Strawberry Angel Cake Recipe
Strawberry Angel Cake is the simple, sunshiny dessert I turn to when I need something that feels special but takes almost no effort at all. Imagine fluffy clouds of angel food cake nestled between juicy, macerated strawberries and pillowy whipped topping, all mingling together in chilled harmony. If you love fruity, no-bake treats that feel as bright and joyful as a summer afternoon, this dish will absolutely steal your heart.
Ingredients You’ll Need
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Ingredients:
- 1 prepared angel food cake (store-bought or homemade)
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1 (8 oz) container whipped topping, thawed
- optional fresh mint or extra berries for garnish
How to Make Strawberry Angel Cake
Step 1: Macerate the Strawberries
Start by making your strawberry mix extra luscious. Combine your hulled, sliced strawberries with the granulated sugar and lemon juice in a medium bowl. Give them a gentle toss so the sugar begins to dissolve—then let this sit for 10 to 15 minutes. The berries will release gorgeous ruby-red juices, turning syrupy and sweet.
Step 2: Prepare the Angel Food Cake
While your strawberries are soaking up flavor, tear or slice the angel food cake into bite-sized pieces. You want chunks large enough to hold their shape, but small enough to get coated by strawberries and whipped topping in every bite.
Step 3: Layer the Strawberry Angel Cake
Now comes the fun—layering! In a trifle dish or any large bowl, scatter half of your angel food cake pieces on the bottom. Spoon over half of the juicy strawberries (make sure to pour in some of that lovely syrup), and top it with half of the whipped topping. Repeat these layers with the rest of your ingredients, finishing with a swoop of whipped topping on top.
Step 4: Chill and Garnish
Smooth the top layer of whipped topping so your cake looks extra inviting. Add extra sliced strawberries or a few fresh mint sprigs for a pop of color and freshness. Cover and chill the Strawberry Angel Cake in the refrigerator for at least 1 hour—the wait is worth it for the flavors to meld perfectly!
How to Serve Strawberry Angel Cake
Garnishes
A handful of sliced strawberries and a few fresh mint leaves make your Strawberry Angel Cake look as good as it tastes. If you’re feeling fancy, try a dusting of powdered sugar or a scattered handful of blueberries for a patriotic twist. The goal is to make every slice look as inviting as possible.
Side Dishes
While this cake truly shines on its own, it pairs beautifully with other light summer treats. Serve alongside lemon sorbet, a crisp shortbread cookie, or even a fruit salad. If you love contrasting textures, a handful of roasted almonds or candied nuts on the side adds a delightful crunch.
Creative Ways to Present
Instead of one big trifle, try assembling the Strawberry Angel Cake in individual parfait glasses, mason jars, or wide wine glasses for parties or picnics. Mini trifle cups look stunning on dessert tables and make serving a breeze. Or, use a loaf pan lined with plastic wrap for a sliceable, layered look—just lift and cut!
Make Ahead and Storage
Storing Leftovers
Cover any leftover Strawberry Angel Cake tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 2 days—the cake will soak up more strawberry syrup, so it tastes even more luscious, though it’ll get softer over time.
Freezing
I don’t recommend freezing the assembled Strawberry Angel Cake, as whipped topping and fresh berries lose their lovely texture after thawing. However, you can freeze angel food cake separately, then thaw and layer with fresh topping and berries whenever you crave a quick treat.
Reheating
There’s no need to reheat—this cake is best served chilled, straight from the fridge. Just let it sit for a minute or two if you like it a little softer. If you froze the angel food cake alone, allow it to reach room temperature before assembling the layers.
FAQs
Can I use frozen strawberries for this recipe?
Absolutely! If fresh strawberries aren’t in season, simply thaw and drain frozen berries before macerating with sugar and lemon juice. The texture will be a bit softer, but all the fruity flavor remains.
What if I want to make my own whipped topping?
You can easily use homemade whipped cream—just beat cold heavy cream with a bit of powdered sugar and vanilla extract until soft peaks form. It adds a rich, creamy touch to the Strawberry Angel Cake!
Do I need a special trifle dish to make this?
Nope, any deep, clear bowl works, and even a regular cake pan or loaf pan will do the trick. Clear dishes just make those gorgeous layers pop, but any container that fits the cake will work just fine.
Is this suitable for making ahead of time?
Yes! You can make the Strawberry Angel Cake several hours in advance, or even the night before. The flavors meld deliciously as it chills, making it a stress-free choice for parties or potlucks.
Can I add other fruits to the layers?
Absolutely! Feel free to add blueberries, raspberries, or sliced peaches for a colorful spin. Just keep the strawberries as the star for that classic, summery vibe.
Final Thoughts
If you need a dessert that’s light, lovely, and guaranteed to make everyone smile, you simply must try making Strawberry Angel Cake. It’s a breeze to whip up, endlessly adaptable, and so full of vibrant, fresh flavors. I can’t wait for you to discover why this is one of my go-to treats for every summer celebration!
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Strawberry Angel Cake Recipe
- Total Time: 1 hour 15 minutes (includes chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in a delightful and light Strawberry Angel Cake that is perfect for any occasion. This no-bake dessert features layers of angel food cake, sweet strawberries, and fluffy whipped topping, creating a refreshing and easy-to-make treat.
Ingredients
Ingredients:
- 1 prepared angel food cake (store-bought or homemade)
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1 (8 oz) container whipped topping, thawed
- optional fresh mint or extra berries for garnish
Instructions
- Prepare Strawberries: In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Toss to coat and let sit for 10 to 15 minutes until the juices are released.
- Assemble Cake: Tear or slice the angel food cake into bite-sized pieces. In a trifle dish or large serving bowl, layer half of the cake pieces, followed by half the strawberries and then half the whipped topping. Repeat with the remaining cake, strawberries, and topping.
- Chill and Serve: Smooth the top and garnish with additional strawberries or mint if desired. Chill for at least 1 hour before serving.
Notes
- You can use frozen strawberries if fresh aren’t available—just thaw and drain them first.
- This recipe works great in individual cups or as a no-bake summer dessert.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 180
- Sugar: 21g
- Sodium: 170mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
