Ingredients:

  • 10 oz angel food cake, cut into 1-inch cubes
  • 21 oz strawberry pie filling
  • 1 lb fresh strawberries, hulled and sliced thin
  • 6.8 oz instant vanilla pudding mix
  • 1.5 cups whole milk, cold
  • 1 cup full-fat sour cream
  • 8 oz whipped topping, thawed

Instructions:

  1. Using a serrated knife, cut the angel food cake into uniform 1-inch cubes. Place half of the cubes into the bottom of a 9x13 inch glass baking dish to create an even foundation.
  2. Spread the strawberry pie filling evenly over the first layer of cake cubes. Scatter half of the fresh sliced strawberries over the filling.
  3. Layer the remaining angel food cake cubes over the strawberry layer, ensuring equal distribution.
  4. In a large mixing bowl, whisk together the instant vanilla pudding mix, cold whole milk, and full-fat sour cream until the mixture is smooth and begins to thicken.
  5. Gently fold in half of the whipped topping into the pudding mixture, then spread the entire custard layer over the cake cubes using an offset spatula.
  6. Top with the remaining whipped topping and garnish with the remaining fresh strawberries. Cover and refrigerate for 4 hours to allow the cake to infuse and set.