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Ready to be chilled, Lemon Cloud Angel Food Cake with Berries.

Lemon Cloud Angel Food Cake

Here's a no-bake summer dessert that is easy to assemble and chill ahead of time. Your guests will be so impressed, thinking you've spent hours in the kitchen making them a beautiful cake.
In reality, this Lemon Cloud Angel Food Cake with berries can be made in a flash with just a few on-hand ingredients from your pantry and fridge.
Servings: 12 slices
Chef Alli
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Prep Time 30 minutes
Chill time 6 hours
Total Time 6 hours 30 minutes

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Ingredients
 

  • 1 angel food cake store-purchased or baked from a box mix
  • 3-4 cups summer berries such as blackberries, blueberries, raspberries, and/or sliced strawberries, and raspberries
  • 1 small lemon. zest of
  • 1/3 cup granulated sugar
  • 8 oz. cream cheese or low-fat cream cheese very softened
  • 8 oz. whipped topping such as Cool Whip
  • 1 cup lemon curd may substitute 1 can lemon creme pie filling

Instructions
 

  • Place the berries into a large mixing bowl; toss with the lemon zest and sugar. Reserve in the fridge until you are ready to assemble the cake.
  • In a large mixing bowl, combine the cream cheese with the lemon curd or lemon pie filling; fold in the whipped topping. Reserve in the fridge until you are ready to assemble the cake.
  • When you are ready to assemble the cake, use a serrated knife to slice the angel food cake horizontally into equal thirds to make three layers.
  • Place the bottom layer of angel food cake onto a cake pedestal or serving platter.
  • Using one-third of the prepared lemon filling, place dollops of the filling around the top of the bottom layer, then use a spatula to evenly spread the filling out, allowing it to extend past the edge of the cake a bit, if desired. (So you can see the filling between the layers from the side.)
  • Sprinkle one-third of the berry mixture over the lemon filling, then top with the second angel food cake layer. Repeat with the second one-third of lemon filling and berry mixture.
  • Top with the final layer of the angel food cake, pressing down a bit so that the cake is a bit more compact in structure. Now add the last one-third of the lemon filling and berry mixture on top. Garnish with fresh mint leaves, if desired.
  • Chill the cake well, at least 6-8 hours so that it is easier to slice when serving.
  • When ready to serve, slice the cake into 10-12 slices, depending on how big you'd like each serving to be.

Nutrition

Calories: 209kcalCarbohydrates: 41gProtein: 6gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gCholesterol: 6mgSodium: 347mgPotassium: 143mgFiber: 1gSugar: 29gVitamin A: 44IUVitamin C: 6mgCalcium: 109mgIron: 0.2mg

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

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