Wondering what type of dessert to serve on the 4th of July? May I suggest making something cool and refreshing like No Bake Strawberry Cream Cake. Creamy, dreamy, and totally satisfying to the very last bite. This recipe has become a new favorite for Summer because of its decadence yet light and creamy texture. Don’t be surprised if you decide you need another sliver right after the first.
No Bake Strawberry Cream Cake
I love desserts that leave you craving for another piece especially cake or cake-like desserts. I find icebox and cream pies make you feel the same way. Your sugar craving is satisfied and so will everyone elses. Heavy meals should always end with a light dessert if dessert is being served.
No Bake Strawberry Cream Cake
So, what makes this dessert so special is the cake is made in one pan. Can I get an amen? First, combine store-bought angel food cake and cool whip and press into a 13×9-inch glass dish. Next, combine softened cream cheese, sugar, lemon juice and vanilla and spread over cake mixture.
No Bake Strawberry Cream Cake
Third, mix water strawberry jell-o, cornstarch, sugar, and lemon juice. Cook until jello-o mixture is clear and remove from heat. The touch of lemon here is key to flavoring the gelatin mixture. Once jell-o has cooled a bit, add in strawberries and pour over cream cheese. Spread strawberries evenly and refrigerate for at least 3 hours or until set.
No Bake Strawberry Cream Cake
Now your cake is ready to serve. Grab whipped cream to place a dollop on top of each serving. I consider this recipe a must make for the 4th or any outdoor dinner or even Sunday brunch this Summer. One bite and you’ll know what I mean. Creamy bottom with a thin cream cheese layer the topped with slice berries in gelatin. What could be any better than this in hot weather? I’d say not much except the bbq served prior to dessert. Put ingredients on your grocery list and share some smiles with a great dessert. Have a fantastic 4th and stay safe!
No Bake Strawberry Cream Cake
1 – 16 oz. fresh strawberries, sliced
3 T. cornstarch
1 – 3 oz. strawberry Jell-O gelatin
2 T. fresh lemon juice, divided
1 cup cold water
1 – 13 to 14 oz. Angel food cake, torn into small pieces
1 – 8 oz. container Extra Creamy Cool Whip, thawed
1 – 8 oz. cream cheese, softened
1 cup granulated sugar, divided
1 t. vanilla extract
Whipped cream, for garnish
In a 2-quart saucepan, whisk together cornstarch, Jell-O, 1/2 cup sugar, 1 T. lemon juice, and water. Heat mixture over medium heat.
Stir mixture until cornstarch dissolves and becomes thick and clear. Remove from heat to cool slightly. Stir in strawberries and let cool.
Using a large bowl, combine angel food cake and cool whip. No lumps of cake should remain. Press cake mixture into a 13×9-inch glass or ceramic pan.
In another bowl, beat cream cheese, 1/2 cup sugar, 1 T. lemon juice, and vanilla until smooth. Spread cream cheese mixture evenly over cake mixture.
Pour cooled strawberry mixture over cream cheese layer, spreading evenly.
Place in refrigerator to chill for 3 hours before serving. Garnish with whipped cream, if desired.
Makes 15 servings.
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