Strawberry Angel Food Cake with Cool Whip
Do you love delicious, fluffy angel food cake? Do you also love strawberries? Well, have I got the recipe for you! This easy strawberry angel food cake with cool whip and jello is simple to make and tastes heavenly. It’s perfect for any occasion, and it’s sure to impress your friends and family. So what are you waiting for? Try this recipe today!
This dessert has a long name, but with only four ingredients, it’s a simple, refreshing, satisfying, and crowd-pleasing dessert that anyone can make, and everyone will love. My family loves this dessert because it’s both sweet and fresh, and has a great texture. And, it’s really pretty – the airy angel food cake with its fun colors and the fun strawberry on top of the cake! I love it because it’s easy to make, I can keep most ingredients on hand, and is sturdy enough to travel or sit out on a counter for a bit during a family gathering.
This dessert is so versatile – you can even serve it as a side dish and no one is really going to complain. It’s great for family events and kids go crazy for it. Adults love it because it’s both sweet and refreshing, and it reminds us a little of our childhood and giggling Jell-o desserts. Speaking of which, if you’re fond of such nostalgic treats, you might also want to try this strawberry jello salad recipe.
Ingredients
- 1 13-ounce angel food cake (size may vary from store to store)
- 1 6-ounce box strawberry Jell-o mix (or 21 ounce can strawberry pie filling)
- 2 cups water, boiled
- 1 container Cool Whip
- 1 16-ounce container frozen strawberries in sugar
Instructions
- First, let the strawberries and Cool Whip rest on the counter. The strawberries will mix with the Jell-o better if they’re not rock hard, and the Cool Whip will incorporate better if it’s a little soft.
- Slice the angel food cake into 1/2 to 1-inch pieces using a serrated knife, and spread half of the angel food cake pieces on the bottom of the 9×13 inch dish. (Or a fun glass dish like a trifle bowl.)
- Bring two cups of water to a boil. In a large mixing bowl, combine the water and Jell-o powder. Stir until fully combined.
- Then, add the frozen strawberries and stir, breaking up the chunks until they have melted. Fold the Cool Whip a few dollops at a time into the strawberry mixture, stirring gently to combine without deflating the dessert. Again, you can leave it a little less than uniformly combined, but you want it well-mixed.
- Spread half the mixture over the cake. Add the remaining cake, then cover with the remaining mix. Spread to ensure the cake is fully covered.
- Alternatively, you can combine all the cake and mix in a large bowl. You may prefer this method if you’re serving the dessert in a trifle or glass bowl.
- Chill in the fridge four hours or overnight. If the cake feels wet or jiggles, it’s not set.
- To glam it up, you can cover the chilled cake with Cool Whip, or garnish or decorate the top with sliced strawberries.
Why This Recipe Works
This recipe works because it’s fast and easy. The ingredients are easy to find and family-friendly. Kids love cake, Jell-o, and whipped cream. Grown-ups love it because it’s fresh and satisfying, and it just tastes really good. It’s lighter than some heavy desserts, but it’s still packed with so much flavor.
I turn to this angel food cake dessert when I need something fast, that I can prep in advance. I love taking it, together with my strawberry jello salad recipe, to potlucks or church events, or as part of a dessert spread for a large gathering or special occasions. It’s just nice, comforting, and fun to eat. It kind of feels like a strawberry shortcake dessert.
Why do you use angel food cake for this recipe?
Made with angel food cake, it has fewer calories than rich chocolate or ice cream dessert. It also makes for a fluffy texture that is hard to replicate otherwise – it might be the best thing about this recipe. It can easily be made with a gluten-free angel food cake, and it will set with the same texture and feeling like a typical angel food cake.
Is this recipe easy?
There’s no cooking involved. If you can boil water and cut a cake, you can make this! It literally takes less than ten minutes, and only dirties two dishes max. It’s the perfect dessert or side dish when you are in a rush!
Pie filling or Frozen Sliced Sugar Strawberries?
You can really use either! Pie filings often have artificial colors and flavorings, so if you avoid those, I would use frozen strawberries with sugar. However, pie filling is convenient and inexpensive. Both work great in this recipe!
How can I make this recipe seem fancier?
Also, you can dress it up with a little extra Cool Whip topping as a garnish or frosting, or with some fresh strawberries and mint in the corners, while serving on a pretty serving plate.
If you want to elevate this to a whole new level, you can serve it in a trifle dish or clear glass serving bowl. The bright pink color is striking and fun. Or, you can serve it in a 9×13 serving dish, as I demonstrate in this recipe.
You can scoop it out with a spoon, or you can slice it and plate it like a regular cake.
It really is the perfect no-bake dessert.
What ingredients are in this recipe?
This has four ingredients, three of which many of us have on hand.
Cool Whip is the secret ingredient in this recipe, making the cake rich and creamy. Cool Whip is found in the frozen dessert section and can stay in your freezer for months.
Jell-o is an old-school food, but it’s absolutely amazing in this dessert. It has such a sweet, delicious flavor, and it sets as it cools, holding the cake together. It also gives the dessert a gorgeous pink hue and a fun, light texture.
Angel food cake can be made at home, but most people don’t have the pan needed to make the heavenly cake. Fortunately, it’s really easy to buy! It’s a staple in the bakery section of every grocery store. The cakes are between 13 and 15 ounces; both sizes will work just fine. If you aren’t sure what cake is angel food cake, just look for a round cake with a hole in the center, and no glaze or topping on it.
