Strawberry Angel Dessert

This is a wonderful dessert for spring and summer, when fresh strawberries are readily available.


12 to 16 servings


1 1/2 cups granulated (white) sugar
5 tablespoons cornstarch
1 (3 ounce) package strawberry gelatin
2 cups water
2 pounds fresh strawberries, hulled, divided
1 (8 ounce) package cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) carton frozen whipped topping, thawed
1 (8 to 10 ounce) prepared angel food cake, cut into 1-inch cubes


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 to 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-quart 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.

Estimated Time

Preparation Time: 30 minutes
Chill Time: 2 hours


Store in refrigerator.

Nutritional Information

Amount per serving: unavailable

Recipe Courtesy Of

Taste of Home

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