Description
This Sugar-Free Strawberry Angel Food Cake Lush is a light, creamy, no-bake dessert made with fluffy sugar-free angel food cake, a smooth cheesecake-style filling, and fresh strawberries layered with sugar-free strawberry filling. It is refreshing, easy to assemble, and perfect for summer gatherings, potlucks, brunches, and make-ahead desserts. Served chilled, every bite combines airy cake, tangy cream cheese, and bright strawberry flavor without regular sugar.
Ingredients
Scale
Cake Layer
- 1 prepared sugar-free angel food cake, cut into bite-sized cubes
Creamy Layer
- 8 oz cream cheese, softened
- 1 cup sugar-free whipped topping, thawed
- 1/2 cup powdered sugar-free sweetener
- 1 tsp vanilla extract
- 1/3 cup unsweetened almond milk
Strawberry Layer
- 2 cups fresh strawberries, sliced
- 2 cups sugar-free strawberry pie-style filling or thick homemade strawberry compote
Instructions
- Cut the sugar-free angel food cake into evenly sized, bite-sized cubes.
- Arrange half of the cake cubes evenly in the bottom of a 9×13-inch baking dish.
- Beat the softened cream cheese until completely smooth.
- Add the powdered sugar-free sweetener, vanilla extract, and unsweetened almond milk. Beat until creamy and well combined.
- Gently fold in the sugar-free whipped topping until the mixture is light and fluffy. Avoid overmixing.
- Spread half of the creamy mixture evenly over the first layer of cake cubes.
- Add the remaining cake cubes and spread the remaining creamy mixture evenly over the top.
- Pat the sliced strawberries dry with paper towels to remove excess moisture.
- Arrange the strawberries over the creamy layer.
- Spoon the sugar-free strawberry filling or thick strawberry compote evenly over the strawberries.
- Cover the dish and refrigerate for at least 3 hours, or preferably overnight, to allow the layers to set.
- Serve chilled and garnish with additional fresh strawberries if desired.
Notes
- Use ripe, fragrant strawberries for the sweetest flavor and brightest color.
- Pat the strawberries dry before layering to prevent excess moisture and soggy layers.
- Use a thick strawberry compote or pie-style filling so the dessert holds its layers.
- Chill for at least 3 hours; overnight chilling produces firmer, cleaner layers.
- For the freshest appearance, add a few extra strawberry slices just before serving.
- Cut the angel food cake into evenly sized cubes for neat, consistent layers.
- Add 1 teaspoon of lemon zest to the cream cheese mixture for extra brightness.
- Replace half the strawberries with blueberries for a mixed-berry variation.
- Substitute raspberries for strawberries for a raspberry version.
- For a dairy-free option, use dairy-free cream cheese and coconut whipped topping.
- Garnish with fresh mint for an attractive, refreshing finish.
- Store covered in the refrigerator for up to 3 days.
- The untopped lush can be frozen for up to 2 months. Thaw in the refrigerator before adding the strawberry topping and serving.
- Nutrition is approximate and will vary depending on the brands of angel food cake, whipped topping, sweetener, cream cheese, and strawberry filling used.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/12 of the 9×13-inch dessert
- Calories: 165 per serving
- Fat: 11g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
Keywords: Sugar-Free Strawberry Angel Food Cake Lush