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–+ servings
Raspberry Cream Angel Food Cake

Delightful Raspberry Cream Angel Food Cake for Summer Joy

Enjoy a refreshing Raspberry Cream Angel Food Cake that embodies summer joy, with a creamy raspberry filling and fluffy layers.
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Prep Time 20 minutes
Cook Time 7 minutes
Chilling Time 2 hours
Total Time 2 hours 27 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Raspberry Filling
  • 2 cups Raspberries Fresh or frozen
  • 3/4 cup Granulated Sugar Sugar alternative can be used
  • 2 tablespoons Cornstarch Arrowroot starch as gluten-free alternative
  • 1/2 cup Cold Water
  • 2 tablespoons Fresh Lemon Juice Can use bottled lemon juice
For the Cake Base
  • 1 large Cubed Angel Food Cake Ensure gluten-free if required
For the Cream Layer
  • 8 ounces Cream Cheese Must be softened to room temperature
  • 1/2 cup Half-and-Half or Evaporated Milk Dairy-free milk can be used
  • 1 tablespoon Fresh Lemon Zest Can substitute with lime zest
  • 1 teaspoon Lemon Extract Optional
  • 1 cup Heavy Cream Coconut cream can be used for dairy-free
  • 1/2 cup Powdered Sugar Sugar alternative for low-sugar option

Equipment

  • medium saucepan
  • mixing bowl
  • trifle dish or large bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine fresh or frozen raspberries, granulated sugar, cornstarch, cold water, and lemon juice. Cook over medium heat for about 5-7 minutes until thickened.
  2. In a mixing bowl, beat softened cream cheese with half-and-half, granulated sugar, fresh lemon zest, and optional lemon extract on medium speed for 2-3 minutes until smooth.
  3. Layer half of the cubed angel food cake in a trifle dish or large bowl to create a stable base.
  4. Spread half of the cooled raspberry filling evenly over the cake layer, followed by half of the cream layer on top.
  5. Repeat the layers by adding another layer of cake, raspberry filling, and cream, finishing with whipped cream on top.
  6. Cover the assembled cake with plastic wrap and refrigerate for at least 2 hours or up to 24 hours for the flavors to meld.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 37gProtein: 4gFat: 16gSaturated Fat: 10gCholesterol: 45mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 10mgCalcium: 80mgIron: 0.5mg

Notes

Ensure cream cheese is at room temperature and avoid overmixing the cream layer for best results.
Feel free to experiment with berry combinations.

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