When I was trying to come up with fairly simple and good recipes using Strawberries my mom told me I had to try Strawberry Heaven, she said it has gotten to be a mainstay at church dinners in my hometown of Hydro, and who can say no to cake, strawberries, Cool Whip, and Cream Cheese. Strawberry Heaven uses Angel Food Cake which is one of my all-time favorites and you can buy Angel Food Cakes already made up in most grocery store bakeries so you don’t even have to turn on the oven to make this dish. Angel Food Cake is light and dreamy and one of my favorite combos is Angel Food cake with Strawberries, so this dish seemed like a natural and tasty way to end our look at the Strawberry and how it has influenced design and how we use it in our everyday lives. Enjoy!!!
1 Angel Food Cake torn into 1-inch pieces
1 16 oz. container Cool Whip
1 8 oz. Cream Cheese Softened
1 C. Sugar, divided
1 Teaspoon Vanilla Extract
1 Quart fresh strawberries, sliced ( you can use a 16 oz. bag frozen strawberries, thawed and chopped in place of fresh strawberries)
3 Tablespoons Cornstarch
1 3 oz. box Strawberry Flavored Jell-O
1 Tablespoon Lemon Juice
1 Cup Water
Combine 1/2 Cup of Sugar, 3 Tablespoons of Cornstarch, Jell-O, Lemon Juice and water in a pan. Cook this mixture over medium heat stirring constantly until it boils and thickens, remove from the heat, set aside and let cool. After this mixture has cooled stir in the sliced strawberries.
In another bowl toss together the Angel Food Cake pieces with two cups of Cool Whip, press this mixture into the bottom of a 9 x 13 baking dish and set aside.
Combine the softened Cream Cheese, 1/2 Cup of sugar and vanilla, mix this together using an electric mixer until smooth. Spread the remaining Cool Whip into the Cream Cheese mixture and spread this mixture over the cake layer in the pan.
Pour the cooled Strawberry mixture over the Cream Cheese layer and spread it out to cover the cake layer.
Cover and refrigerate at least 2 to 3 hours before serving.