If there’s one dessert that feels like spring in food form, it’s this Strawberry Angel Cake. Light, fluffy, and delightfully creamy, this no-fuss cake is perfect for Easter, potlucks, or just a sweet treat on a warm day. The airy angel food cake is the ideal base, soaking up the sweet and juicy strawberry flavor and creamy frosting. Best of all, it comes together in no time and can even be made with a store-bought angel food cake. Talk about easy!
Since you’re starting with a basic angel food cake, the magic here is really all in the filling. Fresh strawberries get a quick mash to release some juices and mini marshmallows add a little extra pop of sweetness. Fold the goodies into a generous amount of cool whip, then let the mixture chill for about 20 minutes to firm up. Do take care not to overmix the cool whip as it will start to lose its airy texture.
After a quick chill in the fridge, layer that dreamy creamy mixture in between the sliced cake layers and once assembled, coat the outside with the cream as well.
This Strawberry Angel Cake is proof that simple ingredients can create something truly delicious. Serve it up with extra sliced strawberries on top for a finishing touch, or just grab a fork and dig in. Light, fruity, and oh-so-creamy, it’s the kind of dessert that disappears fast—so you might want to grab your slice before it’s gone!
Yield(s): Serves 10-12 prep time 15m inactive 1h 50m
Ingredients
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
Preparation
If using a homemade angel food cake, make sure cake is fully cool before assembling.
In a large bowl, add diced strawberries and mash lightly with the back of a fork. Fold in cool whip and marshmallows, then cover and chill for 20 minutes.
As cream mixture chills, place cake on serving plater and use a sharp serrated knife to cut the cake horizontally into three layers, setting the top two layers aside.
Spread cream mixture on top over the bottom layer of cake, then place the middle layer on top. Repeat with the next layer.
Spread remaining cream mixture over top and sides of cake until fully covered.
Chill cake for a minimum of 90 minutes before serving.