Frozen strawberries with sugar are easy to find in the frozen section and can be stored in your freezer for several months.
What type of strawberries should I use?
This recipe calls for frozen strawberries in juice or sugar. These are not the whole strawberries that you might use for a smoothie. Using whole strawberries right out of the bag isn’t ideal because they are so large. They won’t spread throughout the cake properly and would be large and awkward to eat.
Where can I find frozen sliced strawberries?
You can find frozen strawberries in sugar in the frozen fruit section of your local grocery store, in a plastic container like the Cool Whip, or in a rectangular paper box.
If you don’t find frozen berries in sugar, you can easily use fresh strawberries, with just a little extra prep. Slice or quarter one pound of berries, and sprinkle them with half a cup of sugar. Stir and let them rest on the counter for an hour, to release their juices. Store them in the freezer for four hours or overnight in an airtight container. Just like that, you have frozen berries in sugar!
While whole frozen berries aren’t the first choice, in a pinch, you can use them. Straight from the freezer, put them on a cutting board, and give them a rough chop. Sprinkle them with sugar and let them rest as you prep the dessert.
Can I use homemade angel food cake?
If you would like to make this from scratch, go for it! You will need a special angel food cake pan (which is a fluted pan). Angel food cake can be somewhat delicate. People who don’t want to make it from scratch but either don’t want to/can’t find a cake in their bakery can use an angel food cake box mix. Boxed angel food cake mix isn’t always AMAZING, but it would work fine in this dessert.
Can I use fresh strawberries?
Whenever strawberry season hits, it’s tempting to use fresh strawberries in everything! You could make your own strawberries with a sugar mixture for this recipe, though it’s usually most convenient just to buy it!
No-Bake Strawberry Angel Food Cake with Whipped Cream
Ingredients
- 1 13-ounce angel food cake (size may vary from store to store)
- 1 6-ounce box strawberry Jell-o mix
- 2 cups water, boiled
- 1 container Cool Whip
- 1 16-ounce container frozen strawberries in sugar (or 21 oz strawberry pie filling)
Instructions
- First, let the strawberries and Cool Whip rest on the counter. The strawberries will mix with the Jell-o better if they’re not rock hard, and the Cool Whip will incorporate better if it’s a little soft.
- Slice the angel food cake into 1/2 to 1-inch pieces using a serrated knife, and spread half of the angel food cake pieces on the bottom of the 9×13 inch dish. (Or a fun glass dish like a trifle bowl.)
- Bring two cups of water to a boil. In a large mixing bowl, combine the water and Jell-o powder. Stir until fully combined.
- Then, add the frozen strawberries and stir, breaking up the chunks until they have melted. Fold the Cool Whip a few dollops at a time into the strawberry mixture, stirring gently to combine without deflating the dessert. Again, you can leave it a little less than uniformly combined, but you want it well-mixed.
- Spread half the mixture over the cake. Add the remaining cake, then cover with the remaining mix. Spread to ensure the cake is fully covered.
- Alternatively, you can combine all the cake and mix in a large bowl. You may prefer this method if you’re serving the dessert in a trifle or glass bowl.
- Chill in the fridge four hours or overnight. If the cake feels wet or jiggles, it’s not set.
- To glam it up, you can cover the chilled cake with Cool Whip, or garnish or decorate the top with sliced strawberries.
What are some variations
There are some different ways you can “spruce” up this recipe:
- Top it with fresh berries
- Use mixed berries
- Make homemade whip cream instead of cool whip
- Add some vanilla extra
- Top it with a cream cheese frosting
- Add a couple drops of lemon juice to it
- You could select a chocolate angel food vake versus a plain angel food cake
- Make your own glaze with powdered sugar
How long does this recipe take to make?
This recipe is so easy. It requires no cooking and just a little boiling water on the stovetop. It takes about 10 minutes to prep and make, plus four hours to chill in the fridge. If you’re having a big dinner, this dessert is great to make the night before or morning of, before things get crazy in the kitchen!
What supplies are needed?
It uses one pot, a cutting board, and a mixing bowl. Pretty awesome for cleanup!
How long does this recipe last?
This can rest on the counter at room temperature for up to two hours, and will stay fresh in the fridge for up to four days when covered with aluminum foil, plastic wrap, or stored in an airtight container, but softens with age.
Can I freeze this recipe?
This does not freeze well. When it thaws, the cake will become soggy and unappealing, and the Cool Whip will separate from the Jell-o and look curdled.
Is this a dessert or a side dish?
You could really serve it as either! Some people like to serve sweeter things right alongside their dinner, or they’d rather save their delicious desserts for after they eat their main meal. There’s no wrong answer when it comes to this strawberry dessert recipe.
Whether you’re looking for a quick and easy side dish or something sweet to finish off your meal, this strawberry cake is perfect for strawberry lovers. The best part is that it takes just minutes to prepare. The sliced strawberries combined with the jello provide a delicious bite of strawberry sauce in every bite. So, what are you waiting for? Get started with this delicious strawberry angel food cake dessert!
More Strawberry Recipes You Might Enjoy:
- 15 Minute Strawberry Syrup Recipe – Easy and Delicious!
- Easy Low Sugar No Pectin Strawberry Jam
- Easy Strawberry Jello Salad with Cool Whip
- The BEST Strawberry Pretzel Jello Salad
- Easy Strawberry Jello Salad
