Description

A light and refreshing Strawberry Angel Cake made with fluffy angel food cake, creamy whipped topping, fresh strawberries, and mini marshmallows—perfect for spring gatherings and easy entertaining.

Ingredients

1 Angel Food Bundt Cake (homemade or store-bought)

16 oz whipped topping (such as Cool Whip), thawed

2½ cups diced fresh strawberries

2½ cups mini marshmallows

Optional: sliced strawberries for garnish

Cook Mode Prevent your screen from going dark

Instructions

Slice the angel food cake into bite-sized pieces or layers.
Arrange cake pieces on a serving platter or in a trifle-style dish.
In a large bowl, gently stir the thawed whipped topping until smooth.
Fold in diced strawberries until evenly distributed.
Gently fold in mini marshmallows just until combined.
Spoon the strawberry mixture evenly over the cake pieces.
Garnish with sliced strawberries if desired.
Chill for about 10 minutes before serving to allow flavors to meld.

Notes

Use a serrated knife to cut angel food cake without compressing it.

If using frozen strawberries, thaw and drain well to prevent excess moisture.

Can be layered in a trifle bowl for an elegant presentation.

Best served fresh but can be refrigerated up to 3 days.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 260
Sugar: 32g
Sodium: 210mg
Fat: 6g
Saturated Fat: 5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 2g
Protein: 3g
Cholesterol: 5mg