enjoy!
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Strawberry Cream Angel Cake Recipe
Ingredients
- 1 Angel Food Cake baked and cooled, tube shaped, store bought, made with a mix, or homemade
- 8 ounces Cream Cheese softened to room temperature, can use low-fat
- 1 cup Frozen Sweetened Sliced Strawberries THAWED, not drained of juice
- 8 ounces Whipped Topping can use light or Cool Whip FREE
Instructions
- In the bowl of your mixer, using the whisk attachment, beat cream cheese until smooth and fluffy.
- Scrape the sides of the bowl, then with the mixer on low, slowly add strawberries, increasing speed to medium once they are all added.
- Beat until smooth – mixture may be lumpy at first, increase mixer speed if needed.
- Once mixture is smooth, fold in whipped topping. Place filling in a bowl, cover with plastic wrap and refrigerate for several hours or overnight, until firm.
- Using a bread knife, slice top 1/3 off of cake, horizontally. Using a small paring knife, cut a “tunnel” in the bottom part of the cake in the center, leaving about 1/2" inch on each edge and bottom of the cake intact. This is for your filling.
- Spoon filling into hollowed part of cake. Pile remainder of filling on top until all filling is used. Top with the top of the Angel Food cake.
- Slice and serve.