Strawberry Angel Food Cake Recipe

I absolutely adore this Strawberry Angel Food Cake Recipe because it combines airy, fluffy cake with the sweet, tangy burst of fresh strawberries in a way that feels like a lightweight cloud of summer on my plate. The best part is how simple it is to throw together, yet every bite feels special and refreshing. Whether you’re looking for a no-bake dessert that impresses or a fruity treat to brighten up any occasion, this recipe has become my go-to for a reason.

Why You’ll Love This Strawberry Angel Food Cake Recipe

When I make this cake, the first thing I notice is the incredible balance of flavors. The delicate angel food cake soaks up the strawberry jelly mixture just enough to stay moist but not soggy, while the fresh frozen sliced strawberries add bursts of juicy texture that bring the whole dessert to life. It’s sweet yet light, perfectly tangy from the lemon juice, and creamy because of the Cool Whip—it’s like dessert heaven! Whenever I serve this, everyone comments on the fresh, summery taste that feels both indulgent and refreshing.

What truly makes me recommend this Strawberry Angel Food Cake Recipe is how astonishingly easy it is to prepare. There’s no complicated baking skills required here, especially if you grab a pre-made angel food cake. The only real work is mixing and layering, which is so quick and satisfying. Plus, the cake sets beautifully after some time in the fridge, making it perfect to prepare ahead of time for parties, family dinners, or holiday gatherings. It always stands out because it looks beautiful topped with fresh strawberries and the flavors come together like magic overnight.

Ingredients You’ll Need

A white plate holds a round angel food cake with a hole in the center, showing its light golden-brown crust and soft, airy texture. Above it, a small white bowl is filled with bright red whole strawberries with green leafy tops, and to the right, a clear glass bowl contains chopped strawberries with a mix of deep red and white pieces. Three white containers filled with smooth, creamy white Cool Whip sit side by side, their rounded tops soft and swirled. Near the center, a small clear glass holds pale yellow lemon juice with a metal tablespoon resting inside, and a clear measuring cup filled with water is placed nearby. Two open small brown packets contain pink strawberry Jello mix powder. The entire arrangement sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The magic behind this Strawberry Angel Food Cake Recipe lies in its simple, accessible ingredients that each bring something wonderful to the table. From the vibrant strawberry jello to the light and fluffy Cool Whip, every ingredient plays a key role in creating that perfect combination of texture, color, and flavor.

6 ounces strawberry jello mix: Provides a sweet, fruity base with a beautiful pink hue and helps bind all the ingredients together.
¾ cup boiling water: Used to dissolve the jello for smooth blending.
2 tablespoons lemon juice: Adds a bright, fresh tang that balances the sweetness perfectly.
24 ounces Cool Whip thawed: Delivers the creamy, airy texture that makes the dessert so light.
16 ounces frozen sliced strawberries: Adds fresh, fruity bursts inside the cake mixture for texture and flavor.
1 angel food cake: The fluffy, sponge-like cake foundation that soaks up the strawberry mixture beautifully.
Fresh strawberries for garnish: Brings a pop of freshness and color when serving.

Directions

Step 1: In a small mixing bowl, combine the strawberry jello mix, boiling water, and lemon juice. Stir well until the jello is completely dissolved and set this aside to cool slightly.

Step 2: In a large bowl, mix together two containers of thawed Cool Whip and the frozen sliced strawberries. Pour in the prepared jello mixture and fold everything together gently but thoroughly until evenly combined.

Step 3: Tear the angel food cake into bite-sized pieces and carefully fold these into the jello and Cool Whip mixture, making sure the cake absorbs the flavors without falling apart.

Step 4: Spread the whole mixture evenly into a 9 x 13 inch dish. Once spread out, top the entire surface with the remaining container of Cool Whip for a smooth, creamy finish.

Step 5: Cover the dish tightly and refrigerate for at least 4 hours, though I find overnight is best. This allows the cake to soak up the delicious flavors and the dessert to set perfectly.

Step 6: Just before serving, garnish with fresh strawberries to add a pretty and tasty finishing touch.

Servings and Timing

This recipe serves about 12 people, making it ideal for gatherings or sharing with family and friends. The prep time is a quick 10 minutes since there’s no baking involved. However, you will need to refrigerate the dessert for at least 4 hours and up to overnight, allowing all the layers to meld into one delicious dish. So, the total time from start to finish is approximately 4 hours and 10 minutes. I always recommend preparing this ahead of time to enjoy a stress-free serving moment.

