You know those days when you just want something sweet without having to turn on the oven? That’s when this No Bake Strawberry Heaven Cake becomes your best friend. It’s perfect for hot summer days or when your schedule is packed. This recipe brings together the airy fluffiness of angel food cake and the fresh taste of strawberries, all in one delightful, no-bake dessert. You might even find yourself making this as a staple for family gatherings or when friends drop by unexpectedly.
Make sure to also check out our breakfast pizza recipe to complement this delicious treat!
Why you’ll love this recipe
This No Bake Strawberry Heaven Cake is a lifesaver because it requires minimal effort but delivers maximum flavor. It doesn’t just save you time; it keeps your kitchen cool and your stress levels down. The combination of creamy layers and juicy strawberries is simply irresistible. Not to mention, it’s a hit with kids and adults alike. Plus, it’s gluten-free if you get a gluten-free angel food cake. Who wouldn’t love that?
Ingredients
- 1 14 ounce angel food cake, cut into 1-inch cubes
- 1 16 ounce Cool Whip, thawed
- 8 ounces cream cheese, softened
- 1 cup sugar, divided
- 1 tsp vanilla extract
- 1 quart fresh strawberries, sliced
- 3 tbsp cornstarch
- 1 3 ounce strawberry Jell-O gelatin dessert
- 1 tbsp lemon juice
- 1 cup water
Step-by-step instructions
- Place water, 1/2 cup of sugar, cornstarch, and Jell-O into a small saucepan, and whisk until cornstarch is dissolved.
- Heat over medium heat until glaze is thickened and clear.
- Set aside to cool slightly, and stir in sliced strawberries.
- Cut angel food cake into 1-inch pieces and toss with 2 cups of the Cool Whip. Press into a 9×13 inch glass pan.
- Beat cream cheese, 1/2 cup remaining sugar, and vanilla until smooth. Stir in remaining Cool Whip and spread evenly over cake layer.
- Pour cooled strawberry mixture over the cream cheese layer, spreading to cover cake evenly.
- Refrigerate 2 to 3 hours before serving.
Recipe tips & variations
Using fresh, ripe strawberries really makes a difference in flavor. If you’re in a pinch, frozen strawberries can be used—just ensure they’re thawed and well-drained. You can swap out Cool Whip for homemade whipped cream if you prefer a less processed option. For an extra indulgent twist, drizzle some melted chocolate over the top before serving.
Storage & reheating
Though this cake is best fresh, you can store it in the fridge for up to 3 days. Store it in an airtight container to keep it fresh and prevent the strawberries from drying out. Since it’s a no-bake dessert, there’s no reheating required. Just serve straight from the fridge!
FAQs
Can I use a different type of fruit?
Absolutely! While strawberries are a fan favorite, you could mix it up with blueberries, raspberries, or even a combination of berries for a mixed berry heaven cake.
What if I don’t have a glass pan?
A metal or ceramic pan will work just fine. Make sure it’s the same 9×13 inch size.
Do I have to refrigerate it for the full 3 hours?
For the best results, yes. This allows the layers to firm up nicely, making it easier to slice and serve.
Recipes you may like
- Crescent roll breakfast recipes
- Breakfast potatoes recipe easy crispy
- Breakfast pizza recipe easy cheesy
This No Bake Strawberry Heaven Cake is more than just a dessert; it’s an experience that’s as delightful to make as it is to eat. Whether you’re hosting a party or just need a sweet treat to delight your family, this cake will always rise to the occasion.
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No Bake Strawberry Heaven Cake
- Total Time: 3 hours 30 minutes
- Yield: 12 servings 1x
- Diet: Gluten-Free
Description
A delightful no-bake dessert featuring airy angel food cake and fresh strawberries.
Ingredients
- 1 14 ounce angel food cake, cut into 1-inch cubes
- 1 16 ounce Cool Whip, thawed
- 8 ounces cream cheese, softened
- 1 cup sugar, divided
- 1 tsp vanilla extract
- 1 quart fresh strawberries, sliced
- 3 tbsp cornstarch
- 1 3 ounce strawberry Jell-O gelatin dessert
- 1 tbsp lemon juice
- 1 cup water
Instructions
- Place water, 1/2 cup of sugar, cornstarch, and Jell-O into a small saucepan, and whisk until cornstarch is dissolved.
- Heat over medium heat until glaze is thickened and clear.
- Set aside to cool slightly, and stir in sliced strawberries.
- Cut angel food cake into 1-inch pieces and toss with 2 cups of the Cool Whip. Press into a 9×13 inch glass pan.
- Beat cream cheese, 1/2 cup remaining sugar, and vanilla until smooth. Stir in remaining Cool Whip and spread evenly over cake layer.
- Pour cooled strawberry mixture over the cream cheese layer, spreading to cover cake evenly.
- Refrigerate 2 to 3 hours before serving.
Notes
- Using fresh, ripe strawberries really makes a difference in flavor. If you’re in a pinch, frozen strawberries can be used—just ensure they’re thawed and well-drained.
- You can swap out Cool Whip for homemade whipped cream if you prefer a less processed option.
- For an extra indulgent twist, drizzle some melted chocolate over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg