Description
This delightful Strawberry Angel Cake combines light and fluffy angel food cake layers with a luscious mixture of fresh strawberries, cool whip, and mini marshmallows. Perfectly chilled and decorated with additional strawberries, this no-bake dessert is a refreshing and easy treat for any occasion.
Ingredients
Scale
Cake
- 1 Angel Food Bundt Cake, homemade or store-bought
Filling and Topping
- 16 oz Cool Whip, thawed
- 2 ½ cups diced fresh strawberries
- 2 ½ cups mini marshmallows
- Optional: sliced strawberries for decorating
Instructions
- Prepare the cake layers: If using a homemade angel food cake, ensure it is completely cool before assembling. Place the cake on a serving platter and carefully cut the cake horizontally into three even layers using a sharp serrated knife. Set the top two layers aside.
- Make the cream mixture: In a large bowl, add the diced fresh strawberries and lightly mash them with the back of a fork to release juices while keeping some strawberry pieces intact. Gently fold in the thawed cool whip and the mini marshmallows until evenly combined.
- Chill the cream mixture: Cover the bowl with plastic wrap and refrigerate the cream mixture for 20 minutes. This chilling will help the mixture thicken and meld flavors.
- Assemble the cake: Spread a generous layer of the chilled cream mixture evenly over the bottom cake layer. Place the middle cake layer on top and repeat by spreading more cream mixture on it. Finally, add the top cake layer.
- Finish frosting: Use the remaining cream mixture to cover the top and sides of the entire cake until fully coated and smooth. For a beautiful presentation, optionally decorate with sliced strawberries on top.
- Chill and serve: Refrigerate the assembled cake for a minimum of 90 minutes to allow flavors to meld and the cake to set. Serve chilled for the best taste and texture.
Notes
- Make sure the angel food cake is completely cooled before slicing to ensure clean layers and avoid crumbling.
- You can substitute frozen strawberries, but thaw and drain any excess liquid before using.
- The cake should be served within 24 hours for the freshest taste and best texture.
- For a more intense strawberry flavor, you can add a tablespoon of strawberry jam to the cream mixture.
- Use a serrated knife for clean, even cake layers.
