This Strawberry Angel Cake is a light and dreamy dessert that combines fluffy angel food cake with a creamy strawberry-marshmallow filling. Perfectly chilled and topped with fresh strawberries, it’s an easy yet impressive treat that feels both refreshing and indulgent. Whether you’re making it for a holiday, birthday, or summer gathering, this cake will quickly become a crowd favorite.
Who Is This Recipe For?
This recipe is ideal for:
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Home bakers looking for an easy, no-fuss cake.
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Strawberry lovers who enjoy fresh, fruity desserts.
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Busy hosts who need a make-ahead dessert that looks stunning with little effort.
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Families with kids—the marshmallows add a fun, sweet touch kids will love.
Why It’s Great
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No baking required: Use store-bought angel food cake for a quick dessert.
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Light yet indulgent: Creamy filling with strawberries makes it refreshing, not heavy.
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Customizable: Swap strawberries for blueberries, raspberries, or mixed berries.
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Perfect for gatherings: Easy to prepare ahead of time and serve chilled.
Ingredients
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1 Angel Food Bundt Cake (store-bought or homemade, fully cooled)
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16 oz Cool Whip, thawed
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2 ½ cups fresh strawberries, diced
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2 ½ cups mini marshmallows
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Fresh sliced strawberries (optional, for decorating)
Instructions
1. Prepare the Strawberry Cream Filling
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In a large bowl, mash some of the diced strawberries with a fork to release their juices.
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Add the Cool Whip and mini marshmallows.
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Gently fold until everything is evenly combined (do not overmix).
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Cover and refrigerate for 20 minutes.
2. Prepare the Cake
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Place the angel food cake on a serving platter.
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Using a serrated knife, carefully slice the cake horizontally into three layers.
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Set aside the top two layers.
3. Assemble the Cake
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Spread a generous layer of strawberry cream mixture over the bottom cake layer.
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Place the middle cake layer on top and spread with more cream mixture.
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Add the top cake layer and cover the entire cake with the remaining strawberry cream mixture, including the sides.
4. Chill & Serve
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Refrigerate the cake for at least 90 minutes to allow it to set.
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Garnish with fresh sliced strawberries if desired.
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Slice and serve chilled.
Kitchen Equipment Needed
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Large mixing bowl
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Fork or potato masher
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Serrated knife
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Spatula for spreading
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Serving platter
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Plastic wrap
Storage
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Refrigerator: Store in an airtight container for up to 3 days.
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Freezer: Not recommended, as the cream and marshmallows will lose texture.
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Make-Ahead: Assemble the cake a day in advance for the best flavor.
FAQ
1. Can I use homemade whipped cream instead of Cool Whip?
Yes! Whipped heavy cream with a bit of sugar works perfectly as a substitute.
2. Can I add other fruits?
Absolutely—blueberries, raspberries, or peaches make delicious variations.
3. Can I use pound cake instead of angel food cake?
Yes, but keep in mind the cake will be denser and richer. Angel food cake keeps it light and airy.
Conclusion
This Strawberry Angel Cake is proof that a dessert doesn’t need to be complicated to be impressive. With its light sponge layers, creamy strawberry-marshmallow filling, and refreshing finish, it’s the ultimate easy dessert for any occasion. Whether you serve it at a summer BBQ, holiday gathering, or family dinner, this cake is guaranteed to be a hit.
