Strawberries And Cream Angel Cake No Bake Recipes

NO-BAKE STRAWBERRY ANGEL DESSERT (+VIDEO)

Steps:

• Cut angel food cake into bite-sized (1-inch) pieces. Place half of the angel food cake pieces into the bottom of the 9x13-inch baking dish.
• In a large bowl, whisk together strawberry Jell-O with boiling water. Stir until no longer grainy. Stir in strawberries until combined.
• Whisk in Cool Whip to strawberry mixture until combined well (it might be a little lumpy which is just fine.)
• Spoon half the strawberry mixture over angel food cake pieces.
• Layer with the other half of angel food cake pieces.
• Pour the rest of the strawberry mixture evenly on top.
• Cover and place into the refrigerator at least two hours to cool.
• Scoop small servings into bowls and top with a fresh strawberry.

NO BAKE STRAWBERRY HEAVEN CAKE

Steps:

• Place water, 1/2 cup of sugar, cornstarch, and jello into a small saucepan, and whisk until cornstarch is dissolved.
• Heat over medium heat until glaze is thickened and clear.
• Set aside to cool slightly, and stir in sliced strawberries.
• Cut angel food cake into 1 inch pieces and toss with 2 cups of the Cool Whip. Press into 9×13 inch glass pan.
• Beat cream cheese, 1/2 cup remaining sugar, and vanilla until smooth. Stir in remaining Cool Whip and spread evenly over cake layer.
• Pour cooled strawberry mixture over cream cheese layer, spreading to cover cake evenly.
• Refrigerate 2 to 3 hours before serving.

STRAWBERRY ANGEL FOOD LUSH

Steps:

• Cut up the angel food cake into 1 inch squares, arrange them on the bottom of a 9x13 pan. Set the pan aside for later.
• In a medium bowl add the cream cheese, milk, and the powdered sugar. Whip together using a handheld mixer or whisk.
• Add in half of the cool whip, vanilla extract, and whisk together.
• Pour the cream cheese sugar mixture over the cut up angel food cake cubes. Using a spatula smooth out the mixture evenly.
• Add the rest of the cool whip and spread as evenly as possible.
• In another small bowl combine the coulis and sliced strawberries and mix together.
• Pour over the top of the cool whip layer and spread evenly using a spatula.
• Refrigerate for at least an hour before serving, you can refrigerate up to 3 days!

STRAWBERRY ANGEL FOOD CAKE

Steps:

• Start with a finished angel food cake.
• Cut the top off of the cake. It's easiest if you use a long, serrated knife. Be sure to keep it level when you cut.
• Cut about 3/4 to 1 inch down from the top and remove the insides.
• Set the top aside. Cut along the inside of the cake near the center hole. Use a shorter serrated knife and cut around the entire circle, leaving about a 3/4 inch width of cake.
• Cut around the outside edge of the cake, again leaving a 3/4 inch "wall" of cake.
• Remove the insides carefully, cutting it in cubes. Make sure you leave about 3/4 inches of cake at the bottom. Reserve what you remove and set it aside.
• With an electric mixer whip the heavy cream and add the powdered sugar to taste.
• Cut the strawberries into quarters if you haven't already.
• Gently combine 2 cups of whipped cream and the strawberries.
• Fold until well mixed.
• Add the cake cubes that you removed to the strawberries and whipped cream.
• Fold in gently but thoroughly.
• Spoon the strawberry mixture into the inside of the hollowed out angel food cake.
• Fill to the top and mound the filling up slightly.
• Replace the top.
• Beat all ingredients together until the mixture is smooth and there are no lumps.
• If the frosting is too stiff, you can add a little bit of cream to thin it out.
• With an offset spatula, frost the angel food cake, covering it completely.
• Garnish with cut strawberries at the base if desired.
• Chill for 3 hours or overnight.
• When serving, use a long serrated knife to slice the cake.

