Heavenly Raspberry Cream Angel Food Cake Dessert Recipe
A light and airy angel food cake dessert layered with a luscious raspberry filling, creamy lemon-infused cream cheese mixture, and whipped cream. This elegant trifle-style dessert is perfect for special occasions and can be made ahead of time, allowing the flavors to meld beautifully for a refreshing and delightful treat.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 45 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Raspberry Filling
- 16 ounces fresh or frozen raspberries (do not thaw if frozen)
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1/4 cup fresh lemon juice
Cake and Cream Layer
- 12 cups cubed angel food cake
- 12 ounces light or regular cream cheese, softened to room temperature
- 3/4 to 1 cup half-and-half or evaporated milk
- 2/3 cup granulated sugar
- 1 tablespoon fresh lemon zest
- 1 teaspoon lemon extract (optional)
Whipped Cream
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
Instructions
- Make Raspberry Filling: In a medium saucepan, combine raspberries, sugar, cornstarch, water, and lemon juice. Bring to a simmer over medium heat, stirring frequently, and cook until thickened, about 5-7 minutes. Remove from heat and let cool to room temperature, or refrigerate until needed. This can be made several days in advance.
- Prepare Cake and Cream Layer: Using an electric mixer, beat together the softened cream cheese, half-and-half (or evaporated milk), sugar, lemon zest, and lemon extract (if using) on medium-high speed until smooth and creamy, about 3-4 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
- Combine Cake and Cream: Place the cubed angel food cake in a large bowl and pour the cream cheese mixture over it. Gently fold the mixture until all cake pieces are evenly coated with the creamy mixture.
- Whip Cream: In a separate bowl, beat the heavy cream and powdered sugar together until soft peaks form. You can use a hand mixer, stand mixer, or a blender to whip the cream and sugar.
- Assemble the Dessert: In a trifle dish, large glass bowl, or a 9×13-inch dish, spread half of the angel food cake and cream mixture as the first layer. It’s okay if this layer isn’t perfectly even.
- Add Raspberry and Whipped Cream Layers: Dollop half of the raspberry filling over the angel food cake layer without spreading it. Then add half of the whipped cream on top and gently spread into a mostly even layer.
- Repeat Layers: Repeat the layers by adding the remaining angel food cake mixture, raspberry filling, and whipped cream. The layers do not have to be perfect—this adds to the charm of the dessert.
- Chill: Cover the assembled dessert and refrigerate for at least 2 hours or up to 24 hours to allow flavors to meld. Serve chilled.
Notes
- The angel food cake can be store-bought or homemade as per your preference.
- Use half-and-half or evaporated milk depending on desired creaminess; adjust quantity between 3/4 to 1 cup for preferred texture.
- The lemon extract is optional but enhances the lemon flavor in the cream layer.
- Raspberry filling can be prepared in advance and refrigerated to save time on assembly day.
- This dessert is best served chilled, allowing the cake to soak up the cream and raspberry juices.
