Flavorful light and airy Easy Lemon Berry Angel Food Cake is layered with lemon pudding, lemon cream,and lots of fresh berries for this perfect Easy Spring Time dessert!
Growing up my Mom made this amazing angel food cake filled with lemon and covered in a light whipped lemon topping. I can remember her making angel food cake in that funny looking pan and then placing it on a glass 7-up bottle till it cooled!
There’s no other smell on earth like baking angel food cake! It’s Heavenly. That lemon filled Angel Food Cake was my favorite!
Now you go into any thrift store and there are at least 2-4 angel food pans sitting there. Like long forgotten relics from a long forgotten Era. It’s kind of sad.
I don’t think anyone makes them from scratch any more. I thought about it…then I read the recipe, and went…”Nooooo”! (Friends… I just don’t need THAT much pressure in my life!) Especially when my local market has a bakery where they bake really good angel food cakes!
This is not my mother’s lemon angel food cake recipe. However, it’s a close second. This amazing show stopping dessert goes together quickly and easily thanks to those store baked cakes! It is truly the perfect spring time dessert and will grace your Easter table beautifully!
How To Make Easy Lemon Berry Angel Food Cake
Start with a fresh-baked Angel Food Cake. (Don’t ya’ll love when I state the obvious!)
Tip…find a bakery that bakes them “in-house”. I tried this recipe two different ways, with two different angel food cakes. To put it nicely…do NOT buy a Wal-Mart angel food cake! I’ll just leave it at that!
You are going to want a very sharp knife to cut this cake into three equal layers. (I used a bread knife.) Once you have your layers cut, set the cake aside.
In a medium size bowl, mix together two 3.4 oz boxes of instant lemon pudding with 2 cups of ice-cold milk. Beat till thick. Place in refrigerator and chill for 30 minutes.
In the mixing bowl of your mixer, with the whisk attachment, add two cups of heavy whipping cream, 1 tsp vanilla and 1/2 cup of powder sugar. Beat on medium speed till firm and stiff peaks form.
Add 1/2 the chilled instant lemon pudding into the whipped cream.
Gently fold in, until well combined. Be sure to use your Christmas spatula! (I really need some new spatula’s!)
Now for the fun part. Time to assemble it all. I really loved this part of the recipe.
Place the bottom layer of angel food cake on a cake plate or cake stand. Divide the other half of the unused lemon pudding in half, spread half the lemon pudding on the cake. Next add a nice thick layer of the lemon whipped cream.
Place your berries on top of the lemon cream. I started with the sliced strawberries and tucked the other berries in and around the sliced strawberries.
I found it much easier than trying to “tuck” strawberries in and around the other berries. I used Raspberries, Strawberries, blueberries, and blackberries.
TIP: You can use any berries you want. It would be wonderful with just strawberries and the lemon cream.
Place the next layer of angel food cake on top of the berries and lemon cream. Repeat your layers…lemon pudding, lemon cream, and fresh berries.
You will use the last of the lemon pudding on this layer. You’ll still need some of the lemon cream to frost the top layer.
Don’t spend time worrying about the crumbs, or if you get a little cream around the outside edge of the cake. It will turn out beautifully! All those fresh berries and lemon cream are the star of the show!
Place the last layer on top of the cake. Frost the top layer with just the lemon cream.
Add more fruit to garnish and a few lemon slices to finish it off. Chill for about 1 hour just to “set” everything.
Pretty simple right? I love how fresh this cake looks! The combination of fresh berries with the lemon cream and lemon pudding is perfect.
The light airy angel food cake goes so well with the other toppings. It’s absolutely delicious!
Cutting into this cake is fun! Like peeking into a secret treasure chest!
The layers set together really well so you don’t have to worry about it sliding all over the place. Use a serrated knife to cut through all the fruit and cake layers.
I hope everyone at your Nest loves this recipe as much as we did! I can’t think of a better spring time dessert for your Easter feast.
I’ve got a lot of fun spring time and Easter dishes headed your way! I hope you’ll pop back over and check things out.
Here are a few of my other Favorite Spring Dessert Recipes you might enjoy!
- World’s Best Vanilla Cake with Vanilla Buttercream Frosting
- Ultimate Berry Cobbler
- Best Key Lime Pie
- No-bake Strawberry Cream Pie
- Coconut Raspberry Cheesecake
Also, just an FYI…There have been a few updates to the site. Please note that you should be able to search for recipes now using an ingredient! Awesome right! Plus the photo’s will not be printing out on the recipe cards to save you ink and paper!
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- 1 angel food cake
- 2 - 3.4 oz. instant lemon pudding mix
- 2 cups Ice Cold Milk
- 2 cups heavy whipping cream
- 1/2 cup powder sugar
- 1 tsp. vanilla
- 2 cups sliced strawberries
- 2 cups fresh raspberries
- 1 1/2 cups fresh blueberries
- 1 pint fresh blackberries
- Lemon wedges for garnish
- Slice pre-made angel food cake into 3 separate layers: bottom, middle, and top. Set aside
- In a medium bowl combine together two, 3.4 oz. boxes of instant lemon pudding mix, with two cups of ice cold milk. Whisk until thick and creamy. Place in refrigerator and chill for 30 minutes.
- In the bowl of your mixer, using the whisk attachment, OR in a medium bowl with a hand mixer, beat two cups of heavy whipping cream with 1/2 cup of powder sugar and 1 tsp. vanilla. Beat until firm with stiff peaks.
- Divide Lemon Pudding in half. Fold one half of the chilled lemon pudding into the whip cream until well blended.
- Divide the remaining lemon pudding in half.
- Place the bottom layer of the angel food cake on a cake plate or cake stand.
- Spread half the lemon pudding on the cake followed by a thick layer of the lemon cream.
- Layer fresh berries on top of the lemon pudding and lemon cream.
- Place the middle layer of the angel food cake on top of the berries and cream.
- Repeat with the last layer of lemon pudding, followed by a thick layer of the lemon cream.
- Add more fresh berries.
- Place top of cake on top of the berries and cream.
- Frost the top of the cake with the remaining lemon cream. Garnish with more fresh berries and lemon slices.
- Chill for at least 1 hour. (If chilling over night cover loosely with saran wrap to prevent lemon cream from drying out.
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Serving Size:1 slice
Amount Per Serving: Calories: 246Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 48mgSodium: 83mgCarbohydrates: 25gFiber: 4gSugar: 15gProtein: 3g