Layered Strawberry Angel Food Cake
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Layered Strawberry Angel Food Cake is the perfect dessert that feeds a hungry crowd ready for an explosion of flavor!
Loads of strawberries, light fluffy angel food cake, and a creamy, sweetened layer of whipped cream make this a rich feel-good dessert.
Strawberry Angel Food Cake with Fresh Strawberries & Whipped Cream
This layered dessert has six full layers of heaping sweet strawberries, rich whipped and sweetened cream, and light-as-air angel food cake.
Plus, in casserole form, it is easy to serve to a crowd, making this recipe a perfect dessert for gatherings, parties, and birthdays!
- 3 pints of strawberries – washed, quartered or sliced
- 2 loaves of pre-made angel food cake
- 16 oz. whipped cream, thawed out
- 1 block of cream cheese, softened
- 14 oz. sweetened condensed milk
- 3/4th cup strawberry preserves
- 1 extra pint of strawberries for decoration (OPTIONAL)
RELATED RECIPES: Strawberry Pretzel Jello Salad, Stuffed Strawberries, Strawberry French Toast Casserole, Strawberry Poke Cake, Strawberry Caprese Salad
Prep Angel Food Cake Layer
(1st layer)
- 2 loaves of angel food cake
Angel food cake can come in bundt cake form or in loaves. I purchase 2 loaves and tear them up into bite-sized pieces – torn pieces should not be super large but not too small.
Place in a bowl or on a plate and set aside.
Prep Strawberries with Strawberry Sauce
(2nd layer of strawberry angel food cake casserole)
- 3 pints of strawberries
- extra pint for top decoration of layers (optional)
Once strawberries are washed, quartered, and placed in a bowl, add 3/4th cup Strawberry PRESERVES (not jelly) to the bowl and mix.
Make sure all strawberries are lightly covered in preserves.
Prep Whipped Cream Layer
This is the creamy 3rd layer of the strawberry angel food cake casserole dessert.
- cream cheese
- whipped cream
- condensed milk
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 Cake
Once all three layers are prepped, it’s time to assemble the dessert!
Take a large casserole-style baking dish and add half of the angel food cake chunks to 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!
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Layered Strawberry Angel Food Cake
Ingredients
- 3 pints of strawberries – washed quartered or sliced
- 2 loaves of pre-made angel food cake
- 16 oz whipped cream thawed out
- 1 block of cream cheese softened
- 14 oz sweetened condensed milk
- 3/4 th cup strawberry preserves
- 1 extra pint of strawberries for decoration OPTIONAL
Instructions
- 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!
Video
Nutrition
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Did You Make This Recipe?
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I thought I had all the ingredients to make this but realized I didn’t have strawberry preserves . I did have strawberry ice cream topping though so I used that. My family loved it! I’ll probably continue to use strawberry topping since it a little juicier and coats the angel food cake.
Robin, that sounds amazing!
I used a jar of rhubarb jam rather than strawberry preserves. It was delicious!
This sounds like an amazing change!
Can I make the whipped topping the day before?
I have to make 4 dozen cakes in jars and I’m wondering if I can put them together the day before and refrigerate?
First, Ill say wow, 4 dozen cakes. Thats a LOT. I am praying for your strength there, lol! I have never made the topping PRIOR to assembly. My only concern would be, just knowing about food, that the cream cheese rehardens a bit in the fridge and makes it hard to spread. Cream cheese is a solid block and once its cold, it gets firmer again. While that is fine to EAT, I am not sure how it works on spreading over the cake the day of. The other concern here is that if you put strawberries with preserves on cake, the strawberries WILL leak some juice and perhaps make the cake softer. Without actually doing it, I cant positivity say the outcome will be .
I do know that the last time I made this cake it had no issues being in the fridge assembled and we were still eating it a week later, but since it sounds like what oyu are doing is important, I am not prepared to give that advice without sitting in a mason jar and testing it overnight.
Is it best to make this the day of? Or can it be made the day before and still taste great?
You can put this one in the fridge the day before if you like. The only thing (and noted int he recipe) is that cream cheese DOES harden more once in the fridge. Prior to serving, put back on the counter for about 15 minutes.
