Home » All Recipes » Strawberry Angel Cake

Strawberry Angel Cake

By: Bity Lee
No Comments

Rated 5 out of 5

By: Bity Lee
No Comments

Angel food cake layered with Cool Whip, fresh strawberries, and mini marshmallows for a light, fluffy Strawberry Angel Cake.

I didn’t grow up thinking Strawberry Angel Cake would be one of those desserts that sticks with me, but here we are. This cake always reminds me of warm afternoons when nobody wanted anything heavy, when the air felt thick and dessert needed to be light enough that you didn’t regret it five minutes later. You know that feeling? When someone says, “There’s cake,” and instead of groaning, you’re actually kind of excited?

The first time I made this strawberry angel food cake, I almost talked myself out of it. It felt too simple. Angel food cake. Whipped topping. Strawberries. Marshmallows. That’s it? But then I took a bite. And then another. And suddenly I was mentally filing it under dangerously easy desserts. It reminded me of church potlucks, summer picnics, and those family gatherings where dessert is technically optional… but somehow always gone first. Funny how that works.

Why you’ll Love this Strawberry Angel Cake?

Here’s the thing about Strawberry Angel Cake—it doesn’t try too hard. It’s light, fluffy, a little nostalgic, and honestly refreshing in a world of over-the-top desserts. The angel food cake keeps it airy, the strawberries add brightness, and the marshmallows soften into this subtle, sweet texture that’s oddly comforting.

I won’t pretend it’s fancy. It’s not. But it feels special anyway, which is kind of the best combo. It’s the dessert you bring when you want people to say, “Oh wow, I forgot how good this is.” And maybe go back for seconds without thinking too much about it.

Finished dessert with a tender crumb, creamy frosting, and bright red strawberries on top.

Ingredient Notes

Before you start slicing and layering, here’s the low-pressure rundown—no chef hat required.

Angel food Bundt cake: Store-bought or homemade, both are fine. Just make sure it’s completely cool or it’ll tear and you’ll mutter under your breath.
Cool Whip: This keeps the Strawberry Angel Cake fluffy and stable. Whipped cream works too, but it’s a little fussier. Depends on your mood.
Fresh strawberries: Dice them small and mash lightly. You want juice and texture, not strawberry soup.
Mini marshmallows: They seem random, but trust me. They soften as the cake chills and add that nostalgic sweetness.
Extra strawberries: Optional, but they make the cake look happy. And who doesn’t want that?

Close-up of a fluffy white cake covered in soft cream and fresh sliced strawberries.

How to Make Strawberry Angel Cake

First things first—make sure your angel food cake is fully cooled. I know waiting is annoying, but warm cake is fragile, and this strawberry angel cake deserves a gentle touch.
In a large bowl, add the diced strawberries and lightly mash them with the back of a fork. Don’t overdo it. You’re not making jam here. Fold in the Cool Whip and mini marshmallows until everything looks fluffy and evenly mixed. Cover the bowl and let it chill for about 20 minutes. This little pause helps the mixture firm up so it behaves later.
While that chills, place the cake on a serving platter and carefully slice it horizontally into three layers using a serrated knife. Go slow. Uneven layers happen, and honestly? No one notices once it’s assembled.
Spread a generous layer of the strawberry mixture over the bottom layer of cake. Add the middle layer, repeat with more filling, then top with the final layer. Use the remaining mixture to cover the top and sides. This isn’t bakery-perfect frosting—it’s more soft and cloud-like, which fits the vibe.
Chill the assembled Strawberry Angel Cake for at least 90 minutes. Longer is fine. This step helps everything set and makes slicing way less stressful.

Storage Options

Store this strawberry angel food cake covered in the refrigerator. It’ll keep well for up to three days, getting a little softer as it sits—which, honestly, I kind of like. I wouldn’t freeze it, though. The whipped topping and strawberries don’t bounce back the same way.

Variations & Substitutions

This Strawberry Angel Cake is flexible, which makes it easy to love.

Swap strawberries for mixed berries or raspberries for a tangier twist.
Use stabilized homemade whipped cream instead of Cool Whip if that’s your thing.
Add a thin layer of strawberry jam between layers for extra flavor.
Use a gluten-free angel food cake if needed—the rest is naturally gluten free.
Toss in white chocolate chips or shredded coconut if you’re feeling creative.

Elegant homemade cake with a cloud-like frosting and juicy strawberry topping.

What to Serve With Strawberry Angel Cake?

This cake doesn’t need much, but a little something on the side never hurts.

Hot coffee or iced coffee
Tea, especially something light and fruity
A scoop of vanilla ice cream if you’re feeling indulgent
Extra fresh berries on the plate
Or nothing at all. Sometimes less really is more.

FAQ:

Can I make Strawberry Angel Cake ahead of time?
Yes, and it’s actually better that way. A few hours in the fridge helps everything set nicely.

Can I use frozen strawberries?
You can, but thaw and drain them well. Fresh strawberries give the best texture.

Is Strawberry Angel Cake very sweet?
Not overly. It’s light, airy, and balanced—which is why people tend to go back for seconds.

Whipped cream–covered cake decorated with fresh strawberries on a cake stand.

If you give this Strawberry Angel Cake a try, I hope it becomes one of those desserts you quietly rely on—the one that feels easy, nostalgic, and just right when you don’t want anything heavy. If you tweak it, swap berries, or have strong feelings about marshmallows in cake (it happens), tell me… what would you change?