Dessert

Strawberry & Creme Angel Cake

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prep time

15 min

total time

1 hr 15 min

makes

10 servings, 1 piece (91 g) each

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kraft

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What You Need

3 cups fresh strawberries, divided

125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened

2 Tbsp. sugar

1-1/2 tsp. zest and 1 Tbsp. juice from 1 orange

2 cups thawed Cool Whip Whipped Topping

1 store-bought angel food cake (284 g), cut horizontally in half

Make It

CHOP enough strawberries to measure 2 cups. Refrigerate remaining whole berries for later use.

BEAT cream cheese, sugar, zest and juice in large bowl with mixer until well blended. Add Cool Whip; beat on low speed just until blended. Gently stir in chopped berries. Spread about 2/3 of the Cool Whip mixture onto bottom half of cake. Cover with top of cake and remaining Cool Whip mixture.

REFRIGERATE 1 hour. Arrange remaining berries on top of cake before serving.

kraft kitchens tips

For more simply stunning dessert recipes, visit www.dessertcentre.ca.

Note

You may use either a homemade or store-bought angel food cake to prepare this luscious dessert. And even though the cakes can vary in size and shape, they all will work equally well when used to prepare this recipe.

How to Cut Angel Food Cake

Use a serrated knife and gentle sawing motion to easily cut the angel food cake.