Description
A light, no-bake dessert made with fluffy angel food cake, creamy whipped layers, and a glossy fresh strawberry topping—perfect for summer parties, Eid, or family gatherings.
Ingredients
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1 angel food cake, torn into 1-inch pieces
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1 (16 oz) container Cool Whip, divided
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8 oz cream cheese, softened
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1 cup sugar, divided
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1 tsp vanilla extract
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1 quart fresh strawberries, sliced
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3 tbsp cornstarch
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1 (3 oz) package strawberry Jell-O (halal/gelatin-free if needed)
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1 tbsp lemon juice
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1 cup water
Instructions
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In a saucepan, combine ½ cup sugar, cornstarch, Jell-O, lemon juice, and water. Cook over medium heat until it thickens. Let cool.
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Fold sliced strawberries into the cooled glaze.
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Tear the angel food cake and fold it with 2 cups of Cool Whip. Press into the bottom of a 9×13 dish.
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Beat cream cheese, remaining ½ cup sugar, and vanilla until smooth. Fold in remaining Cool Whip and spread over the cake layer.
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Spoon the glazed strawberries evenly over the cream layer.
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Chill in the refrigerator for at least 2–3 hours or overnight. Slice and serve cold.
Notes
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Use halal-certified Jell-O or a gelatin-free strawberry mix for a halal-friendly version.
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For best results, make the night before and chill overnight.
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This recipe does not require baking and can be made up to a day in advance.
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Store leftovers in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American