It’s sweet, soft, a little chaotic, and totally charming—kinda like your favorite aunt after a glass of rosé.
Okay, so here’s the deal—I didn’t invent Strawberry Angel Cake with a fancy recipe test or some grand Pinterest-worthy vision in mind. Nope. This cake was born out of pure, unfiltered dessert desperation.
Last summer, I had people coming over for dinner (my partner invited them, obviously, without warning me), and I’d already burned the garlic bread and overbaked the baked ziti. Not my finest moment. I opened the fridge and just stared. You ever do that thing where you open and close the fridge five times hoping something magical appears? Same.
But then—angel food cake (store-bought, bless), a tub of Cool Whip that was sorta half-thawed, strawberries that were one breath away from going bad, and marshmallows. Why did I have marshmallows? Honestly, I still don’t know. But something about the combo just screamed “You might as well try it.”
So I mashed the strawberries, folded them into the whipped topping with the marshmallows, layered it all into the cake, and popped it in the fridge. And here’s the thing: it was actually amazing. Like, people went back for seconds. One friend legit texted me the next day asking for the “recipe,” and I was like, “Uhhh… what I did was… chaotic. But I’ll write it down.”
Why You’ll Love This Strawberry Angel Cake Recipe?
It’s not perfect. Let’s just start there. Sometimes the layers slide a little. The marshmallows stick out weird. If you’re trying to serve it at a five-star tea party… eh, maybe not.
But.
It’s cool, creamy, and tastes like summer. It’s the kind of dessert that reminds me of my grandma’s house when you were allowed to eat marshmallows straight from the bag, and no one cared if your fingers were sticky.
And it’s easy. Like, embarrassingly easy.
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You don’t need to bake anything unless you want to.
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It comes together in 15 minutes and then just hangs out in the fridge until you’re ready.
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It looks kinda cute, even when it’s messy.
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And it’s a total crowd-pleaser—even for those “I don’t usually like cake” people. You know who I mean.
Plus, it’s got strawberries. Which means it’s basically healthy, right?
Ingredient Notes:
So you really don’t need anything fancy here. I promise. I’ve thrown this together with whatever was hanging out in the fridge, and it worked every time.
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Angel Food Cake – You can make it from scratch if that’s your thing, but honestly? Store-bought is just fine. Just make sure it’s cooled completely or things get weird.
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Cool Whip – The classic. Thaw it in the fridge, not on the counter. Ask me how I know.
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Fresh Strawberries – Chop ‘em small. Not mushy, but just enough that they mix well.
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Mini Marshmallows – I know, it sounds weird, but trust me. They soak up flavor and give it this soft, chewy vibe that’s kinda nostalgic.
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Extra Strawberries for the Top – Optional. But hey, it’s Instagram season. Go for it.
How To Make Strawberry Angel Cake?
This part is easy. No oven timers, no frosting bags, no stand mixers blowing powdered sugar everywhere. Just a bowl, a knife, and a fridge with some space in it.
Step 1: Make the filling.
Toss the chopped strawberries in a big bowl and gently mash them with a fork—just enough to get a little juice going. Not purée. Then fold in the Cool Whip and marshmallows. Stir it all together until it looks like something you’d eat with a spoon… because you probably will. Chill it for 20 minutes while you work on the cake.
Step 2: Slice the cake.
Use a serrated knife (seriously, anything else will destroy the fluffiness) to cut your angel food cake horizontally into three layers. Don’t panic if it’s uneven. This is a vibe, not a science project.
Step 3: Stack it up.
Put the bottom layer on your cake plate. Spread a thick layer of your strawberry-cream-mallow mix. Add the next layer, more cream, and repeat. When the top layer’s on, slather the whole cake with the remaining mixture. Sides too. Go wild.
Want To Save This Recipe?
Step 4: Chill.
Pop the whole thing into the fridge for at least 90 minutes. It needs time to set and soak in all that berry goodness. Plus, it tastes better cold.
