You know, there’s something about the freshness of strawberries that just screams summertime. Whenever I make this Strawberry Heaven On Earth Cake, it reminds me of family gatherings, where laughter fills the air and everyone’s eyes light up at the sight of dessert. It’s one of those recipes that doesn’t just satisfy a sweet tooth; it brings everyone together around the table, sharing stories while digging into a slice of heavenly goodness.
This cake really is a breeze to whip up—perfect for busy moms or anyone just trying to balance a hectic schedule, but still wanting to impress. You don’t need to be a baking expert to get this right, and trust me, it’ll look like you spent hours in the kitchen. Most importantly, I can guarantee that your family will devour it and ask for seconds.
What I adore about this recipe is its versatility. You can prepare it for casual weeknight dinners, potlucks, or even birthday celebrations. It’s so easy to make, and the kids love helping out. Whether they’re measuring, mixing, or layering, it makes for a fun family activity. And the best part? You can prepare it ahead of time! Just pop it in the fridge and let it chill while you focus on other things.
So, if you’re looking for a delightful dessert to brighten up your day, this Strawberry Heaven On Earth Cake is the perfect choice. With its layers of fluffy cake, creamy filling, and a fruity topping, it’s sure to become a family favorite. Let’s dive into how to make this delightful treat!
How to Make Strawberry Heaven On Earth Cake
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Ingredients
- 1 box (3.4 oz.) instant vanilla pudding mix, unprepared
- 1½ cups chilled whole milk
- 1 cup vanilla Greek yogurt or sour cream
- 14 oz. store-bought angel food cake, cut into cubes
- 1 can (21 oz.) strawberry pie filling, split into two portions
- 8 oz. thawed Cool Whip
- 3 tablespoons sliced almonds
Directions
Start by combining the instant vanilla pudding mix, chilled milk, and Greek yogurt (or sour cream) in a mixing bowl. Whisk everything together until it’s smooth and begins to thicken a bit. Once ready, set this mixture aside.
Next, chop your angel food cake into 1-inch cubes and layer half of these cubes evenly into your chosen baking dish.
Take about two-thirds of the strawberry pie filling and evenly distribute it over the layer of cake. Then, scatter the remaining cake cubes on top of the strawberries.
Pour the pudding mixture over the entire cake so all the pieces are nicely coated.
Now for the fun part—carefully spread the Cool Whip on top, ensuring it covers the entire area. Then, use spoonfuls of the rest of the strawberry pie filling to decorate the Cool Whip, swirling it artistically for a beautiful finish.
Cover the dish with plastic wrap and place it in the refrigerator. Chill for about 4 to 6 hours, or even overnight if time permits, to let the flavors meld together.
When you’re ready to serve, sprinkle the sliced almonds over the top for that satisfying crunch. Enjoy every creamy, fruity bite!
Storing Suggestion
This Strawberry Heaven On Earth Cake can be stored in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed cold, so keeping it chilled will help maintain its texture and flavor. Just make sure to cover it well to prevent it from absorbing other odors in the fridge.
Cooking Tips
If you’re short on time, you can use pre-made strawberries instead of pie filling. Additionally, swapping in low-fat yogurt or Cool Whip can make this dessert a little lighter without sacrificing flavor. For added warmth, a sprinkle of cinnamon in the pudding mix can enhance the taste nicely.
Serving Suggestions
This cake is fantastic on its own but pairs beautifully with fresh strawberries on the side or a drizzle of chocolate sauce for those who want a bit more indulgence. A scoop of vanilla ice cream can also take it to the next level during warm weather!
Ingredient Substitutions
If you’re looking to switch things up, consider using a different flavored pudding mix, like cheesecake or banana. Instead of Cool Whip, homemade whipped cream can give a fresher taste. You can also swap almond toppings for crushed graham crackers or coconut flakes for a different texture and flavor kick.
Seasonal Variations
Try incorporating seasonal fruits! In the fall, you could use pumpkin puree in place of some of the pudding for a rich flavor. During winter holidays, crush up some candy canes for a festive touch instead of almonds. Fresh blueberries or peaches in summer can also provide a delightful twist!
Allergen Information
This recipe contains dairy and wheat, which may be allergens for some people. For a gluten-free version, consider using gluten-free angel food cake. You can also substitute the dairy ingredients with lactose-free options or plant-based yogurt and milk alternatives for a dairy-free version.
FAQ
Can I make this cake a day ahead of time?
Absolutely! In fact, making it a day ahead allows the flavors to meld together beautifully. Just cover it tightly with plastic wrap and keep it in the refrigerator until you’re ready to serve. It’s an excellent time-saver for gatherings!
What can I use instead of Cool Whip?
If you prefer a homemade option, you can make fresh whipped cream. Just beat heavy cream with some sugar and vanilla extract until it forms soft peaks. This alternative will add a delicious homemade touch to your cake.
How do I know if the pudding mixture is thick enough?
The pudding mixture should be noticeably thicker than the original consistency after whisking it for a couple of minutes. It should be smooth but able to fall slowly off the whisk or spoon. If you’re unsure, just let it sit for a minute; it should set a bit more as it rests.
Is this recipe suitable for freezing?
While this cake is best enjoyed fresh, you can freeze it. However, it’s recommended to freeze only the cake itself (without the toppings) to maintain texture. When ready to serve, thaw in the fridge, and then layer with Cool Whip and fresh toppings afterward.
Can I use fresh strawberries instead of pie filling?
You sure can! Fresh strawberries will add a lovely, natural touch to the dessert. Just slice them and mix with a little sugar to create a sweet glaze, and then layer them in place of the pie filling. It’ll be delightful!
How many servings does this recipe yield?
This recipe yields about 12 servings. It’s perfect for gatherings or family get-togethers. If you’re serving a smaller group, consider cutting the portions smaller to stretch the servings further or keep leftovers for later!
Strawberry Heaven On Earth Cake
Ingredients
- 1 box instant vanilla pudding mix 3.4 oz, unprepared
- 1 1/2 cups chilled whole milk
- 1 cup vanilla Greek yogurt or sour cream
- 14 oz. store-bought angel food cake cut into cubes
- 21 oz. strawberry pie filling split into two portions
- 8 oz. thawed Cool Whip
- 3 tablespoons sliced almonds
Instructions
- In a mixing bowl, whisk the pudding mix, cold milk, and Greek yogurt (or sour cream) until smooth and it starts to thicken. Set aside.
- Cut the angel food cake into 1-inch cubes. Layer half of the cubes into a baking pan.
- Spread about two-thirds of the strawberry pie filling on top of the cake layer. Add the rest of the cake cubes on top.
- Pour the pudding mixture over the entire cake evenly, making sure to cover all the pieces.
- Spread the Cool Whip on top, ensuring the entire cake is covered.
- Drop spoonfuls of the remaining strawberry pie filling on the Cool Whip and gently swirl with a spoon for a fun design.
- Place the cake in the refrigerator and chill for 4 to 6 hours, or even overnight for the best flavor.
- Before serving, sprinkle sliced almonds over the top for an added crunch.
