Heaven on Earth Strawberry Cake (Print Version)

Light angel food cake layered with creamy vanilla pudding and sweet strawberry filling for summer.

# What You Need:

→ Cake Layer

01 - 1 (16 oz) prepared angel food cake, cut into 1-inch cubes

→ Strawberry Layer

02 - 1 (21 oz) can strawberry pie filling
03 - 1 cup fresh strawberries, hulled and sliced (optional, for garnish)

→ Cream Layer

04 - 2 cups cold milk
05 - 1 (3.4 oz) package instant vanilla pudding mix
06 - 1 cup sour cream
07 - 1 teaspoon pure vanilla extract

→ Topping

08 - 1 (8 oz) container whipped topping (e.g., Cool Whip), thawed
09 - 2 tablespoons sliced almonds (optional)

# How-To:

01 - Arrange half of the angel food cake cubes in an even layer in a large trifle dish or 9x13-inch glass baking dish.
02 - Spoon half of the strawberry pie filling evenly over the cake cubes.
03 - Layer the remaining cake cubes on top of the strawberries, followed by the remaining strawberry pie filling.
04 - Whisk together cold milk and vanilla pudding mix in a medium bowl until thickened, about 2 minutes. Fold in sour cream and vanilla extract until smooth.
05 - Spread the pudding-sour cream mixture evenly over the cake and strawberry layers.
06 - Top with whipped topping, spreading it gently to cover the surface completely.
07 - Sprinkle sliced almonds and fresh strawberries on top, if desired.
08 - Cover and refrigerate for at least 2 hours or overnight to set and allow flavors to meld.
09 - Slice and serve chilled.

# Expert Advice:

01 -
  • Zero oven time means your kitchen stays cool even when its sweltering outside
  • The layers look impressive but come together in about twenty minutes flat
  • Make it ahead and let the fridge do all the work while you handle everything else
02 -
  • Use a glass dish if possible because seeing those colorful layers is half the fun
  • The longer it chills, the more the softens and absorbs flavors, so dont rush this step
  • If making ahead, save the whipped topping for right before serving so it stays fluffy
03 -
  • Cut your angel food cake cubes slightly larger than you think you need—they shrink as they absorb moisture
  • Room temperature sour cream blends into the pudding mixture more smoothly than cold
  • If transporting, place your dish on a flat surface and drive carefully—this beauty deserves a gentle journey

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