Strawberry Angel Cake Recipe

Introduction

Strawberry Angel Food Cake is a light and refreshing dessert perfect for spring and summer. Layers of airy angel food cake are filled with a sweet cream and strawberry mixture, making it both simple and delightful.

Ingredients

• 1 Angel Food Bundt Cake, homemade or store-bought
• 16 oz Cool Whip, thawed
• 2 ½ cups diced fresh strawberries
• 2 ½ cups mini marshmallows
• Optional: sliced strawberries for decorating

Instructions

1. Step 1: If using a homemade angel food cake, ensure it is completely cool before assembling.
2. Step 2: In a large bowl, add diced strawberries and lightly mash them with the back of a fork. Fold in the Cool Whip and mini marshmallows, then cover and chill the mixture for 20 minutes.
3. Step 3: Place the cake on a serving platter and carefully cut it horizontally into three layers using a sharp serrated knife. Set the top two layers aside.
4. Step 4: Spread the chilled cream mixture evenly over the bottom layer of the cake. Place the middle layer on top, then repeat spreading the cream mixture.
5. Step 5: Add the final cake layer, then cover the top and sides of the cake with any remaining cream mixture.
6. Step 6: Chill the assembled cake for at least 90 minutes before serving to allow flavors to meld.

Tips & Variations

• For extra flavor, add a splash of vanilla extract to the cream mixture before chilling.
• Try using fresh blueberries or raspberries in place of strawberries for a different berry twist.
• To decorate, use sliced strawberries or a sprinkle of toasted coconut on top for added texture and appearance.

Storage

Store the cake covered in the refrigerator for up to 2 days. For best texture and taste, consume within this time frame. To reheat, let the cake come to room temperature for about 15 minutes; this dish is best enjoyed chilled but not cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best for texture and flavor, but if using frozen, thaw them fully and drain excess liquid before mashing and folding into the cream mixture.

Is it necessary to chill the cake before serving?

Yes, chilling for at least 90 minutes helps the filling set and allows the flavors to blend, resulting in a better tasting and easier to slice cake.

Strawberry Angel Cake Recipe

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★★★★★

4.5 from 72 reviews

• Author: Hugo
• Total Time: 1 hour 45 minutes
• Yield: 12 servings 1x

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Description

This Strawberry Angel Cake is a light and airy dessert featuring layers of angel food cake filled and frosted with a whipped mixture of fresh strawberries, mini marshmallows, and Cool Whip. Perfect for spring and summer gatherings, this no-bake assembly cake combines sweet, fluffy textures and fruity freshness for an irresistible treat.

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Ingredients

Scale 1x2x3x

Cake

• 1 Angel Food Bundt Cake, homemade or store-bought

Filling and Frosting

• 16 oz Cool Whip, thawed
• 2 ½ cups diced fresh strawberries
• 2 ½ cups mini marshmallows

Optional Decoration

• Sliced strawberries for decorating

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Instructions

1. Prepare the cake: If using a homemade angel food cake, ensure it is completely cooled before starting the assembly to prevent melting the filling.
2. Mash strawberries: In a large bowl, add the diced fresh strawberries and lightly mash them using the back of a fork to release their juices while keeping some texture.
3. Mix filling: Fold the thawed Cool Whip and mini marshmallows into the mashed strawberries until well combined, then cover the bowl and chill this cream mixture in the refrigerator for 20 minutes to let flavors meld and firm slightly.
4. Slice the cake: Place the angel food cake horizontally on a serving plate. Using a sharp serrated knife, carefully slice the cake into three even layers, setting the top two layers aside.
5. Assemble layers: Spread a generous layer of the chilled cream mixture evenly over the bottom cake layer. Place the middle cake layer on top and repeat spreading the cream mixture. Top with the final cake layer.
6. Frost the cake: Using the remaining cream mixture, spread it evenly over the top and sides of the fully assembled cake until completely covered.
7. Chill before serving: Refrigerate the finished cake for at least 90 minutes to allow the filling to set and the flavors to come together.
8. Optional decoration: Before serving, optionally garnish the top of the cake with sliced fresh strawberries for an attractive, fresh finish.

Notes

• Make sure the angel food cake is completely cooled before slicing and assembling to prevent melting the filling.
• Lightly mashing the strawberries releases their juices which blend well with the Cool Whip for a creamy texture.
• Chilling the cream mixture before assembly helps maintain the cake’s structure and enhances flavor melding.
• The cake can be stored covered in the refrigerator for up to 2 days but is best fresh.
• For a lower sugar version, reduce or omit mini marshmallows and substitute Cool Whip with a lighter whipped topping.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Strawberry Angel Cake, Angel Food Cake Dessert, No-Bake Strawberry Cake, Layered Angel Food Cake