Strawberry Angel Cake makes an easy, elegant dessert recipe perfect for entertaining or enjoying with your family.

As the weather gets warmer here in the south, I try my best not to use my oven as much. But, I still want to serve delicious desserts when we invite friends over for supper. Enter this Strawberry Angel Cake.

This is a dessert that my Mama made during the summer when I was growing up and one that I hadn’t made in a long while.

We had invited Mrs. Melba, the lady who kept Little Buddy when I worked, over for supper one night this past week and I wanted to make a simple dessert that I felt sure she would love. I remembered how much she liked strawberries and I knew she loved the lightness of angel food cake.

Rather than serving a fussy dessert, I knew this strawberry angel cake would be light, refreshing and ultra easy to prepare!

You just won’t believe how easy it is! Or delicious.

strawberry angel cake from addapinch.com

I used Sugar-Free Cool Whip to make this recipe even quicker and easier, but you could easily use homemade whipped cream if you prefer.

To say it was a hit would be a major understatement.

Here’s how I made my Strawberry Angel Cake. Make it soon. You’ll love it!

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Strawberry Angel Cake Recipe

Robyn Stone
5 from 1 vote
Strawberry Angel Cake makes an easy, elegant dessert recipe perfect for entertaining or enjoying with your family. Get this simple, no bake strawberry angel cake recipe.
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12

Ingredients 

  • 1 (425 g) angel food cake
  • 1 (8-ounce) container (226 g) Cool Whip , or homemade whipped cream
  • 1 pint (357 g) strawberries

Instructions 

  • Slice the cake in half and spread a layer of Cool Whip or whipped cream onto the cake layer.
  • Top it with a pint of sliced strawberries and then place the top half of cake on top.
  • ‘Frost’ the cake with Cool Whip or whipped cream.
  • Place into the freezer until right before ready to serve.
  • Slice with a serrated knife for serving.
  • Keep covered tightly in the freezer.

Nutrition

Calories: 145kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 150mg | Potassium: 102mg | Fiber: 1g | Sugar: 15g | Vitamin A: 5IU | Vitamin C: 23mg | Calcium: 31mg | Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Enjoy!

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




17 Comments

    1. Jeni, I freeze the cake until right before I am ready to serve it so the Cool Whip or whipped cream has the texture and taste of ice cream. I would make it about 2 days ahead of serving it.