NO-BAKE STRAWBERRY ANGEL FOOD CAKE WITH WHIPPED CREAM

Steps:

• First, let the strawberries and Cool Whip rest on the counter. The strawberries will mix with the Jell-o better if they're not rock hard, and the Cool Whip will incorporate better if it's a little soft.
• Slice the angel food cake into 1/2 to 1-inch pieces using a serrated knife, and spread half of the angel food cake pieces on the bottom of the 9×13 inch dish. (Or a fun glass dish like a trifle bowl.)
• Bring two cups of water to a boil. In a large mixing bowl, combine the water and Jell-o powder. Stir until fully combined.
• Then, add the frozen strawberries and stir, breaking up the chunks until they have melted. Fold the Cool Whip a few dollops at a time into the strawberry mixture, stirring gently to combine without deflating the dessert. Again, you can leave it a little less than uniformly combined, but you want it well-mixed.
• Spread half the mixture over the cake. Add the remaining cake, then cover with the remaining mix. Spread to ensure the cake is fully covered.
• Alternatively, you can combine all the cake and mix in a large bowl. You may prefer this method if you're serving the dessert in a trifle or glass bowl.
• Chill in the fridge four hours or overnight. If the cake feels wet or jiggles, it's not set.
• To glam it up, you can cover the chilled cake with Cool Whip, or garnish or decorate the top with sliced strawberries.

STRAWBERRY CREAM ANGEL FOOD CAKE

Steps:

• In medium bowl, place yogurt; fold in whipped topping.
• Cut angel food cake loaf into 6 slices; place on individual dessert plates. Top each slice with about 3 tablespoons of the yogurt mixture. Spoon about 3 tablespoons of strawberries and generous tablespoon of blueberries over yogurt mixture.

EASY NO-BAKE STRAWBERRY ICE CREAM CAKE

Steps:

• Using a long serrated knife or bread knife, slice angel food cake into 3 equal horizontal layers. Place the bottom layer onto a freezer-proof plate.
• Remove packaging from the ice cream and slice about 1-inch thick. Working quickly, place ice cream slices on the bottom cake layer, filling the gaps with ice cream and leaving the center unfilled. Lightly press the ice cream pieces together to form a solid layer the same size as the cake layer. Repeat with the second cake layer and remaining ice cream. Top with the final layer of cake and freeze until the ice cream is firm again, about 1 hour.
• Frost the entire cake with whipped topping. Garnish with fresh strawberry slices and mint. Serve immediately.

STRAWBERRY CREAM ANGEL CAKE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and are not sticky. Do not under bake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
• In medium bowl, beat whipping cream on high speed until stiff peaks form. Fold strawberry glaze into whipped cream.
• On serving plate, place cake with browned side down. Frost top and sides of cake with strawberry cream mixture. Refrigerate for at least 30 minutes before serving.
• In small bowl, mix strawberries and sugar; refrigerate until serving. Spoon about 1/4 cup chopped strawberry mixture over each serving. Store covered in refrigerator.

STRAWBERRY-CREAM ANGEL FOOD CAKE - EMERIL LAGASSE

Steps:

• Using a serrated cake or bread knife, carefully cut the top 1-inch from the cake. Carefully remove and set aside. Using the tip of the knife, cut into the cake along the inner and outer edges, leaving a 1-inch border of cake intact. Using your fingers, carefully hollow out the cake between the two cuts, leaving an empty "tunnel". Tear the removed cake into bite-size pieces and set aside.
• In a large mixing bowl using an electric mixer, beat the cream cheese until light and fluffy. Add the condensed milk and beat until thoroughly combined. Stir in lemon juice and 2 teaspoons of the liqueur. Gently fold in the cake pieces and strawberries. Spoon the mixture into the tunnel in the center of the hollowed out cake, and cover with the reserved cake top. Cover cake with plastic wrap and refrigerate at least 8 hours or overnight.
• When ready to serve the cake, whip the cream until it begins to form peaks Add the confectioners' sugar and remaining 2 teaspoons of liqueur. Whip until the cream forms stiff peaks but is not dry. Frost the cake with the whipped cream and decorate with reserved whole strawberries. Refrigerate for up to 1 hour, or serve immediately.

NO BAKE STRAWBERRY CHEESECAKE BARS RECIPE

Steps:

• In a mixing bowl, mix together graham cracker crumbs, melted butter, and sugar.
• Line an 8x8" baking pan with wax paper or parchment paper, leaving some extra hanging over the sides of the pan for easy removal.
• Press the graham crackers into the bottom of the pan.
• Place the pan in the freezer for 15-30 minutes or until crust is set and cooled down.
• In a blender, add cream cheese, sugar, strawberries, and vanilla. Blend until mixture is smooth and creamy.
• In a mixing bowl, whip the whipping cream until soft peaks form (it will take a few minutes - I beat mine with an electric hand mixer).
• Folding whipping cream into the creamy strawberry mixture.
• Pour strawberry mixture into chilled crust. Spread over crust so that strawberry mixture is smooth and even.
• Cover pan and freeze for 4-6 hours or even overnight.
• When ready to serve, remove pan a few minutes before cutting. Top bars with fresh strawberries and more whipped cream, if desired.
• Place leftovers back into the fridge.

