Description
Strawberry Heaven on Earth Cake is a delightful, no-bake layered dessert that combines the lightness of angel food cake, the sweetness of strawberry pie filling, the richness of vanilla pudding, and the fluffiness of whipped cream. This refreshing and easy-to-make dessert is perfect for any occasion, from summer barbecues to festive holiday gatherings. With vibrant layers of cake, strawberries, and creamy pudding, it not only tastes heavenly but also looks visually stunning when served in a clear dish. It can be made in advance, making it a great go-to dessert for entertaining.
Ingredients
- 1 prepared angel food cake, cut into 1-inch cubes
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1/2 cup sour cream
- 1 can (21 oz) strawberry pie filling
- 1 tub (8 oz) whipped topping, thawed
- Fresh strawberries for garnish (optional)
Instructions
Prepare the Pudding: In a medium bowl, whisk together the instant vanilla pudding mix, cold milk, and sour cream until smooth and thickened. Set aside.
Layer the Cake: In a 9×13-inch baking dish, arrange half of the angel food cake cubes in an even layer. Spread half of the strawberry pie filling over the cake cubes.
Add Pudding Layer: Spoon the prepared vanilla pudding mixture over the strawberry layer, spreading it out evenly.
Repeat Layers: Add the remaining angel food cake cubes on top of the pudding layer. Spread the remaining strawberry pie filling over the cake cubes.
Top with Whipped Topping: Gently spread the thawed whipped topping over the entire cake, covering it completely.
Chill and Serve: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together. Garnish with fresh strawberries if desired.
Notes
- Cake Type:
Angel food cake works best for this recipe due to its light and airy texture. It absorbs the flavors without becoming dense or soggy, providing the perfect base for the creamy layers. - Strawberries:
Fresh strawberries are recommended for the best flavor and texture, but frozen strawberries can be used if fresh are not available. Make sure to thaw and drain frozen strawberries thoroughly to avoid excess moisture, which can make the cake too watery. - Sweetness Adjustments:
If you prefer a less sweet dessert, consider reducing the amount of strawberry pie filling or balancing it with more fresh strawberries. You can also use sugar-free pudding mix and whipped topping for a lower-sugar version. - Make-Ahead Tip:
This cake tastes even better when made a day in advance. Letting the layers chill in the refrigerator allows the flavors to meld together beautifully. Just remember to add any garnishes (fresh strawberries, mint, etc.) right before serving to keep them fresh. - Variations:
Feel free to get creative by experimenting with different fruits, such as blueberries, raspberries, or peaches. You can also swap the vanilla pudding for lemon or chocolate pudding for a twist on the classic flavor profile. - Storage:
This cake can be stored in the refrigerator, covered, for up to 3-4 days. It’s not ideal for freezing due to the whipped cream, but individual portions may freeze better if tightly wrapped.