Description
This light and fluffy Strawberry Angel Cake is the perfect no-bake dessert! Layers of soft angel food cake, sweet strawberries, and creamy whipped topping come together for a refreshing treat. Perfect for summer gatherings, birthdays, or an easy make-ahead dessert
Ingredients
Scale
- 1 angel food Bundt cake (homemade or store-bought)
- 16 oz Cool Whip, thawed
- 2 ½ cups diced fresh strawberries
- 2 ½ cups mini marshmallows
- Optional: sliced strawberries for decorating
Instructions
-
Prepare the Filling:
- In a large bowl, mash the diced strawberries lightly with a fork.
- Fold in the Cool Whip and mini marshmallows.
- Cover and refrigerate for 20 minutes.
-
Assemble the Cake:
- If using homemade cake, ensure it is completely cooled.
- Place the cake on a serving platter and slice it horizontally into three layers using a serrated knife.
- Spread a layer of the strawberry cream mixture on the bottom cake layer.
- Place the middle cake layer on top and repeat the process.
- Add the top cake layer and spread the remaining cream mixture over the top and sides, fully covering the cake.
-
Chill & Serve:
- Refrigerate for at least 90 minutes before serving.
- Decorate with extra sliced strawberries if desired.
- Slice and enjoy!
Notes
- You can use store-bought angel food cake or make your own if you prefer.
- To make this dessert even more decadent, try adding a drizzle of chocolate syrup or a dusting of powdered sugar before serving.
- It can be made a day ahead to save time, just ensure you let it chill long enough for the flavors to meld.
Nutrition
- Serving Size: 1 slice (1/10th of the cake)
- Calories: 220 kcal
- Sugar: 26g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg