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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 - angel food cake, cut in 1-inch cubes, approximately 8 cups
  • 2 packages - .3 oz. each - sugar-free strawberry gelatin
  • 2 cups - boiling water
  • 1 packages - 10 oz. frozen sliced strawberries in sugar
  • 1 packages - 8 oz. light cream cheese
  • 2 teaspoons - lemon juice
  • 1 teaspoons - lemon zest
  • 1 cups - powdered sugar
  • 2 cups - light frozen whipped topping, thawed
  • Directions:

    Set heart insert of Springform Pan on a sheet of aluminum foil. Carefully fold foil up around edges securely. Place heart insert into Springform Pan assembled with Flat Base.

    Place cake cubes in large mixing bowl.

    In another mixing bowl, dissolve gelatin in boiling water. Add frozen strawberries and stir until fruit is thawed. Place in refrigerator and chill until slightly thickened.

    Pour gelatin mixture over cake cubes and fold gently until cubes are coated. Pour into foil-lined Heart Insert in Springform Pan. Place in refrigerator until mixture is set.

    While cake is chilling, beat cream cheese, lemon juice, lemon zest and sugar together until combined.

    When cake has set, spread cream cheese mixture over strawberry base. Spread whipped topping over cream cheese mixture; serve immediately or refrigerate until ready to serve.

    To unmold, run a sharp knife around edges of Heart Insert. Release the clamp on the rim and lift off Heart Insert. Garnish top with fresh strawberries.

    Brief Description

    Angel food cake layered with strawberries and strawberry jell-o, topped with cream cheese mixture and whipped cream.

    Main Ingredient:

    angel food cake

    Category:  Desserts

    Cuisine:  American

    Prep Time: 2 hour(s)


    Substitute raspberry flavored gelatin and frozen raspberries, if you like.


    Pampered Chef

    Posted By:


    Posted On:

    March 10, 2015

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