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
Scale
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
