Strawberry Bermuth Cake
A luscious layered strawberry dessert featuring angel food cake, vanilla pudding, strawberries, and cool whip, perfect for summer gatherings and sweet tooth cravings.
Ingredients
Instructions
- Break up the angel food cake into small pieces and cover the bottom of a 9 x 13-inch pan.
- Mix one small package of vanilla pudding mix with one cup of milk until smooth.
- Add vanilla ice cream to the pudding mixture and beat until smooth.
- Pour the pudding mixture over the cake in the pan.
- Dissolve strawberry jello with one cup of hot water, stirring until fully dissolved.
- Let the strawberry mixture cool slightly, then add frozen strawberries and mix well.
- Pour the strawberry mixture over the vanilla pudding layer in the pan.
- Top with Cool Whip and refrigerate overnight before serving.
Tips & Substitutions
For a lighter version, consider substituting the vanilla ice cream with a low-fat option or even Greek yogurt for added tang. If strawberries are out of season, frozen strawberries work perfectly well. You can also switch the angel food cake with a sponge cake for a different texture. Ensure the pudding mixture is well-beaten to avoid lumps.
Serving Suggestions
Serve chilled, garnished with fresh strawberries or a drizzle of chocolate sauce for added indulgence. This Strawberry Bermuth Cake pairs beautifully with Bob'S Homemade Ice Cream for a refreshing dessert experience. It can also be accompanied by a light salad for a balanced meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake is best served cold, so there’s no need to reheat. If you want to enjoy it later, just scoop out the desired portion and serve it chilled straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Bermuth Cake contains roughly 167 calories, with 3g protein, 30g carbohydrates, and 4g fat. It is a good source of vitamin C (13% of the Daily Value), calcium (12% of the Daily Value), and iron (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh strawberries instead of frozen?
Yes, fresh strawberries can be used in place of frozen ones. Just make sure to slice them and allow them to macerate in a bit of sugar to enhance their flavor before adding them to the jello mixture.
How long should I refrigerate the cake before serving?
It's best to refrigerate the cake overnight, allowing the layers to set properly and the flavors to meld. However, if you're short on time, aim for at least 4 hours for a decent result.
Can I make this cake ahead of time?
Absolutely! This Strawberry Bermuth Cake can be made a day or two in advance. Just make sure to cover it well in the refrigerator to maintain freshness and prevent drying out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).