Description
This strawberry angel cake dessert is a light and creamy summer treat made with fluffy angel food cake cubes, fresh strawberries, and whipped cream. A nostalgic no-bake favorite with diabetic-friendly tips and storage ideas.
Ingredients
1 (10-inch) angel food cake, cubed
4 cups fresh strawberries, hulled and sliced
2 tablespoons granulated sugar (optional)
1½ cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
1. Toss sliced strawberries with granulated sugar and let sit for 20 minutes to release juices.
2. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
3. In a trifle bowl or 9×13 pan, layer half the cake cubes, half the strawberries, and half the cream. Repeat layers.
4. Top with extra strawberries or mint leaves for garnish.
5. Chill in the fridge for 1–2 hours before serving.
Notes
Use sugar-free whipped topping or Greek yogurt for a lower-sugar option.
Assemble just before serving to avoid sogginess.
Mini dessert cups or mason jars make it perfect for parties.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 15g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg