Strawberry Angel Cake

Light as a cloud and bursting with fresh berry flavor, Strawberry Angel Cake is the kind of dessert that feels like a celebration in every bite. This airy, no-bake treat layers sweet strawberries, whipped cream, and fluffy angel food cake into a show-stopping dessert that’s as refreshing as it is indulgent. It’s a perfect finale to spring and summer meals, especially when served chilled on a warm day.

What makes this cake a favorite is its effortless beauty and nostalgic charm. The texture is both soft and creamy, with just the right amount of tartness from the strawberries to balance the sweetness. Whether you're preparing it for a weekend barbecue, a family birthday, or just a craving for something sweet and simple, Strawberry Angel Cake is a foolproof winner.

Why You’ll Love This Strawberry Angel Cake

• No-bake and beginner-friendly—ideal for warm weather or quick prep.
• Uses simple ingredients like angel food cake, whipped topping, and fresh strawberries.
• Incredibly light texture that’s easy on the palate.
• Can be made ahead, perfect for stress-free entertaining.
• Naturally beautiful presentation without the need for frosting skills.

---

Preparation Phase & Tools to Use

To make Strawberry Angel Cake seamlessly, having the right tools is key. Start with a large mixing bowl for combining ingredients, a serrated knife for cleanly cutting the cake, and a rubber spatula for gently folding the whipped topping into the mix. A bundt pan or tube pan is perfect for forming the cake’s signature ring shape, and plastic wrap will help when chilling the cake overnight in the fridge. Lastly, a cake stand or serving plate makes for a lovely presentation.

Each tool plays an important role—especially the serrated knife, which prevents the delicate cake from tearing, and the bundt pan, which gives the dessert a gorgeous, molded look.

---

Preparation Tips

For best results, use a completely cooled angel food cake—store-bought or homemade both work. When folding in the whipped topping, do it gently to maintain that fluffy, airy texture. Slice the strawberries evenly for consistent flavor throughout, and don’t skip chilling the cake overnight—it allows the flavors to blend beautifully and the cake to firm up. If you want extra strawberry goodness, consider layering with a strawberry glaze or syrup between folds. And always dry your berries after rinsing to avoid watering down the cake.

---

Ingredients for this Strawberry Angel Cake

• 1 pre-made angel food cake (store-bought or homemade)
• 1 lb (450g) fresh strawberries, hulled and sliced
• 1 (8 oz) package cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 (12 oz) container whipped topping (like Cool Whip), thawed
• ½ cup strawberry glaze or strawberry jam (optional, for layering or drizzling)
• ½ tsp lemon zest (optional, adds brightness)
• Graham cracker crumbs (optional, for the base crust)

---

Step 1: Prepare the Strawberries

Wash, hull, and slice the strawberries into thin pieces. Reserve about ½ cup for topping. If you'd like a slightly sweeter finish, toss the sliced strawberries in a tablespoon of sugar and let them sit for 10 minutes to macerate.

---

Step 2: Make the Creamy Base

In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. Add the lemon zest here if you're using it. Gently fold in the whipped topping using a rubber spatula until fully combined and airy.

---

Step 3: Tear the Angel Food Cake

Use your hands or a serrated knife to tear or cut the angel food cake into 1-inch bite-sized cubes. Be gentle to keep the cake fluffy and avoid squishing it.

---

Step 4: Combine the Cake and Cream

Add the cake cubes and sliced strawberries (except reserved ones) into the bowl with the creamy mixture. Carefully fold everything together to evenly distribute the strawberries and cream while keeping the texture light.

---

Step 5: Layer into the Pan

If using graham cracker crumbs, press a light layer into the bottom of a lightly greased bundt or tube pan. Spoon the cake and cream mixture evenly into the pan, pressing down gently to remove air gaps and form a stable shape. Smooth out the top with a spatula.

---

Step 6: Chill to Set

Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight. This helps the dessert firm up and makes unmolding easier.

---

Step 7: Unmold and Decorate

Once chilled and set, run a thin knife around the edges of the pan to loosen. Invert onto a serving plate. Decorate with the reserved strawberry slices and optionally drizzle strawberry glaze or jam on top for extra sweetness and shine.

---

Step 8: Serve and Enjoy

Slice the cake gently with a serrated knife. Serve cold for the most refreshing taste. Each bite will have a balance of fluffy cake, whipped cream, and juicy strawberries—delightfully light and crowd-pleasing!

---

Notes

Strawberry Angel Cake is best served chilled, and the flavor actually improves after a night in the fridge. You can easily make this dessert a day in advance, making it a fantastic option for parties or gatherings. For a more vibrant presentation, try layering in additional fruits like blueberries or raspberries. If you're looking to lighten it even further, swap the cream cheese with Greek yogurt or use a sugar-free whipped topping.

---

Watch Out for These Mistakes While Cooking

• Overmixing the cream base: This can deflate the whipped topping and make the texture heavy.
• Skipping the chill time: The cake needs to set properly to hold its shape and develop flavor.
• Cutting the strawberries too early: If cut too far in advance, strawberries release juice and can make the cake soggy.
• Forgetting to grease the pan lightly: A small amount of non-stick spray makes unmolding easier.
• Using wet strawberries: Always pat strawberries dry after washing to prevent excess moisture.

---

Storage Instructions

Strawberry Angel Cake should be stored in the refrigerator, tightly covered with plastic wrap or in an airtight container. It stays fresh for up to 3 days. Avoid freezing, as the whipped topping and strawberries do not thaw well and can become watery or lose texture. If you have leftovers, consider transferring slices to individual containers for quick dessert servings throughout the week.

---

Estimated Nutrition

Per serving (1/12 of cake):

• Calories: ~210 kcal
• Fat: 8g
• Saturated Fat: 4g
• Carbohydrates: 32g
• Sugar: 22g
• Fiber: 1g
• Protein: 3g
• Sodium: 160mg

---

Frequently Asked Questions

What kind of pan should I use?

A bundt or tube pan works best to mold the cake and help it release easily after chilling.

Can I make this recipe dairy-free?

Yes, use a dairy-free whipped topping and a vegan cream cheese alternative.

Can I use frozen strawberries?

Fresh strawberries are preferred for texture, but you can use thawed frozen ones—just make sure to drain them thoroughly.

How far in advance can I make this?

You can make it up to 24 hours ahead of time. It actually tastes better after sitting overnight.

What if I don’t have cream cheese?

You can substitute with Greek yogurt or mascarpone for a slightly different texture and flavor.

Can I add other fruits?

Absolutely! Blueberries, raspberries, or even sliced peaches make great additions.

Will store-bought angel food cake work?

Yes! Store-bought angel food cake is perfect for convenience and works just as well.

How do I prevent the cake from falling apart when unmolding?

Make sure to chill it thoroughly and use a greased non-stick bundt pan. Running a thin knife along the edges before inverting helps too.

---

Conclusion

Strawberry Angel Cake is the epitome of effortless elegance—light, creamy, and full of summer flavor. With simple ingredients and no baking required, it’s a go-to dessert that’s perfect for warm weather entertaining or a sweet midweek treat. Once you try it, this cake just might become your signature dish at every spring and summer gathering.

---

Print