Strawberry & Creme Angel Cake

1. 1

   Chop enough strawberries to measure 2 cups.

2. 2

   Refrigerate remaining whole berries for later use.

3. 3

   Beat cream cheese, sugar, zest and juice in large bowl with mixer until well blended.

4. 4

   Add Cool Whip; beat on low speed just until blended.

5. 5

   Gently stir in chopped berries.

6. 6

   Spread about 2/3 of the Cool Whip mixture onto bottom half of cake.

7. 7

   Cover with top of cake and remaining Cool Whip mixture.

8. 8

   Refrigerate 1 hour.

9. 9

   Arrange remaining berries on top of cake before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.