Strawberry & Cream Angel Cake

4.8
(12) 11 Reviews
Prep Time
15
min.
Total Time
1
hr.
15
min.
Servings

10 servings

Juicy ripe strawberries and luscious creamy filling are layered between airy angel food cake. If that weren’t heavenly enough, it’s better for you, too.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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 blended. Add COOL WHIP; beat on low speed just until blended. Gently stir in chopped berries. Spread about 2/3 of the COOL WHIP 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.

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.

Servings

  • 10 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1-1/2 Carb Choice

Diet Exchange

  • 1-1/2 Starch
  • 1 Fat

Nutrition Bonus

The creamy filling and fresh strawberries make this dessert out of this world. Plus, the strawberries are an excellent source of vitamin C.

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories 140
% Daily Value
Total fat 4.5g
Saturated fat 3.5g
Cholesterol 5mg
Sodium 220mg
Carbohydrate 24g
Dietary fiber 1g
Sugars 20g
Protein 3g
   
Vitamin A 2 %DV
Vitamin C 45 %DV
Calcium 4 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • lrodriguez319 |

    I make this recipe often in the spring. As others have noted, it can be a challenge to transport & cut so I cut the cake into cubes and then dollop the topping onto the cubes and mix in some plain chopped berries. It fills a 13 x 9 pan beautifully.

  • MarilynSK |

    Although this dessert tasted delicious, it sure didn't look very good! Mine never firmed up in the refrigerator, it just squished out between the layers. Maybe it was because I used fat-free Cool Whip. Although I've made a similar dessert as this before, the addition of the orange zest and juice jazzed up the flavor!

  • lmgaray |

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