Strawberry Angel Food Dessert

ANGEL STRAWBERRY DESSERT

Steps:

• For glaze, in a large saucepan, combine the sugar, cornstarch and gelatin. Add water and stir until smooth. Cook and stir over medium-high heat until mixture begins to boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool completely. Cut half of the strawberries into quarters; fold into glaze., In a small bowl, beat cream cheese until smooth. Beat in milk until blended. Fold in whipped topping. , In a 4-qt. clear glass bowl, layer half of the cake cubes, glaze and cream mixture. Repeat layers. Cut remaining strawberries in half and arrange over the top. Cover and refrigerate for at least 2 hours or overnight.

STRAWBERRY CREAM FILLED ANGEL CAKE

Steps:

• In a medium bowl combine condensed milk, lemon juice, and almond extract and stir until blended. Fold in Cool Whip. Chill at least 10 minutes.
• Remove cooled angel food can from pan and turn upside down on a platter.
• Cut the top 1" off cake and carefully set aside.
• Use a spoon to scoop out 1" tunnel around the cake, reserving cake crumbs.
• Remove whipped mixture from refrigerator. Divide in half. In one half add crumbs from cake removed and fold in strawberries.
• Fill tunnel in cake with strawberry mixture.
• Replace top of cake and press gently. Top with remaining whipped cream mixture.
• Chill at least 4 hours before serving. Garnish with additional strawberries if desired.

STRAWBERRY ANGEL DESSERT

Steps:

• In a saucepan, combine gelatin and cold water; let stand for 5 minutes to soften. Heat and stir over low heat just until gelatin dissolves. Remove from the heat; add sugar. Stir until dissolved. Stir in undrained strawberries. Chill until partially thickened., Fold in whipped topping. Place cake cubes in a large bowl; pour strawberry mixture over cake and gently stir. Pour into an ungreased 8-in. square dish. Chill until firm. Garnish with fresh strawberries and mint if desired.

LAYERED STRAWBERRY ANGEL FOOD CAKE

Steps:

• Prep Angel Food Cake
• Tear up into bite sized pieces - not super large but also not too small. Place in bowl or on plate and set aside.
• Prep Strawberries
• Once strawberries are washed, quartered and placed in a bowl, add 3/4th cup Strawberry PRESERVES (not jelly) to bowl and mix.
• Make sure all strawberries are lightly covered in preserves.
• Prep Whipped Cream
• Add 16 oz thawed whipped cream, 1 block of softened cream cheese, and 14 oz of sweetened condensed milk into a bowl and mix until creamy.
• Layered Strawberry Angel Food
• Once all three layers are prepped, its time to assemble! Take a large casserole style baking dish and add half of the angel food cake chunks on the bottom of the dish.
• Smother with half the strawberries.
• For the last layer, add half of the whipped cream mixture and smooth with a spatula.
• Now repeat the process with angel food cake, strawberries, and whipped cream mixture.
• Feel free to add one last layer of decorative strawberries if you like and want it to look fancy.
• Simply use a large serving spoon to scoop out Strawberry Angel Food Cake!

STRAWBERRY ANGEL FOOD CAKE

Steps:

• Wash and cut fresh strawberries into bite-size pieces. Freeze until ready to use.
• Chill in the refrigerator for at least 4 hours or until fully set.

STRAWBERRY ANGEL FOOD CAKE

Steps:

• Mix the packages of strawberry jello, boiling water, and lemon juice in a small mixing bowl. Stir well until completely dissolved and set aside.
• In a large bowl, combine 2 of the containers of Cool Whip, sliced strawberries, and the jello mixture. Mix well.
• Tear the prepared angel food cake into pieces and mix into the jello Cool Whip mixture.
• Spread evenly into a 9 x 13 dish. Top with the remaining container of Cool Whip. Cover and refrigerate for at least 4 hours to overnight.
• Garnish with fresh strawberries prior to serving.

