Strawberry Heaven Recipe
A no-bake creamy layered dessert made with fresh strawberries, angel food cake, Cool Whip, and a fluffy cream cheese filling. Light, refreshing, and ready in minutes.
Equipment
- 9x13 baking dish
- Hand mixer
- Mixing bowls
Ingredients
- 2 lbs fresh strawberries, hulled and sliced pat dry after rinsing
- 8 oz cream cheese, softened fully room temperature
- 8 oz Cool Whip, thawed
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
- 1 whole prepared angel food cake, torn into chunks can substitute pound cake
- 3.4 oz instant vanilla pudding mix 1 small box
- 1 cup cold milk
Instructions
- Beat the softened cream cheese with powdered sugar and vanilla extract until completely smooth and fluffy.
- Whisk the pudding mix with cold milk for 2 minutes until thickened, then fold into the cream cheese mixture.
- Fold in the Cool Whip gently until the mixture is fully combined and airy.
- Spread angel food cake chunks evenly across the bottom of a 9x13 dish.
- Layer half the sliced strawberries over the cake base.
- Spoon the cream mixture evenly over the strawberry layer and smooth the top.
- Top with remaining strawberries and refrigerate for at least 2 hours before serving.
Notes
- Best made the night before for deeper flavor and firmer texture.
- Pat strawberries completely dry to prevent a watery cream layer.
- Do not freeze - store in the refrigerator only, up to 3 days.
- Substitute pound cake for a richer, denser base.