Strawberry Angel Cake is a light, fruity, and fluffy dessert that’s perfect for spring and summer gatherings. With layers of airy angel food cake, whipped topping, sweet strawberries, and mini marshmallows, it’s a no-bake treat that’s easy to assemble and always a crowd-pleaser. Whether you’re looking for a quick dessert or something festive for a special occasion, this cake delivers simplicity and satisfaction in every bite.
Why You’ll Love This Recipe
This recipe is a beautiful blend of convenience and flavor. It requires no baking if you use a store-bought angel food cake, and the fresh strawberries and Cool Whip give it a refreshing, creamy texture. Mini marshmallows add a fun, pillowy bite. It’s a perfect make-ahead dessert and an ideal centerpiece for brunches, potlucks, or birthday celebrations.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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angel food bundt cake (homemade or store-bought)
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Cool Whip, thawed
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diced fresh strawberries
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mini marshmallows
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optional: sliced strawberries for decorating
Directions
1. Prepare the Cake Base
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If using a store-bought angel food bundt cake, gently cut or tear it into bite-sized pieces.
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Set aside in a large mixing bowl or dish.
2. Mix the Filling
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In a large bowl, combine the thawed Cool Whip with diced strawberries and mini marshmallows.
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Gently fold together until well mixed and evenly distributed.
3. Assemble the Cake
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In a large serving dish or trifle bowl, layer half of the angel food cake pieces.
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Spoon half of the strawberry mixture over the cake layer.
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Repeat with the remaining cake pieces and top with the rest of the strawberry mixture.
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Smooth the top for a clean finish.
4. Chill and Decorate
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Cover and refrigerate for at least 2 hours to allow the flavors to meld and the texture to set.
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Before serving, garnish with sliced strawberries if desired.
Servings and timing
This recipe serves approximately 10–12 people.
Prep Time: 15 minutes
Chill Time: 2 hours
Total Time: About 2 hours and 15 minutes
Variations
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Berry Blend: Add blueberries or raspberries for a mixed berry version.
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Lemon Twist: Fold in a spoonful of lemon zest or lemon curd for a citrusy note.
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Chocolate Drizzle: Top with a light chocolate drizzle or chocolate shavings.
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Cream Cheese Layer: Mix softened cream cheese with Cool Whip for added richness.
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Individual Servings: Assemble in dessert cups or jars for a portable option.
storage/reheating
Store the assembled Strawberry Angel Cake in the refrigerator, covered, for up to 3 days. This dessert does not freeze well due to the whipped topping and fresh berries. Serve chilled for best texture and flavor. No reheating is required.
FAQs
Can I make this dessert ahead of time?
Yes, it’s even better when chilled for a few hours or overnight.
Can I use frozen strawberries?
Fresh is best for texture, but thawed frozen strawberries can be used. Drain excess juice before adding.
What can I use instead of Cool Whip?
Use stabilized whipped cream or whipped topping alternatives like Truwhip.
Can I make this with pound cake?
Yes, pound cake will work but will be denser than angel food cake.
How do I prevent the dessert from getting soggy?
Assemble shortly before serving or be sure to drain berries well if they’re very juicy.
Can I add a crunchy element?
Top with crushed vanilla wafers, shortbread cookies, or toasted coconut for added texture.
Is this dessert very sweet?
It’s pleasantly sweet, but you can reduce marshmallows or add a touch of lemon juice for balance.
Can I use homemade whipped cream?
Yes, but stabilize it with gelatin or powdered sugar if you plan to store the dessert.
How long does Cool Whip take to thaw?
Thaw in the refrigerator for about 4 hours or overnight before using.
What’s the best way to serve this?
Use a large spoon to scoop servings into bowls or cut into slices if set in a molded shape.
Conclusion
Strawberry Angel Cake is a delightful, no-bake dessert that’s as beautiful as it is delicious. Light, fruity, and creamy, it’s the perfect end to a spring or summer meal. Whether served in a trifle dish, pie plate, or as individual cups, this easy recipe is sure to become a go-to for your warm-weather entertaining.
Print
Strawberry Angel Cake
- Total Time: 0 hours
- Yield: 12 servings
- Diet: Vegetarian
Description
This dreamy dessert layers fluffy angel food cake with whipped topping, juicy strawberries, and soft marshmallows for a refreshing, no-bake treat that’s perfect for potlucks and holidays.
Ingredients
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1 angel food Bundt cake (homemade or store-bought)
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16 oz Cool Whip, thawed
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2 1/2 cups diced fresh strawberries
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2 1/2 cups mini marshmallows
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Optional: extra sliced strawberries for topping
Instructions
1. Prep the Ingredients
Dice fresh strawberries and set aside.
Tear angel food cake into bite-sized pieces.
2. Make the Filling
In a large bowl, gently fold together Cool Whip, diced strawberries, and mini marshmallows until fully combined.
3. Assemble the Cake
In a large trifle bowl or 9×13 dish, layer half the angel food cake pieces.
Spoon half the strawberry mixture over the cake pieces.
Repeat layers with remaining cake and topping.
4. Chill & Serve
Refrigerate for at least 2–3 hours before serving to allow flavors to meld.
Garnish with sliced strawberries before serving if desired.
Notes
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Best served chilled for a refreshing texture.
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Can be made the night before for easy entertaining.
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Swap in raspberries or blueberries for a flavor twist.
- Prep Time: 15 minutes
- Cook Time: 2–3 hours
- Category: Dessert
- Method: No-Bake
