This was a HUGE hit at our Easter get-together! We used 2 angel food cakes and a HUGE box of strawberries (from Sam's Club), and still had quite a bit of cream cheese mix leftover (not that I'm complaining!). My only suggestion is to slice the cake into 1/2 inch thick pieces and assemble it the day you plan on eating it, so the cake doesn't get mealy/mushy. so, SO GOOD!
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I made this for a summer barbecue with family and it was delicious! My family waited anxiously in line for a dish of this! I used blueberries in this, as they where in season here and on sale. I look forward to trying the strawberries too, as I am sure it will be just as good! May try blackberries and raspberries too.
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This was so easy and delicious. I used low fat cream cheese, fat free greek yougurt and splenda and it still tasted wonderful. Next time I may add mini chocolate chips.
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Made this for my Daughter and her SO for their joint birthday celebration and it was such a hit!
I used raspberries (per request) and made a pound cake in place of the angel food cake.
This is such an easy and tasty recipe--I'll be using it often with a variety of fruits. Thanks so much for posting this!
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This dish was delicious! However, the consistency of the cream layer turned mealy, almost like it had curdled (though that wasn't possible). I think if I had it to do over, I would tear the angel food cake into big chunks instead of bite sized peices so the cake would not disapate into meal, making it only good the first day of eating.
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YUMYUMYUMYUM! Made this for Valentine's Day dessert and it was perfect - both in taste and presentation (I used a giant red lucite bowl from Tupperware). I layered strawberries, then cake, then cream cheese. Thought cake would get too soggy in the cream cheese mixture. In the end, I ran out of cream cheese mixture so the top layers of strawberries and cake sort of looked like 1 red and white layer -which really looked nice.
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Made for Easter dessert for a large-sized group and it was a winner. I did use half low-fat cream cheese, low fat Cool Whip and low fat sour cream...and non of the fat was missed. Also, to make ahead, I cut up and sweetened the strawberries the day before and since they released water overnight, poured that off. I made the cream cheese mixture but did not add the cake until a few hours before serving. Very tasty!
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I just came home from the Plant City, Florida, Strawberry Festival with several flats and found your recipe! This was easy to make, looks beautiful and tastes delicious! It's a winner in my book. Thank you for the GREAT recipe!
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Very good dessert and very pretty, too! I think next time I might try it with shortcake instead of angel food cake. Thanks!
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What a beautiful presentation. We loved this, it not only looks great but tastes great too. My only complaint,(if any) is that the next morning it is sitting in a pool of juice, in the bowl. (not enough of a deal to lower the stars, this tastes so good.) Thank you for posting this delicious summertime treat.
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Yummy! Everyone enjoyed. Does get soggy quickly, so don't make sooner than the night before.
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Soooo Good!!! I made this for company we had over for dinner. It is a very light desert (especially after a huge meal). I also used more cool whip and omitted the almond extract as I didn't have any on hand. I do suggest that you dont make this dessert too far in advance as mine became soggy and watery on the bottom of the bowl the day after it was made. I will defiantely make this again!!!
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yummy.My children loved this.I made my own pound cake instead of using angel cake and it worked out really well.I did add slightly more cool whip to mix and added a layer of coolwhip to top.It looked very professional.Kept very well in fridge.Thankyou.
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Boy did you make me look good tonight! This dessert is fabulous and my guests absolutely loved it (and yes, they took the recipe home with them!) I cut the recipe in half to serve a party of 8 and still have a wee bit left over to fight over tomorrow. I used the light versions of the cream cheese, sour cream and even lite Cool Whip. You can't get much easier than this. Thx Anita!
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I made this for our Fourth of July dessert, and added blueberries (layered above the strawberries) to make it red, white and blue. We halved the recipe, for our family of 5, and we only had a little bit left as we all had seconds! It was delicious!! I made a few changes based on recommendations....for a full recipe plan at least 10 oz of cool whip and for sugar I think you could use 1 1/2 cups powd'd sugar, and splenda instead of sugar...the taste was still amazing. I didnt put the cake in the cream cheese mixture, just layered it seperately...I was worried about texture, but dont think i needed to be. The wee bit that was left was still fine, and just as yummy, the next day. For us, a full recipe would serve about 12-15...believe me, people will want enough of this dessert so don't count on serving 24. Wonderful recipe, I can't wait to share it with others!
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This was fabulous! I added the entire tub of Cool Whip, just to stretch things out and it got rave reviews from everyone! No way will it serve 24 people....well, at least 24 sane people, because you're crazy if you don't want a bigger helping!
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