If you’re craving a dessert that feels like a light, fluffy cloud of sweetness with bursts of fresh fruit, this Strawberry Angel Cake Recipe is your new best friend. Combining the ethereal texture of angel food cake with the creamy, sweet tang of whipped topping and the juicy brightness of fresh strawberries, this cake is a wonderful celebration of simple yet irresistible flavors. Whether you make the angel food cake from scratch or use a store-bought one, this dessert is easy to assemble, perfect for gatherings, and guaranteed to impress without any stress in the kitchen.
Ingredients You’ll Need
These ingredients are refreshingly straightforward but work together beautifully to create a dessert that’s light, creamy, and packed with strawberry goodness. Each component plays an essential part in balancing textures and flavors.
- Angel Food Bundt Cake: The airy, spongy base that gives this cake its signature lightness and structure.
- Cool Whip (16 oz, thawed): Adds a smooth, creamy texture and sweet flavor without overpowering the fresh fruit.
- Diced Fresh Strawberries (2 ½ cups): Freshness and natural sweetness provide juiciness and vibrant color.
- Mini Marshmallows (2 ½ cups): These add a delightful chewiness and help the cream mixture hold together nicely.
- Optional sliced strawberries: For a pretty, fresh finish on top.
How to Make Strawberry Angel Cake Recipe
Step 1: Prepare the Cake
Start by making sure your angel food cake is completely cooled if homemade; this avoids any melting or sogginess when you add the creamy topping. If you’re using a store-bought cake, it’s even easier—just remove it from the packaging and you’re ready to go.
Step 2: Prepare the Strawberry Mixture
In a large bowl, mash your diced fresh strawberries gently with a fork. You want to release their juices without turning them into a puree, which creates a luscious, juicy base that will infuse your cream mixture with intense strawberry flavor.
Step 3: Make the Cream Mixture
Gently fold the thawed Cool Whip and mini marshmallows into the mashed strawberries. This step is all about delicate mixing so you keep the whip’s fluffy texture and the marshmallows add a touch of sugary chew.
Step 4: Chill the Mixture
Cover your bowl and refrigerate for 20 minutes. This chilling step allows the cream mixture to thicken slightly, making it easier to spread over your cake layers and helping the flavors to meld together perfectly.
Step 5: Prepare the Cake Layers
While the cream mixture chills, carefully cut the angel food cake horizontally into three even layers. This creates the perfect structure to build your layered strawberry cream sensation.
Step 6: Assemble the Cake
Spread a generous portion of the cream mixture on the bottom cake layer. Add the middle layer on top and repeat the process with more cream mixture, then add the final top layer. This layering not only maximizes strawberry flavor but also creates a stunning visual when sliced.
Step 7: Finish Assembly
Cover the entire cake with the remaining cream mixture. Don’t rush this step; take your time to make the outer layer smooth and even, turning your cake into a dessert that looks just as good as it tastes.
Step 8: Chill
Refrigerate the assembled cake for at least 90 minutes. This chilling time is crucial for allowing the flavors to harmonize and for the cake to firm up, which makes slicing and serving a dream.
Step 9: Decorate & Serve
If you want to add a little extra wow factor, decorate the top with fresh sliced strawberries. It looks stunning and adds a fresh note that ties the whole Strawberry Angel Cake Recipe together beautifully.
How to Serve Strawberry Angel Cake Recipe
Garnishes
Fresh sliced strawberries on top are a classic choice that bring both beauty and an extra burst of freshness. You can also sprinkle some toasted coconut flakes or a light drizzle of strawberry syrup for added flair and complementary flavors.
Side Dishes
This cake pairs wonderfully with a simple scoop of vanilla ice cream or a small serving of homemade berry compote. Fresh mint leaves on the side can also brighten the entire dessert experience.
Creative Ways to Present
Try serving individual slices with a dollop of whipped cream and a single strawberry on a pretty dessert plate for a refined look. Alternatively, layer the cream and strawberries in clear glass trifle dishes following the same recipe for a beautiful, casual presentation.
