Strawberries and Cream Angel Cake (No Bake)

Total Time
29mins
Prep 25 mins
Cook 4 mins

Make certain to freeze the cake for easier slicing, I use my electric knife for this, this may also be made using fresh blueberries --- I have also made this cake using Twinkies that have been unrolled in place of the cake angel cake slices --- cooking time is chilling time

Ingredients Nutrition

Directions

  1. Prepare a 13 x 9-inch baking pan.
  2. Slice the cake into about 1/2-inch thick slices or thinner.
  3. Arrange half of the slices in the bottom of the pan.
  4. In a medium bowl beat 2 cups unwhipped whipping cream until stiff.
  5. In another large bowl combine the sweetened condensed milk with water and almond extract; add in the instant pudding mix and beat for 3-4 minutes.
  6. Fold in the whipped cream.
  7. Spread half of the cream mixture over the cake slices.
  8. Arrange half of the sliced strawberries.
  9. Repeat with remaining cake slices, cream mixture than strawberries on top.
  10. Chill for a minimum of 4 hours or until set.

Reviews

(2)
Most Helpful

This was so delicious! However, I was afraid to change the amount of ingredients (could not find 6oz size of cheesecake pudding or 10 3/4 oz condensed milk, so I ended up weighing them on a weight watchers scale. I would suggest either using a loaf angel food cake for ease of cutting or even tearing the cake into bite size pieces and either mixing with the filling or layering like a parfait. My finished product was uneven in the pan but still tasted divine. Kittencal never ceases to please! :)

Cookie'69 August 07, 2009

Oh my goodness Kittencal you've done it again. This was fantastic. It deserves 10 stars! I used a 14 oz. can of sweetened condensed milk and 2 3.4 oz. packages of vanilla pudding. I had 2 16oz. packages of strawberries that I used almost all of. I received so many compliments on this wonderful dessert. I'm going to make it next with our Jersey fresh bluberries. Thanks Kitten for another winner.

Carol Elizabeth August 07, 2008

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