STRAWBERRY ANGEL FOOD DESSERT

Steps:

• Prepare angel food cake according to directions given on box.
• Once cooled completely, remove from pan and tear up into bite sized pieces.
• Place them into a 9 x 13' pan.
• Dissolve jello in the boiling water, which should take about a minute.
• Put the jello in the fridge until it has a pudding-like consistency.
• This should take about 1 hour to 1 1/2.
• Add the strawberries into the jello and pour over the cake pieces.
• If you want, you can spread the Cool Whip over the top.
• Refrigerate at least 3 hours or until set.
• Serve, and enjoy!

STRAWBERRY ANGEL FOOD CAKE LUSH

Steps:

• Slice the angel food cake into 1" cubes and layer them in the bottom of an ungreased 9x13 baking dish. Set aside.

STRAWBERRY ANGEL FOOD CAKE DESSERT

Steps:

• 1. Prepare angel food cake according to package directions and let cool completely.
• 2. Tear up angel food cake and lay in bottom of 9X13 pan.
• 3. Make Jello according to directions.
• 4. Add cut up strawberries to jello and pour mixture over cake.
• 5. Put in fridge until jello thickens.

STRAWBERRY ANGEL DELIGHT LUSH DESSERT RECIPE

Steps:

• Whisk corn starch and water together in a small bowl or liquid measuring cup.
• Add the corn starch mixture together with the sugar in a medium saucepan.
• Mix in the strawberry purée.
• Bring the mixture to a boil over low to medium heat, constantly stirring with a spatula. Once the mixture boils, cook for 3 to 5 more minutes, or until your sauce thickens up and turns a deep ruby red.
• Then remove your strawberry sauce from the heat and allow it to cool. I like to put mine in the freezer, stirring occasionally, while I go about making the filling and preparing my crust.
• Add the Dream Whip, milk, and vanilla to a large mixing bowl.
• Whisk them together, according to package directions, 'til the mixture begins to form soft peaks. It'll take about 4 minutes.
• In a separate bowl, whip the cream cheese well. Then add both the cream cheese and the powdered sugar to the Dream Whip mixture.
• Whisk for about 3 to 5 minutes, or 'til smooth and creamy.
• Slice the angel food cake into 1-inch cubes, and spread those cubes in the bottom of a 9×13 baking dish.
• Spread the creamy Dream Whip filling over the angel food cake.
• Once the sauce has cooled, mix the sliced strawberries into the sauce.
• Then spread that wonderful strawberry sauce over the Dream Whip filling.
• Cover and chill it in the fridge for at least 4 hours, or overnight if possible, before serving.

2 INGREDIENT STRAWBERRY ANGEL FOOD CAKE

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl combine the cake mix and the strawberry pie filling. Do not follow the directions on the box. You do not have to add water.
• Mix with a hand mixer and it will break up some of the chunks of strawberries in the pie filling.
• Pour into an UNGREASED 9x13 baking pan.
• Bake in preheated oven for 30-35 minutes or until the top begins to brown.
• Cut and serve. I like to serve with whipped cream and fresh strawberries.

STRAWBERRY ANGEL FOOD CAKE

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• In a bowl, mix together the sugar and strawberry powder.
• Sift together 3/4 cup of sugar mix and the flour three times. Set it aside.
• In a clean, grease-free bowl, beat the egg whites until they are frothy .
• Add the salt and cream of tartar, then beat until the eggs hold stiff peaks.
• Add the remaining sugar, three tablespoons at a time, beating well after each addition.
• Fold in the flour/sugar mixture about 1/2 a cup at a time, then fold in the almond flavoring.
• Spoon the batter into an ungreased angel food cake tube pan.
• Bake on the lowest oven rack for 45 minutes or until the top is lightly browned and looks dry.
• Remove the pan from the oven and immediately invert the pan, standing it upside down on 3 glasses that are equal in height for support.
• Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake.
• Remove the cake to a plate and serve with strawberries and whipped cream.

NO-BAKE STRAWBERRY ANGEL DESSERT (+VIDEO)

Steps:

• Cut angel food cake into bite-sized (1-inch) pieces. Place half of the angel food cake pieces into the bottom of the 9x13-inch baking dish.
• In a large bowl, whisk together strawberry Jell-O with boiling water. Stir until no longer grainy. Stir in strawberries until combined.
• Whisk in Cool Whip to strawberry mixture until combined well (it might be a little lumpy which is just fine.)
• Spoon half the strawberry mixture over angel food cake pieces.
• Layer with the other half of angel food cake pieces.
• Pour the rest of the strawberry mixture evenly on top.
• Cover and place into the refrigerator at least two hours to cool.
• Scoop small servings into bowls and top with a fresh strawberry.

