At holidays when I was growing up, my mom would make a recipe called Cherries in the Snow. The recipe involved angel food cake, cream cheese, whipped cream – basically, a lot of things that I can’t eat. I decided to take her recipe and revise it, using some of the canned strawberry pie filling I made and dairy-free and egg-free replacements. I call it, Strawberries in Heaven. Here’s what you need:
- Angel food cake in cubes
- 1 package of Tofutti cream cheese
- 1 package of Soy Whip or Healthy Top
- 1 cup powdered sugar
- 1 pint strawberry pie filling
I used this recipe for the angel food cake and replaced the eggs with equal parts ener-g egg replacer. You would use their recipe for 12 eggs to substitute. There isn’t really another egg substitute that will work because you need to get those frothy peaks in order to get that light and fluffy angel food cake
First, prep your layers. Make sure the angel food cake is in cubes. Blend together the cream cheese, whipped topping, and powdered sugar, and set aside.
Line the bottom of a bowl or square/rectangular-shaped serving dish with a layer of angel food cake cubes. Spread a layer of the cream cheese/whipped topping mixture over this. Then, add in a layer of strawberry pie filling. Repeat for one more round for six layers of ridiculous goodness.