Creamy Strawberry Filled Angel Cake
Delight in the heavenly indulgence of Creamy Strawberry Filled Angel Cake, a show-stopping dessert that's as light and airy as it is luscious and satisfying. This easy-to-make recipe features a fluffy angel food cake—store-bought or homemade—hollowed out and filled with a decadent blend of whipped cream, softened cream cheese, and sweetened fresh strawberries. The creamy filling perfectly complements the delicate cake, while halved strawberries add a fresh, vibrant garnish that's visually stunning. Quick to prepare with no baking required, this dessert is ideal for spring gatherings, summer celebrations, or anytime you want a refreshing treat. Serve it chilled and watch it disappear in seconds! Perfect for strawberry lovers, this masterpiece is a must-try for anyone seeking a crowd-pleasing dessert with a dreamy twist.
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Ingredients
- 1 store-bought or homemade (9-inch cake) Angel food cake
- 1.5 cups, chopped Fresh strawberries
- 0.5 cups, halved Strawberries (for garnish)
- 1 cup Heavy whipping cream
- 8 oz, softened Cream cheese
- 0.75 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Milk
- 1 tablespoon Sugar (optional, to sweeten strawberries)
Directions
Step 1
If using fresh angel food cake, ensure it has cooled completely before layering. If store-bought, proceed directly to step 2.
Step 2
Using a serrated knife, carefully slice the top 1 inch off the cake and set it aside for later.
Step 3
Hollow out the center of the cake, leaving about a 1-inch border around the sides and bottom to create a cavity. Reserve the removed cake pieces.
Step 4
In a medium bowl, toss the chopped strawberries with sugar (optional) and set aside for about 10 minutes to release their juices.
Step 5
In a large mixing bowl, beat the cream cheese and powdered sugar with an electric mixer until smooth and creamy, about 2 minutes.
Step 6
Add the vanilla extract and milk to the cream cheese mixture and continue beating until combined.
Step 7
In a separate cold mixing bowl, beat the heavy whipping cream until stiff peaks form.
Step 8
Gently fold the whipped cream into the cream cheese mixture until well combined, creating a light and creamy filling.
Step 9
Drain excess juice from the chopped strawberries (to prevent the filling from becoming watery) and fold the strawberries into the cream filling.
Step 10
Fill the hollowed-out angel food cake with the creamy strawberry filling. Pack it evenly and slightly overfill it to ensure full coverage when the top layer is replaced.
Step 11
Place the reserved top layer of the cake back onto the filled cake and gently press down.
Step 12
Cover the entire cake with plastic wrap and refrigerate for at least 2 hours to allow the filling to set.
Step 13
Before serving, garnish the top of the cake with halved strawberries for a decorative finish.
Step 14
Slice and serve chilled. Enjoy!
Nutrition Facts
| Serving size | (1350.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3161.3 |
| Total Fat 160.9g | 0% |
| Saturated Fat 94.4g | 0% |
| Polyunsaturated Fat 3.9g | |
| Cholesterol 471.7mg | 0% |
| Sodium 2853.3mg | 0% |
| Total Carbohydrate 378.4g | 0% |
| Dietary Fiber 7.7g | 0% |
| Total Sugars 250.1g | |
| Protein 41.7g | 0% |
| Vitamin D 13.0IU | 0% |
| Calcium 648.0mg | 0% |
| Iron 2.6mg | 0% |
| Potassium 1408.4mg | 0% |
Source of Calories