Fluffy, sweet, and bursting with fresh strawberry flavor, Strawberry Angel Cake is a light dessert that feels like a bite of summer. This heavenly no-bake treat is made with layers of airy angel food cake, creamy whipped topping, and ripe strawberries for the perfect balance of texture and sweetness.

Whether you’re hosting a brunch, celebrating a birthday, or just want something beautiful and effortless for dessert, this cake checks all the boxes. It’s easy enough for beginners, but elegant enough to impress any guest at your table.

Preparation Phase & Tools to Use

Making Strawberry Angel Cake is a breeze when you have the right tools ready. Here’s what you’ll need:

Bundt Pan or Tube Pan: Gives the cake its signature ring shape and helps evenly distribute the filling.
Serrated Knife: Ideal for slicing the angel food cake without crushing it.
Mixing Bowls: You’ll use these to gently mix whipped topping with other ingredients.

Spatula: A flexible spatula is key for folding ingredients without losing that airy texture.
Refrigerator Space: Since this is a no-bake cake, chilling it properly helps it set and enhances the flavor.

Each tool plays a small but important role in keeping the cake light, fluffy, and picture-perfect.

Ingredients for the Strawberry Angel Cake

Every ingredient in this cake serves a delicious purpose:

Angel Food Cake: This light and airy cake forms the base and structure. It absorbs flavor beautifully while keeping the dessert cloud-like.
Fresh Strawberries: Bright, juicy, and slightly tart, they bring a natural sweetness and a pop of vibrant color.

Whipped Topping (like Cool Whip): Adds creaminess and binds the layers together with a silky texture.
Cream Cheese: Adds a subtle tang and helps stabilize the whipped topping for structure.
Powdered Sugar: Sweetens the creamy filling without the graininess of granulated sugar.

Vanilla Extract: Enhances all the flavors with a comforting warm note.

These simple ingredients work together to create a refreshing, light, and irresistible dessert.

How To Make the Strawberry Angel Cake

Step 1: Slice the Cake

Use a serrated knife to cut the angel food cake into bite-sized cubes. This makes it easier to layer and ensures every bite gets coated in the filling.

Step 2: Make the Creamy Filling

In a mixing bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, blending until creamy. Gently fold in the whipped topping to keep the mixture airy.

Step 3: Prep the Strawberries

Wash, hull, and slice your strawberries. Set aside a handful for decorating the top.

Step 4: Assemble the Layers

In a Bundt or tube pan, layer half of the angel food cake pieces, followed by half the cream mixture and half of the strawberries. Repeat the layers, ending with the cream mixture on top.

Step 5: Chill to Set

Cover and refrigerate the cake for at least 4 hours, or overnight for best results. This step allows the flavors to meld and the dessert to firm up.

Step 6: Flip and Decorate

When ready to serve, invert the cake onto a serving plate. Garnish with reserved strawberry slices and enjoy!

How to Serve and Store Your Strawberry Angel Cake

Strawberry Angel Cake is best served cold, making it a perfect choice for spring and summer gatherings. After flipping it out of the pan, slice gently with a serrated knife and serve on chilled dessert plates for an added touch of elegance.

To store leftovers, cover the cake loosely with plastic wrap or place it in an airtight container and refrigerate. It will stay fresh for up to 3 days. Just be sure not to freeze it, as freezing may alter the texture of the whipped topping and strawberries.

Frequently Asked Questions

What if I don’t have a Bundt or tube pan?

You can use a deep 9×13-inch dish or a trifle bowl for a layered version. It won’t have the ring shape but will taste just as amazing.

Can I make this cake ahead of time?

Yes! This is actually ideal to make the night before serving. The extra chill time enhances the flavor and makes for cleaner slices.

Can I use frozen strawberries?

Fresh strawberries are best for texture and appearance, but if using frozen, thaw and drain them well before layering to avoid extra moisture.

What kind of whipped topping should I use?

Any stabilized whipped topping like Cool Whip works great. You can also use homemade whipped cream with added gelatin for structure.

How can I make this lower in sugar?

Use a sugar-free whipped topping and substitute powdered erythritol or monk fruit sweetener in the cream mixture.

Do I need to grease the pan?

No need. The ingredients are soft and chilled, so the cake should release easily after refrigeration.

Want More Cake Ideas with a Fruity Twist?

If this Strawberry Angel Cake has won your heart, you might love exploring these other refreshing dessert recipes from Life With Olivia:

Pineapple Coconut Dream Cake – a tropical escape in every bite.

Strawberry Cheesecake Dump Cake – fruity, creamy, and crazy easy.
Paula Deen’s 5-Minute Fudge – perfect if you’re short on time but still crave a rich treat.
Lemon Blueberry Loaf – soft, zesty, and bursting with juicy blueberries.

Strawberry Crunch Pound Cake – a nostalgic twist on a classic favorite.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Follow me on Pinterest for more sweet inspiration.

And let me know in the comments how yours turned out! Did you add extra berries? Maybe a drizzle of chocolate? I’d love to hear how you made it your own.

Questions or tips? Drop them below and let’s make dessert even better together.

Strawberry Angel Cake

Author: Olivia McKenney
Total Time: 4 hours 15 minutes

Yield: 12 servings
Diet: Vegetarian

Print Recipe

Description

Strawberry Angel Cake is a dreamy no-bake dessert made with layers of fluffy angel food cake, whipped cream cheese filling, and fresh strawberries. It’s light, refreshing, and perfect for warm weather celebrations.