This was the dessert my mom brought to every Easter dinner and baby shower. Fluffy angel food cake, juicy strawberries, and cool whipped topping — it always looked fancy, but it was secretly so easy. I remember sneaking spoonfuls from the fridge as it chilled, always hoping no one would notice that corner missing. Now I make it in a trifle dish, and it’s still the first thing gone.

Ingredients:

• 1 prepared angel food cake (store-bought or homemade), cut into cubes

• 1 lb fresh strawberries, hulled and sliced

• 2 tbsp honey or maple syrup

• 1 tsp vanilla extract

• 1 (8 oz) block cream cheese, softened

• 1 cup powdered sugar

• 1 (8 oz) container whipped topping (like Cool Whip), thawed

• Optional: extra strawberries or mint leaves for garnish

Instructions:

1. Prep the strawberries:
   In a bowl, mix sliced strawberries with honey and vanilla. Let them macerate for about 15 minutes until juicy.

2. Make the cream layer:
   In a large bowl, beat softened cream cheese with powdered sugar until smooth. Fold in whipped topping gently until creamy and fluffy.

3. Layer the dessert:
   In a trifle dish or 9x13 pan, layer half the angel food cake cubes, then half the cream, then half the strawberries. Repeat layers.

4. Chill:
   Cover and refrigerate for at least 2–3 hours (or overnight) so the flavors can meld and the cake absorbs some of that sweet strawberry juice.

5. Serve:
   Spoon into bowls or glasses, garnish with extra berries or mint, and enjoy this light and lovely dessert!

Nutrition (per serving, approx.):

Serves: 10 | Prep Time: 20 mins | Chill Time: 2–3 hours | Total Time: ~3 hours
Calories: 260 | Protein: 3g | Carbs: 36g | Fat: 12g | Fiber: 2g | Sugar: 27g