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Heavenly Strawberry Angel Cake

A delightful dessert featuring layers of angel food cake, whipped cream, and fresh strawberries, perfect for spring gatherings.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Spring
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 piece Angel Food Bundt Cake, homemade or store-bought
For the Filling and Topping
  • 16 oz Cool Whip, thawed Ensure it is thoroughly thawed for the best texture.
  • 2.5 cups diced fresh strawberries Allow strawberries to release juices for enhanced flavor.
  • 2.5 cups mini marshmallows
  • optional slices sliced strawberries for decorating Use for garnishing the cake.

Method
 

Preparation
  1. Slice the angel food bundt cake into three even layers.
  2. Place the bottom layer on a serving platter.
Filling Assembly
  1. In a bowl, combine 2 cups of diced strawberries with mini marshmallows.
  2. Whisk together and fold in 12 oz of Cool Whip until fluffy.
  3. Spread one-third of the mixture over the bottom layer of the cake.
  4. Place the middle layer on top and repeat with another third of the mixture.
  5. Top with the final layer and spread the remaining mixture on top.
  6. Coat the entire cake with the rest of the Cool Whip.
  7. Decorate with optional sliced strawberries.
Finishing Touch
  1. Refrigerate the cake for at least two hours before serving.

Notes

Leftovers can be covered with plastic wrap and stored in the refrigerator for up to three days. Consider serving with vanilla ice cream or berry sauce for added flavor.