A layered no bake dessert, made with torn angel food cake, topped with a cream cheese layer sweetened with whipped topping and condensed milk and topped with a strawberry glaze.
Strawberry Angel Lush
So, I was going to remake this Strawberry Angel Cake dessert that hadn't received much attention since I first shared it years ago. You know, get some new extended step photos, a new header, update the post, that sort of thing, but then I thought...
I know, I know... I'm always fooling around with my recipes, especially the older ones, but I guess that's the beauty about being a developer and blogger of food recipes - and one who has been doing it for so long now!
Anyway, I thought instead of revamping that recipe, I'd combine some of the elements of it with various other similar desserts I've written over the years and write a whole new recipe and you know what? The result was excellent!
It was so good y'all, that in a matter of a few days, I had eaten the entire thing. All 9 by 13 inches of it!
This is a good place to insert a quick reminder... that this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years. Your notes to me are uplifting and encouraging, however, if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!
What you'll need for this fantastic Strawberry Angel Lush.
- A premade angel food cake from your grocery store bakery or freezer section - around a 9-ounce size.
- A block of cream cheese.
- A standard can of sweetened condensed milk (not evaporated milk!)
- A (16 ounce) Cool Whip, though you may also use a stabilized whipped cream if you prefer. You'll need half of it for the dessert filling and the rest to top.
- 2 (10 ounce each) packages of sweetened frozen sliced strawberries.
- Some extra whole fresh strawberries, for garnish. Not necessary, but a nice addition.
And a glaze made with:
- Granulated sugar
- Cornstarch
- Kosher salt
- Lemon lime soda (like 7-up or Sprite), and
- A box of strawberry gelatin
It's a great summer dessert, perfect for your cookouts!
Here's all the details on how to make my Strawberry Angel Lush.
First, whip up the glaze. Now... yes, you could just use a store-bought glaze but this is the base glaze that I use on my strawberry pie and I guarantee it's a great match up! Just mix together the sugar, salt, and cornstarch in a small saucepan and whisk until well blended.
Add the 7-up or Sprite and cook over medium high heat.
Stirring regularly, until mixture begins to thicken.
Remove from heat and thoroughly whisk in the strawberry gelatin.
Set aside to cool.
Beat the cream cheese, sugar, lemon juice and condensed milk together.
Beat until well combined, smooth and creamy.
Do not beat or whip - just fold!
Tear the cake into small bite size pieces and place them into a 9 x 13-inch glass or ceramic dish.
Pour the cream cheese mixture over the top and carefully spread with a spatula.
Add strawberries and their juices to the cooled glaze. I had put up in the freezer some fresh strawberries that I'd sliced and macerated with sugar, so that's what I used here, though the standard frozen and thawed strawberries from the grocery store work just fine too.
Stir together.
Pour over the top, spreading evenly with a spatula, trying not to disturb the cream cheese layer too much.
Refrigerate uncovered overnight.
At this point you can finish it one of two ways. Either spread the remaining Cool Whip over the entire top and then you can garnish the top with some pretty strawberry fans. Otherwise, serve using a spatula to cut into squares or use a large serving spoon to scoop into individual bowls and top with a dollop of the remaining whipped topping.
Store any leftovers covered in the refrigerator.
Do your best not to eat the whole thing all by your lonesome self.
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