What comes to mind when you see this cake?

Strawberries and Sunshine is what your tastebuds will be shouting when you take your first bite of this cold, creamy, refreshingly light and bright dessert.

This is a perfect summer cake, it’s easy enough that the kids can help you make it and it’s a cold cake so it’s a wonderfully cooling treat on a hot summer’s day.  Especially if it’s as hot where you are as it is here… hell0 100+ degree temperatures.. ugh.

My kids and husband all flipped over this cake the first time I made it and it’s a repeat refrigerator visitor now.

1. Slice the Angel Food Cake into 3 layers a hint.. freeze the cake for about 15 minutes to half an hour before slicing
2. Mix the pineapple and pudding mix. Slowly add in Cool Whip, until fully blended. (This is a great part for the kids)
3. Spread the pudding/whip/pineapple mixture on top of the bottom layer of cake and top with sliced strawberries (and blueberries)
4. Top with layer 2 of the Angel Food Cake.
5. Repeat the layering, mix, fruit steps on layers 2 and 3.

If you’re feeling really sassy.. slice it into 5 thin layers, double the mix and make it a super Sunshine Cake!

My cake in the pictures only has strawberries because the store was out of blueberries and we *sob* don’t have a farmers market.

Slice and Enjoy your deliciously refreshing summer treat!

Originally posted on A Southern Fairytale