Keto No-Bake Angel Food Cake Berry Squares
A refreshing layered dessert that transforms store-bought angel food cake into an elegant treat. Cubed cake soaks up a creamy vanilla pudding mixture made with yogurt and condensed milk, creating a trifle-like texture. Topped with fresh strawberries, blueberries, and raspberries, this make-ahead dessert is perfect for potlucks, summer gatherings, or when you need an impressive dessert without turning on the oven. The overnight chilling allows flavors to meld while the cake absorbs the creamy base.
Ingredients
- 1 loaf angel food cake, 12x5 inch, 1 lbpound cake1:1gluten-free
denser texture
- 1 ½ cups milk
- 3 containers Yoplait Original yogurt French vanilla, 6 oz each
- 1 can sweetened condensed milk, 14 oz, not evaporated
- 1 box vanilla instant pudding and pie filling mix, 6-serving sizehomemade custard1:1from-scratch
requires cooking
- 2 cups fresh strawberries, quartered
- 2 cups fresh blueberries
- 2 cups fresh raspberries
Instructions
- 1
Spray glass baking dish with cooking spray and cut angel food cake into 1-inch cubes, arranging in single layer
- 2
Whisk together milk, yogurt, condensed milk and pudding mix in medium bowl until well blended
- 3
Pour pudding mixture over cake pieces and spread to completely cover, then gently tap dish to remove air bubbles
- 4
Cover and refrigerate at least 4 hours or overnight
- 5
Mix all berries in separate bowl just before serving
- 6
Cut dessert into squares and top with mixed berries
Tips
Gently tap the dish after adding pudding mixture to eliminate air pockets that could create uneven absorption
Cut the cake cubes uniformly for even pudding absorption and professional presentation
Add berries just before serving to prevent color bleeding and maintain fresh texture
Good to Know
Cover and refrigerate up to 3 days. Add berries just before serving.
Prepare cake base up to 1 day ahead. Add berries when serving.
Cut into squares and serve chilled with spoon or fork.
Common Mistakes
Use sweetened condensed milk, not evaporated milk to avoid thin consistency
Cover tightly during chilling to prevent surface drying
Add berries just before serving to avoid color bleeding into cream
Substitutions
Gluten-Free Swaps
denser texture
General Alternatives
less color variety
requires cooking
FAQ
Can I use frozen berries instead of fresh?
Thaw and drain frozen berries thoroughly first, but fresh berries provide better texture and won't release excess moisture into the dessert.
How long will this keep in the refrigerator?
The assembled dessert keeps 3 days covered. For best quality, add fresh berries just before each serving to maintain color and texture.
Can I make individual servings instead?
Yes, layer cake cubes and pudding mixture in individual glasses or ramekins. Chill same time and top with berries before serving.