Fluffy Angel Food Cake Delight with Fresh Berries

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Fluffy Angel Food Cake Delight with Fresh Berries is a luscious, 3 layer angel food cake stuffed with luscious fluffy, whipped cheesecake pudding filling and juicy, fresh berries adorned throughout. 

Then it’s topped with whipped cream and more berries and it’s ‘Awww’-Freaking-Mazing, like this Easy No-Bake Berry Cheesecake Delight Dessert and Easy Berry Trifle!

Hey there! Have I got a wonderful spring-summer inspired elegant dessert that requires just a little assembly and a few easy steps to pull it all together to get this delicious delight!

Yay, we like easy, fluffy and delicious!  These 17 Irresistible Fluffy Desserts are definitely calling your name when it comes to more fluffy desserts!

Easy Fluffy Angel Food Cake Delight with Fresh Berries!

To start with, you can make this very easy.  Just you go to your local grocery store or bakery and purchase an angel food cake already baked.   “Ahhh-Haaa!”, you say!  That’s how it’s done!  Plus, it will cut out about an hour of time when baking an angel food cake by scratch. 

After you have the cake, you’ll want to slice through it horizontally and evenly 2 times with a serrated or sharp knife, so you get 3 cake layers. The rest is simple.  All you need is cream cheese, vanilla pudding, whipped cream and berries to start assembling the layers! 

Once you’ve assembled the layers, frost it with some whipped cream and you’re ready to rock and roll!  🙂

Fluffy Angel Food Cake Delight with Fresh Berries Ingredients

• 1 angel food cake, cut into cubes or homemade angel food cake
• instant vanilla pudding mix
• cold milk
• cream cheese softened
• powdered sugar
• Cool Whip
• fresh blueberries
• fresh strawberries

How to Make Layered Angel Food Cake

1. In a small bowl, combine the instant vanilla pudding mix with the milk and whisk for two minutes. Set aside.
2. In a large bowl, beat the cream cheese on medium speed until smooth and creamy, 1 to 3 minutes. Add the powdered sugar and beat for 1 minute, or until thoroughly combined and smooth.
3. Add the prepared pudding to the cream cheese mixture and gently fold and stir with a rubber spatula until completely combined. Add 4 to 8 ounces of the Cool Whip to the bowl and fold it into the mixture until no white streaks remain. (If you want it more whip cream textured, add the full 8 ounces.)
4. To assemble the trifle, alternate layers of angel food cake, blueberries and strawberries, the pudding mixture and so on, until you get the top. Add a final layer of the pudding mixture, then arrange the remaining strawberries and blueberries in a decorative pattern in the center.
5. Pipe 8 ounces of remaining whipped cream on top around the border of the trifle bowl or serve with trifle.
6. Serve immediately or cover and refrigerate until ready to serve. This is best served within 24 hours of making.

Pudding substitution –  Can also use 2 small boxes of cheesecake pudding with 4 cups of milk and omit the cream cheese completely.  Add the whipped cream and fold together.

Helpful Serving Tools

If you don’t have a cake stand, I purchased this Amazing Cake Multifunctional Serving and Cake Stand on Amazon that is so affordable, I couldn’t resist buying it!  

It’s a 6 – in 1 cake & serving stand that keeps baked goods moist & fresh. plus it’s so much more convenient than covering your cakes with saran wrap or tin-foil. It’s made of durable crystal clear acrylic, which makes it lighter and much more difficult to break unlike a traditional glass stand. You can take it to potlucks and don’t have to worry about it shattering like a glass stand if an accident happens.  It looks nice too!

And I frosted this angel food cake dessert with this Wilton Angled Icing Spatula!  Sweet Deals here!

This Fluffy Angel Food Cake Delight with Fresh Berries would be such a light, refreshing lush cake to serve.  Mother’s Day and the 4th of July are coming up on the calendar!  You may want to check out these 25 Slices of Summer Heavenly Desserts!

This berry angel food cake dessert should totally be a part of the festivities, don’t you think?  Yes!!!  

More Layered Desserts You’ll Love!

• 20 Heavenly Layered Desserts!
• Milk Chocolate Hazelnut Brownie Mousse Trifle
• Strawberry Fluffy Lemon Cheesecake Delight
• Chocolate Cream Layered Dessert – Layers of Yumminess
• Triple Chocolate Mint Brownies with White Chocolate Buttercream Frosting
• 15 Popular Easy Cream Pies You’ll Love!
• Ultimate Triple Layer Chocolate Brownie Mousse Cream Pie
• “Better Than Sex” Trifle Dessert
• 20 Dessert Delights Using Strawberries
• 20 Heavenly Layered Desserts!

Fluffy Angel Food Cake Delight with Fresh Berries

Kim Lange

Fluffy Angel Food Cake with Fresh Berries is a luscious, 3 layer angel food cake stuffed with luscious fluffy, whipped cheesecake pudding filling and juicy, fresh berries adorned throughout. Then it's topped with whipped cream and more berries and it's 'Awww'-Freaking-Mazing!  

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Prep Time 20 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories

Ingredients

  

1x2x3x

• 1 Angel Food Cake, already baked
• 1 8 oz Cream Cheese, softened
• 1 (3.4 oz) package Vanilla Instant Pudding
• 1 ½ cups Milk, cold
• 2 cups Whipping Cream, whipped (4 cups whipped) or 16 oz Cool Whip
• 1 cup Blueberries, fresh
• 1 cup Strawberries, chopped
• ½ cup powdered sugar, optional

Instructions

 

Angel Food Cake:

• Slice through it evenly 2 times with a serrated or sharp knife, so you get 3 cake layers.
  

Whipped Cream Cheese Filling

• Using a mixer, beat cream cheese and dry pudding mixes in large bowl with mixer until blended.
• Whisk milk into the cream cheese pudding filling and let sit for 3-4 minutes.
• Gently stir in 8 oz or 2 cups of Cool Whip or whipping cream, whipped (see notes if making fresh whipped cream. 

Layering of cake, filling and berries

• Spread a layer of pudding mixture over cake and top with a layer of blueberries and sliced strawberries.
• Repeat the filling and berries layers 2 more times with the cake slices (3 times total) 
• Use remaining 2 cups of whipped cream (see notes) and frost the cake using a long spatula frosting knife (or leave the cake naked and it's optional if you want to add a dollop of whipped cream left over.
• Refrigerate for an hour, serve and keep leftovers in refrigerator covered.

Notes

I suggest if you are preparing the whipped cream, using a mixer, whip 2 cups or 16 oz or whipping cream until you have stiff peaks, reserve 2 cups  to add to the cream cheese filling and add in 1/2 cup powdered sugar into the whipping cream already in the bowl and add in the powdered sugar and mix together and put in fridge until ready to frost cake.

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