🍓 Strawberry Angel Cake – Light, Fluffy & Absolutely Heavenly!
Looking for a dessert that’s sweet, simple, and irresistibly fluffy? This Strawberry Angel Cake is pure bliss! ☁️🍓
Made with a soft, airy angel food cake and layered with fresh strawberries and creamy whipped topping, it’s the perfect treat for spring, summer, or any time you want something light and refreshing. Each bite feels like a cloud — sweet, juicy, and melt-in-your-mouth delicious.
Best of all, it comes together easily using just a few ingredients — perfect for busy days, parties, or a quick family dessert.
🛒 Ingredients:
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1 pre-baked angel food cake (store-bought or homemade)
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1 box (3.4 oz) instant vanilla pudding mix
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1 ½ cups cold milk
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1 tub (8 oz) whipped topping (Cool Whip or similar)
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3 cups fresh strawberries, sliced
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2 tbsp powdered sugar (optional for extra sweetness)
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1 tsp vanilla extract (optional)
👩🍳 Instructions:
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Prepare the filling:
In a bowl, whisk together pudding mix, milk, and vanilla extract until smooth and thickened. Gently fold in the whipped topping until creamy. -
Slice the cake:
Cut the angel food cake horizontally into 2 or 3 even layers (like a layered cake). -
Assemble the dessert:
Place the first layer of cake on a serving plate. Spread a layer of pudding-cream mixture, then top with sliced strawberries. Repeat with remaining layers. -
Top it off:
Spread the rest of the cream mixture over the top and sides. Garnish with extra strawberries and a light dusting of powdered sugar. -
Chill & serve:
Refrigerate for at least 1 hour before serving to let the flavors meld together.
🍰 Optional Variations:
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Add blueberries or raspberries for a mixed berry twist.
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Use sugar-free pudding and light whipped topping for a low-calorie version.
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Make it in a trifle dish for an elegant layered presentation.
💡 Storage Tip:
Keep leftovers covered in the fridge for up to 3 days. It actually tastes even better the next day as the strawberries soak into the cake! 😋
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