If you’re looking for a dessert that feels like a little slice of summer in every bite, this Strawberry Angel Cake Recipe is absolutely the way to go. Light, fluffy angel food cake layers are playfully stuffed and coated with a luscious blend of whipped topping, sweet mini marshmallows, and fresh mashed strawberries. It’s the perfect treat for any occasion where you want to impress but keep things delightfully simple. The fresh strawberry flavor comes through beautifully, making this cake both refreshing and indulgent at the same time.
Ingredients You’ll Need
Gathering the ingredients for this Strawberry Angel Cake Recipe is wonderfully straightforward, yet each element plays a crucial role. From the delicate texture of the angel food cake to the creamy, fruity filling, every ingredient combines to create that signature light and sweet bite.
- Angel Food Bundt Cake: This airy cake provides the perfect base with its light, spongy texture that soaks up the strawberry cream beautifully.
- Cool Whip (16 oz, thawed): Adds creamy sweetness and helps bind the marshmallows and strawberries into a luscious filling.
- Diced Fresh Strawberries (2 ½ cups): Freshness and natural sweetness come from these, mashed slightly to release juice and flavor.
- Mini Marshmallows (2 ½ cups): Give a chewy contrast and extra sweetness, making the filling delightfully fun.
- Optional Sliced Strawberries: These add a pretty, fresh garnish that bursts with vibrant color and taste.
How to Make Strawberry Angel Cake Recipe
Step 1: Prepare the Cake
Start with your angel food cake fully cooled if homemade, or ready from the store. This is important because a warm cake will cause the filling to become too runny. If you’re going the homemade route, make sure your cake is baked just right—light and airy with a tender crumb.
Step 2: Prepare the Strawberry Mixture
Take your diced strawberries and give them a gentle mash with a fork in a large bowl. This allows some of the natural juices to flow out, which will soak nicely into the cake and flavor the filling perfectly without becoming watery.
Step 3: Make the Cream Mixture
Now gently fold the thawed Cool Whip and mini marshmallows into your mashed strawberries. The goal here is to combine everything without deflating the whipped topping’s fluffiness, leaving you with a creamy, slightly textured filling that’s sweet and fresh.
Step 4: Chill the Mixture
Cover the bowl with plastic wrap and pop it into the fridge for about 20 minutes. This chilling makes the filling a bit thicker and easier to spread between cake layers later on. Patience here rewards you with that perfect consistency.
Step 5: Prepare the Cake Layers
While the filling chills, carefully cut your angel food cake horizontally into three even layers. Using a serrated knife is best for clean cuts without squashing the delicate crumb. Layering the cake this way guarantees every bite has plenty of that luscious strawberry cream.
Step 6: Assemble the Cake
Start building your cake by spreading a generous layer of the strawberry cream mixture on the bottom cake layer. Place the middle cake layer on top, and spread more filling. Then add the final cake layer on top and cover the entire surface with the remaining cream mixture. This assembly creates a dreamy, multi-layered dessert that looks as good as it tastes.
Step 7: Chill and Set
Refrigerate your assembled cake for at least 90 minutes. This allows all the flavors to meld together and the cream mixture to firm up nicely, so every slice holds together perfectly when served.
Step 8: Decorate and Serve
Before serving, feel free to add a decorative touch of fresh sliced strawberries on top. Not only do they brighten the presentation, but they add an extra burst of fresh flavor that’s hard to resist.
How to Serve Strawberry Angel Cake Recipe
Garnishes
Fresh sliced strawberries are a classic and gorgeous garnish for this cake, giving it a polished look and fresh flavor boost. You could also sprinkle a little powdered sugar on top or scatter a few mint leaves for added color and aroma. Because the cake itself is subtly sweet, a simple garnish is best to keep the focus on the strawberry cream magic inside.
Side Dishes
A light dessert like this pairs well with simple accompaniments such as a cup of freshly brewed tea or a scoop of vanilla ice cream on the side for extra creaminess. For a more festive gathering, consider serving alongside a glass of sparkling rosé to complement the strawberries’ notes beautifully.
Creative Ways to Present
For a fun twist, try serving individual slices in clear dessert glasses layered with extra strawberry cream and a few whole berries. You can also cut the cake into cubes for a trifle presentation, mixing with additional whipped topping and fruit. This Strawberry Angel Cake Recipe is as versatile as it is delicious.
