This Strawberry Angel Cake is the ultimate light and airy dessert that blends fluffy angel food cake with a creamy, sweet strawberry-marshmallow filling. Perfect for summer parties, birthdays, or any celebration, this no-bake strawberry dessert is as easy to make as it is stunning to serve. With a refreshing balance of fruity flavors and creamy texture, it’s a show-stopper that everyone will love.
Who Is This Recipe For?
This recipe is perfect for:
- 🍰 Beginner bakers who want a simple, no-fail dessert.
- 🍓 Strawberry fans craving a fruity, chilled treat.
- đź•’ Busy hosts looking for a quick make-ahead dessert that still impresses.
- 👨‍👩‍👧 Families with kids — the marshmallows add a fun, sweet surprise little ones adore.
Why It’s Great
- No baking required: A store-bought angel food cake makes this recipe effortless.
- Light but satisfying: The creamy strawberry filling keeps it indulgent yet refreshing.
- Versatile: Swap strawberries with raspberries, blueberries, or mixed berries.
- Perfect for gatherings: Easy to prepare in advance and serve chilled for a crowd-pleasing finish.
Ingredients
- 1 Angel Food Bundt Cake (store-bought or homemade, fully cooled)
- 16 oz Cool Whip (thawed)
- 2 ½ cups fresh strawberries (diced)
- 2 ½ cups mini marshmallows
- Fresh sliced strawberries (optional, for garnish)
Instructions
1. Make the Strawberry Cream Filling
- In a large bowl, mash some of the diced strawberries to release their juices.
- Add Cool Whip and mini marshmallows.
- Gently fold everything together until evenly combined (avoid overmixing).
- Cover and refrigerate for 20 minutes to chill the mixture.
2. Prepare the Cake
- Place the angel food cake on a serving platter.
- Using a serrated knife, slice it horizontally into three layers.
- Set aside the top two layers.
3. Assemble the Cake
- Spread a thick layer of strawberry cream over the bottom cake layer.
- Add the middle layer and repeat with more cream.
- Place the final layer on top and cover the entire cake with the remaining mixture, including the sides.
4. Chill & Serve
- Refrigerate for at least 1½ hours to let the cake set.
- Garnish with fresh sliced strawberries before serving.
- Slice and serve chilled for best flavor and texture.
Kitchen Equipment Needed
- Large mixing bowl
- Fork or potato masher
- Serrated knife
- Rubber spatula or offset spatula
- Serving platter
- Plastic wrap or airtight cake cover
Storage
- Refrigerator: Store covered for up to 3 days.
- Freezer: Not recommended — the cream and marshmallows will lose their texture.
- Make-Ahead Tip: You can assemble the cake a day before serving for the best taste and convenience.
FAQ
1. Can I use homemade whipped cream instead of Cool Whip?
Yes! You can substitute with freshly whipped heavy cream sweetened with a little sugar for a richer flavor.
2. Can I add other fruits?
Definitely! Try adding blueberries, raspberries, blackberries, or even peaches for a colorful twist.
3. Can I use pound cake instead of angel food cake?
You can, but it will be denser and richer. Angel food cake keeps this dessert light and fluffy.
4. Can I make this dessert sugar-free?
Yes, use sugar-free Cool Whip and a sugar-free angel food cake for a lighter option.
Conclusion
This Strawberry Angel Cake proves that desserts don’t need to be complicated to wow a crowd. With its soft, cloud-like layers and creamy strawberry-marshmallow filling, this no-bake treat is perfect for summer gatherings, picnics, or family dinners. It’s light, fruity, and irresistibly refreshing — a must-try recipe that’s sure to become your go-to favorite for every sweet occasion.
