Ingredients:
- 283g (10 oz) Angel Food Cake: Cut into 2.5cm (1 inch) cubes
- 450g (1 lb) Fresh Strawberries: Hulled and sliced thin
- 25g (2 tbsp) Granulated Sugar
- 96g (3.4 oz) Instant Vanilla Pudding Mix: One standard box
- 355ml (1.5 cups) Cold Whole Milk
- 240g (1 cup) Full fat Sour Cream
- 225g (8 oz) stabilized whipped topping
- 595g (21 oz) Strawberry Pie Filling
- 5ml (1 tsp) Fresh Lemon Juice
Instructions:
- Toss 450g of sliced strawberries with 25g of sugar and 5ml of lemon juice in a medium bowl. Let them sit for 15 minutes to release their natural juices.
- Cut 283g of angel food cake into 2.5cm pieces. Do not crush the cake while cutting, or you'll lose that airy texture.
- Combine 96g of pudding mix with 355ml of cold milk. Whisk for 2 minutes until it starts to thicken and look glossy.
- Fold in 240g of sour cream into the pudding until no white streaks remain.
- Gently fold in 225g (8 oz) of stabilized whipped topping. Use a slow under and over motion until the mixture looks like a fluffy cloud.
- Stir the macerated strawberries (and their liquid!) into 595g of strawberry pie filling.
- Place half of the cake cubes in the bottom of your dish.
- Spread half of the pudding mixture over the cake, pressing down slightly until the cake is mostly covered.
- Spoon half of the strawberry mixture over the cream.
- Add the remaining cake, cream, and fruit. Cover and refrigerate for 4 hours until the layers feel firm and set.