Strawberry angel cake made with angel food cake, whipped topping, fresh strawberries, and mini marshmallows.
Table of Contents
Let’s be honest for a second. Some desserts walk into the room demanding applause. Layers, glazes, dramatic toppings, the whole deal. Strawberry Angel Cake is… not that. And somehow, that’s exactly why people love it. It’s soft, light, a little messy around the edges, and quietly wonderful. The kind of dessert you don’t plan to eat a big slice of—and then somehow you’re back for another sliver. Sound familiar?
This cake doesn’t shout. It floats. And if that sounds a little dramatic for a dessert made with Cool Whip and marshmallows… well, maybe. But also, maybe not.
I can’t tell you the first time I had Strawberry Angel Cake, because honestly? It feels like it’s always been there. Church potlucks. Family reunions. Those summer get-togethers where someone brings paper plates and someone else forgets the forks. This cake just appears, already chilled, already sliced, already looking innocent.
The first time I made it myself, I remember thinking, Is this really it? No baking. No frosting drama. No panic. Just folding, slicing, layering. And then I tasted it and thought—oh. Yeah. This is why it’s stuck around for decades. It tastes like summer afternoons and conversations that last longer than planned. It’s not flashy, but it’s comforting in a way that sneaks up on you.
Why you’ll Love this Strawberry Angel Cake?
Here’s my slightly hesitant opinion: Strawberry Angel Cake works because it doesn’t try to be anything else. The angel food cake is light and airy, the whipped topping keeps things creamy without weighing you down, and the strawberries add just enough freshness to balance the sweetness. And those mini marshmallows? I didn’t appreciate them as a kid, but now I kind of love how they soften and disappear into the layers.
Is it fancy? No. Is it nostalgic? Very. And sometimes, that’s better.
Ingredient Notes
Before you start, let’s talk through the ingredients like real people do—casually, with opinions.
- Angel food cake: Store-bought is completely acceptable. Homemade is great too, but only if it’s fully cooled. Warm cake and whipped topping don’t get along.
- Cool Whip: This gives structure and that classic fluffy texture. Homemade whipped cream is nice, but it won’t hold up as long.
- Fresh strawberries: Dice them small. Mash gently. You want juicy, not watery.
- Mini marshmallows: They soften in the fridge and add that nostalgic sweetness people don’t always notice—but would definitely miss.
- Extra strawberries: Optional, but they make the cake look a little more loved.
How to Make Strawberry Angel Cake?
This is more assembly than baking, which honestly feels like a gift some days.
- Start with the strawberry mixture.
Add diced strawberries to a large bowl and mash them lightly with a fork. Fold in the whipped topping and mini marshmallows until everything looks fluffy and pink-speckled. Cover and chill for about 20 minutes. This helps it firm up just enough so it behaves later. - Slice the cake carefully.
Place the angel food cake on a serving platter and slice it horizontally into three layers using a serrated knife. Go slow. Angel food cake is gentle. If it cracks a little, don’t panic—this cake forgives everything. - Layer it without overthinking.
Spread some of the strawberry cream over the bottom layer. Add the middle layer. Repeat. Top with the final layer and spread the remaining mixture over the top and sides. It doesn’t need to be smooth. A little texture makes it look homemade—in a good way. - Chill and wait (this matters).
Refrigerate for at least 90 minutes. This is when the magic happens. Everything settles, softens, and turns into that classic strawberry angel cake texture people love.
Storage Options
Store the cake covered in the refrigerator for up to 2–3 days. It actually gets softer and more cohesive as it sits, which some people prefer. Freezing? I wouldn’t. The texture just doesn’t come back the same, and this cake deserves better.
Variations & Substitutions
Once you’ve made it once, ideas start popping up. That’s normal.
- Different fruit: Blueberries, raspberries, or mixed berries all work well.
- Lemon twist: A little lemon zest brightens the whole thing.
- Less sweet: Reduce the marshmallows slightly if that’s your vibe.
- Mini versions: Layer it in cups or a trifle dish for parties.
- Homemade whipped cream: Works, but plan to serve it sooner.
What to Serve With Strawberry Angel Cake?
This cake fits right into relaxed moments.
- Coffee or iced tea: Especially on warm afternoons.
- Fresh fruit on the side: Keeps the dessert spread light.
- Brunch menus: It surprisingly works next to savory dishes.
- Summer gatherings: Potlucks, picnics, backyard dinners—this cake belongs there.
FAQ
Can I make strawberry angel cake ahead of time?
Yes—and it’s actually better after chilling for a few hours.
Does it get soggy?
It softens, but in a creamy, intentional way. That’s kind of the point.
Can I use frozen strawberries?
Fresh is best, but thawed and well-drained frozen berries can work in a pinch.
Is it very sweet?
Sweet, yes—but light. Not heavy or overwhelming.
If you’re craving a dessert that feels easy, nostalgic, and perfect for warm days, Strawberry Angel Cake is always a safe bet. If you make it, tell me—did it remind you of a family gathering, or did it become a new favorite all on its own? I’d love to hear.
Strawberry Angel Cake
Ingredients
- 1 angel food Bundt cake homemade or store-bought, completely cooled
- 16 oz whipped topping such as Cool Whip, thawed
- 2½ cups fresh strawberries diced
- 2½ cups mini marshmallows
- Optional: sliced fresh strawberries for garnish
Instructions
- If using a homemade angel food cake, ensure the cake is completely cooled before assembling to prevent the filling from melting or slipping.
- In a large mixing bowl, add the diced strawberries and gently mash them with the back of a fork until slightly broken down but not fully puréed.
- Fold the whipped topping and mini marshmallows into the strawberries until evenly combined. Cover the bowl and refrigerate the mixture for 20 minutes to allow it to thicken slightly.
- While the cream mixture chills, place the angel food cake on a serving platter. Using a sharp serrated knife, carefully slice the cake horizontally into three even layers. Set the top two layers aside.
- Spread a portion of the chilled strawberry cream mixture evenly over the bottom layer of the cake. Place the middle cake layer on top and repeat with another layer of the cream mixture.
- Add the final cake layer and spread the remaining strawberry cream mixture evenly over the top and sides of the cake, fully covering it.
- Refrigerate the assembled cake for a minimum of 90 minutes before serving to allow the layers to set properly. Garnish with additional sliced strawberries if desired before serving.
Notes
