Berries & Cream Angel Food Cake Dessert – A light and delicious dessert featuring layers of airy angel food cake, sweetened cream cheese, whipped topping and glazed blueberries and strawberries.

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It’s the beginning of Memorial weekend and I know we’re all itching to get outside a bit and celebrate with our family and friends. While our family plans to get out a little and visit some friends, we’re still avoiding large gatherings and restaurants.

Even if we weren’t going through this pandemic, I think we’d still opt to make our own meal and have a more intimate celebration.

Today, I’m sharing a recipe for a light and airy dessert made with angel food cake, sweetened cream cheese, whipped topping and glazed blueberries and strawberries.

A perfect red, white and blue layer dessert for showing your patriotism!

HOW TO MAKE ANGEL FOOD CAKE DESSERT:

To make this light and airy dessert, you’ll need:

Angel food cake
Strawberries
Blueberries
Sugar
Cornstarch
Water
Lemon juice
Cream cheese
Evaporated milk
Sugar
Heavy cream
Powdered sugar

You’re going to start by making some fresh, glazed fruit.

In a medium saucepan, combine sliced strawberries (keep 1/2 cup aside for topping), sugar, cornstarch, water and lemon juice and simmer for about 5 minutes or until the mixture thickens.

You’re going to do the same thing with the blueberries. The end product will look like this. Yum! Try to keep yourself from eating all of the fruit before you add it to the dessert!

In a large mixing bowl, use a hand mixer to beat together cream cheese, evaporated milk and 2/3 cup sugar until smooth.

Fold in angel food cake cubes until they are completely coated with the cream mixture and set them aside.

CAN I USE AN ANGEL FOOD CAKE MIX FROM A BOX?

Yes, of course, just a couple notes. Box mix angel food cakes tend to be a bit larger than store-bought or homemade angel food cakes. You may find that you won’t need to use the entire cake for the dessert.

Just add enough cubes to cover the bottom of the pan, and ensure you have enough “cream” to cover all of the cake pieces so they don’t dry out.

In a small mixing bowl, whip together the heavy whipping cream and powdered sugar until it forms peaks.

CAN I SUBSTITUTE COOL WHIP FOR THE WHIPPED CREAM?

To save on time, you can use Cool Whip if you desire, however, making your own whipped cream from scratch will result in a better final result and better flavor, in my opinion.

Now, we begin to layer!

For the first layer, place half of the cake pieces covered in cream in a 9×13-inch baking pan.

To make the second layer, you’re going to spoon half of the strawberry filling and half of the blueberry filling over the top of the cake pieces.

For the third layer, spread half of the whipped topping over top of berries.

Now, go ahead and repeat layers 1-3. When the layering is complete, garnish the dessert with the remaining fresh strawberries and blueberries.

You’ll want to chill the dessert in the fridge for at least two hours prior to serving.

CAN I MAKE THIS DESSERT THE DAY BEFORE?

Yes, you absolutely can. I recommend chilling the dessert at least two hours before serving, but if you’d like to make it the day before, you can do that, too! It keeps very well in the fridge!

CAN I USE A TRIFLE DISH FOR THIS DESSERT?

You can certainly use a trifle dish for this dessert, but I recognize not everyone has one so I opted for a standard 9X13-inch pan. It creates thinner layers and makes serving the dessert a bit easier, especially for the kids!

If you do love trifle desserts, you can always try this strawberry version or this red, white and blue version. They’re both delicious!

CAN I ADD MORE FRUIT TO THIS DESSERT?

If you’re a fruit lover, you definitely can add more fruit. Go ahead and double the fruit filling if you’d like to have a higher fruit-to-cake ratio.

The whole family is going to love this dessert. Have a wonderful Memorial Day Weekend, friends!

LOOKING FOR MORE COOL SUMMER DESSERTS?

Berries & Cream Angel Food Cake Dessert

A light and delicious dessert featuring layers of airy angel food cake, sweetened cream cheese, whipped topping and glazed blueberries and strawberries.

Author: Sara
Yield: 20 servings 1x

Ingredients

Angel food cake, prepared and cut into cubes (I used a store-bought prepared angel food cake)

For the Filling

8 oz strawberries, sliced and divided
8 oz blueberries, divided
2 tablespoons sugar, divided
2 tablespoons cornstarch, divided
4 tablespoons water, divided
1 tablespoon lemon juice, divided

For the Cream Cheese Layer

16 oz cream cheese, softened
2/3 cup evaporated milk
2/3 cup sugar

For the Whipped Topping

1 1/2 cups heavy cream
3 tablespoons powdered sugar

Instructions

In a medium saucepan, combine sliced strawberries (keep 1/2 cup aside for topping), 1 tablespoon sugar, 1 tablespoon cornstarch, 2 tablespoons water and 1/2 tablespoon lemon juice.
Heat over medium heat until mixture begins to simmer.
Stir frequently for about 5 minutes or until filling thickens. Remove from heat.
Repeat this same process with the blueberries. Combine blueberries (keep 1/2 cup aside for topping), 1 tablespoon sugar, 1 tablespoon cornstarch, 2 tablespoons water and 1/2 tablespoon lemon juice.
In a large mixing bowl, use a hand mixer to beat together cream cheese, evaporated milk and 2/3 cup sugar until smooth.
Fold in angel food cake cubes until they are completely coated with the cream mixture. Set aside.
In a small mixing bowl, whip together heavy whipping cream and powdered sugar until it forms peaks.
Place half of the cake/cream mixture in a 9×13-inch baking pan.
Spoon half of the strawberry filling and half of the blueberry filling over top.
Spread half of the whipped topping over the berries.
Repeat layers (cake/cream, fruit filling, whipped topping).
Garnish with remaining fresh strawberries and blueberries.
Chill for two hours prior to serving.

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