Some desserts just taste like sunshine and celebration, and this Strawberry Angel Cake is one of them. It reminds me of summer picnics and easy family get-togethers. It’s a glorious, cloud-like creation that layers fluffy angel food cake with a creamy, dreamy mixture of strawberries, Cool Whip, and sweet mini marshmallows. This no-bake dessert looks absolutely stunning on a cake stand, but is secretly one of the easiest and most refreshing treats you can make.
Why make this recipe
If you’re looking for a dessert that delivers a “wow” factor with minimal effort, this is it! Since it uses a pre-made angel food cake, there’s no baking required, making it the perfect recipe for hot summer days when you don’t want to turn on the oven. The ingredients are simple and easy to find, and the assembly is quick and fun. It’s a light and airy dessert that won’t weigh you down, and it’s a guaranteed crowd-pleaser at potlucks, BBQs, or any family gathering. It’s simply elegant, incredibly delicious, and practically foolproof.
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
How to make Strawberry Angel Food Cake
Putting this beautiful cake together is as easy as 1-2-3! Just follow these simple steps for a dessert that’s sure to impress.
Step 1: First, create the delicious strawberry cream filling. In a large bowl, add the diced strawberries and gently mash them with the back of a fork. You don’t want to turn them into a puree; just release some of their juices. Then, fold in the thawed Cool Whip and mini marshmallows until everything is just combined. Cover the bowl and pop it in the refrigerator to chill for about 20 minutes.
Step 2: While the filling is chilling, it’s time to prepare the cake. Place your angel food cake on a serving platter. Using a long, sharp serrated knife (a bread knife works perfectly!), carefully slice the cake horizontally into three even layers. Set the top two layers aside for a moment.
Step 3: Now for the fun part: assembly! Take about one-third of your chilled strawberry cream mixture and spread it evenly over the bottom layer of the cake. Place the middle cake layer on top and gently press down. Repeat the process, spreading another third of the cream mixture over the middle layer.
Step 4: Place the final cake layer on top. Use the remaining cream mixture to frost the top and sides of the entire cake, spreading it until the cake is fully and beautifully covered.
Step 5: This last step is crucial! Chill the finished cake in the refrigerator for a minimum of 90 minutes before serving. This allows the cake to set, the flavors to meld together, and makes it much easier to slice and serve.
How to serve Strawberry Angel Food Cake
This cake is best served chilled, straight from the refrigerator. The cold temperature keeps the Cool Whip filling firm and makes every bite incredibly refreshing. For a beautiful presentation, garnish the top with extra sliced fresh strawberries just before serving. You can arrange them in a circle, a pattern, or just pile them in the center. A sharp knife dipped in hot water will give you clean, perfect slices every time. Serve it on its own—it’s a complete showstopper that needs no accompaniment!
How to store Strawberry Angel Food Cake
Because this cake is made with Cool Whip and fresh fruit, it must be kept refrigerated. Store any leftovers in an airtight container or under a cake dome in the fridge. If you don’t have a cake dome, you can tent it loosely with plastic wrap, using toothpicks to keep the wrap from sticking to the frosting. The cake will stay fresh and delicious for up to 3 days, though it’s at its absolute best within the first 24 hours.
Tips to make
- Use a Serrated Knife: Angel food cake is very delicate. A serrated bread knife is the best tool for slicing the layers without squishing the light, airy texture of the cake.
- Don’t Skip the Chill Time: Chilling the filling before assembly helps it thicken slightly, and chilling the final cake is essential for it to set properly. This ensures you get clean slices instead of a sloppy mess.
- Cool Cake is Key: If you’re making your angel food cake from scratch, be sure it is 100% completely cool before you even think about slicing it. A warm cake will tear and fall apart.
- Thaw Your Cool Whip: Make sure your Cool Whip is fully thawed in the refrigerator before you begin. This will ensure it folds easily with the strawberries and marshmallows for a smooth, creamy filling.
FAQs About Strawberry Angel Food Cake
Can I use frozen strawberries?
Yes, you can use frozen strawberries if fresh are not in season. Make sure to thaw them completely and drain any excess liquid very well before dicing and mashing them. Excess water can make the filling runny.
Can I use homemade whipped cream instead of Cool Whip?
While you can, Cool Whip is recommended for this recipe because its stabilizers help the filling and frosting hold its shape for days. If you use homemade whipped cream, you’ll need to stabilize it with a little unflavored gelatin or cornstarch to prevent it from weeping and deflating.
Can I make this cake ahead of time?
Absolutely! This is a fantastic make-ahead dessert. You can assemble it the night before or the morning of your event. In fact, a good overnight chill really allows the strawberry flavor to soak into the cake layers, making it even more delicious.
Hungry for more? Follow us on Pinterest for daily recipes!
Final Thoughts
This Strawberry Angel Food Cake is the definition of simple elegance. It’s a light, refreshing, and utterly delightful dessert that brings a taste of summer to any occasion. With just a handful of ingredients and no oven required, it’s a stress-free recipe that will have everyone asking for a second slice. Give it a try for your next get-together—you’ll be amazed at how easy it is to create such a stunning and delicious treat!
Print
Easy No-Bake Strawberry Angel Cake Recipe
- Total Time: 1 hour 45 minutes
- Yield: 10-12 servings 1x
- Diet: N/A
Description
A light and fluffy no-bake angel food cake layered with a creamy mixture of strawberries, marshmallows, and whipped topping.
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
Instructions
- Step 1: In a large bowl, add the diced strawberries and lightly mash them with the back of a fork.
- Step 2: Fold in the thawed Cool Whip and mini marshmallows until just combined.
- Step 3: Cover the bowl and chill the cream mixture in the refrigerator for 20 minutes.
- Step 4: While the mixture chills, place the angel food cake on a serving platter. Use a sharp serrated knife to carefully cut the cake horizontally into three layers.
- Step 5: Place the bottom layer of the cake on the platter and spread a portion of the cream mixture over it. Place the middle layer on top and repeat.
- Step 6: Place the top layer of the cake on and spread the remaining cream mixture over the top and sides until the cake is fully covered.
- Step 7: Chill the cake for a minimum of 90 minutes before serving. Garnish with optional sliced strawberries if desired.
Notes
If using a homemade angel food cake, make sure the cake is fully cool before assembling.
Chilling the cake for at least 90 minutes is crucial for it to set properly before slicing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American