No baking or cooking is required!
Dessert should be eaten within 12-24 hours 🙂
Awesome to take to summer gatherings, reunions, celebrations, and parties.
Great to surprise and treat your friends and family too!
Ingredients
- 2 loaf pan size Angel Food Cakes (store purchase, box mix, or homemade) OR 3 – 8 ½” loaf pan size cakes or one whole bundt pan size cake
- 2 cups of full-fat Greek Yogurt
- 1 carton of Non-Dairy Whipped Topping (coconut)
- 2 quarts of fresh strawberries halved and divided
- 2 quarts of fresh blueberries divided
- Zest and Juice of one large Lemon
- 2 Tbs sugar
- ½ t almond extract divided ¼ and ¼ tsp.
Zest the lemon and set the zest aside.
Mix together the lemon juice and sugar and ¼ t almond extract
Allow this mixture to sit while you complete the other steps. We need the lemon juice to dissolve the sugar, creating a syrup.
Tear or cut the cake into 1” cubes, if cutting, use a serrated edges knife so as not to smash it, Divide into ⅓’s.
Wash and dry Strawberries and Blueberries.
Cut Strawberries in half.
In a large bowl, mix the Greek Yogurt and Whipped Topping along with the ¼ t. Of almond extract and the lemon zest. Divide into ⅓’s.
Assemble the dessert.
Place ⅓ of the cake around the bottom of a large round bowl. Clear is nice but not necessary.
Brush the cake with ⅓ of the lemon and sugar mix.
Dollop ⅓ of the Greek Yogurt mixture onto the cake pieces, smoothing out to reach the sides of your bowl.
Add strawberries around the sides and fill in the middle.
Add ⅓ of the cake to cover the strawberries.
Brush with ⅓ of syrup
Add Yogurt mixture and smooth
Add blueberries to cover this layer.
Top with the remaining cake, then syrup, and yogurt, and decorate the top in any way you please! A star, flag, mixed berries, here are some ideas for the top of your fun and delicious dessert.
Tip: make additional syrup to glaze fruit on the top for some shine and flavor.
