Strawberry Angel Cake
Strawberry Angel Cake is a light, no-bake dessert made with angel food cake layered with whipped topping, fresh strawberries, and mini marshmallows, then chilled until soft, creamy, and perfectly sliceable.
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Servings: 12
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
To make this recipe gluten free, substitute the angel food cake with a certified gluten-free angel food cake. Ensure that the whipped topping and mini marshmallows are labeled gluten free, as some brands may contain gluten-based stabilizers.