Strawberry Heaven On Earth

Strawberry Heaven On Earth Cake is the ultimate no bake dessert that shines at every potluck and summer get together. It is made with fluffy cubes of angel food cake, creamy layers of vanilla pudding blended with sour cream, and luscious strawberry pie filling. The finished dish tastes like strawberries and cream trifle with zero fuss and no oven needed.

I put this together for my daughter’s birthday in June and it was gone before I could plate a second slice. Now my family asks for it whenever strawberries are in season.

Ingredients

• angel food cake: cut into cubes this soaks up the pudding and holds the dessert together look for one that feels light not dense
• strawberry pie filling: brings sweet fruit flavor and a beautiful swirl choose a can where strawberries look plump and glossy
• instant vanilla pudding mix: the backbone for creamy texture opt for a trusted brand so it sets firm
• cold milk: helps the pudding set quickly use whole or two percent for richness
• sour cream or plain Greek yogurt: adds pleasant tang and keeps everything creamy pick full fat for the best mouthfeel
• whipped topping: like Cool Whip gives the cloud like finish let it thaw in the fridge so it spreads easily
• fresh strawberries: optional but great for serving and adding freshness look for berries that smell fragrant and have bright red color

Step-by-Step Instructions

Prepare the Vanilla Pudding:

Whisk instant vanilla pudding mix with cold milk in a large mixing bowl for about two minutes until thick and smooth. Stir in sour cream until fully combined and no lumps remain. Set aside.

Layer the Angel Food Cake:

Arrange half of the angel food cake cubes evenly across the bottom of a nine by thirteen inch baking dish. The pieces should cover the whole surface without packing tightly.

Add the Strawberry Pie Filling:

Carefully spoon half of the strawberry pie filling over the cake layer. Use a spoon to dollop and then gently spread so the strawberries stay intact and cover most cake cubes.

Spread the Pudding Mixture:

Pour half the pudding and sour cream mixture over the strawberry layer. Use a spatula to smooth it into an even layer all the way to the corners.

Repeat the Layers:

Add the rest of the cake cubes in an even layer. Top with the remaining strawberry pie filling and finally the rest of the pudding mixture.

Finish with Whipped Topping:

Spread thawed whipped topping all over the surface of the cake. Smooth it gently with a spatula for a thick fluffy finish.

Chill the Cake:

Cover the dish with plastic wrap or a tight lid. Refrigerate for at least four hours preferably overnight so the layers set and flavors meld together.

Garnish and Serve:

Just before serving slice fresh strawberries and arrange on top as garnish. Cut the dessert into squares using a sharp knife. Serve chilled.

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My favorite part is how the angel food cake soaks up the strawberry syrup. The first time I made this my youngest son helped arrange the cake cubes and we both licked the spatula clean after finishing the creamy pudding layer.

Storage Tips

Cover leftovers tightly and store in the refrigerator. The cake keeps well for three days and actually tastes even better after some time as the flavors blend. Freezing is not recommended since thawing will make the whipped topping watery and the cake a bit soggy.

Ingredient Substitutions

If you want a little extra zing swap Greek yogurt for the sour cream. Any fruit pie filling works but stick with one that has visible real fruit pieces. Whipped cream can be used instead of whipped topping but wait to spread it until just before serving.

Serving Suggestions

Serve this dessert cold straight from the fridge for the best flavor and texture. Top each square with extra strawberries or a sprig of mint for a fresh look. It is especially fun for gatherings like baby showers family reunions or just an easy summer treat.

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A Little Cake History

Heaven On Earth Cake is the modern layered cousin of classic English trifles. Switching up fruit flavors and cake bases is part of its American charm. The combination of instant pudding cake cubes and whipped topping became popular in home kitchens for its ease and dreamy taste.

Recipe FAQs

→ Can I use homemade angel food cake?

Absolutely! Homemade angel food cake works wonderfully, offering a fresh, airy texture that pairs perfectly with the pudding and fruit layers.

→ What can I substitute for sour cream?

Plain Greek yogurt is a great substitute, adding a slight tanginess while maintaining the creamy consistency needed.

→ Can I use other fruit fillings instead of strawberry?

Yes, blueberry, cherry, or mango pie fillings all make excellent alternatives to add variety and vibrant flavors.

→ How long should I chill the dessert before serving?

It’s best to refrigerate for at least 4 hours or overnight. This rest time helps the layers set and the flavors to blend.

→ Is this dessert suitable for freezing?

Freezing is not recommended as it can change the texture, especially of the whipped topping and pudding layers after thawing.