Strawberries and Cream Angel Cake (No Bake)

READY IN: 29mins
SERVES: 12-14




  • Prepare a 13 x 9-inch baking pan.
  • Slice the cake into about 1/2-inch thick slices or thinner.
  • Arrange half of the slices in the bottom of the pan.
  • In a medium bowl beat 2 cups unwhipped whipping cream until stiff.
  • 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.
  • Fold in the whipped cream.
  • Spread half of the cream mixture over the cake slices.
  • Arrange half of the sliced strawberries.
  • Repeat with remaining cake slices, cream mixture than strawberries on top.
  • Chill for a minimum of 4 hours or until set.