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Strawberry & Cream Angel Cake

4.7 (7)
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Strawberry & Cream Angel Cake recipe
photo by:
kraft
Mine did not come out as pretty, but was delicious! I did not have an orange so I used just orange juice instead and also added blueberries. Will definitely be making again!
posted by
brittfish
on 5/22/2012
time
prep:
15 min
total:
1 hr 15 min
servings
total:
10 servings
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What You Need

3
cups fresh strawberries, divided
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
2
Tbsp. sugar
1-1/2
tsp. zest and 1 Tbsp. juice from 1 orange
2
cups thawed COOL WHIP LITE Whipped Topping
1
 prepared angel food cake (10 inch), cut horizontally in half

Make It

CHOP enough strawberries to measure 2 cups. Refrigerate remaining whole berries for later use.

BEAT Neufchatel, sugar, zest and juice in large bowl with mixer until well blended. Add COOL WHIP; beat on low speed just until blended. Gently stir in chopped berries. Spread about 2/3 of the COOL WHP mixture onto bottom half of cake. Cover with top of cake and remaining COOL WHIP mixture.

REFRIGERATE 1 hour. Arrange remaining berries on top of cake before serving.

Kraft Kitchens Tips

How to Cut Angel Food Cake
Use a serrated knife and gentle sawing motion to easily cut the angel food cake.
Food Facts
You should get about 3 cups strawberries from a 1-lb. package.
Note
You may use either a homemade or store-bought angel food cake to prepare this luscious dessert. And even though the cakes can vary in size and shape, they all will work equally well when used to prepare this recipe.
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