After a quick chill in the fridge, layer that dreamy creamy mixture in between the sliced cake layers and once assembled, coat the outside with the cream as well.
This Strawberry Angel Cake is proof that simple ingredients can create something truly delicious. Serve it up with extra sliced strawberries on top for a finishing touch, or just grab a fork and dig in. Light, fruity, and oh-so-creamy, it’s the kind of dessert that disappears fast—so you might want to grab your slice before it’s gone!
Ingredients
1 Angel Food Bundt Cake, homemade or store-bought
16 oz Cool Whip, thawed
2 ½ cups diced fresh strawberries
2 1/2 cups mini marshmallows
Optional: sliced strawberries for decorating
Preparation
If using a homemade angel food cake, make sure cake is fully cool before assembling.
In a large bowl, add diced strawberries and mash lightly with the back of a fork. Fold in cool whip and marshmallows, then cover and chill for 20 minutes.
As cream mixture chills, place cake on serving plater and use a sharp serrated knife to cut the cake horizontally into three layers, setting the top two layers aside.
Spread cream mixture on top over the bottom layer of cake, then place the middle layer on top. Repeat with the next layer.
Spread remaining cream mixture over top and sides of cake until fully covered.
Chill cake for a minimum of 90 minutes before serving.
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