Name: Strawberry Angel Food Dessert
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 (10 inch) angel food cake, cubed or crumbled; 2 (8 oz) packages cream cheese, softened; 1 cup white sugar; 1 (8 oz) container frozen whipped topping, thawed; 1 quart fresh strawberries, sliced; 1 (18 oz) jar strawberry glaze

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Short description
I assembled layers of cubed angel food cake, sweet cream cheese-whipped topping, and glazed fresh strawberries for a light, chilled dessert that’s perfect for warm days.

Strawberry Angel Food Dessert

Why You’ll Love This Recipe

I love how quick and fuss-free this comes together—only about 15 minutes of prep, no baking required. The airy angel food cake pairs beautifully with creamy, sweetened cream cheese whipped topping, and bright, glazed strawberries lend juicy freshness and color. It’s a crowd-pleaser that feels elegant yet easy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (10 inch) angel food cake, cubed or crumbled
2 (8 oz) packages cream cheese, softened
1 cup white sugar
1 (8 oz) container frozen whipped topping, thawed
1 quart fresh strawberries, sliced
1 (18 oz) jar strawberry glaze

directions

I crumble or cut the angel food cake into bite-sized pieces and spread a single layer in a 9×13-inch dish.
I beat together the cream cheese and sugar until light and fluffy, then fold in the thawed whipped topping to create a creamy mixture.
I press the cake layer gently, then spread the cream cheese-whipped topping mixture over it.
In a bowl, I toss the sliced strawberries with the strawberry glaze until evenly coated, then spoon that mixture over the cream cheese layer.
I cover the dish and refrigerate until well-chilled before serving.

Servings and timing

This recipe yields about 18 servings and takes just 15 minutes of prep time. Chilling time can be flexible—ideally refrigerate at least an hour so it’s firm and flavors meld.

Variations

I sometimes switch things up:

Use fresh strawberry gelatin instead of the glaze for a firmer topping.
Swap whipped topping for fresh homemade whipped cream with a splash of vanilla.
Add other berries—raspberries or blueberries—for color and flavor contrast.
Layer in crushed shortbread cookies or graham crackers for crunch.

storage/reheating

I store leftovers covered in the refrigerator—they’ll keep well for up to 3 days. Because the cake softens over time, I enjoy it most within the first day or two. I don’t recommend reheating—this dessert is best served chilled.

FAQs

How long should I chill before serving?

I recommend chilling it at least 1 hour, although several hours or even overnight gives the best set and melded flavors.

Can I make this gluten-free?

If I use a gluten-free angel food cake, yes—otherwise the recipe isn’t naturally gluten-free.

Can I prepare this ahead of time?

I can assemble it the day before and refrigerate—it tastes great the next day and is ready when guests arrive.

Is fresh whipped cream a good substitute for whipped topping?

Yes—I’ve used fresh whipped cream myself. It’s richer and holds its shape longer, though homemade whipped cream may soften faster as it sits.

Can I freeze leftovers?

Freezing isn’t ideal—the whipped topping and cake texture suffer once thawed. I stick to refrigeration for best results.

Conclusion

I enjoy making this Strawberry Angel Food Dessert whenever I want something that’s both simple and stunning. It’s light, refreshing, and visually appealing—the layers of fluffy cake, creamy topping, and glazed berries always earn compliments. I hope this becomes a go-to dessert that I look forward to making and sharing!