NO-BAKE STRAWBERRY DESSERT

Steps:

• Arrange cake cubes in a single layer in a 13x9-in. dish. In a bowl, dissolve gelatin in boiling water; stir in strawberries. Pour over cake and gently press cake down. Refrigerate until set, about 1 hour., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , Spoon over gelatin layer. Spread with whipped topping. Refrigerate until serving. Garnish with chopped fresh strawberries if desired.

STRAWBERRY CREAM ANGEL FOOD CAKE

Steps:

• Mix and put the angel food cake into the bunt pan and bake as directed.
• Let the cake cool COMPLETELY.
• In the meantime take your pint of heavy cream and mix it with the pudding mix in a small bowl. The mixture should become thick and creamy but still spreadable.
• When the cake is completely cooled, remove it carefully from the pan.
• Use a knife and cut the cake in half through the middle, leave the cake in two complete sections (note cut in half as in horizontally not as if you were splitting the cake into slices and cut it in half first).
• Laying the cake with the insides facing up use your fingers to hollow out a ring for the filling on both pieces. make sure not to damage the edges of the cake for presentation purposes. Feel free to "sample" the cake seeing as these pieces you remove will not be needed.
• At this point you can cut, wash and put the strawberries or bananas or whatever fruit desired into the cream or just lay the cream in the crevice you created on the bottom half of the cake putting the fruit on top. Don't be sparing--let the cream fill over the crevice because the top has been hollowed out also. I cut the strawberries into tiny pieces because I don't like getting large wedges of fruit in one bite, and if you need to make it stretch further, everyone gets some fruit in their piece.
• Once you fill the mixture in, carefully place the top back on the cake. Feel free to use any remaining filling to help secure excess fruit to the top.

STRAWBERRY ANGEL FOOD DESSERT

Steps:

• Crumble the cake into a 9x13 inch dish.
• Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
• In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

STRAWBERRIES-AND-CREAM STACK CAKE

Steps:

• Combine granulated sugar and 3 tablespoons water in a small saucepan. Cover and bring to a boil over medium-high heat; continue boiling, covered, until sugar dissolves, about 1 minute. Uncover and continue boiling, swirling pan gently as color develops at edges of pan, until sugar turns medium amber and fragrant, 3 to 4 minutes more.
• Remove from heat; carefully add lemon zest and juice and 1/4 cup cold water (add water all at once and pull hand away immediately; mixture will splatter and steam). Stir until smooth; if necessary, return pan to low heat to liquefy completely. Transfer to a heatproof bowl; let cool until slightly warm to the touch, about 30 minutes.
• Whisk mascarpone, cream, confectioners' sugar, and salt on medium-high speed to stiff peaks. Working one at a time, dip 10 ladyfingers in caramel, turning to fully coat and allowing excess to drip back into bowl. Spread a very thin layer of cream mixture on bottom of each dipped ladyfinger (to prevent sliding); arrange on a platter in a snug row.
• Dollop one-third of remaining cream mixture on top; spread to edges in an even layer. Top with one-third of strawberries in a single layer. Repeat dipping and layering twice more (skipping the thin layer of cream mixture on bottom of cookies for remaining layers).
• Cover loosely but fully and refrigerate at least 24 hours and up to 2 days. Top with more halved or whole berries. To serve, slice between each row of ladyfingers.

ANGEL STRAWBERRY DESSERT

Steps:

• For glaze, in a large saucepan, combine the sugar, cornstarch and gelatin. Add water and stir until smooth. Cook and stir over medium-high heat until mixture begins to boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool completely. Cut half of the strawberries into quarters; fold into glaze., In a small bowl, beat cream cheese until smooth. Beat in milk until blended. Fold in whipped topping. , In a 4-qt. clear glass bowl, layer half of the cake cubes, glaze and cream mixture. Repeat layers. Cut remaining strawberries in half and arrange over the top. Cover and refrigerate for at least 2 hours or overnight.