Time 30m Yield 16 servings. Number Of Ingredients 9 Steps:

For glaze, in a large saucepan, combine the sugar, cornstarch and gelatin. Add water and stir until smooth. Cook and stir over medium-high heat until mixture begins to boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool completely. Cut half of the strawberries into quarters; fold into glaze., In a small bowl, beat cream cheese until smooth. Beat in milk until blended. Fold in whipped topping. , In a 4-qt. clear glass bowl, layer half of the cake cubes, glaze and cream mixture. Repeat layers. Cut remaining strawberries in half and arrange over the top. Cover and refrigerate for at least 2 hours or overnight.

Time 20m Yield 9 servings. Number Of Ingredients 8 Steps:

In a saucepan, combine gelatin and cold water; let stand for 5 minutes to soften. Heat and stir over low heat just until gelatin dissolves. Remove from the heat; add sugar. Stir until dissolved. Stir in undrained strawberries. Chill until partially thickened., Fold in whipped topping. Place cake cubes in a large bowl; pour strawberry mixture over cake and gently stir. Pour into an ungreased 8-in. square dish. Chill until firm. Garnish with fresh strawberries and mint if desired.

Time 2h15m Yield 12-15 serving(s) Number Of Ingredients 5 Steps:

Prepare angel food cake according to directions given on box. Once cooled completely, remove from pan and tear up into bite sized pieces. Place them into a 9 x 13’ pan. Dissolve jello in the boiling water, which should take about a minute. Put the jello in the fridge until it has a pudding-like consistency. This should take about 1 hour to 1 1/2. Add the strawberries into the jello and pour over the cake pieces. If you want, you can spread the Cool Whip over the top. Refrigerate at least 3 hours or until set. Serve, and enjoy!

Time 15m Yield 18 Number Of Ingredients 6 Steps:

Crumble the cake into a 9x13 inch dish. Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

Time 1h35m Yield 12 Number Of Ingredients 21 Steps:

Preheat the oven to 350 degrees F (175 degrees C). Place 1 3/4 cups sugar in a food processor and blend until superfine, about 2 minutes. Sift half the fine sugar, cake flour, and salt together in a bowl. Whisk egg whites, water, cream of tartar, and lemon extract together in a large bowl for 2 minutes. Beat in remaining fine sugar using an electric mixer until medium peaks form. Sprinkle some of the flour mixture on top; stir in gently. Repeat with the rest of the flour mixture. Spoon batter carefully into an ungreased fluted tube pan. Bake in the preheated oven until golden brown, about 35 minutes. Invert onto a cooling rack and let cool completely, at least 25 minutes. Beat cream cheese and 1/4 cup butter together in a bowl using an electric mixer on medium speed until light and creamy. Add lemon juice; beat until just blended. Gradually mix in all but 2 tablespoons confectioners’ sugar on low speed until frosting is just blended. Stir in lemon zest. Mix 3/4 cup strawberries, blueberries, blackberries, and raspberries thoroughly in a bowl with 2 tablespoons white sugar. Cut a curved, smile-shaped line near the bottom of each whole strawberry; carefully cut another, flatter curve above. Connect the two curves and carve out space between to create the smile. Leave room above the smile and below the leaves for eyeballs. Place reserved 2 tablespoons confectioners’ sugar in a small bowl. Dust hands with sugar and roll a tiny amount of stiff decorator icing between your fingers into a small ball. Place it on the strawberry, above the smile. Make another ball and stick it next to the first one. Stick 1 black sugar pearl onto each frosting ball to create eyes. Repeat with remaining whole strawberries. Remove cake carefully from the pan, scraping edges from side if needed. Slice into 6 slices about 2 inches thick. Spread 2 tablespoons butter equally on the outside of the slices. Heat a large skillet over medium heat. Add a cake slice; toast until lightly browned, about 1 minute per side. Place toasted cake on a plate. Spoon some frosting on top and let it drip down. Spoon sugared berries around the cake and place a smiling strawberry on top. Repeat with remaining cake slices, frosting, and berries.

Time 1h Yield 1 cake, 16 serving(s) Number Of Ingredients 4 Steps:

  1. Prepare angel food cake according to package directions and let cool completely.
  2. Tear up angel food cake and lay in bottom of 9X13 pan.
  3. Make Jello according to directions.
  4. Add cut up strawberries to jello and pour mixture over cake.
  5. Put in fridge until jello thickens.

Time 30m Yield 12 serving(s) Number Of Ingredients 9 Steps:

Tear angel food cake into chunks and layer in bottom of 9x13-inch glass baking dish. In a medium bowl, mix together cream cheese and powdered sugar. Fold in whipped topping. Spread over chunks of angel food cake to form 2nd layer. In a small saucepan, combine Jello, sugar and 1/2 cup water or strawberry juice. Dissolve cornstarch in remaining water; stir into gelatin mixture. Cook over medium heat until thickened. Stir in strawberries to coat all slices; cool. Spread on top of cream layer. Chill until served.

Time 30m Yield 10-12 serving(s) Number Of Ingredients 7 Steps:

Beat cream cheese, Cool Whip, powdered sugar& vanilla together. Break cake into pieces. Combine strawberries& pie filling gel together. Layer cake pieces, topped with cream cheese mixture, then strawberry mixture on top in glass serving dish.

More about “strawberry angel food dessert recipes”

Time 6h15m Yield 12-15 serving(s) Number Of Ingredients 8 Steps:

Dissolve Jell-O in 1 and 1/4 cup boiling water. Stir in strawberries, sugar, and salt. Cool until thickened in refrigerator. Fold in whipping cream. Cover bottom of 9 inch pan with torn pieces Angel Food cake. Pour half of strawberry mixture over it. Make another layer of cake. Pour remainder of strawberry mixture over it. Refrigerate for 4 to 5 hours. Remove and cover with thin layer of cool-whip. This dish is best made in a clear serving dish so that you can see the pretty layers!