Description
This Strawberry Angel Cake is a light and refreshing dessert perfect for spring and summer. Featuring layers of fluffy angel food cake filled and topped with a sweet mixture of Cool Whip, fresh mashed strawberries, and mini marshmallows, this no-bake treat is easy to assemble and sure to impress with its fruity flavor and creamy texture. Ideal for gatherings, this dessert balances airy cake with luscious strawberry cream for a delightful finish.
Ingredients
Scale
For the Cake
- 1 Angel Food Bundt Cake (homemade or store-bought)
For the Strawberry Cream
- 16 oz Cool Whip, thawed
- 2 ½ cups diced fresh strawberries
- 2 ½ cups mini marshmallows
Optional Garnish
- Sliced fresh strawberries for decorating
Instructions
- Prepare the Cake: If you are using a homemade angel food cake, ensure it is completely cooled before you begin assembling the dessert to maintain its light texture and prevent melting the cream mixture.
- Prepare the Strawberry Mixture: In a large bowl, mash the diced fresh strawberries with a fork to release their natural juices, which will flavor the cream filling.
- Make the Cream Mixture: Gently fold the thawed Cool Whip and mini marshmallows into the mashed strawberries, combining carefully to keep the mixture airy and light.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the strawberry cream mixture for 20 minutes to allow it to thicken slightly, making it easier to spread between the cake layers.
- Prepare the Cake Layers: While the cream chills, use a serrated knife to cut the angel food cake horizontally into three even layers to create a layered dessert.
- Assemble the Cake: Spread a portion of the chilled cream mixture evenly over the bottom cake layer, then place the middle cake layer on top. Repeat this step with more cream and the top layer of cake.
- Finish Assembly: Use the remaining cream mixture to cover the entire outside of the assembled cake, smoothing it over for a clean finish.
- Chill: Refrigerate the fully assembled cake for at least 90 minutes, which helps the flavors meld together and allows the cake to firm up for easier slicing.
- Decorate & Serve: Before serving, optionally garnish the top of the cake with fresh sliced strawberries for an attractive presentation and extra burst of freshness.
Notes
- You can substitute homemade angel food cake to make this dessert from scratch or use a high-quality store-bought cake for convenience.
- Ensure the Cool Whip is fully thawed but still chilled to maintain the best texture in the filling.
- Use fresh, ripe strawberries for maximum flavor and natural sweetness.
- Mini marshmallows add a sweet chewiness, but you can reduce the amount slightly if you prefer less sweetness.
- Keep the cake refrigerated until just before serving to preserve its light texture and freshness.
- This dessert is best enjoyed within 24 hours of assembly for optimal taste and texture.
