Luscious Layers

I've been on the road a lot the last few years.  One advantage to all this traveling is I have the opportunity to read newspaper food sections from other cities.  In fact, it was on a trip a few years ago that I acquired the recipe I'm sharing today.  I don't remember which city I was in, but I do remember coming home after the trip, buying the ingredients and making the recipe.  It's been a family favorite ever since.

Strawberry Delight Cake is a delicious summertime dessert.  It's refreshing, easy to make and there's no baking involved!  The recipe calls for sugar-free ingredients, but you can substitute ingredients with sugar or use a combination of the two.  It's pretty to layer the ingredients in a clear glass bowl or, if you have enough of them, mini trifle bowls.

The recipe starts with a store bought angel food cake.  You can substitute pound cake, but angel food cake is lighter and airier since the only fat it uses is stiffly beaten egg whites.  I use a white angel food cake, but you can use strawberry if you can find one.

To make the layers equal, cut the cake in half vertically.

If you want to use a knife to cut the cake into cubes, slice each cake half into vertical pieces

and then cut them into cubes.

Or, just tear the cake into cubes with your fingers.

Once the cake has been cubed, put half the cake cubes in the bottom of a glass bowl.

Mix a box of vanilla pudding with milk according to the package directions.

Pour the pudding mixture over the bottom layer of cake cubes.

Put the remaining cake cubes over the layer of pudding.

Combine a package of frozen strawberries with a container of strawberry glaze.  If you use frozen whole strawberries, slice or halve them before combining with the glaze.  This is easier to do if the strawberries are partially frozen.  You can substitute fresh strawberries, but slice them before mixing them with the glaze. 

Pour the strawberry mixture over the top layer of cake cubes, spreading to cover completely.

Cover the bowl and refrigerate several hours or overnight before serving.  When you're ready to serve it, scoop the dessert into bowls and, if desired, top with whipped cream.

I always think about this recipe when I'm traveling because another great recipe might be in the next newspaper food section I read!

Strawberry Delight Cake

8 to 10 Servings

1 sugar-free white or strawberry angel food cake, cut into cubes

1 (1 oz.) pkg. sugar-free instant vanilla pudding mix

2 cups milk

1 (16 oz.) pkg. no sugar added frozen strawberries (or fresh strawberries)

1 (12.75 to 15 oz.) container sugar-free strawberry glaze

whipped cream (optional)

Spread half the cake cubes in the bottom of a 2-quart glass bowl.  Mix pudding and milk according to package directions; pour over bottom layer of cake cubes to completely cover.  Spread remaining cake cubes over pudding layer.  Halve or slice strawberries (easier to do if partially frozen); fold together with strawberry glaze.  Spread over top layer of cake cubes to completely cover.  Refrigerate several hours or overnight.  Spoon into serving bowls and top with whipped cream, if desired.

© Margaret's Morsels