Get ready to fall head over heels for my Strawberry Heaven Dessert! This dreamy no-bake treat combines pillowy angel food cake, luscious strawberry pie filling, silky vanilla pudding, and clouds of whipped cream into something truly magical. Every spoonful brings you layers of pure joy, and the best part? It’s incredibly simple to put together!
I first made this dessert for a summer potluck, and let me tell you – the dish came home completely empty! Since then, it’s become my go-to recipe when I need something that’s both impressive and effortless. If you love the combination of strawberries and cream (like in my strawberry cheesecake brownies), this heavenly dessert will be your new favorite!
Why This Dessert Will Become Your New Favorite
There’s so much to love about this dreamy layered dessert! First, it’s a breeze to assemble – no mixing bowls full of butter and sugar, no hot ovens, just simple layering that creates pure magic. The textures are absolutely perfect together: light-as-air angel food cake pieces nestled between creamy vanilla pudding, juicy strawberry filling, and billowy whipped cream.
What makes this dessert extra special is how the flavors meld together as it chills. The cake soaks up just enough moisture to become even more tender, while still keeping its wonderful texture. Each bite brings you the perfect balance of sweet fruit, creamy pudding, and that ethereal angel food cake base.
Plus, it’s such a pretty dessert! Those layers of pink, white, and cream create a stunning presentation that looks like you spent hours in the kitchen (when really, it took just minutes to put together). Whether you’re serving it at a family gathering, bringing it to a potluck, or just treating yourself on a warm summer evening, this dessert never fails to bring smiles to faces.
Ingredients Overview
Let’s walk through the star players that make this heavenly dessert shine! Each ingredient brings something special to create those dreamy, cloud-like layers.
What You’ll Need:
• Angel Food Cake – This light-as-air cake is our perfect base layer. Store-bought works beautifully, but if you’re feeling ambitious like when I make my homemade churros, you can certainly bake your own!
• Strawberry Pie Filling – The sweet-tart jammy filling adds that gorgeous pop of color and fresh berry flavor. I love using store-bought for convenience, but in peak strawberry season, try making your own with fresh berries!
• Vanilla Pudding Mix – This creamy layer adds luxurious texture and helps bind everything together. Use instant pudding mix prepared according to package directions. For extra richness, try preparing it with half-and-half instead of milk.
• Whipped Cream – The crowning glory! While store-bought whipped topping works great, fresh whipped cream takes this dessert to cloud nine. Just whip 2 cups heavy cream with 1/4 cup powdered sugar until soft peaks form.
Success Tips & Tricks
After making this dessert countless times (it’s as beloved as my cinnamon roll french toast!), I’ve learned some game-changing tips:
• Cut your angel food cake into uniform 1-inch cubes for even distribution and easier serving.
• When layering, press down gently on each layer to eliminate air pockets – but don’t squish!
• Make sure your pudding is fully set before layering to prevent a soupy dessert.
• Let the dessert chill for at least 4 hours, but overnight is best – this allows the flavors to meld and the layers to set perfectly.
• Keep the layers even for that wow factor when serving. I use the back of a spoon to smooth each layer.
• Serve chilled and use a sharp knife dipped in hot water between cuts for clean, pretty slices.
Pro tip: I love preparing this dessert in a clear glass dish to show off those gorgeous layers – it makes such a pretty presentation at potlucks and family gatherings!
Step-by-Step Instructions
Let’s make this heavenly dessert together! The process is simple but the results are absolutely amazing. Here’s how to create those beautiful, delicious layers:
Preparing the Base
1. Cut your angel food cake into 1-inch cubes. You’ll want them uniform in size for even layering.
2. Spread the cake cubes evenly in a 9×13-inch baking dish, making sure to create a solid base layer.
Creating the Layers
1. Pour the strawberry pie filling over the cake cubes, gently spreading it to cover evenly. Just like my snickerdoodle cobbler, the fruit layer adds wonderful moisture!
2. Prepare the vanilla pudding according to package directions. Let it set for about 5 minutes until slightly thickened but still pourable.
3. Carefully spread the pudding layer over the strawberry filling. Use the back of a spoon to ensure even coverage.
4. Top with a generous layer of whipped cream, creating soft peaks and swirls.
Pro Tip: For best results, chill for at least 4 hours or overnight. This allows the flavors to meld beautifully and helps the layers set properly.
