A Twist on a Strawberry Favorite

I found this recipe a couple months ago when I wanted the taste of angel food cake and strawberries but I wanted to make it ahead of time and not have the last-minute preparations.  It was a big hit and made a classic dessert more special.  I made it again this weekend when my sons and one of my daughters in law surprised me and came home for Mother's Day.  It's easy to put together and can be put in the refrigerator for later or can be eaten right away.

Since strawberrys are in season and they are delicious and plentiful, it would be a great time to give this twist on a classic dessert a try!

 

1 (10 inch) angel food cake

2 (8 ounce) packages cream cheese, softened

1 cup white sugar

1 (8 ounce) container frozen whipped topping, thawed

1 quart fresh strawberries, sliced

1 (18 ounce) jar strawberry glaze (or a can of strawberry pie filling)

1. Crumble the cake into a 9x13 inch dish.  
2. In a medium bowl, cream cream cheese and sugar 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.

(I layered the ingredients and made more of a trifle out of it. I put some of the strawberry mixture on the bottom, angel food cake, the creamed mixture, more of the strawberry mixture, angel food cake then I topped it with Cool Whip.)


Click here for a printable version of this recipe.