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“Save precious time by using a store-bought angel food cake, and still get that homemade taste.”
READY IN:
1hr
SERVES:
16
UNITS:
US

Ingredients Nutrition

  • 4 cups sliced strawberries
  • 34 cup sugar, divided
  • 2 tablespoons evaporated milk
  • 1 (8 ounce) package cream cheese, softened
  • 1 (10 inch) round angel food cake
  • 3 tablespoons triple sec (orange-flavored liqueur) or 3 tablespoons Grand Marnier, divided (orange-flavored liqueur)
  • 1 (8 ounce) container frozen whipped topping, thawed (such as Cool Whip)
  • 2 tablespoons sliced almonds, toasted

Directions

  1. Combine the strawberries and 1/4 cup sugar in a small bowl; cover and let stand 1 hour. Combine 1/2 cup sugar, milk, and cream cheese in a medium bowl; beat at medium speed of a mixer until smooth.
  2. Cut the angel food cake into 3 layers using a serrated knife; place bottom layer, cut side up, on a serving plate. Brush with 1 tablespoon liqueur, and spread half of cream cheese mixture over cake. Spoon one-third of strawberries over cream cheese mixture using a slotted spoon. Repeat layers, ending with cake and liqueur.
  3. Spread whipped topping over top and sides of cake. Cover; chill 30 minutes. Arrange remaining strawberries on top of cake before serving; sprinkle with toasted almonds.

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