So happy to have found this! I have hosted 2 baby showers in that last few months, both moms had gestational diabetes and I was struggling to find foods to serve. I used this idea, but just used lite cool whip, strawberries and angel food cake to keep the sugar content down. It was a huge hit at both parties and my family loved the leftovers (there wasn’t much left).
Yay! I am so glad it was a hit for you – this strawberry food cake is one of my families favorites too!
Does this call for 14 oz sweetened condensed milk or 1 – 4 oz? 14 oz seems like a lot!
its 14 oz. Its not as much as you think. Its the little tiny can. But just remember that its condensed and not the same as a 14 oz bottle of soda.
Does this recipe call for Cool Whip or whipped topping (like Reddi Whip in the can)?
Cool Whip!
Trisha
Wish I would have used this recipe for Fathers Day! I was in a hurry and used a recipe without the sweetened condensed milk. BIG mistake. Will give this a try for the 4th, sounds what I was looking for!!!
I think you will love this one!
Can you use heavy whipping cream instead of cool whip?
No. Heavy whipping cream is a liquid and Cool Whip is what you would put on top of pumpkie pie, for example.
Can I just coat the strawberries in sugar instead of using the preserves and if so, how much sugar? Ty
I would use the preserves.
Can I use frozen strawberries?
I have never used frozen strawberries in this dish.
Is the cream cheese 8oz or 3oz?
I have never seen a 3 oz version of cream cheese. Its the 8 oz. I had no idea they even had other sizes – My apologizes!
Trisha
I added a capful of vanilla to my whipped topping. The whole thing is delicious! Will definitely make again!
If I wanted to make the angel food cake instead of buying one should I use 1 or 2 boxes?
I havent done it, but I would look on the back and see how much cake it makes. Its likely 2 boxes if its one cake per box.
I would recommend making two. I used one large store bought Angel Food cake alone with one small.
I have never left a comment about a recipe before but this was so delicious and a huge hit at 2 different parties I made it for, I must give you your props. I made it exactly as written, only adjusting amounts for smaller gathering. The strawberries are the most time consuming, I do those before if possible. I thought it was going to be too sweet but based on feedback, it is just right and soooo yummy. I used to buy angel food cake , put strawberries with sugar on top and then whipping cream. I was looking for something to elevate, I found it! Thank you!
I am honored that you left your first comment here! So glad you enjoyed this layered strawberry dessert; its one of our favorites too!
Trisha
How many servings does this recipe make. I will be making it to serve 4 people and would not mind having a little left over because it sounds like a fantastic recipe so I am trying to decide if I should cut the recipe in half
Honestly its a lot of food. I would say 10-12 people. You could cut it in half for 4!
Trisha
Help! Going to make this tomorrow but am struggling with the bundt cake size. I found some loaves of Angel food cake at the grocery store and a large bundt cake. The small loaf looks a lot smaller than the bundt cake but weighs the same amount. Will one large bundt cake be too much? Will too small bundt cakes not be enough?
Hi Ann, I see your dilemma. Stores have added a lot more product choice. In our stores (atleast at the time of this publication) there was just one bundt cake size. What I will say is this- you want to fill up the casserole dish with the pieces. In the recipe, I used the loaves so I would say just stick to that and use the 2 loaves. I am not sure how big the big Bundt cake is at your store so you may go a little under if its not the same.
Personally, Id rather honestly have too much cake than not enough, because you can always make extra bowls of angel food cake and strawberries another day with it.
Trisha
If you whip the heavy cream to stabilize it with sugar and vanilla extract it should be fine to replace cool whip. I use heavy cream all the time to replace cool whip, only because I find cool whip oily.
Made yesterday.Couldnt find 2 loaves of angel food so used 1 angel food and 1-pound cake (bought lemon by mistake but it worked out fine).Otherwise everything exactly as written.Very,very tasty.I thought would be too sweet but it wasn’t at all.I think the cream cheese toned the sweetness down a little which was fine with us.Ate some right after it was made,lol,and chilled overnight and ate again today.
Just a reminder to get that cream cheese out at room temp for awhile or you will definitely have lumps no matter how long you mix.
I left a positive rating and comment yesterday.I saw it waiting for approval yesterday but now don’t see it.Does it take awhile to post?
Hi Jeff! Yes, its on me. Everything goes to approval so no one spams my site with fake or inappropriate website links. I was just not on my site yesterday. Thank you for the amazing review!