Strawberry Angle Cake
Light, creamy, and refreshingly fruity, this Strawberry Angel Cake is a no-bake dessert that tastes like summer in every bite.
Made with soft, airy angel food cake and a luscious strawberry-Cool Whip filling, it’s the perfect dessert for spring parties, potlucks, or anytime you want something sweet but not heavy.
Why You’ll Love This Recipe
Quick and no-bake: Assembly is a breeze, especially with a store-bought angel food cake.
Light and refreshing: Perfectly sweet without being overly rich.
Gorgeous presentation: A beautiful centerpiece for any dessert table.
Customizable: Swap fruits, add layers, or adjust the cream to your taste.
Make-ahead friendly: Ideal for entertaining or meal prepping dessert in advance.
Key Ingredients
Angel Food Cake: The airy base—either homemade or store-bought—for structure and lightness.
Cool Whip: A fluffy whipped topping that blends beautifully with fruit for a mousse-like texture.
Fresh Strawberries: Juicy, sweet, and slightly tart—they bring freshness, color, and flavor.
Strawberry Angel Cake
Ingredients
1 Angel Food Bundt Cake (homemade or store-bought)
16 oz Cool Whip, thawed
2 ½ cups diced fresh strawberries
Instructions
Prep the cake (if homemade):
If you’re using a homemade angel food cake, make sure it’s completely cooled before starting assembly.
Make the strawberry cream filling:
In a large mixing bowl, mash the diced strawberries lightly with a fork. Fold in the Cool Whip until evenly combined. Cover the bowl and refrigerate for about 20 minutes to firm up.
Slice the cake:
While the cream mixture chills, place the cake on a serving platter. Using a serrated knife, carefully cut the cake horizontally into three even layers. Set aside the top two layers.
Assemble the layers:
Spread a generous amount of the strawberry cream mixture over the bottom cake layer. Add the middle layer and repeat the process. Finish by placing the top layer on.
Frost the cake:
Use the remaining cream mixture to cover the top and sides of the cake completely.
Chill before serving:
Refrigerate the assembled cake for at least 90 minutes before slicing and serving.
Recipe Notes
Be sure to cool homemade cake completely before slicing—warm cake can fall apart.
The cream mixture will firm up as it chills, making it easier to spread.
Use a serrated knife for clean, even cake layers.
Want a thicker filling? Add mini marshmallows or whipped cream cheese for extra body.
Nutrition Information
(Per Slice – Approximate, 12 servings)
Calories: 230 | Fat: 6g | Carbohydrates: 38g | Sugar: 28g | Protein: 3g | Fiber: 1g
Kitchen Equipment Needed
Serrated knife
Large mixing bowl
Spatula or spoon
Serving platter or cake stand
Plastic wrap or cake cover (for chilling)
Recipe Swaps & Variations
Use other berries: Blueberries, raspberries, or mixed berries all work well.
Add-ins: Mix in mini marshmallows, coconut flakes, or white chocolate chips.
Whipped cream swap: Substitute Cool Whip with homemade whipped cream if preferred.
Low-sugar version: Use sugar-free whipped topping and sweetener-dusted strawberries.
Make it tropical: Add crushed pineapple and toasted coconut to the cream mixture.
How to Store Leftovers
Fridge: Store in an airtight container or covered with plastic wrap for up to 3 days.
Freezer: Not recommended—Cool Whip and fresh strawberries don’t freeze well and may become watery.
Pro Tip: Slice only as needed to keep the remaining cake looking fresh and tidy.
Food & Drink Pairings
Drinks: Pair with lemonade, iced tea, sparkling rosé, or a vanilla latte.
Sides: Serve with a scoop of vanilla ice cream or a fruit salad.
Extras: Garnish with fresh mint leaves, chocolate shavings, or extra sliced strawberries.
Frequently Asked Questions:
Can I use frozen strawberries?
You can, but fresh strawberries are best for texture and appearance. Thawed berries may release too much liquid and make the cake soggy.
Can I make this ahead of time?
Yes! It’s even better when made the day before, allowing the flavors to meld and the cream to firm up.
Can I use homemade whipped cream instead of Cool Whip?
Absolutely. Just whip heavy cream with a bit of sugar and vanilla until stiff peaks form. Use the same amount.
What if I only have round angel food cake?
That works too! Just cut into horizontal layers as best you can and stack them back in order—it may look rustic, but still delicious.
Can I turn this into individual servings?
Yes! Use sliced cake pieces in parfait glasses or jars, layered with the cream and strawberries.
My cake tore when slicing—what now?
No worries! Just piece it together gently—the filling will hold everything in place and it’ll still look (and taste) great once frosted.
How do I get cleaner layers when assembling?
Chill the cake slightly before slicing and use a serrated knife in a gentle sawing motion.
How can I prevent the cream from being too runny?
Don’t over-mash the strawberries, and be sure to chill the mixture before using it. If needed, fold in a spoonful or two of cream cheese.
Can I add gelatin to firm it up?
Yes, a bit of unflavored gelatin (dissolved in warm water and mixed into the cream) can help set the mixture if you prefer a more structured filling.
Can I toast the cake before assembling?
You can! Lightly toasting slices of angel food cake gives a delicious caramelized edge and added texture.