Patriotic Angel Food Cake
Patriotic Angel Food Cake is layers of fluffy cake, stuffed with a cream cheese filling and then fruit mounded in the layers and on top. A perfect summer dessert!
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- 1 whole angel food cake
- 8 ounce cream cheese, block, full or reduced fat
- 1/2 cup sour cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 8 ounce whipped topping, non-dairy
- 1 pint strawberries, (12 ounces) hulled and sliced in half
- 6 ounces raspberries
- 6 ounces blueberries
In a medium bowl, beat the cream cheese until it is light and fluffy. This take about 3 minutes with a hand mixer. Stop the mixer and stir in the sour cream, vanilla, lemon peel and the powdered sugar. Turn the mixer back on and beat for another minute. it should be smooth and creamy. Grab the tub of whipped topping and fold it into the cream cheese mixture. Mixture will be light and fluffy. Set aside.
Remove angel food cake from package. On a flat surface, use a bread knife to slice cake horizontally into three even layers. Transfer bottom layer onto a serving plate.
Spread 1/3 of the cream cheese mixture onto cake layer. Place 1/3 of the strawberries, blueberries and raspberries on top of cream cheese mixture. Add the second cake layer on top of the first and repeat the steps.
Place the top layer back on the cake, spread with remaining cream cheese mixture and garnish with remaining berries.
Calories: 259kcal | Carbohydrates: 37g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 252mg | Potassium: 196mg | Fiber: 2g | Sugar: 24g | Vitamin A: 345IU | Vitamin C: 29mg | Calcium: 81mg | Iron: 1mg
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