Strawberry Cloud Dessert
For a fancier presentation, you could certainly layer this in a large clear
trifle bowl. If doing so, start with a layer of cake, then creamy filling, then
strawberry filling, then repeat, ending with strawberry filling.
1 medium-sized (10 ounces or so) angel food cake
1 cup powdered sugar
1 (8-ounce) package low-fat cream cheese (or use regular)
1/4 teaspoon almond extract
1 (8-ounce) container non-dairy whipped topping, thawed (such as Cool Whip)
6 cups fresh strawberries
1/2 cup sugar
3 tablespoons cornstarch
1 cup water
Red food coloring (optional)
Break or cut angel food cake into bite-sized pieces, placing cake pieces evenly
in an ungreased 13- by 9-inch pan (use one with a lid if you have it). Using an
electric mixer, cream powdered sugar, cream cheese and almond extract together
until smooth. Add thawed whipped topping and blend well. Spoon the white mixture
evenly on top of the cake layer.
Make Strawberry Filling: Wash and remove caps from strawberries. Chop 1 cup of
the berries. Mix sugar and cornstarch in a 2-quart saucepan. Stir in water and
mix until smooth. Add the chopped berries and a couple of drops of food coloring
(optional). Cook and stir over medium heat until it comes to a boil, begins to
thicken and becomes clear; boil for 1 minute, then remove pan from heat. While
mixture cools, slice remaining berries in half or quarters. When mixture is
cool, fold in sliced berries, stirring gently to coat them well.
Spoon the Strawberry Filling evenly into the pan, covering the white cream
layer. Cover and refrigerate until ready to serve; should be refrigerated at
least 4 hours for best results. Can be made the day before, and some people
believe it is better made at least 24 hours in advance.