Ingredients:

  • 1 lb (450g) store-bought angel food cake, cubed into 1-inch pieces
  • 1 cup (240ml) fresh strawberries, hulled and sliced
  • 2 cups (480ml) cold Greek yogurt, plain and non-fat
  • 1 cup (240ml) light whipped topping, thawed
  • 3 tbsp (45ml) honey
  • 1 tsp (5ml) pure vanilla extract
  • 1 tbsp (8g) lemon zest
  • 1 cup (150g) fresh blueberries
  • 1/2 cup (75g) fresh raspberries
  • 2 tbsp (30ml) honey

Instructions:

  1. In a large chilled bowl, beat the Greek yogurt, honey, vanilla extract, and lemon zest until smooth. Gently fold in the light whipped topping using a spatula until no streaks remain.
  2. Spread a thin layer of the cream mixture at the bottom of a 9x13 inch glass baking dish. Evenly distribute half of the cubed angel food cake over the cream.
  3. Top the cake with the sliced strawberries, then cover with another layer of cream. Repeat the cake layer and top with a final, thick layer of cream.
  4. Arrange the blueberries and raspberries on top of the final cream layer to create a flag pattern. Lightly brush the berries with the remaining 2 tbsp of honey.
  5. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours (preferably overnight) to allow the layers to hydrate and firm up.