How to Make Strawberry Angel Cake
Step 1: Prepare the Pudding
In a mixing bowl, whisk together the instant pudding mix and cold milk for 2 minutes until thickened. Gently fold in the whipped topping until smooth. Set aside.
Step 2: Cube the Cake
Tear or cut the angel food cake into bite-sized cubes. You can do this with a serrated knife or your hands for a more rustic texture.
Step 3: Layer It Up
In a trifle dish, 9×13-inch pan, or glass bowl, layer half the cake cubes on the bottom. Spoon half of the pudding mixture over the cake, then layer half the strawberries on top. Repeat the layers—cake, pudding, strawberries.
Step 4: Chill
Cover and refrigerate for at least 2 hours (or overnight) to let the flavors blend and the dessert firm up.
Step 5: Serve and Enjoy
Garnish with extra whipped topping, strawberries, or mint leaves if desired. Scoop and serve chilled!
Tips & Variations
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Make it with frozen strawberries (thawed) if fresh aren’t available.
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Use strawberry glaze or strawberry syrup for extra flavor.
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Swap vanilla pudding for cheesecake pudding or strawberry-flavored pudding for a twist.
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Add a layer of cream cheese mixture (sweetened with powdered sugar and vanilla) for a richer version.
Why You’ll Love It
Strawberry Angel Cake is the perfect mix of nostalgic comfort and fresh flavor. The light, fluffy cake absorbs the creamy layers like a sponge, while the sweet-tart strawberries provide a juicy contrast. It’s easy enough for a weekday treat, yet pretty enough to impress guests at any gathering.
Whether it’s a dessert to cool you down on a summer evening or a family favorite that shows up at every celebration, Strawberry Angel Cake is a classic that never fails to make everyone smile.
