Strawberry Angel Food Trifle

5 from 2 votes

This strawberry angel food cake trifle features homemade angel food cake, a sweet cream cheese custard filling, and a strawberry glaze. It is light, fluffy, and a fruity treat to serve for dessert.

Prep Time40

Cook Time40

Total Time1 20

Servings: servings

Author: Miranda Couse

Ingredients

Angel Food Cake

1 cup cake flour
12 large egg whites
1 1/4 teaspoons cream of tartar
1 1/2 cups granulated sugar
1 teaspoon vanilla extract

Custard

8 ounces cream cheese softened
14 ounces sweetened condensed milk 1 can
2 cups heavy cream
1/2 cup powdered sugar

Strawberry Glaze

1 cup granulated sugar
3 tablespoons cornstarch
3 ounce box strawberry gelatin
1 cup water
2 cups fresh strawberries halved

Instructions

Cake

Place the bottom rack on the lowest level of the oven and the top rack on your highest level in the oven. Make sure there's room between the two racks for your angel food cake pan. Preheat oven to 350 degrees F.
Place the egg whites in a stand mixer bowl. With the whisk attachment and the mixer on medium beat the egg whites until they become frothy. This will take about 1 minute.
Add in the cream of tartar and continue to whisk on medium speed until the egg whites form soft peaks.
When soft peaks have formed, turn the mixer to high and slowly add in the granulated sugar. Once all the sugar in the egg whites and the whites have formed stiff peaks, remove the bowl from the stand mixer.
With a whisk or spatula, fold in the vanilla and cake flour. Make sure the flour is thoroughly incorporated otherwise you'll end up with a cake that tastes like scrambled eggs.
Spoon the batter into the UNGREASED angel food cake pan. Smooth out the batter on the top and place the cake into the oven for 30 minutes.
Once the cake is golden brown, remove from the oven and tip it upside down on a wine bottle or anything that will hold the pan upside down properly. Let it cool for an hour.
Run a knife around the inside and outside edges of the cake and remove from the pan. It's best to have a pan that the bottom separates from the sides.

Glaze

In a medium saucepan, add the sugar and cornstarch. Whisk together to avoid the cornstarch clumping.
Add in the gelatin mix and whisk again.
Add in the water and stir until incorporated. Place over medium heat and stir occasionally.
Once it comes to a boil, let it boil for 3 minutes. Remove from the heat and let it cool completely.
After the glaze has cooled completely, you can add in 2 cups of halved strawberries if you choose.

Custard

In a large mixing bowl or stand mixing bowl, add the heavy cream. Using the whisk attachment for the stand mixer or the electric hand mixer, beat on medium speed until soft peaks form.
Add in the powdered sugar and continue mixing until stiff peaks form.
Scoop the whipped cream out into a separate bowl and set aside.
In the same large bowl/stand mixer bowl, add the cream cheese. Beat on medium speed until smooth.
Add in the sweetened condensed milk and continue mixing until completely incorporated into the cream cheese.
Fold in one-third of the whipped cream into the cream cheese mixture. The whipped cream will deflate some with this first addition.
Add another one-third of the whipped cream into the cream cheese mixture and fold in with a spatula. Once combined, add the remaining whipped cream and fold in.

Assemble

Cut the cooled angel food cake into small squares. Place half or a third of the angel food cake pieces into the bottom of the trifle bowl.
Add in half or a third of the custard and spread it to all the edges.
Add in half or a third of the glaze.
Repeat the layers one to two more times starting with the cake, then custard, and then glaze.
Cover with plastic wrap and place in the refrigerator for at least one hour. Spoon out and serve once chilled.

Notes

Storage: Store this trifle in an airtight container or tightly covered with plastic wrap in the refrigerator for up to 3 to 4 days.

Nutrition