Servings: 12

Prep Time: 20 minutes

Chill Time: 4–6 hours (or overnight)

Cook Time: None (if using a store-bought angel food cake)

Total Time: About 4 hours 20 minutes

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Ingredients

Cake Layer

• 1 (10-ounce / 285 g) prepared angel food cake, cut into 1-inch cubes

Strawberry Layer

• 1 (21-ounce / 595 g) can strawberry pie filling
• 1 cup fresh strawberries, sliced (optional, but recommended)

Cream Layer

• 1 (3.4-ounce / 96 g) package instant vanilla pudding mix
• 1⅔ cups (400 ml) cold whole milk
• 1 cup (240 g) sour cream

Topping

• 1 (8-ounce / 225 g) container whipped topping, thawed (or 3 cups homemade whipped cream)
• Fresh strawberries for garnish
• Extra strawberry pie filling for drizzling (optional)

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Instructions

Step 1: Prepare the Pudding

1. In a large bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until it begins to thicken.
2. Fold in the sour cream until smooth and creamy.
3. Refrigerate for 5 minutes while preparing the cake.

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Step 2: Prepare the Cake

Cut the angel food cake into bite-sized cubes.

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Step 3: Assemble the Dessert

First Layer

• Place half of the cake cubes in the bottom of a 9×13-inch (23×33 cm) dish.

Second Layer

• Spoon half of the strawberry pie filling over the cake.
• Add half of the fresh strawberries (if using).

Third Layer

• Spread half of the pudding mixture evenly over the strawberries.

Repeat

• Add the remaining cake cubes.
• Spread the remaining strawberry pie filling.
• Add the rest of the pudding mixture.

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Step 4: Finish

• Spread the whipped topping evenly over the dessert.
• Garnish with fresh strawberries.
• Drizzle with additional strawberry pie filling if desired.

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Step 5: Chill

Cover and refrigerate for at least 4–6 hours, or overnight for the best texture and flavor.

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Serving Suggestions

Serve chilled with:

• Fresh strawberries
• Mint leaves
• White chocolate shavings
• A scoop of vanilla ice cream

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Storage

• Refrigerator: Up to 3 days, covered.
• Freezer: Not recommended, as the pudding and whipped topping may separate after thawing.

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Approximate Nutrition (Per Serving, 1 of 12)

Nutrition values are estimates and will vary depending on the brands and ingredients used.

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Frequently Asked Questions (Q&A)

Q1. Can I use homemade whipped cream?

Yes. Beat 1½ cups (360 ml) cold heavy cream with ¼ cup (30 g) powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.

Q2. Can I make this a day ahead?

Yes. In fact, it tastes even better after chilling overnight.

Q3. Can I use frozen strawberries?

Yes. Thaw and drain them well before using to prevent excess moisture.

Q4. Can I use another pie filling?

Absolutely. Cherry, blueberry, raspberry, peach, or mixed berry pie filling all work well.

Q5. Can I use homemade angel food cake?

Yes. A homemade angel food cake provides the same light texture and works beautifully.

Q6. Why is my dessert runny?

Possible causes include:

• The pudding didn’t have enough time to thicken.
• Warm ingredients were used.
• The dessert wasn’t chilled long enough.

Q7. Can I use Greek yogurt instead of sour cream?

Yes. Plain full-fat Greek yogurt is a good substitute and gives a slightly tangier flavor.

Q8. Can I make individual servings?

Yes. Layer the ingredients in clear dessert cups or mason jars for easy single-serve portions.

Q9. Can I add other flavors?

Certainly. Try adding:

• Toasted coconut
• White chocolate chips
• Lemon zest
• Sliced bananas
• Blueberries or raspberries

Q10. How do I know it’s ready to serve?

The pudding layer should be fully set, the cake should have absorbed some of the strawberry filling, and the dessert should be well chilled for clean slices and the best flavor.