Strawberry Angel Sparkle Cake Recipe

Introduction

Strawberry Angel Sparkle Cake is a light and refreshing dessert that’s perfect for warm-weather gatherings or any time you want a sweet treat with a fruity twist. Made with fluffy angel food cake, fresh strawberries, and layers of pudding and jello, it offers a delightful combination of textures and flavors.

Ingredients

• 1 box angel food cake mix
• 1 box instant vanilla pudding (3.4–3.6 oz package)
• 1 box strawberry Jello (85 g / about 3 oz)
• 2 cups sliced strawberries, or more if you prefer
• 2 tablespoons sugar
• 1 tub of whipped topping
• 2–3 tablespoons red-colored sugar

Instructions

1. Step 1: Prepare the angel food cake according to the box directions. Allow it to cool completely.
2. Step 2: Tear the cooled cake into bite-size pieces and place them evenly in a greased 9 x 13-inch pan.
3. Step 3: Prepare the strawberry Jello according to the package directions. Let it cool until it thickens but does not fully set.
4. Step 4: Drizzle the cooled Jello over the cake pieces in the pan. Cover the pan and chill in the refrigerator for a few hours.
5. Step 5: While the cake chills, prepare the instant vanilla pudding following the package instructions.
6. Step 6: In a bowl, mix the sliced strawberries with the sugar. Let them sit for 10 minutes to release their juices.
7. Step 7: Sprinkle the macerated strawberries evenly over the Jello-topped cake.
8. Step 8: Spread the prepared vanilla pudding over the strawberries in an even layer.
9. Step 9: Cover the pudding with the entire tub of whipped topping. Smooth the top and chill for at least 1 hour before serving.
10. Step 10: Just before serving, sprinkle 2 to 3 tablespoons of red-colored sugar over the top for a festive sparkle. Garnish with extra strawberries if desired, then serve and enjoy!

Tips & Variations

• For extra berry flavor, try adding fresh raspberries or blueberries along with the strawberries.
• Use homemade angel food cake if you prefer a fresher taste and texture.
• If you don’t have red-colored sugar, substitute with finely crushed freeze-dried strawberries for a natural sparkle.
• Make sure the Jello is cooled but still pourable before drizzling to prevent it from soaking into the cake too quickly.

Storage

Store the cake covered in the refrigerator for up to 3 days. Due to the whipped topping and fresh fruit, it’s best enjoyed within this time. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh homemade pudding instead of instant?

Yes, homemade pudding can be used for a richer flavor, but be sure it is fully cooled before layering to maintain the cake’s texture.

Can this cake be made ahead of time?

Absolutely! The cake needs a few hours to chill and set after assembly, so it is perfect for making a day in advance. Just add the colored sugar topping right before serving.

Strawberry Angel Sparkle Cake Recipe

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★★★★★

4.4 from 67 reviews

• Author: Hugo
• Total Time: 4 hours 55 minutes
• Yield: 12 servings 1x

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Description

A delightful and refreshing Strawberry Angel Sparkle Cake featuring tender angel food cake pieces layered with sweet strawberry Jello, creamy vanilla pudding, fresh sugared strawberries, and fluffy whipped topping, all finished with a sprinkle of red-colored sugar for a sparkling touch. Perfect for a light dessert or special occasion treat.

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Ingredients

Scale 1x2x3x

Cake

• 1 box angel food cake mix
• 2 tbsp sugar

Fruit

• 2 cups sliced strawberries (or more if preferred)

Jello Layer

• 1 box strawberry Jello (85 g / about 3 oz)

Pudding Layer

• 1 box instant vanilla pudding (3.4–3.6 oz package)

Topping

• 1 tub whipped topping (approximately 8 oz)
• 2–3 tbsp red-colored sugar

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Instructions

1. Prepare the cake: Follow the directions on the angel food cake box to bake the cake. Once baked, allow the cake to cool completely before handling.
2. Tear cake into pieces: Gently tear the cooled angel food cake into bite-sized pieces and place them evenly into a greased 9 x 13-inch pan.
3. Make the strawberry Jello: Prepare the strawberry Jello according to the package instructions. Let it cool down but do not let it set completely.
4. Drizzle Jello over cake: Pour the cooled, liquid Jello evenly over the angel food cake pieces in the pan. Cover and refrigerate for a few hours to allow flavors to meld and the cake to absorb the Jello.
5. Prepare vanilla pudding: While the cake chills, make the instant vanilla pudding as directed on the package.
6. Prepare strawberries: In a bowl, mix the sliced strawberries with 2 tablespoons of sugar. Let them sit for 10 minutes to release their juices.
7. Add strawberries: Evenly sprinkle the sugared strawberries over the chilled cake and Jello mixture.
8. Layer pudding: Spread the prepared vanilla pudding over the strawberries as the next layer.
9. Top with whipped topping: Spread the entire tub of whipped topping evenly over the pudding layer. Return the cake to the refrigerator and chill for at least one hour to set.
10. Add finishing touch: Just before serving, sprinkle 2 to 3 tablespoons of red-colored sugar over the top of the whipped topping for a sparkling effect. Optionally, garnish with additional fresh strawberries and serve.

Notes

• Make sure the Jello is cooled but pourable to prevent melting the whipped topping layer.
• Using fresh ripe strawberries enhances the flavor, but frozen can be used if thawed and drained properly.
• For best results, chill the cake overnight to allow the layers to set and flavors to blend.
• This cake is best served cold and should be kept refrigerated until serving.
• You can adjust the amount of red-colored sugar topping depending on your preference for sparkle and sweetness.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: angel food cake, strawberry cake, instant pudding, Jello dessert, no-bake cake, refreshing dessert, layered cake, whipped topping dessert