Go Back
bestfeed

Strawberry Angel Cake: The Ultimate Light Layered Dessert with Marshmallow-Whipped Excellence

A light, ethereal dessert that layers fluffy angel food cake with a dreamy strawberry cream. The filling combines juicy mashed strawberries, whipped topping, and soft mini marshmallows for a unique "cloud-like" consistency. Once chilled, the layers meld together, creating a refreshing and elegant centerpiece for any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 10 minutes
Servings: 10 -12 servings
Course: Desserts
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • The Base: 1 Angel Food Bundt Cake homemade or store-bought
  • The Cream: 16 oz Cool Whip thawed
  • The Mix-ins: 2 ½ cups fresh strawberries diced, 2 ½ cups mini marshmallows
  • Optional: Extra sliced strawberries for decoration

Method
 

  1. Prep Filling: In a large bowl, add the diced strawberries. Mash them lightly with the back of a fork to release some juice.
  2. Fold & Chill: Gently fold the Cool Whip and mini marshmallows into the strawberries until well combined. Cover and refrigerate for 20 minutes.
  3. Slice Cake: Using a sharp serrated knife, slice the angel food cake horizontally into three even layers. Set the top two layers aside.
  4. Layer: Place the bottom cake layer on a serving platter. Spread a generous amount of the chilled strawberry cream over it. Place the middle layer on top and repeat the process.
  5. Frost: Place the final cake layer on top. Use the remaining cream mixture to cover the top and sides of the cake completely.
  6. Set: Refrigerate the cake for a minimum of 90 minutes before serving. This step is essential for the marshmallows to soften and the flavors to meld.
  7. Decorate: Just before serving, garnish with fresh sliced strawberries if desired.

Notes

  • The "Marshmallow Secret": Chilling the cake for the full 90 minutes allows the marshmallows to absorb a bit of moisture from the berries and cream, giving them a texture similar to the cake itself.
  • Cake Tip: If using a store-bought cake, look for one that is firm. If it's too soft, it may be difficult to slice into three thin layers without tearing.
  • Flavor Twist: Add a teaspoon of vanilla or almond extract to the cream mixture for an extra layer of aromatic sweetness.