Strawberry Angel Food Cake Dessert

Why did the strawberry refuse to share its dessert? Because it was in a jam! But don’t worry—this recipe is so easy, even a strawberry would share it. Light, fluffy, and packed with sweet berry goodness, this Strawberry Angel Food Cake Dessert is summer on a plate. No baking required, just layers of happiness.

What You Need to Know

Prep Time 20 minutes
Servings 8
Nutrition (per serving)
Calories: 220 | Carbs: 48g | Protein: 4g | Fat: 0g | Sugar: 35g

Ingredients

• 1 store-bought angel food cake (or homemade if you’re feeling fancy)
• 2 cups fresh strawberries, sliced (plus extra for garnish)
• 1 (8 oz) container light whipped topping (like Cool Whip)
• 1 (3 oz) package strawberry gelatin mix (powder, not prepared)
• 1 cup boiling water
• 1 cup cold water

How to Make Strawberry Angel Food Cake Dessert

Step 1

Tear the angel food cake into bite-sized chunks. Place half in a 9×13-inch dish.

Step 2

Dissolve the strawberry gelatin in boiling water. Stir in cold water. Let it cool for 10 minutes (no shortcuts—impatient dessert-makers get lumpy gelatin).

Step 3

Arrange half the strawberries over the cake chunks. Pour half the gelatin mixture evenly over the top.

Step 4

Repeat with the remaining cake, strawberries, and gelatin.

Step 5

Refrigerate for at least 2 hours (or until the gelatin sets—patience is a virtue, but dessert is the reward).

Step 6

Spread whipped topping over the chilled dessert. Garnish with extra strawberries.

Step 7

Serve immediately or store in the fridge (if you can resist eating it all at once).

Final Tip

If your whipped topping tries to escape the bowl, remind it who’s boss with a firm spatula. This dessert is best enjoyed with a smile—and maybe a second helping.

Now go forth and conquer dessert like the strawberry-loving champion you are! 🍓

Continue to Content

Strawberry Angel Food Cake

Prep Time: 20 minutes

Total Time: 20 minutes

Fluffy angel food cake soaks up juicy strawberry gelatin, layered with fresh berries and topped with pillowy whipped cream. Every bite is a dreamy mix of airy, fruity, and creamy—perfect for when you want dessert to taste like sunshine. ☀️🍓

Print

Ingredients

• 1 store-bought angel food cake
• 2 cups fresh strawberries, sliced (extra for garnish)
• 1 (8 oz) container light whipped topping (like Cool Whip)
• 1 (3 oz) package strawberry gelatin mix (powder, not prepared)
• 1 cup boiling water
• 1 cup cold water

Instructions

1. Layer the cake: Tear the cake into bite-sized chunks. Place half in a 9x13-inch dish.
2. Make the gelatin: Dissolve strawberry gelatin in boiling water, then stir in cold water. Let cool 10 minutes (no skipping—lumpy gelatin is sad gelatin).
3. First strawberry layer: Arrange half the strawberries over the cake, then pour half the gelatin on top.
4. Repeat layers: Add the rest of the cake, strawberries, and gelatin.
5. Chill time: Refrigerate at least 2 hours (or until set—good things come to those who wait).
6. Top it off: Spread whipped topping over the dessert and garnish with extra strawberries.
7. Enjoy! Serve right away or keep chilled (if you have any leftovers).

Dig in! 🍓😋

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 220Total Fat: 0gCarbohydrates: 48gSugar: 35gProtein: 4g