Strawberry Cloud Dessert Recipe With Angel Food Cake & Berry Glaze

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Strawberry Cloud Dessert

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Category: Sweets

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This light and flavorful dessert can be prepared ahead of time. Great choice for a dinner party!

Source: www.shockinglydelicious.com

Ingredients

Strawberry Filling:
6 cups fresh strawberries (about 2 pounds)
1/2 cup sugar
3 tablespoons cornstarch
1 cup water
1/4 teaspoon vanilla extract
red food coloring (optional)
1 medium-sized rectangular (10 ounces or so) angel food cake
1 cup powdered sugar
1 (8-ounce) package low-fat cream cheese (or use regular)
1/2 teaspoon almond extract
1 (8-ounce) container non-dairy whipped topping, thawed (such as Cool Whip)

Garnish:
Thinly sliced strawberries

Preparation

Make Strawberry Filling first: Wash and remove caps from strawberries. Finely chop 1 cup of the berries. Mix sugar and cornstarch in a 2-quart saucepan. Stir in water and vanilla extract and mix until smooth. Add the 1 cup chopped berries and a couple of drops of food coloring (optional). Cook and stir over medium heat until it begins to thicken, becomes clear and comes to a boil.

Boil for 1 minute, then remove pan from heat. While mixture cools, slice remaining berries in half or quarters (or eighths, if they are gargantuan). When mixture is cool, fold in sliced berries, stirring gently to coat them well.

Assemble the dessert: Break or cut angel food cake into small bite-sized pieces, placing cake pieces evenly in an ungreased 13- by 9-inch pan (use one with a lid if you have it). Using an electric mixer, beat powdered sugar, cream cheese and almond extract together until smooth. Add thawed whipped topping and stir by hand to blend it in. Spoon the white cream mixture evenly on top of the cake layer.

Spoon the Strawberry Filling evenly into the pan, covering the white cream layer. Cover and refrigerate until ready to serve; should be refrigerated at least 4 hours for best results (cream mixture will soak into the cake a bit). Can be made the day before, and some people believe it is better made at least 24 hours in advance.

When ready to serve, garnish with a few thinly sliced strawberries.
Serves 8-10

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