Make Ahead and Storage
Storing Leftovers
Cover any leftover cake tightly with plastic wrap or store in an airtight container in the refrigerator. It will keep its texture and flavor beautifully for up to 3 days, making it a perfect make-ahead dessert for busy schedules.
Freezing
While the angel food cake itself freezes well, this assembled cake is best enjoyed fresh or refrigerated. If you want to save parts, freeze the unused cake layers separately wrapped tightly to preserve air exposure, then thaw in the fridge before use.
Reheating
Since this is a chilled dessert, reheating is not needed. Serve straight from the refrigerator for the freshest taste and best texture. If desired, allow it to sit at room temperature for 10 minutes before serving for a softer bite.
FAQs
Can I use frozen strawberries for this recipe?
While fresh strawberries are ideal for the best flavor and texture, you can use frozen strawberries if needed. Just thaw and drain them well to avoid excess liquid that might make the cake soggy.
Is it better to make the angel food cake from scratch or use store-bought?
Both options work wonderfully! Making it from scratch adds a homemade touch and freshness, but a good quality store-bought angel food cake saves time and still delivers on texture and flavor.
How long can I make this cake ahead of time?
You can assemble the cake up to a day in advance and keep it refrigerated. This actually helps the flavors blend, but beyond two days the texture of the angel food cake might start to soften too much.
Can I substitute the Cool Whip with whipped cream?
Definitely! Freshly whipped cream is a delicious alternative, adding richness and a more natural flavor, though it may require stabilizers to keep firm for extended refrigeration.
What’s the best way to slice this cake neatly?
Use a serrated knife and slice slowly in a gentle sawing motion. Chill the cake well before cutting and clean your knife between slices for the cleanest cuts without crumble.
Final Thoughts
This Strawberry Angel Cake Recipe truly captures the joy of a light, fruity dessert that feels special but comes together effortlessly. Whether for a summer gathering or a simple treat to brighten any day, it’s a recipe you’ll want to keep close—and share often. Give it a try and watch it become one of your favorite go-to desserts!
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Strawberry Angel Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Angel Cake is a light and airy dessert that combines fluffy angel food cake layers with a creamy, sweet strawberry and marshmallow filling. This easy-to-assemble cake is chilled to meld flavors and decorated with fresh strawberries for a refreshing and delightful treat perfect for any occasion.
Ingredients
Cake
- 1 Angel Food Bundt Cake (homemade or store-bought)
Filling & Topping
- 16 oz Cool Whip, thawed
- 2 ½ cups diced fresh strawberries
- 2 ½ cups mini marshmallows
- Optional: sliced strawberries for decorating
Instructions
- Prepare the Cake: If using a homemade angel food cake, ensure it’s completely cooled before assembling so it holds together well during layering.
- Prepare the Strawberry Mixture: In a large bowl, mash the diced strawberries with a fork lightly to release their juices while keeping some chunks for texture.
- Make the Cream Mixture: Gently fold the thawed Cool Whip and mini marshmallows into the mashed strawberries to combine the sweet creaminess with fruit.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for 20 minutes to thicken the cream mixture and enhance flavor melding.
- Prepare the Cake Layers: While the cream chills, use a serrated knife to carefully cut the angel food cake horizontally into three even layers for layering.
- Assemble the Cake: Spread a generous portion of the cream mixture evenly over the bottom layer, then place the middle layer on top. Repeat spreading the filling on the middle layer before adding the top layer.
- Finish Assembly: Use the remaining cream mixture to cover the entire assembled cake, smoothing it out for an even finish and sealing in the flavors.
- Chill: Refrigerate the completed cake for at least 90 minutes to allow the filling to set and flavors to meld perfectly.
- Decorate & Serve: Optionally, garnish the top with fresh sliced strawberries before serving to add bright color and extra strawberry flavor.
Notes
- Use a serrated knife to cut the delicate angel food cake evenly without compressing it.
- For best results, use fresh ripe strawberries that are naturally sweet and juicy.
- Allow the cake to chill thoroughly for a firmer texture and better flavor integration.
- This cake is best served chilled and consumed within 2 days for optimal freshness.
- You can substitute Cool Whip with homemade whipped cream for a less processed option.
