Keto Layered Lemon Angel Food Cake
A light and refreshing dessert featuring store-bought angel food cake layered with creamy lemon filling and topped with fresh strawberries and kiwi. The combination of fluffy cake, tangy lemon cream, and sweet-tart fruit creates a perfect balance of flavors and textures. Ideal for spring and summer gatherings, potlucks, or when you need an impressive dessert without extensive baking. This no-bake assembly makes it accessible for beginners while delivering elegant presentation that looks far more complicated than it actually is.
Ingredients
- 1 10-inch round angel food cakepound cake1:1richer
denser texture
- 1 15.75-oz. can lemon pie fillinglemon curd1:1premium
more intense lemon flavor
- 1 ½ cups frozen whipped topping, thawed
- 1 quart fresh strawberries, sliced
- 2 kiwi fruit, peeled, sliced and quartered
Instructions
- 1
Cut angel food cake horizontally into 3 layers
- 2
Place bottom layer cut side up on serving plate
- 3
Stir lemon pie filling in medium bowl until smooth
- 4
Fold whipped topping into lemon filling
- 5
Spread 1/3 of lemon mixture on bottom cake layer
- 6
Add middle cake layer and spread another 1/3 of lemon mixture
- 7
Top with final cake layer and frost with remaining lemon mixture
- 8
Combine strawberries and kiwi fruit in medium bowl
- 9
Refrigerate cake and fruit until serving time if desired
- 10
Cut cake into 12 slices and top each with 1/3 cup fruit mixture
Tips
Use a serrated knife and gentle sawing motion to cut clean cake layers without compressing the delicate angel food cake.
Chill the assembled cake for at least 2 hours before serving to help the layers set and make slicing easier.
Pat strawberries dry with paper towels before slicing to prevent excess juice from making the cake soggy.
Good to Know
Cover and refrigerate up to 2 days. Best served within 24 hours for optimal cake texture.
Assemble cake up to 1 day ahead. Prepare fruit mixture separately and add just before serving.
Serve chilled. Use a sharp knife dipped in warm water between cuts for clean slices.
Common Mistakes
Cut cake layers evenly to avoid lopsided appearance.
Don't overfold whipped topping to avoid deflating the mixture.
Keep fruit separate until serving to prevent cake from becoming soggy.
Substitutions
denser texture
FAQ
Can I use fresh whipped cream instead of frozen topping?
Yes, whip 1 1/2 cups heavy cream with 2 tablespoons powdered sugar until soft peaks form. Fresh cream provides better flavor but the dessert should be served sooner.
What if I can't find lemon pie filling?
Substitute with lemon curd or make your own by whisking together lemon juice, sugar, eggs, and butter over low heat until thickened. Curd will provide more intense lemon flavor.
How long will this cake keep in the refrigerator?
The assembled cake keeps well covered for up to 2 days, though the texture is best within 24 hours. The cake may absorb moisture and become slightly denser over time.