Heavenly Raspberry Cream Angel Food Cake Dessert
User Reviews
4.7
Heavenly Raspberry Cream Angel Food Cake Dessert
Description
Heavenly Raspberry Cream Angel Food Cake Dessert is a layered treat built from cubed angel food cake mixed with a smooth cream cheese-based cream containing lemon zest and optional lemon extract. The raspberry filling, cooked down with sugar, cornstarch, water, and lemon juice, adds a bright, tart contrast. Together, these layers assemble into a trifle-like dessert with airy cake, creamy lemony layers, and juicy fruit filling.
The preparation includes simmering the raspberries with thickening agents to create the filling, whipping the cream cheese with dairy and flavorings for the cream layer, folding in the cake cubes, and topping with softly whipped cream sweetened with powdered sugar. The dessert is chilled to meld the flavors and textures, suitable for serving in a showpiece glass dish.
Adjusting the amount of angel food cake cubes can help balance moisture levels to avoid dryness. Homemade, boxed, or storebought cake may be used, with size variation affecting quantity. Optional additions like lemon curd can intensify lemon flavor. The raspberry filling may be made ahead and refrigerated, simplifying assembly when ready to serve.
Ingredients
Raspberry Filling:
- 16 ounces raspberries don't thaw if frozen, fresh or frozen
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- ¼ cup water cold
- ¼ cup lemon juice zest lemons before using juice - the zest is used in the cream layer, fresh
Cake and Cream:
- 12 cups angel food cake cubed
- 12 ounces cream cheese light or regular, softened to room temperature
- ¾ to 1 to 1 cup half-and-half or evaporated milk
- ⅔ cup granulated sugar
- 1 tablespoon lemon zest fresh
- 1 teaspoon lemon extract optional, use for more lemon flavor
Whipped Cream:
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
Instructions
- For the raspberry filling, in a medium saucepan, combine the raspberries, sugar, cornstarch, water and lemon juice. Bring the mixture to a simmer and cook until thickened, 5-7 minutes, stirring often. Remove from the heat and let cool to room temperature, or refrigerate until needed (can be made several days in advance).
- For the cake and cream layer, with an electric mixer (handheld or stand mixer), whip together the cream cheese, half-and-half or evaporated milk, sugar, lemon zest and lemon extract (if using) until smooth and creamy, 3-4 minutes, scraping down the sides of the bowl as needed.
- Place the angel food cake cubes in a large bowl and pour over the cream mixture (see note). Gently mix until the cake pieces are evenly coated.
- For the whipped cream, beat together the heavy cream and powdered sugar until soft peaks form (or use a blender to whip the cream and sugar together).
- To assemble, in a trifle dish, a large glass bowl or a 9X13-inch (or slightly smaller) dish, spread half of the angel food cake mixture. It's ok if it doesn't form a completely even layer.
- Dollop half of the raspberry mixture across the top (I don't spread this layer). Then dollop half of the sweetened whipped cream on top and spread into a mostly even layer. Repeat the layers (angel food cake, raspberries, whipped cream). The layers don't have to be perfect. It's one of those beautiful messy desserts.
- Cover and refrigerate at least 2 hours or up to 24 hours. Serve chilled.
Notes
- The raspberry filling provides a tartness that balances the sweet cream and cake layers.
- Angel food cake can be homemade, from mix, or storebought; quantities may vary, so start with less cake when mixing.
- Use between ¾ and 1 cup half-and-half or evaporated milk for optimal cream consistency, adjusting based on cream cheese fat content.
- For more lemon flavor, add dollops of lemon curd alongside raspberry filling if desired.
- Chilling the dessert enhances the melding of flavors and softens the cake cubes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 1061kcal | 53% |
| Carbohydrates | 201g | 67% |
| Protein | 23g | 46% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 73mg | 24% |
| Sodium | 1646mg | 69% |
| Fiber | 4g | 16% |
| Sugar | 114g | 228% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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