Strawberry Angel Cake
An elegant, airy dessert combining angel food cake, fresh strawberries, and a cloud-like marshmallow-Cool Whip filling — make-ahead friendly and perfect for any celebration.
Yield: 8–12 slices • Prep: 20–30 minutes (+ chilling) • Cook: if baking cake from scratch
Why You’ll Love This Cake
Strawberry Angel Cake blends delicate textures and pure fruit flavor into a dessert that looks exquisite while remaining effortless to assemble. The light sponge of angel food cake soaks just enough of the strawberry-scented cream to become tender without ever getting soggy. Mini marshmallows provide subtle structure and pockets of sweetness, while Cool Whip keeps the filling airy and stable — ideal for elegant entertaining or a relaxed family gathering.
Ingredients & Their Roles
- 1 angel food cake (1 bundt or loaf), cooled — light, neutral base that lets the strawberry filling shine.
- 2½ cups fresh strawberries, diced — fresh fruit provides natural sweetness, juice, and bright color.
- 16 oz (1 package) Cool Whip, thawed — airy binder that keeps the filling stable and light.
- 2½ cups mini marshmallows — add body and soft chew, absorb juices and help the filling set.
- Optional: sliced strawberries for garnish — enhances presentation and adds fresh texture.
Step-by-Step Assembly
- Slice the cake: Using a long serrated knife, slice the angel food cake horizontally into three even layers. Place the bottom layer on a serving platter.
- Prepare the strawberries: Dice the strawberries and lightly mash a portion (about ½ cup of the diced berries) to release some juice. Avoid over-mashing to maintain texture.
- Make the filling: In a large bowl, fold the diced and lightly mashed strawberries into the thawed Cool Whip using broad, gentle strokes. Add the mini marshmallows and fold until evenly distributed. Cover and refrigerate for 20–30 minutes so the marshmallows begin to soften and the mixture firms slightly.
- Layer: Spread half of the chilled strawberry cream evenly over the bottom cake layer. Top with the middle layer and spread the remaining filling. Place the top cake layer gently on top.
- Finish and chill: Use any remaining filling to frost the top and sides as desired. Decorate with sliced strawberries. Refrigerate for at least 90 minutes or overnight for the best texture and flavor melding.
- Slice and serve: Use a serrated knife and gentle sawing motions to slice cleanly. Keep chilled until just before serving.
Pro Tips for a Flawless Cake
- Keep ingredients cold: Chilled Cool Whip and strawberries help the filling stay firm and prevent weeping.
- Fold gently: Preserve airiness by folding rather than stirring vigorously.
- Slice with care: A long serrated knife and slow sawing motions prevent the airy cake from compressing.
- Make ahead: Prepare the filling up to 24 hours in advance; assemble and chill for best results.
Creative Variations
- Berry Medley: Replace half the strawberries with raspberries or blueberries for a mixed-berry version.
- Tropical Twist: Use diced pineapple and fold in shredded coconut for an island-inspired cake.
- Chocolate Strawberry: Add a thin drizzle of melted dark chocolate between layers and sprinkle mini chocolate chips into the filling.
- Trifle Style: Cube the cake and layer in a trifle bowl with the strawberry filling for an elegant presentation.
Storage & Make-Ahead
Refrigerate leftovers, covered, for up to 3 days. The cake can be assembled the night before — chilling overnight improves flavor melding. Freezing is not recommended for best texture, though individual slices may be frozen for up to one month and thawed overnight in the refrigerator.
Frequently Asked Questions
Can I use frozen strawberries?
Yes — but thaw and drain them thoroughly to avoid excess liquid. Fresh strawberries deliver the best texture and flavor.
Can I substitute homemade whipped cream for Cool Whip?
Yes. Use stabilized whipped cream (add powdered sugar or a small amount of gelatin) so the filling remains firm for several hours.
How do I make this dairy-free?
Use a dairy-free whipped topping (coconut-based) and ensure marshmallows are vegan if needed. The result will still be light and delicious.