Kittencals Strawberry Angel Food Dessert No Bake Recipes

NO-BAKE STRAWBERRY ANGEL DESSERT (+VIDEO)

Steps:

• Cut angel food cake into bite-sized (1-inch) pieces. Place half of the angel food cake pieces into the bottom of the 9x13-inch baking dish.
• In a large bowl, whisk together strawberry Jell-O with boiling water. Stir until no longer grainy. Stir in strawberries until combined.
• Whisk in Cool Whip to strawberry mixture until combined well (it might be a little lumpy which is just fine.)
• Spoon half the strawberry mixture over angel food cake pieces.
• Layer with the other half of angel food cake pieces.
• Pour the rest of the strawberry mixture evenly on top.
• Cover and place into the refrigerator at least two hours to cool.
• Scoop small servings into bowls and top with a fresh strawberry.

NO-BAKE STRAWBERRY DESSERT

Steps:

• Arrange cake cubes in a single layer in a 13x9-in. dish. In a bowl, dissolve gelatin in boiling water; stir in strawberries. Pour over cake and gently press cake down. Refrigerate until set, about 1 hour., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , Spoon over gelatin layer. Spread with whipped topping. Refrigerate until serving. Garnish with chopped fresh strawberries if desired.

STRAWBERRY ANGEL FOOD DESSERT

Steps:

• Crumble the cake into a 9x13 inch dish.
• Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
• In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

KITTENCAL'S STRAWBERRY ANGEL FOOD DESSERT (NO BAKE)

Steps:

• Prepare a 13 x 9-inch baking dish.
• Sprinkle the broken cake pieces in the prepared baking dish.
• In a medium bowl beat softened cream cheese and sugar until light and fluffy, then fold in the thawed Cool Whip topping.
• Mash the cake down using your hands, then spread the cream cheese mixture over the cake.
• In a bowl combine the strawberries and glaze; mix until the strawberries are well coated.
• Spread over the cream cheese layer, then dollup more Cool Whip topping over the strawberry/glaze mixture.
• Chill until serving.
• Delicious!

KITTENCAL'S STRAWBERRY SHORTCAKE

Steps:

• Wash and remove the stems from each berry then slice.
• Place the sliced berries into a glass bowl, add in 3/4 - 1 cup cup sugar (the more sugar the better) toss with a spoon until well coated (the sugar will dissolve when chilled).
• Cover and refrigerate for 2 hours or up to 6 hours.
• Generously grease two 8-inch round cake pans.
• In a large bowl using an electric mixer at medium speed cream together the butter and sugar until well blended (about 3 minutes).
• Add in eggs and extracts beat on medium speed for 4-5 minutes or until no sugar granules remain in the mixture.
• Add in milk; mix until combined.
• In a small bowl mix the flour with baking powder and add to the creamed mixture; beat until combined.
• Divide and spread the batter between the two prepared baking pans (batter will be thick!).
• Set oven to 350°F (set oven rack to second-lowest position).
• Bake for about 22 minutes or until cakes test done (do not overbake cakes).
• Cool the cakes slightly in pan then invert each cake onto a plate to cool completely.
• Place HALF of the strawberries with a little juice over the top of one cake, then dollop HALF of the whipped cream.
• Top with the other cake, then strawberries and top with remaining whipped cream.