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Angel Strawberry Dessert

 Angel Strawberry Dessert
This is a wonderful dessert for spring and summer, when fresh strawberries are readily available. Every time I make this pretty dessert, someone asks for the recipe. —Theresa Mathis, Tucker, Georgia
12-16 ServingsPrep: 30 min. + chilling


  • 1-1/2 cups sugar
  • 5 tablespoons cornstarch
  • 1 package (3 ounces) strawberry gelatin
  • 2 cups water
  • 2 pounds fresh strawberries, hulled, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes


  • For glaze, in a large saucepan, combine the sugar, cornstarch and
  • gelatin. Add water and stir until smooth. Cook and stir over
  • medium-high heat until mixture begins to boil. Cook and stir 1-2
  • minutes longer or until thickened. Remove from the heat; cool
  • completely. Cut half of the strawberries into quarters; fold into
  • glaze.
  • In a small bowl, beat cream cheese until smooth. Beat in milk until
  • blended. Fold in whipped topping.
  • In a 4-qt. clear glass bowl, layer half of the cake cubes, glaze and
  • cream mixture. Repeat layers. Cut remaining strawberries in half and
  • arrange over the top. Cover and refrigerate for at least 2 hours or
  • overnight. Yield: 12-16 servings.