Strawberry Angel Cake is a light, airy dessert that combines the delicate sweetness of angel food cake with fresh, juicy strawberries and creamy whipped topping. Whether layered or served as a trifle, this cake is a refreshing and simple treat that highlights the natural flavors of summer berries.
Ingredients
1 store-bought or homemade angel food cake
1 lb (450 g) fresh strawberries, hulled and sliced
¼ cup sugar (adjust to taste)
1 tub (8 oz) whipped topping (like Cool Whip), thawed
or 1½ cups whipped cream
Optional:
1 block (8 oz) cream cheese, softened (for a creamy filling version)
Optional: strawberry glaze or sauce
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prep the strawberries by tossing the sliced berries with sugar in a bowl. I let them sit for 15–30 minutes so they release their natural juices and get extra sweet.
(Optional) For a creamy filling, I beat the softened cream cheese until smooth, then gently fold in the whipped topping to create a luscious layer.
Assemble the cake using one of two methods:
Layered: I cut the angel food cake horizontally into 2 or 3 layers, spreading the cream mixture and strawberries between each layer.
Trifle style: I cube the cake and layer it in a dish, alternating cake, cream, and berries until I reach the top.
Finish by topping the cake with whipped topping and a few whole or sliced strawberries for decoration.
Chill the cake for at least 30 minutes before serving to let the flavors meld and the texture set.
Servings and timing
This recipe serves about 8 people. The preparation time is around 15 minutes, plus 15–30 minutes for the strawberries to macerate and at least 30 minutes chilling time before serving.
Variations
For a richer dessert, I like adding the optional cream cheese to the whipped topping for a creamier filling.
Adding a drizzle of strawberry glaze or sauce on top can boost the strawberry flavor.
I sometimes fold fresh mint or a splash of lemon zest into the whipped cream for an extra flavor twist.
For a dairy-free version, coconut whipped cream works beautifully as a substitute.
To make it even more decadent, layering in sliced almonds or toasted coconut adds a nice crunch.
Storage/reheating
I store any leftover cake in an airtight container in the refrigerator for up to 2 days. Because of the whipped topping and fresh strawberries, it’s best enjoyed fresh and chilled rather than reheated. If needed, letting it sit at room temperature for 10-15 minutes before serving helps soften the cake slightly.
FAQs
Can I use frozen strawberries for this recipe?
I prefer fresh strawberries because they hold their shape better, but if frozen strawberries are your only option, I thaw and drain them well to avoid excess moisture making the cake soggy.
Can I make this cake ahead of time?
Yes, I can prepare it a few hours ahead and keep it chilled. Just make sure to add the fresh strawberries right before serving to maintain their texture.
What can I substitute for whipped topping?
Whipped cream is a great alternative, and for a dairy-free option, coconut whipped cream works well too.
How do I store leftovers?
I keep the cake covered in the refrigerator in an airtight container, and it stays fresh for up to 2 days.
Can I use another type of cake instead of angel food cake?
Angel food cake’s light texture complements the berries best, but if needed, a sponge cake or chiffon cake can be used as a substitute.
Conclusion
Strawberry Angel Cake is one of my favorite go-to desserts because it’s simple to make, looks stunning, and tastes like a fresh summer celebration. Whether I’m serving guests or treating myself, the combination of airy cake, sweet berries, and creamy topping never fails to impress. It’s a perfect way to enjoy strawberries any time of the year with minimal fuss.
Recipe:
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Strawberry Angel Cake
- Total Time: 1 hour (including maceration and chilling time)
- Yield: 8 servings
- Diet: Vegetarian
Description
Strawberry Angel Cake is a light, airy dessert that combines the delicate sweetness of angel food cake with fresh, juicy strawberries and creamy whipped topping. It’s a refreshing and simple treat that highlights the natural flavors of summer berries.
Ingredients
1 store-bought or homemade angel food cake
1 lb (450 g) fresh strawberries, hulled and sliced
¼ cup sugar (adjust to taste)
1 tub (8 oz) whipped topping (like Cool Whip), thawed or 1½ cups whipped cream
Optional: 1 block (8 oz) cream cheese, softened (for a creamy filling version)
Optional: strawberry glaze or sauce
Instructions
- Toss the sliced strawberries with sugar in a bowl and let sit for 15–30 minutes to release their juices and sweeten.
- Optional: Beat the softened cream cheese until smooth, then fold in the whipped topping to create a creamy filling.
- Assemble the cake by either layering or making a trifle:
- Layered: Cut the angel food cake horizontally into 2 or 3 layers and spread the cream mixture and strawberries between layers.
- Trifle style: Cube the cake and layer in a dish alternating cake, cream, and berries until filled.
- Top the cake with whipped topping and decorate with whole or sliced strawberries.
- Chill the cake for at least 30 minutes before serving to let flavors meld and set.
Notes
For a richer dessert, add cream cheese to the whipped topping for a creamier filling.
Drizzle strawberry glaze or sauce on top for enhanced flavor.
Fold in fresh mint or lemon zest into the whipped cream for a flavor twist.
Use coconut whipped cream for a dairy-free version.
Add sliced almonds or toasted coconut for extra crunch.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Best served fresh and chilled rather than reheated.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake, Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx.)
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
