Strawberry Angel Cake

This Strawberry Angel Cake is the perfect light and refreshing dessert. With its airy angel food cake layers, creamy strawberry mixture, and a touch of sweetness, it’s an ideal treat for warm weather gatherings, celebrations, or whenever you’re craving something fruity and delicious.

Why You’ll Love This Recipe

Strawberry Angel Cake is an easy, no-bake dessert that combines the delicate texture of angel food cake with the creamy sweetness of strawberries and Cool Whip. The addition of mini marshmallows gives it a fun, fluffy texture, and the whole dessert is chilled for a refreshing treat. This cake is not only visually beautiful but also perfect for serving to a crowd. It’s light enough to be enjoyed on a warm day but indulgent enough to satisfy your sweet tooth.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 Angel Food Bundt Cake (homemade or store-bought)

• 16 oz Cool Whip, thawed

• 2 ½ cups diced fresh strawberries

• 2 1/2 cups mini marshmallows

• Optional: sliced strawberries for decorating

directions

1. Prepare the Cake: If using a homemade angel food cake, make sure the cake is completely cooled before assembling.

2. Prepare the Strawberry Mixture: In a large bowl, add the diced strawberries and lightly mash them with the back of a fork to release some juice.

3. Make the Cream Mixture: Gently fold the Cool Whip and mini marshmallows into the mashed strawberries until everything is well combined.

4. Chill the Mixture: Cover the bowl and refrigerate the cream mixture for 20 minutes to allow it to chill and thicken slightly.

5. Prepare the Cake Layers: While the cream mixture chills, place the angel food cake on a serving platter. Using a sharp serrated knife, carefully cut the cake horizontally into three even layers. Set the top two layers aside.

6. Assemble the Cake: Once the cream mixture is chilled, spread a portion of it evenly over the bottom layer of the cake.

7. Layer the Cake: Place the middle layer of cake on top of the cream-covered bottom layer, then spread another portion of the cream mixture over the middle layer.

8. Finish the Assembly: Place the top layer of cake over the cream-covered middle layer and use the remaining cream mixture to cover the top and sides of the cake completely.

9. Chill the Cake: Cover the assembled cake and chill in the refrigerator for at least 90 minutes before serving to let the flavors meld and the cake firm up.

10. Decorate and Serve: Optionally, decorate with fresh sliced strawberries before serving.

Servings and timing

Servings: 8 servings
Prep Time: 20 minutes
Cooking Time: N/A
Total Time: 1 hour 50 minutes (includes chilling time)
Calories: 320 kcal per serving

Variations

• Add a fruit topping: Top the cake with extra fresh strawberries, blueberries, or raspberries for added color and flavor.

• Lemon twist: Add a teaspoon of lemon zest to the cream mixture for a refreshing citrusy flavor.

• Chocolate version: For a chocolatey twist, add some mini chocolate chips or drizzle chocolate syrup on top before chilling.

• Sugar-free option: Use sugar-free Cool Whip and marshmallows for a lighter version.

• Different cake base: You can use sponge cake or pound cake as an alternative to angel food cake for a denser option.

storage/reheating

Store any leftover Strawberry Angel Cake in an airtight container in the refrigerator for up to 3 days. Since this cake is best served chilled, there’s no need to reheat—just enjoy it cold!

FAQs

Can I use store-bought angel food cake?

Yes, store-bought angel food cake is a great shortcut and will work just as well for this recipe.

Can I make this cake ahead of time?

Yes! This cake actually tastes better after the flavors have had a chance to meld together. You can make it a day ahead and keep it chilled in the refrigerator.

Can I freeze the Strawberry Angel Cake?

While the cake can be frozen, the texture of the cream mixture may change when thawed. It’s best to enjoy it fresh, but you can freeze individual slices for up to 1 month if needed.

How do I know when the cake is ready to serve?

The cake should be fully chilled and set, allowing the cream mixture to firm up. It should have a slightly firmer texture, and the layers should hold together when sliced.

Can I use whipped cream instead of Cool Whip?

Yes, you can substitute Cool Whip with fresh whipped cream if you prefer. Just make sure to whip the cream until stiff peaks form before folding it into the strawberry mixture.

What can I use instead of mini marshmallows?

You can use regular-sized marshmallows, cut into small pieces, or even marshmallow fluff as a substitute.

Can I add other fruits to the cake?

Absolutely! You can mix in other fruits like diced kiwi, peaches, or pineapple into the cream mixture for a fruity variation.

How do I prevent the cake from getting soggy?

Make sure the angel food cake is completely cooled before assembling, and allow the cake to chill for the recommended time. This ensures the cream mixture has enough time to firm up and the layers don’t become soggy.

Can I use frozen strawberries?

Fresh strawberries are best for this recipe, but you can use frozen strawberries if needed. Just make sure to thaw and drain them well before mashing.

Conclusion

Strawberry Angel Cake is a light, refreshing, and visually stunning dessert that’s perfect for any occasion. With its airy angel food cake, creamy strawberry filling, and fresh fruit toppings, it’s the ideal treat for summer gatherings, holidays, or as a sweet finish to any meal. This easy, no-bake dessert will definitely become a favorite in your recipe collection!

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