Description
A light and fluffy no-bake angel food cake layered with a creamy mixture of strawberries, marshmallows, and whipped topping.
Ingredients
Scale
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