Description
Strawberry Angel Cake is a no-bake, light and luscious dessert made with fluffy angel food cake cubes, fresh strawberries, and a creamy whipped topping blend. It’s the ultimate chilled treat—perfect for spring and summer occasions, or anytime you want something sweet, fresh, and effortless.
Ingredients
12 oz angel food cake
1 lb strawberries, hulled and sliced
1 tablespoon granulated sugar
8 oz frozen whipped topping, thawed
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 cup crushed graham crackers or vanilla wafer crumbs (optional)
Extra strawberries for garnish
Instructions
1. In a medium bowl, toss sliced strawberries with granulated sugar. Let sit for 10–15 minutes until syrupy.
2. Cut the angel food cake into 1-inch cubes using a serrated knife.
3. In a large bowl, mix the whipped topping, sour cream, and vanilla extract until smooth.
4. Gently fold the cake cubes into the cream mixture.
5. Fold in the strawberries and their juices, being careful not to overmix.
6. Lightly grease a Bundt pan or line with plastic wrap. Sprinkle graham cracker crumbs on the bottom if using.
7. Spoon the mixture into the pan, pressing down gently to remove air gaps.
8. Cover and refrigerate for at least 4 hours or overnight.
9. To serve, run a knife along the edges, invert onto a plate, and garnish with fresh strawberries.
10. Slice and enjoy chilled.
Notes
Let the strawberries sit with sugar before adding to draw out their juices and sweeten them naturally.
Do not overmix the ingredients to preserve the fluffy texture of the cake and cream.
Chill overnight for the best structure, flavor infusion, and clean slicing.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: No-bake Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 20g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Keywords: strawberry cake, angel food, no-bake, summer dessert