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Strawberry Cheesecake Torte

After I tasted this dessert at a party, a friend shared the recipe. It originally called for pound cake...and I decided to lighten it up by substituting angel food. The result was this delicious light torte. —Kathy Martinez of Tucson, Arizona
  • Total Time
    Prep: 30 min. + chilling Bake: 25 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1 package (16 ounces) angel food cake mix
  • 1 tablespoon confectioners' sugar
  • 1 package (.3 ounce) sugar-free strawberry gelatin
  • 1/2 cup boiling water
  • 1/4 cup seedless strawberry jam
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 1/3 cup fat-free milk
  • 2 tablespoons lemon juice
  • 3 cups reduced-fat whipped topping
  • 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
  • 1 cup sliced fresh strawberries
  • 1 kiwifruit, peeled, halved and sliced
  • 1-1/2 teaspoons grated lemon zest

Directions

  • Line a 15x10x1-in. baking pan with ungreased parchment. Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350° for 24-26 minutes or until top is lightly browned. Sprinkle sugar over a waxed paper-lined baking sheet. Immediately invert cake onto baking sheet. Gently peel off parchment; cool completely.
  • Dissolve gelatin in boiling water. Stir in jam until melted. With a fork, poke cake at 1/2-in. intervals. Brush with gelatin mixture; chill for 10 minutes.
  • In a bowl, beat cream cheese, milk and lemon juice until smooth. Beat in whipped topping and pudding mix. Reserve 1 cup. Cut a small hole in the corner of pastry or plastic bag; insert a large star tip. Fill the bag with pudding mixture.
  • Trim edges of cake. Cut widthwise into three equal rectangles; place one on serving plate. Spread 1/2 cup reserved pudding mixture in center. Pipe pudding mixture around top edge of cake. Repeat layer. Top with third cake layer. Pipe pudding mixture along top edges. Fill center with fruit. Sprinkle with lemon zest. Store in refrigerator.
Nutrition Facts
1 piece: 284 calories, 6g fat (4g saturated fat), 11mg cholesterol, 427mg sodium, 51g carbohydrate (0 sugars, 1g fiber), 6g protein.
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Reviews

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Average Rating:
  • Denco24
    Apr 27, 2013

    I've made this cake several tiimes and it always gets rave reviews and requests to make it again. It is the perfect dessert on a warm summer day. It is much easier to make than what I thought it would be. With a little practice, the piped frosting even looked terrific. (I'm not very experienced with piping icing!) The suggestion of making it into a sheet cake is appealing and something I'd like to try.

  • Denco24
    Apr 27, 2013

    I've made this cake several tiimes and it always gets rave reviews and requests to make it again. It is the perfect dessert on a warm summer day. It is much easier to make than what I thought it would be. With a little practice, the piped frosting even looked terrific. (I'm not very experienced with piping icing!) The suggestion of making it into a sheet cake is appealing and something I'd like to try.

  • camile923
    Jun 16, 2011

    Very good!!!

  • michelle4773
    Mar 6, 2011

    I had this recipe at a baby shower and craved it for weeks after! I am going to make this recipe for my family next week. Thanks for posting it for us!!!!!!!!

  • donnainco
    Jun 25, 2010

    This is soooo good! I used vanilla pudding mix (not cheesecake); took it to a ladies' group & received rave reviews as well as requests for the recipe. Very light dessert.

  • mignmar
    Jul 11, 2009

    My cake came out mis-shapen because of the parchment paper.

  • jcwilson
    Oct 8, 2008

    This is an excellent dessert that I've made several times. The original recipe is from Pampered Chef in 2001. When I make it, I don't layer it...it's much easier and it serves twice as many people. Just follow the directions as is but do it as one layer. I always get rave reviews!

  • RD2Cook
    Mar 5, 2008

    This yummy torte is so light and refreshing, it's like a taste of summer!