Angel Strawberry - Kraft Recipes Top
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Angel Strawberry

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Make It

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  • Cut the first 1/2 inch off the top of the angel food cake with a serrated knife so that you have a complete circle. Cut around the inside of the cake about 1/4 inch and another 1/4 inch from the outside of the cake. Do not cut too deep. You do not want to cut through the bottom. Now scoop out the cake creating a 'tunnel'. Set aside.
  • Cream together the cream cheese, marshmallow creme, and the strawberries. Place 1/2 the creamed mixture in the 'tunnel'.
  • Place the 'top' back on the cake. Take the remaining mixture and ice the angel food cake. Refrigerate for about 20 minutes.

Special Equipment Needed


I have tried this with orange rind and lemon rind instead of the strawberries. I have used Cool Whip for the icing. All are great and refreshing!

Ratings & Reviews

Rated 1 out of 5 by from My husband and I are both on diabetic diets. My husband and I are both on diabetic diets. I am not near as concerned with the fat which you eliminated, as I am with the sugar and carbs that is still in this recipe. Why not a nut crust instead of the graham crackers, Splenda instead of the sugar. Tapioca and flour? How about cornstarch instead (takes less to thicken, fewer carbs)? << Thanks for sharing. Those are all good suggestions. With 16g of carbs (or 1 Carb Choice), most people who are counting carbs can fit this into their meal plan. If you’d like, please submit your version of the makeover to the community section of Thanks, Kraft Kitchens. >>
Date published: 2011-11-02
Rated 4 out of 5 by from I changed the sugar to Splenda (1 to 1 measurement). I changed the sugar to Splenda (1 to 1 measurement). I liked the taste and my (diabetic) husband thought it was quite tasty, as well!
Date published: 2011-03-30
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