portionsized angelcake

Is it terrible that I’ve succumbed to guilty pleasures? It’s as if a switch turned off a couple of weeks ago. Instead of waking up early to squeeze in a few minutes of study time, I’ve been hitting the snooze button. Instead of hitting the books on weekend mornings at Starbucks, I’ve been plowing through season 7 of Grey’s Anatomy. I’m already nearly through episode 13. Amazon Prime is the killer of all motivation.


Cool Whip is also a guilty pleasure, not that I’ve had it many times. At the store today, they had both the “sugar free version” and the “regular” version. Without giving it a second thought, I reached for the “regular” version. Figured that I’d choose a heart attack over cancer. At least you’re out in one shot.


My motivation for making this dessert was purely due to the lack of having any motivation to beat eggs or to have to clean off the specks of flour on my camera. Instead, I pulled a Sandra Lee today. Within five minutes, I was in and out of the local Shop-Rite, with Angel Cake and Cool Whip in the backseat and ready to rock.

Angel Food Cake: $2.99
Cool Whip: $1.99
Box of Strawberries: $3.99
Total Cost: ~$9.00
Total Time: ~10 minutes

Clearly, this would be an economist’s favorite recipe. Reducing down on opportunity cost for time with keeping raw costs to a minimum without sacrificing taste.


Hat tip to the lovely Jenna for this recipe. She brought it a couple of weeks back to our weekly Friday dinners at Group. Her trifle was bursting with blues and reds, between the strawberries, blueberries, blackberries, and raspberries she added. Add whatever fruit you want, but I stuck to a classic combination of strawberries and bananas. It must have been good because Glen ate half of it in one sitting and Clare kept reaching for more despite her better judgement.

Satisfyingly delicious

Semi-Homemade Angel Food Cake Strawberry Trifle
Serves 8

8 oz Cool Whip (1 container)
1 Pint Strawberries
1 Banana
1 Angel Food Cake


Cut the cake into cubes. The best way of doing this is slicing through the cake horizontally into three slices, once through the middle vertically, and then in once inch increments. See below.


There are two ways of presenting this dessert. If you have a giant clear glass bowl, then you can layer each of the ingredients one by one. First put a generous layer of the Cool Whip, top with a handful of berries and cubes of cake, more Cool Whip, more fruit/cake, repeat until supply is exhausted.

However, if you don’t have a clear bowl (like me) but want to present it the way shown below, you need two bowls- one big and one small. Layer the ingredients into the small bowl as instructed above but save some Cool Whip. Then, take the larger bowl and cover the smaller bowl. Carefully flip the bowls so that the smaller bowl with the trifle is now upside down in the larger bowl. Wiggle the smaller bowl slightly so that the trifle slips out. Top the cake with some Cool Whip and garnish with shaved chocolate. This also works on a large plate too (though it’ll get messy when you scoop it).