Make Ahead and Storage
Storing Leftovers
Any leftover cake should be tightly covered with plastic wrap or kept in an airtight container in the refrigerator. It will stay fresh for 3 to 4 days, during which the flavors continue to develop and become even more harmonious. Just be sure to keep it chilled to maintain that delightful texture.
Freezing
While freezing cream-based cakes like this is possible, it’s generally best enjoyed fresh. If you must freeze, wrap individual slices well with plastic wrap and foil, then thaw slowly in the fridge to help preserve the texture. Keep in mind, freezing might alter the lightness of the cool whip mixture slightly.
Reheating
This angel food strawberry cake is best enjoyed cold, so reheating is not recommended. Simply allow it to sit out at room temperature for 10-15 minutes before serving, so it’s just the right cool and creamy texture without being too chilled.
FAQs
Can I use frozen strawberries in this Strawberry Angel Cake Recipe?
Fresh strawberries are ideal for this recipe because they provide the best texture and flavor. However, if you only have frozen, be sure to thaw and drain them well to remove excess moisture before mashing and folding into the cream mixture.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the angel food cake with a gluten-free version available at specialty stores or bake your own gluten-free angel food cake using gluten-free flour blends.
Can I substitute Cool Whip with homemade whipped cream?
You can use whipped cream instead, but it may not hold up as firmly to the marshmallows and strawberries over time. Cool Whip adds stability to the filling, especially during chilling. If you prefer homemade, consider folding in some stabilizers like gelatin to maintain structure.
How far in advance can I assemble the cake?
This cake is great to assemble the day before serving. Chill it overnight to let the flavors meld and the filling set perfectly. Just add fresh strawberry garnish right before serving for the best visual impact and freshness.
Can I add other fruits to the filling?
Definitely! Blueberries, raspberries, or diced peaches can be fantastic additions or alternatives. Just be mindful of the moisture content and adjust chilling time accordingly to keep the filling from becoming too soft.
Final Thoughts
If you want a dessert that feels like a warm hug from the inside out, this Strawberry Angel Cake Recipe is a must-try. It’s light, sweet, and packed with fresh strawberry flavor in every luscious bite. Whether for family dinners or special celebrations, this cake brings smiles all around with its delightful texture and irresistible taste. I can’t wait for you to make it your new favorite!
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Strawberry Angel Cake Recipe
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Strawberry Angel Cake is a light and airy dessert featuring layers of angel food cake filled with a luscious mixture of mashed fresh strawberries, mini marshmallows, and Cool Whip. The cake is chilled to meld the flavors and provide a firm, creamy texture, making it an ideal refreshing treat for any occasion.
Ingredients
Angel Food Cake
- 1 Angel Food Bundt Cake (homemade or store-bought)
Filling and Topping
- 16 oz Cool Whip, thawed
- 2 ½ cups diced fresh strawberries
- 2 ½ cups mini marshmallows
- Optional: sliced strawberries for decorating
Instructions
- Prepare the Cake: If using a homemade angel food cake, ensure it’s completely cooled before assembling to prevent the filling from melting or the cake from crumbling.
- Prepare the Strawberry Mixture: In a large bowl, mash the diced fresh strawberries with a fork gently to release their juice, creating a fresh and fragrant base for the filling.
- Make the Cream Mixture: Gently fold the thawed Cool Whip and mini marshmallows into the mashed strawberries, combining them carefully to maintain the airy texture.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for 20 minutes to allow the mixture to thicken and flavors to meld.
- Prepare the Cake Layers: While the filling chills, cut the angel food cake horizontally into three even layers using a serrated knife for clean and even slices.
- Assemble the Cake: Spread a generous portion of the chilled cream mixture evenly over the bottom layer of the cake, then place the middle layer on top. Repeat spreading the cream mixture before adding the top layer.
- Finish Assembly: Use the remaining cream mixture to cover the entire cake, smoothing it evenly for a polished appearance.
- Chill: Refrigerate the assembled cake for at least 90 minutes to allow the flavors to meld fully and the filling to firm up, making it easier to slice and serve.
- Decorate & Serve: Optionally, decorate the top of the cake with fresh sliced strawberries for added color and flavor before serving.
Notes
- If using store-bought angel food cake, select one fresh and soft for the best texture.
- For a sweeter touch, you can sprinkle a little sugar over the strawberries before mashing.
- Mini marshmallows can be substituted with regular marshmallows cut into small pieces if mini ones are unavailable.
- Keep the cake refrigerated until serving to maintain the stability of the Cool Whip filling.
- This cake is best eaten within 2 days of preparation for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
