Introduction

This light and refreshing Strawberry Angel Cake is a delightful dessert that’s perfect for spring and summer gatherings. With its fluffy angel food cake base, sweet strawberries, and creamy layers, it offers a balance of sweetness and freshness without being too heavy. It’s a crowd-pleaser that’s both elegant and simple to prepare.

Ingredients

• 1 prepared angel food cake (store-bought or homemade)
• 2 cups fresh strawberries, hulled and sliced
• 1 tablespoon granulated sugar (optional, for macerating berries)
• 1 package (3.4 oz) instant vanilla pudding mix
• 1 ½ cups cold milk
• 1 container (8 oz) whipped topping, thawed
• Fresh mint leaves (optional, for garnish)

Instructions

1. Prepare the strawberries: Place sliced strawberries in a bowl. Sprinkle with sugar (if using) and let sit for about 10 minutes to release their juices.
2. Make the pudding mixture: In a medium bowl, whisk together instant vanilla pudding mix and cold milk until smooth. Gently fold in half of the whipped topping to make a creamy filling.
3. Assemble the cake: Cut the angel food cake into 3 even layers horizontally. Place the bottom layer on a serving platter. Spread a layer of the pudding mixture over it and add a layer of strawberries. Repeat with the second layer of cake, pudding, and strawberries. Place the top cake layer on and cover the entire cake with the remaining whipped topping.
4. Chill and serve: Refrigerate for at least 1 hour before serving to allow the flavors to meld. Garnish with extra strawberries and mint leaves before slicing.

Description

This Strawberry Angel Cake combines the airy texture of angel food cake with the natural sweetness of strawberries and the creaminess of pudding and whipped topping. The result is a light, fruity, and refreshing dessert that looks as beautiful as it tastes. It’s ideal for warm-weather occasions, holidays, or whenever you crave something sweet yet not overly rich.

Tips

• For an extra flavor boost, brush each cake layer with a little strawberry juice before adding the filling.
• Swap vanilla pudding with cheesecake or lemon pudding for a fun twist.
• Use a serrated knife when slicing the cake to prevent tearing.
• If you prefer a lighter version, use sugar-free pudding mix and light whipped topping.

Correction

If your strawberries are too tart, don’t forget to macerate them with sugar before assembling the cake. This step balances the flavors and enhances juiciness.