Can I use homemade angel food cake instead of store-bought?

Absolutely! Homemade angel food cake works beautifully in this recipe. Just make sure it's completely cooled before cutting it into cubes. Homemade cake tends to be a bit more delicate, so handle it gently when assembling your layers.

Is there a substitute for Cool Whip if I prefer not to use it?

Yes, you can use freshly whipped cream stabilized with a bit of gelatin or cream cheese. For the stabilized version, whip 2 cups of heavy cream with 4 tablespoons of powdered sugar and 2 tablespoons of cream cheese until stiff peaks form. This homemade alternative provides a similar texture with a more natural flavor.

Can I make this dessert lighter or lower in calories?

Definitely! Try using sugar-free pudding mix, light Cool Whip, and low-fat Greek yogurt. You can also make a lighter version by using fresh strawberries tossed with a small amount of sugar instead of pie filling. While the texture will be slightly different, you'll still have a delicious dessert with fewer calories.

Why is my cake too soggy?

If your cake seems excessively soggy, there might be too much moisture in your strawberry filling. Try draining some of the liquid from the pie filling before adding it to the cake. Also, make sure your angel food cake isn't compressed too much when layering – it needs some structure to absorb moisture without collapsing.

Strawberry Heaven On Earth Cake Recipe

Description

This Strawberry Heaven On Earth Cake is a dreamy, no-bake dessert that combines layers of fluffy angel food cake, a rich vanilla pudding mixture, sweet strawberry pie filling, and a creamy Cool Whip topping. Perfect for any occasion, it’s an easy-to-make treat that is bursting with flavor and texture. Let it chill overnight for the ultimate melt-in-your-mouth experience!

Ingredients

Units Scale

Pudding Mixture

1 (3.4 oz.) box vanilla instant pudding mix (unprepared)
1 1/2 cups cold whole milk
1 cup vanilla Greek yogurt or sour cream

For the Cake Layers

14 ounces store-bought angel food cake, divided
1 (21 oz.) can strawberry pie filling, divided

Topping

8 ounces Cool Whip, thawed
3 tablespoons almond slivers

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Instructions

Prepare the Pudding Mixture
Whisk together the vanilla instant pudding mix, cold whole milk, and vanilla Greek yogurt (or sour cream) in a medium mixing bowl until smooth and slightly thickened. Set aside to allow the mixture to settle.
Layer the Angel Food Cake
Cut the store-bought angel food cake into 1-inch cubes. Arrange half of the cubes evenly in the bottom of a baking pan to form the first layer.
Add the Strawberry Filling
Spread about ⅔ of the strawberry pie filling over the first layer of angel food cake. Then layer the remaining angel food cake cubes on top of the filling.
Top with Pudding Mixture
Evenly spread the prepared vanilla pudding mixture over the top layer of angel food cake, ensuring full coverage.
Add the Cool Whip
Spread the thawed Cool Whip over the pudding mixture, smoothing it out to cover the pan entirely.
Swirl Remaining Filling
Drop spoonfuls of the remaining strawberry pie filling on top of the Cool Whip and gently swirl with a spoon for a decorative effect.
Chill and Set
Place the cake in the refrigerator uncovered and chill for 4 to 6 hours or, ideally, overnight, which enhances both flavor and texture. Optionally, tent the cake with aluminum foil if desired.
Garnish and Serve
Before serving, sprinkle with almond slivers for added crunch. Slice and enjoy your Strawberry Heaven On Earth Cake

Notes

For best results, allow the cake to set overnight in the refrigerator. This helps the flavors meld and results in a moist, flavorful dessert.
This cake is not freezer-friendly, as the texture changes significantly upon thawing.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days before the cake becomes too soggy

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 22
Sodium: 250
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 15mg