STRAWBERRY ANGEL FOOD DESSERT

Steps:

• Crumble the cake into a 9x13 inch dish.
• 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.
• In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

NO-BAKE STRAWBERRY ANGEL FOOD CAKE WITH WHIPPED CREAM

Steps:

• First, let the strawberries and Cool Whip rest on the counter. The strawberries will mix with the Jell-o better if they're not rock hard, and the Cool Whip will incorporate better if it's a little soft.
• Slice the angel food cake into 1/2 to 1-inch pieces using a serrated knife, and spread half of the angel food cake pieces on the bottom of the 9×13 inch dish. (Or a fun glass dish like a trifle bowl.)
• Bring two cups of water to a boil. In a large mixing bowl, combine the water and Jell-o powder. Stir until fully combined.
• Then, add the frozen strawberries and stir, breaking up the chunks until they have melted. Fold the Cool Whip a few dollops at a time into the strawberry mixture, stirring gently to combine without deflating the dessert. Again, you can leave it a little less than uniformly combined, but you want it well-mixed.
• Spread half the mixture over the cake. Add the remaining cake, then cover with the remaining mix. Spread to ensure the cake is fully covered.
• Alternatively, you can combine all the cake and mix in a large bowl. You may prefer this method if you're serving the dessert in a trifle or glass bowl.
• Chill in the fridge four hours or overnight. If the cake feels wet or jiggles, it's not set.
• To glam it up, you can cover the chilled cake with Cool Whip, or garnish or decorate the top with sliced strawberries.

STRAWBERRY ANGEL DESSERT

Steps:

• Evenly spread the angel food cake cubes over the bottom of a 10 1/2" x 14 1/2" glass casserole dish; reserve.
• In a large mixing bowl, using an electric mixer, beat the cream cheese with the powdered sugar until very smooth.
• Using a silicone spatula or large spoon, gently fold (don't beat) the whipped topping into the cream cheese mixture by hand; place the prepared mixture on top of the angel food cubes in the pan.
• Use a long spreader or narrow spatula to spread the cream cheese mixture out evenly over the angel food cubes, press down as you work so that some of the cream cheese mixture gets down into the angel food chunks a bit. **You will feel as though you are squashing the cake cubes, but don't worry. Doing this step also ensures that the dessert will cut into nice servings and hold their shape well. In a single layer, sprinkle the diced strawberries over the cream cheese topping.
• Meanwhile, combine both packets of strawberry gelation with the boiling water; whisking until all the gelatin is fully dissolved; add the cubed ice, stirring until the ice is melted and the gelatin has cooled and is starting to thicken slightly.
• Using a ladle or measuring cup, slowly and gently pour the cooled gelatin mixture over the strawberries on top. As you add the gelatin, you will see that it slowly seeps down a bit into the dessert which is exactly what you want. Add the gelatin a little at a time - you may not need quite all of it since it can make your pan a bit too full sometimes.
• Refrigerate the dessert over night or until very well chilled, at least 8-10 hours. Serve topped with whipped cream or more whipped topping, if desired.
• Dessert is much better made the day ahead of serving so all the ingredients can meld and moisten together.

STRAWBERRY ANGEL FOOD LUSH

Steps:

• Cut up the angel food cake into 1 inch squares, arrange them on the bottom of a 9x13 pan. Set the pan aside for later.
• In a medium bowl add the cream cheese, milk, and the powdered sugar. Whip together using a handheld mixer or whisk.
• Add in half of the cool whip, vanilla extract, and whisk together.
• Pour the cream cheese sugar mixture over the cut up angel food cake cubes. Using a spatula smooth out the mixture evenly.
• Add the rest of the cool whip and spread as evenly as possible.
• In another small bowl combine the coulis and sliced strawberries and mix together.
• Pour over the top of the cool whip layer and spread evenly using a spatula.
• Refrigerate for at least an hour before serving, you can refrigerate up to 3 days!