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Strawberry Filled Angel Food Cake

Strawberry Filled Angel Food Cake is an easy, old-fashioned recipe perfect for spring and summer entertaining.

Prep15 min
Serves12

Strawberry Filled Angel Food Cake is an easy, old-fashioned recipe perfect for spring and summer entertaining. A light and airy Angel Food Cake is hollowed out and filled with a creamy, rich mixture of fresh strawberries, sweetened condensed milk, cream cheese, and a little almond extract.

Make-Ahead No-Bake Dessert

Then the whole thing is covered in Cool Whip or fresh whipped cream. This is a great make ahead dessert for a picnic or potluck. The cake should be assembled at least 8 hours in advance for best results.

What’s really great about this Strawberry Filled Angel Food Cake besides the fact that it is a wonderfully delicious and gorgeous spring dessert, is you can totally make it from scratch or you can use some store-bought products for convenience and to make it in a jiffy.

Angel Food Cake

You can make a homemade, from scratch Angel Food Cake or one from a boxed mix. Or you can use a store-bought Angel Food Cake which is what I do.

Cool Whip or Fresh Whipped Cream

Use Cool Whip or make fresh whipped cream. It’s your choice. Either way it will be delicious. If you make fresh whipped cream , you will want to sweeten it some.

This spring dessert is so easy and delicious and a wonderful way to use fresh strawberries. It makes a great Mother’s Day treat!

Change Up The Fruit

This cake can easily be made with blueberries, raspberries, blackberries or sliced peaches instead of strawberries.

More Strawberry Desserts

Ingredients

1 Angel food cake, from scratch or store bought
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
3 tablespoons lemon juice
1 teaspoon almond extract
2 cups thinly sliced strawberries
1 (8-ounce) container Cool Whip
strawberries for garnishing

Equipment Hand-held electric mixer

Steps

1
Cut a 1/2-inch slice from the top of the cake and set aside.
2
Cut 1 inch from the center hole and 1-inch from the outer edge. Remove center of cake, pulling it out with your fingers and leaving a 1 inch border at the bottom. Tear cake that was removed into pieces and set aside.
3
Beat cream cheese with an electric mixer.
4
Add sweetened condensed milk, lemon juice, and almond extract and beat until smooth.
5
Fold in cake pieces and strawberries.
6
Spoon mixture into hollowed out portion of cake. Put top back on cake. Cover with plastic wrap and refrigerate 8 hours or overnight.
7
Frost with Cool Whip and additional strawberries.