This fast and easy Strawberry Heaven On Earth Cake is made with convenient ingredients like a store-bought angel food cake, instant vanilla pudding, and pie filling. It comes together quickly and tastes like a dream.
This decadent dessert cake is perfect for Valentine's Day and especially for the early summer months when strawberries are in season and a cold treat is a welcome escape from the sun.
Ingredients for Strawberry Heaven On Earth Cake
- Vanilla Instant Pudding - You will need one box.
- Whole Milk - The extra fat in the milk will give the overall dessert a better flavor.
- Full Fat Sour Cream - Vanilla Greek Yogurt will also work and will provide a slightly sweeter flavor.
- Angel Food Cake - You can buy a pre-baked angel food cake at the store. If you really wanted to you could also bake your own and let it cool.
- Strawberry Pie Filling - You can buy this in a can. It includes strawberries, water, sugar, and a thickener.
- Whipped Cream - One 8 ounce container of Cool Whip or the store-brand whipped topping.
- Sliced Almonds - Toast the almonds at 350ºF for 6 minutes to bring out the flavors. This is much better for your cake than raw nuts.
How to Make Heaven On Earth Cake
1. First, get out a medium mixing bowl and put the vanilla pudding, milk and sour cream in the bowl. Whisk it until it starts to thicken.
2. Next, cut up the baked angel food cake into cubes.
3. Begin layering the cake. Spread angel food cubes across the bottom of your 9 x 13 baking dish.
4. Then add about ⅔ of the can of strawberry pie filling and spread it out.
5. Next, add all the vanilla pudding and spread it out.
6. Add another layer of cake cubes on top of the vanilla pudding.
7. Then add whipped cream and spread it out.
8. Drizzle with the remaining pie filling. Using a butter knife, swirl the pie filling through the whipped cream. Chill the dessert. Toast your almonds and sprinkle them on the cake when you are ready to serve.
Tips and Variations
For best results, place the dessert in the refrigerator uncovered to chill for at least 6 hours or preferably overnight. Overnight allows the layers to set up and the cake to be moist.
If you don't love strawberries, you can make heaven on earth cake with almost any fruit pie filling you enjoy.
Consider making a chocolate version with chocolate cake, chocolate pudding, and cherry pie filling.
Use a serrated knife and a sawing motion so you don't smash the angel food cake when you cut it into cubes.
I recommend using a clean angled spatula to spread each layer for best results.
A light dusting of powdered sugar is really pretty on top.
How to Store Strawberry Heaven on Earth Cake
Keep any leftovers of this cake in the refrigerator in an airtight container for up to four days until it starts to get weepy. It is at its very best for the first two days and you'll notice the angel food cake will begin to absorb some of the moisture becoming soggy/mushy as the days go on.
Frequently Asked Questions
Scoop a slice of cake onto a plate and add fresh fruit to match the pie filling used. Add a little whipped cream or ice cream if desired. Try strawberry ice cream! This dessert is perfect with iced coffee or a strawberry-infused drink.
It's not recommended to freeze your cake. The texture will change once it's thawed and your cake will be soggy.
If you plan on eating it only partially thawed (meaning it will still be firm with ice crystals in the layers), it would be okay to freeze a slice in a freezer container for up to 2 months.
Yes. It is actually best if it is refrigerated overnight, so you can make it a full day ahead of your event and enjoy the perfect cake. It does need at least six hours to chill.
Our recipe is alcohol-free. However, you can soak the cake cubes in a small amount of wine, sherry, or amaretto if you want to shake things up for a grown-ups only dessert.
More Great Strawberry Recipes
- Chocolate Strawberry Cupcakes
- Little Debbie Strawberry Shortcake Dip
- Strawberry Brownies
- Fresh Strawberry Cake
Heaven on Earth Cake
- 3.4 ounce box instant vanilla pudding
- 1 ½ cups whole milk
- 1 cup full-fat sour cream plain or vanilla greek yogurt works too
- 14 ounce store-bought angel food cake cut into 1-inch cubes
- 21 ounce can strawberry pie filling
- 8 ounces whipped topping thawed
- 3 tablespoons almond slivers
- In a medium bowl, add vanilla pudding, milk, and sour cream . Whisk until the mixture is smooth and fully incorporated. It will begin to thicken as well. Set aside.
- Cut the angel food cake into 1-inch cubes using a serrated knife in a sawing motion to avoid flattening the cake.
- Spread half of the angel food cake chunks in one even layer in the bottom of a 9x13 baking dish.
- Dollop about ⅔ of the strawberry pie filling on top of the angel food cake. Using an angled spatula, spread it out as evenly as possible.
- Dollop the vanilla pudding on top of the strawberry pie filling. Clean off the angled spatula and spread the pudding out as even as possible.
- Add the remaining angel food cake chunks to the top of the vanilla pudding, making sure to evenly distribute the pieces.
- Dollop the cake chunks with the whipped topping. Clean off the angled spatula and spread the whipped topping evenly over top of the cake.
- Using a spoon, add dollops or drizzle, if possible, the remaining strawberry pie filling over the cake. You can grab a butter knife and make some swirls with the pie filling.
- Place the dessert in the refrigerator uncovered to chill for 6 hours or preferably overnight. Overnight allows the layers to set up and the cake to be moist.
- Right before serving, sprinkle with slivered almonds.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)