If you're anything like me and love a dessert that's light, creamy, and comes together without turning on the oven, then my Heaven on Earth Cake with strawberries is just what you need.
This no-bake treat layers airy angel food cake with sweet strawberry pie filling, silky vanilla pudding, and fluffy whipped topping perfect for those hot days when you want to keep the kitchen cool but still impress your guests.
This easy layered dessert can be assembled in a baking dish or showcased in a glass trifle bowl.
Other no-bake desserts you will need to make include no-bake peanut butter pie, blueberry delight, golden graham s'Mores bars and rainbow Jello squares.
Here is why this recipe is amazing:
- This is the heaven on earth cake recipe with strawberries my grandmother made for my summer birthday party.
- Keep the oven off and keep your kitchen cool with this no-bake dessert.
- Switch out the pie filling for a different flavor to make a variation of this heaven on earth cake.
Ingredients:
For another crowd-pleasing, no-fuss dessert, my ice cream sandwich cake is just as easy to put together.
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Ingredient notes:
- Angel Food Cake - take help from the bakery at the grocery store and use a premade angel food cake.
- Instant Vanilla Pudding - I use instant vanilla pudding for speed, but if you prefer, a homemade pudding recipe makes the layers even creamier.
- Sour Cream - Balance out the sweetness of the dessert with a bit of tartness brought by the sour cream.
- Milk - Dairy milk is used in this recipe to be whisked together with the instant vanilla pudding, substitute in a diary substitute if that is your preference.
- Strawberry Pie filling - I will use a store-bought pie filling, found in the baking isle, to quickly assemble this easy no bake dessert cake.
- Non -Dairy Whipped topping - commonly known as Coolwhip, found in the freezer section. Be sure to defrost it completely before spreading it over the dessert.
Substitutions
I suggested purchasing a store-bought angel food cake for this recipe but if you have a homemade angel food cake recipe that you like to use, use that recipe.
If you want something even simpler for the same sweet tooth, my peach dump cake with cake mix comes together in minutes.
Can I use other fruit fillings?
Definitely! I switch it up sometimes with cherry, blueberry, or even lemon pie filling, and it's always delicious.
Instructions
This Heaven on Earth Cake is one of my favorite go-to desserts when I want something delicious without the fuss. The layers of angel food cake, creamy pudding, and fruity strawberry filling come together effortlessly, making it perfect for any occasion. Just follow these simple steps, and you'll have a gorgeous, no-bake dessert.
Whisk the Pudding Mixture
In a medium bowl, whisk together the instant vanilla pudding mix, milk, and sour cream until smooth and slightly thickened, about 2-3 minutes. Set aside.
Cube the Angel Food Cake
Using a serrated knife, cut the angel food cake into 1-inch cubes. Use a gentle sawing motion to keep the cubes from getting crushed.
Layer the First Cake Cubes
Spread half of the angel food cake cubes evenly in the bottom of a 9x13-inch glass baking dish.
Add Strawberry Pie Filling
Spread about two-thirds of the strawberry pie filling evenly over the cake cubes.
Add Second Cake Layer
Top the pie filling with the remaining angel food cake cubes, spreading them evenly.
Spread the Pudding Layer
Pour and spread the pudding mixture evenly over the cake layer.
Add Whipped Topping
Spread the thawed whipped topping (Cool Whip) evenly on top of the pudding layer.
Garnish with Remaining Pie Filling
Drop spoonfuls of the remaining strawberry pie filling on top of the whipped topping, then gently swirl it in with a butter knife for a marbled effect.
Chill Before Serving
Refrigerate the assembled cake uncovered for 4-6 hours or overnight to allow the layers to set and the flavors to meld.
Add Almonds and Serve
Just before serving, sprinkle slivered almonds evenly over the top for a crunchy finish.
Can I make this cake ahead of time?
Yes! I usually make mine a day ahead. Just cover it loosely with foil or plastic wrap and refrigerate. It tastes even better after the flavors have had time to blend overnight.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Any longer and it will start to become soggy.
I do not recommend freezing as it does not thaw well.
Chef Tip
If using homemade cake, allow it to fully cool before cutting it into cubes. Use a serrated blade with a sawing motion to cut the cake pieces without flattening them.
In my experience, leftovers are best eaten within 2 days because the angel food cake can start to get soggy after that. Store it in an airtight container in the fridge.
I don't recommend freezing it because the whipped topping and pudding don't hold up well once thawed the texture will suffer.
Yes, I sometimes leave them off to accommodate nut allergies, and the cake is still wonderful.
Ingredients
- 3.4 ounce (96 ⅖ g) Instant vanilla pudding
- 1 ½ Cup (354 ⅞ ml) Whole Milk
- 1 Cup (230 g) Sour Cream OR greek yogurt
- 14 ounce (397 g) angel food cake cut into 1-inch cubes
- 21 ounce (595 ⅓ g) strawberry pie filling
- 8 ounce (226 ⅘ g) non-dairy whipped topping
- 3 tablespoons (3 tablespoons) sliced almonds
Instructions
- In a medium mixing bowl, whisk together the vanilla pudding, milk, and sour cream until smooth and fully incorporated and it begins to thicken. Set aside.3.4 ounce (96 ⅖ g) Instant vanilla pudding, 1 ½ Cup (354 ⅞ ml) Whole Milk, 1 Cup (230 g) Sour Cream
- Cut the angel food cake into 1-inch cubes and then evenly layer half of it into the bottom of the baking pan.14 ounce (397 g) angel food cake
- Spread about ⅔ of the strawberry pie filling on top and then layer the remaining angel food cake over it.21 ounce (595 ⅓ g) strawberry pie filling
- Evenly spread all of the vanilla pudding mixture over the cake layer and then top it with the Cool Whip.8 ounce (226 ⅘ g) non-dairy whipped topping
- Using a spoon, drop spoonfuls of the remaining strawberry pie filling over the cake. You can spread it around and make some swirls if you desire.
- Place in the refrigerator uncovered to chill for 4-6 hours, or even overnight for a more flavorful and moist cake. Refrigerating it will also help the layers to set.
- Right before serving, sprinkle with slivered almonds. Enjoy!3 tablespoons sliced almonds
Nutrition
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.
Laurie says
Thank you so much for letting me know about the fresh strawberries !! I used the entire can of pie filling in the middle of the layers of cake cubes. I sugared the strawberries and also separately sugared some blueberries !! When serving it I put the strawberries and blueberries over the top of each slice !! It made for a fabulous light dessert for 4th of July !!
Laurie says
This recipe looks so great !! I was wondering if I could use fresh strawberries instead of strawberry pie filling or a combination of them somehow ?
Sarah Mock says
You certainly can!! I would cut up a pound and a half of fresh strawberries and sprinkle them with 1/4 cup of sugar if you want a syrup to go with them. Allow the strawberries to rest for 30 minutes to allow the juices to flow. It will be different as the pie filling is thicker but fresh strawberries would be delicious! Sugared.... or not.
Dorothy Buse says
Can you use two cans of 21 ounce strawberry pie filling as to have more filling in it?
Sarah Mock says
you certainly can! The end result may be more 'loose' than what is pictured here, but if that is how you like it, go for it!
Sarah