Heaven on Earth Cake (Print View)

Layered no-bake dessert with angel food cake, vanilla pudding, and strawberry filling chilled to perfection.

# What You'll Need:

→ Cake Layer

01 - 16 oz prepared angel food cake, cut into 1-inch cubes

→ Strawberry Layer

02 - 21 oz can strawberry pie filling
03 - 1 cup fresh strawberries, hulled and sliced

→ Cream Layer

04 - 2 cups cold milk
05 - 3.4 oz package instant vanilla pudding mix
06 - 1 cup sour cream
07 - 1 teaspoon pure vanilla extract

→ Topping

08 - 8 oz container whipped topping, thawed
09 - 2 tablespoons sliced almonds

# How to Make:

01 - Arrange half of the angel food cake cubes in the bottom of a large trifle dish or 9x13-inch glass baking dish, creating an even layer.
02 - Spoon half of the strawberry pie filling evenly over the cake cubes, ensuring coverage across the entire surface.
03 - Layer the remaining cake cubes on top of the strawberries, followed by the remaining strawberry pie filling.
04 - In a medium bowl, whisk together cold milk and vanilla pudding mix until thickened, approximately 2 minutes. Fold in sour cream and vanilla extract until completely smooth and incorporated.
05 - Spread the pudding-sour cream mixture evenly over the cake and strawberry layers, creating a smooth surface.
06 - Top with whipped topping, spreading gently to cover the entire surface with an even layer.
07 - Sprinkle sliced almonds and fresh sliced strawberries over the top as desired for presentation.
08 - Cover and refrigerate for at least 2 hours or overnight to allow the dessert to set properly and flavors to meld together.
09 - Slice into portions and serve chilled for optimal texture and flavor.

# Expert Suggestions:

01 -
  • It is completely no bake, which means you will not heat up your kitchen during those sweltering summer months when dessert cravings hit hardest
  • The combination of creamy pudding, tangy sour cream, and sweet strawberries creates this incredible balance that keeps everyone coming back for just one more bite
02 -
  • The sour cream in the cream layer might seem unusual, but trust me when I say it is exactly what keeps this dessert from being cloyingly sweet
  • This dessert actually tastes better the next day, so do not be afraid to make it up to twenty four hours before you need it
03 -
  • Use a rubber spatula to spread the layers and you will avoid pulling up chunks from the layer beneath
  • If you are short on time, store bought angel food cake works perfectly, but homemade adds that extra touch of love

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