Ingredients:

  • 1 (10 oz) store bought angel food cake, cut into 1-inch cubes
  • 2 lbs fresh strawberries, hulled and sliced
  • 0.25 cup granulated sugar
  • 3 oz strawberry jello filling powder
  • 8 oz Cool Whip
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla bean paste

Instructions:

  1. Using a serrated knife, gently saw the store bought angel food cake into 1-inch cubes and set aside.
  2. In a large mixing bowl, toss the hulled and sliced strawberries with granulated sugar and the strawberry jello powder. Wait 10 minutes until the berries look shiny and wet.
  3. In a separate medium bowl, using a hand mixer, beat the softened cream cheese with the powdered sugar and vanilla bean paste until completely smooth and silky.
  4. Gently fold the Cool Whip into the cream cheese mixture using a large rubber spatula until no white streaks remain, creating a stabilized mousse.
  5. In a 9x13 inch glass baking dish or a large trifle bowl, layer half of the cake cubes, followed by half of the strawberry mixture (including the syrup), and then half of the cream mixture.
  6. Repeat the layers once more, ending with the cream mixture on top. Garnish with additional fresh berries if desired.
  7. Cover and refrigerate for at least 2 hours. This allows the cake cubes to hydrate with the berry juices and the structure to set.