That is a pretty long title for a simple recipe. This is actually a light dessert in contrast to most desserts I post filled with butter and chocolate. It is nice to mix it up once in a while I guess!
Summer isn’t over quite yet. Well, I guess technically it is – but it was just like 80 degrees on Sunday and I hope we have a few more of those days! I wanted to make this before we totally settle into fall and fall recipes. This light cake is perfect for any warm days that are still sticking around.
Light Strawberry Angel Food Cake with Whipped Cheesecake Frosting adapted from Wicked Yummy
- 1 box Angel Food Cake Mix (made as per the boxes instructions) or a store bought cake
- 2 10 oz. frozen sliced strawberries in sugar (at Krause’s in the same case as the Cool Whip on the end)
- 1 tsp. Cornstarch in water
- 1 package Jell-O Instant Fat Free, Sugar Free Cheesecake Pudding Mix
- 1 cup Skim Milk
- 8 oz. Fat Free Cool Whip
Bake Angel Food Cake according to directions on box.
While the cake is baking/cooling, cook the Strawberry Sauce. In a medium saucepan over low heat, add the strawberries and heat over medium heat until they come to a boil. Boil about 3 minutes and then add your cornstarch mix. Simmer over low heat for 5 minutes as mixture thickens. Set aside to cool. To make the frosting add instant pudding mix, skim milk and 2 Tbsp of the strawberry sauce. Whisk together until thickened and there are no lumps. Fold in the whipped topping until combined.
Slice the angel food cake in half horizontally using a sharp, serrated knife. Set the top half aside. Use a spoon to spread about half of the strawberry sauce on the cake. Spread about a half of the whipped topping over the sauce. Don’t worry if either spill down the side, it will look neat. Put the top of your cake back on and repeat. Store in the fridge until you are ready to serve.
Make sure to use a sharp serrated knife – this will make the cake easier to cut in half.
Spread your strawberries and then top with the pudding/Cool Whip. Easy, but it looks fancy.
Refrigerate until serving and you will want to eat this within a day or two before it gets soggy.
P.S. Do you like my square angel food cake pan? That was a hand me down from my aunt!