Recipe Variations
This dessert is incredibly versatile! Here are some of my favorite ways to customize it:
- Try using different pie fillings – cherry or raspberry work beautifully, similar to my white chocolate raspberry cake
- Make individual servings in mason jars or dessert cups for a stunning presentation
- Add a layer of fresh strawberry slices between the pie filling and pudding
- Incorporate apple fritter pieces instead of angel food cake for a unique twist
Creative Serving Ideas
- Drizzle with chocolate sauce just before serving
- Top with fresh mint leaves for a pop of color
- Add a sprinkle of crushed graham crackers for extra texture
- Serve alongside vanilla ice cream for an extra special treat
Make-Ahead Tip: This dessert actually tastes better when made a day ahead, making it perfect for entertaining!
Frequently Asked Questions
Can I make this dessert ahead of time?
Oh my goodness, yes! This is one of my favorite make-ahead desserts. I actually prefer making it the day before serving – it gives all those heavenly layers time to really come together. Just like my favorite mocha mousse cake, the flavors develop beautifully overnight!
Can I use homemade whipped cream instead of store-bought?
Absolutely! I love using freshly whipped cream – it adds such a lovely, luxurious touch. Just whip 2 cups of heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla until stiff peaks form. Trust me, it’s worth the extra few minutes!
What if my angel food cake is too fresh and won’t cut into neat cubes?
Here’s a little trick I discovered after many trials: slightly stale angel food cake actually works better! If your cake is super fresh, let it sit out for a few hours before cutting. You can also pop it in the freezer for 15 minutes – this makes cutting those perfect cubes so much easier!
How do I prevent the layers from mixing together?
The key is patience, my friends! Make sure each layer is spread gently and evenly. I like using the back of a spoon to carefully smooth each layer, and always wait for the pudding to set slightly before adding it to the dish.
Recipe Notes and Tips
Oh, I just have to share these golden nuggets of wisdom that I’ve gathered over countless times making this dessert!
Temperature Matters: Make sure your pudding is cool but still spreadable when layering. If it’s too warm, it’ll sink into the strawberry layer (trust me, I learned this the hard way!).
Make It Special: Sometimes I add a sprinkle of crushed freeze-dried strawberries on top – it adds such a pretty pop of color and intense strawberry flavor. My family goes crazy for this little extra touch!
Storage Success: Keep this beauty covered in the refrigerator for up to 2 days. The layers will continue to set and meld together beautifully. Just remember – this isn’t a dessert that likes to be frozen!
I really hope you’ll give this Strawberry Heaven Dessert a try! It’s one of those recipes that never fails to bring smiles to faces, and I’d love to hear how it turns out in your kitchen. Don’t forget to snap a picture – seeing your creations absolutely makes my day! Happy baking, friends! 🍓✨
Strawberry Heaven Dessert
Equipment (affiliate links)
- 1 9×13-inch baking dish
Ingredients
- 1 whole angel food cake 10 ounces
- 1 package instant vanilla pudding mix 3.4 ounces
- 1 1/2 cups whole milk 367.5 g
- 1 cup heavy whipping cream
- 1 can strawberry pie filling 21 ounces
- 1 container whipped topping 8 ounces, thawed
- fresh strawberries sliced for garnish (optional)
Instructions
- Cut angel food cake into cubes. (I recommend using a good serrated knife.) Set aside.
- To a large bowl, add vanilla pudding, milk, and heavy cream. Using a hand-held mixer, start beating on low speed, gradually increasing the speed for 2 minutes, or until thickened.
- On the bottom of a 9×13-inch baking dish, arrange ½ of the angel food cake cubes in a layer.
- Use a spoon to dollop about ⅔ of the strawberry pie filling over the top of the angel food cake cubes.
- Carefully spread the vanilla pudding over the filling in an even layer.
- Place the remaining cake cubes evenly on top of the vanilla pudding layer.
- Dollop the remaining strawberry pie filling over the angel food cake cubes.
- Carefully spread the whipped topping in an even layer.
- Place in the refrigerator to chill for 3-4 hours before serving. Garnish with fresh strawberries (optional).
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