Introduction

Heaven on Earth Cake is a light, fluffy dessert layered with angel food cake, strawberry pie filling, and creamy pudding. This no-bake treat is simple to prepare and perfect for any occasion that calls for a sweet, refreshing finish.

A close-up of a square slice of strawberry shortcake on a white plate with a white marbled surface background. The slice has three visible layers: a bottom layer of light, fluffy yellow cake; a thick middle layer of white whipped cream mixed with sliced strawberries and red strawberry syrup; and a top layer of white whipped cream covered with glossy, whole and sliced strawberries dripping with bright red syrup. The syrup drips down the sides and pools slightly on the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16-ounce box angel food cake mix
21-ounce can strawberry pie filling
8-ounce block cream cheese
3.4-ounce box Jell-O vanilla instant pudding mix
1.5 cups whole milk
8-ounce container Cool Whip whipped topping
Fresh lemon juice (optional)
Sliced almonds (optional)

Instructions

Step 1: Prepare the angel food cake according to the package directions. Once baked and cooled, cut the cake into 1-inch cubes.
Step 2: Place half of the cake cubes evenly in an un-greased 9×9 inch baking dish.
Step 3: Spread about two-thirds of the strawberry pie filling evenly over the layer of cake cubes.
Step 4: Add the remaining cake cubes on top of the strawberry filling to create the second layer.
Step 5: In a medium bowl, blend the softened cream cheese until smooth and creamy.
Step 6: Mix in the vanilla pudding mix, whole milk, and fresh lemon juice if using. Stir until fully combined and smooth.
Step 7: Pour the pudding mixture evenly over the layered cake and strawberry filling.
Step 8: Cover the dish with plastic wrap and refrigerate for 3 to 4 hours, or until the pudding layer is set.
Step 9: Once set, spread the Cool Whip whipped topping evenly over the pudding layer and gently spoon the remaining strawberry pie filling on top.
Step 10: Optionally, garnish the top of the cake with sliced almonds before serving for a bit of crunch and visual appeal.

Tips & Variations

For extra tartness, add a teaspoon of fresh lemon juice to the pudding mixture.
Substitute fresh strawberries in place of canned pie filling for a fresher taste.
Use light or fat-free versions of pudding and Cool Whip to reduce calories without sacrificing texture.
Try chopped pecans instead of almonds if preferred or for a different crunch.

Storage

Store the cake covered in the refrigerator for up to 3 days. The flavors improve as it chills, but it is best enjoyed within this time frame for freshness. Reheat is not recommended; serve chilled.

How to Serve

This image shows a square piece of strawberry shortcake with three visible layers. The bottom layer is a soft, light-colored sponge cake. On top of it is a thick white layer of cream mixed with slices of bright red strawberries. Above that, there is another layer of sponge cake slightly soaked with strawberry juice, giving it a pinkish tone. The top layer is fluffy white cream spread evenly with several whole, sliced strawberries arranged neatly on it. Some red strawberry syrup drips down the sides, adding a glossy texture. The cake rests on a white plate placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake benefits from chilling for several hours and can be prepared up to a day in advance. Just keep it refrigerated and covered.

Is angel food cake mix gluten-free?

Most traditional angel food cake mixes contain gluten. If you need a gluten-free option, look for a certified gluten-free cake mix or make your own gluten-free angel food cake from scratch.