Optional—but fun: Top it with extra sliced strawberries. Or don’t. You’re the boss here.
Storage Options:
If you don’t eat it all in one sitting—which, wow, congrats—just cover it up and stick it back in the fridge. It’ll stay good for about two or three days. The marshmallows get a little melty over time, but honestly? That’s kinda great.
Freezing? Meh. You can, but Cool Whip gets a little weird when frozen and thawed again. It’s doable in a pinch, but fresh is better.
Variations and Substitutions:
This recipe is like your chill friend who’s down for anything. You can switch it up however you want.
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Use blueberries or raspberries instead of strawberries—or do a mix!
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Swap Cool Whip for real whipped cream if you want a slightly less sweet version.
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Add crushed pineapple—just drain it well.
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Stir in some graham cracker crumbs for a little crunch.
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Use a gluten-free angel food cake if needed—plenty of good ones out there now.
It’s flexible. Play with it. You really can’t mess it up.
What to Serve with Strawberry Angel Cake?
This cake is super light, so it goes with just about anything. But here are a few ideas if you wanna make a moment out of it:
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Iced coffee or cold brew – balances the sweetness.
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Sparkling lemonade or even rosé – yes, please.
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Vanilla ice cream – basic, but beautiful.
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A handful of fresh mint – okay, that’s a little bougie, but it does look cute.
Or just serve it by itself on paper plates while everyone stands around your kitchen. That’s how I did it the first time.
Frequently Asked Questions:
Can I make this ahead of time?
Yes! Actually, you should. It tastes better the next day.
Do I have to use marshmallows?
Nope. But they’re fun. Leave them out if you want something cleaner and fluffier.
Can I just do two layers instead of three?
Absolutely. Less slicing = less risk of your cake toppling like a sugary Jenga tower.
This Strawberry Angel Cake is the kind of dessert that doesn’t take itself too seriously—and neither should you. It’s fun, it’s fresh, and it’s full of little surprises. Just like the best recipes usually are.
If you try it, tell me how it turned out. Did you use a different fruit? Did your kids lick the bowl? Did your friends think you bought it from a bakery? I need to know.
And hey, even if you just eat it out of the fridge at midnight with a spoon—been there. Zero judgment.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Strawberry Angel Cake
Ingredients
- 1 angel food Bundt cake homemade or store-bought
- 16 oz 1 container Cool Whip, thawed
- 2 ½ cups fresh strawberries diced
- 2 ½ cups mini marshmallows
- Optional: additional sliced strawberries for garnish
Instructions
Prepare the Cake (if homemade):
- If baking your own angel food cake, ensure it is completely cooled before beginning the assembly process. A warm cake will not hold the cream mixture well and may become soggy.
Create the Cream Filling:
- In a large mixing bowl, combine the diced strawberries and lightly mash them using the back of a fork to release some of their juices. Gently fold in the thawed Cool Whip and mini marshmallows until evenly incorporated. Cover the bowl and place it in the refrigerator to chill for approximately 20 minutes.
Slice the Cake:
- While the cream mixture is chilling, place the cooled angel food cake on a serving plate. Using a sharp serrated knife, carefully slice the cake horizontally into three even layers. Set aside the top two layers for reassembly.
Assemble the Cake:
- Spread a portion of the chilled cream mixture evenly over the bottom layer of the cake. Place the middle layer on top and repeat the process. Add the final top layer, then use the remaining cream mixture to frost the entire surface of the cake, including the top and sides.
Chill and Serve:
- Once assembled, refrigerate the cake for a minimum of 90 minutes to allow the flavors to meld and the cream to set. Prior to serving, garnish with additional sliced strawberries if desired.
Notes
- Use a certified gluten-free angel food cake. Many grocery stores now offer pre-made gluten-free versions, or you may prepare one from scratch using gluten-free flour blends.
- Verify that all additional ingredients, especially mini marshmallows and whipped topping, are labeled gluten-free to avoid any cross-contamination or additives that may contain gluten.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
