All my husband can say when he tried this was WOW!! I made it the first time with real sugar for a bake sale . Since I found out I was a diabetic I’m trying to remake my recipies with less sugar so I used Splenda. That’s when hubby really said WOW. The cake still has sugar and I’ll work on that one, but the best part of the dessert is the topping anyway. It’s a fresh, light, cool dessert for summer or any time. Reminds me of my mom’s strawberry shortcake just prettier (sorry mom).

1 Box Angel Food Cake Mix
1 1/4 Cups of Water (per box instructions)
1 (8oz) package cream cheese, softened
1 cup Splenda
1/8 tsp salt
1 tsp vanilla extract
2 cups heavy whipping cream
4 pretty strawberries (1 whole, others sliced in half)
1/2 – 2/3 cup pureed strawberries
Enough white coconut to lightly cover two layer cake

Mix Angel Food Cake with water per box instructions. Place in two ungreased 9 inch round cake pans. Let cool completely. (Wait to start the next part until cake is completely cool so whip cream doesn’t stand too long)

In a large bowl, beat cream cheese, Splenda, salt and vanilla until smooth. In a small bowl, whip the heavy cream until stiff peaks form. Fold into cream cheese mixture.

Take about 1 cup of the whip cream and cream cheese mixture and put into another bowl. Mix in the pureed strawberries. Place one 9 inch cake on plate, cover top with strawberry cream mixture. Cover rest of cake with the remaining cream mixture. Sprinkle top with coconut and carefully put coconut on sides. Place the remaining strawberries in center of cake to make it pretty.

Keep in Frig until ready to serve.

I’ve also made it by adding all the strawberry puree to the entire cream mixture instead of just the center.

I wanted to also share my Bundt Cake Carrier. It works great for bundt cakes but also for this cake.

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