Wednesday, February 27, 2013

No-Bake Strawberry Angel Cake

I think it's no secret that sweets aren't really my thing.  Savory cooking is more my cup of tea.  However, when I do have the desire to go through the motions of baking a delicious dessert, a no-bake variety is usually the kind sweet that graces the dinner table.     

This no-bake Strawberry Angel Cake is absolutely heavenly because not only is it delicious, but it is SO easy to make.  Yes, it's made from store bought angel cake... but hey, it'll be our little secret.  

No-Bake Strawberry Angel Cake 
Recipe adapted from Cooking Light Magazine


4 cups sliced strawberries
3/4 cup sugar, divided
2 tablespoons evaporated skim milk
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (10-inch) round angel food cake
3 tablespoons triple sec (orange-flavored liqueur) or orange juice, divided
1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed
2 tablespoons sliced almonds, toasted


Combine strawberries and 1/4 cup sugar in a small bowl; cover and let stand 1 hour. Combine 1/2 cup sugar, milk, and cream cheese in a medium bowl; beat at medium speed of a mixer until smooth.

Cut cake horizontally into 3 layers using a serrated knife; place bottom layer, cut side up, on a serving plate. Brush with 1 tablespoon liqueur, and spread half of cream cheese mixture over cake. Spoon one-third of strawberries over cream cheese mixture using a slotted spoon. Repeat layers, ending with cake and liqueur. Spread whipped topping over top and sides of cake. Cover; chill 30 minutes. Arrange remaining strawberries on top of cake before serving; sprinkle with almonds.

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