How to Serve This Strawberry Angel Food Cake Recipe

A square piece of pink creamy dessert with a thick white layer of whipped topping sits on a wooden spatula inside a white square baking dish. The dessert has three bright red sliced strawberries arranged on top of the white layer. The inside of the dish is coated with the same pink creamy mixture, showing a light and airy texture with pieces of strawberries mixed in. The top layer of the dessert in the dish is also covered in white whipped topping and scattered sliced strawberries. The background is a white marbled texture with soft, even lighting. Photo taken with an iphone --ar 4:5 --v 7

When I serve this Strawberry Angel Food Cake Recipe, I like to keep the presentation fresh and inviting. Using a clear glass dish or individual serving cups allows the gorgeous pink layers and chunks of strawberry to peek through, adding visual appeal that draws people in before they even take a bite. Garnishing with a handful of fresh whole strawberries on top always feels festive and elevates the dish.

I love pairing this dessert with a light, refreshing beverage like a sparkling rosé or a chilled lemonade to complement the sweet and tangy flavors. For non-alcoholic options, a strawberry-infused iced tea or a simple mint water works beautifully. This cake shines at family dinners, summer barbecues, baby showers, and even casual weekday treats because it is both special and approachable. I typically serve it chilled at room temperature so the texture stays fluffy yet firm enough to hold its shape. Portion-wise, a modest slice or scoop around 3 x 3 inches is perfect, as the cake is quite satisfying without feeling heavy.

Variations

One of the things I love about this Strawberry Angel Food Cake Recipe is how easy it is to tweak depending on your taste or dietary needs. For example, if you want a dairy-free or vegan option, substituting the Cool Whip with coconut whip cream or a plant-based whipped topping works wonderfully without losing that airy creaminess. You can also swap fresh strawberries for other berries such as blueberries, raspberries, or a mixed berry medley to create new flavor profiles.

If you prefer, you can make your own angel food cake from scratch to control ingredients and freshness, just ensure you cool it completely before adding it to the mix to keep the layers from becoming too warm or mushy. Another fun twist I’ve tried is hollowing out a small angel food cake and layering the strawberry mixture inside as a trifle for a dramatic presentation. Although this recipe is no-bake, you could experiment by layering chilled strawberry gelatin and whipped cream layers with fresh strawberries for a parfait-style dessert with similar flavors.

Storage and Reheating

Storing Leftovers

Leftover Strawberry Angel Food Cake keeps best when stored in an airtight container in the refrigerator. I recommend using a shallow, lidded dish to protect the cake from absorbing other fridge odors. The dessert will maintain the best texture and flavor for up to 3 days, making it perfect to enjoy over a couple of days without the cake getting soggy.

Freezing

I generally do not recommend freezing this Strawberry Angel Food Cake Recipe because the whipped topping tends to lose its fluffy texture and the cake components can become watery upon thawing. However, if you do want to freeze it, wrap individual portions tightly in plastic wrap and place them in a freezer-safe container. Use within one month and thaw slowly in the refrigerator overnight for the best results. Understand that the texture may be compromised compared to fresh.

Reheating

This dessert is best served chilled, so reheating is not necessary and typically not advised. If you want to “revive” the dessert after time in the fridge, simply let it sit at room temperature for 15 to 20 minutes before serving to take the chill off without sacrificing its airy quality. Avoid microwaving or warming it as this will negatively affect the whipped cream and cake texture.

FAQs

Can I use fresh strawberries instead of frozen?

Absolutely! Fresh strawberries can be used if that’s what you have on hand. Just dice them up similarly to the frozen slices. Frozen strawberries offer convenience and a slight juiciness as they thaw, but fresh berries will give a cleaner taste and some extra texture. Either way, the cake will turn out delicious.

Is angel food cake gluten-free?

Traditional angel food cake contains wheat flour and therefore gluten. If you need a gluten-free option, look for or bake an angel food cake made with gluten-free flour blends. It’s an excellent way to enjoy this dessert while accommodating dietary restrictions.

Can I make this recipe ahead of time?

Definitely! In fact, I recommend making it the night before so it has plenty of time to chill and let the flavors meld. The cake’s texture improves after a few hours in the fridge, making advance prep both a time saver and a flavor booster.

What if I want to make a smaller portion?

This recipe is very flexible. You can halve or quarter the ingredients to fit smaller dishes or even individual serving cups. Just make sure you keep the same ratios so the texture and flavor remain balanced.

Can I substitute regular whipped cream for Cool Whip?

You can use whipped heavy cream instead of Cool Whip. Just whip it to stiff peaks and fold in gently. Keep in mind that homemade whipped cream is less stable, so the dessert will be best eaten within a day or two for optimal texture.

Conclusion

I hope you’re as excited as I am to try this Strawberry Angel Food Cake Recipe—it truly is one of my favorite easy desserts that never fails to impress. Its combination of light texture, bright strawberry flavor, and creamy sweetness makes it a standout dessert perfect for almost any occasion. Give it a go, and I’m confident it will become a beloved favorite in your kitchen just like it is in mine!