This Strawberry Angel Food Cake is a vintage recipe that’s as easy as it is delicious. With just four simple ingredients—strawberry Jell-O, Cool Whip, frozen strawberries, and angel food cake—it’s the ultimate no-bake dessert for any occasion. Sweet, fluffy, and bursting with strawberry flavor, this make-ahead dessert is perfect for summer gatherings, holidays, or whenever you’re craving a light, fruity treat.
Why You’ll Love This Recipe
- No-Bake Delight: Perfect for hot days when you don’t want to turn on the oven.
- Quick and Simple: Only 15 minutes of prep and just four ingredients.
- Make-Ahead Convenience: Ideal for parties or family meals since it needs to chill in advance.
- Light and Airy: The combination of angel food cake and Cool Whip creates a melt-in-your-mouth texture.
- Family Favorite: Nostalgic and crowd-pleasing, this recipe is sure to be a hit.
Ingredients
- 3 oz package strawberry Jell-O: Provides the signature strawberry flavor and vibrant color.
- 1 1/4 cups boiling water: Dissolves the Jell-O for the base.
- 1 lb frozen strawberries: Adds a burst of fruity flavor and cools the Jell-O mixture.
- 8 oz Cool Whip (thawed): Creates a creamy, fluffy texture.
- 13 oz angel food cake: Torn into bite-sized pieces to absorb the strawberry mixture.
Step-by-Step Directions
Step 1: Prepare the Angel Food Cake
Tear the angel food cake into 1- to 2-inch pieces and set aside.
Step 2: Dissolve the Jell-O
In a medium mixing bowl, dissolve the strawberry Jell-O in boiling water. Stir until completely dissolved.
Step 3: Add Frozen Strawberries
Add the frozen strawberries directly into the Jell-O mixture and stir until they’re evenly distributed and help cool the mixture.
Step 4: Fold in Cool Whip
Transfer the Jell-O and strawberry mixture to a large mixing bowl. Gently fold in the thawed Cool Whip until the mixture is smooth and fluffy.
Step 5: Combine with Angel Food Cake
Add the angel food cake pieces to the bowl, gently mixing until all the cake is coated with the strawberry mixture.
Step 6: Assemble the Dessert
Pour the mixture into an 11×7-inch or 9×13-inch pan, spreading it evenly with a spatula.
Step 7: Chill and Set
Refrigerate for at least 4 hours, or until the dessert is fully set and chilled.
Step 8: Serve and Enjoy
Slice into squares or scoop into bowls to serve.
Kitchen Equipment Needed
- Medium mixing bowl
- Large mixing bowl
- Spatula
- 11×7-inch or 9×13-inch pan
Serving and Storage Tips
Serving Suggestions
- Garnish with fresh strawberries or a dollop of whipped cream for extra flair.
- Serve alongside a fruit salad or other light desserts for a summer dessert table.
- Add a drizzle of strawberry syrup or chocolate sauce for a decadent touch.
Storage
- Refrigerator: Store in the fridge for up to 3 days in an airtight container or covered with plastic wrap.
- Freezer: While freezing is not recommended due to the Cool Whip’s texture, you can freeze leftovers in an airtight container for up to a week. Thaw in the refrigerator before serving.
Variations
- Mixed Berry Version: Use a mixed berry Jell-O flavor and a combination of frozen berries.
- Citrus Twist: Substitute orange Jell-O and frozen mandarin oranges for a tangy variation.
- Chocolate-Lover’s Dream: Add a drizzle of melted chocolate over the top before chilling.
- Tropical Flavor: Use pineapple Jell-O with chunks of pineapple for a tropical twist.
- Individual Servings: Pour the mixture into cupcake liners or individual cups for personal-sized portions.
Helpful Notes
- Use frozen strawberries straight from the freezer to help the Jell-O mixture cool quickly.
- Be gentle when folding the Cool Whip to preserve its fluffy texture.
- Letting the dessert chill for at least 4 hours ensures it sets properly and enhances the flavor.
Tips from Well-Known Chefs
- Chef Ina Garten: “Always use fresh, high-quality ingredients where possible—garnishing with fresh strawberries adds a touch of elegance.”
- Chef Martha Stewart: “For a more polished presentation, cut the dessert with a sharp knife and wipe the blade clean between cuts.”
- Chef Duff Goldman: “Layer the dessert in a trifle dish for a visually stunning alternative.”
Frequently Asked Questions
1. Can I use fresh strawberries instead of frozen?
Yes, but you’ll need to cool the Jell-O mixture separately before adding fresh strawberries to prevent them from softening too much.
2. Can I use homemade whipped cream instead of Cool Whip?
Absolutely! Whip 1 cup of heavy cream with 2 tablespoons of sugar until soft peaks form, then use it as a substitute.
3. What if I don’t have angel food cake?
You can use pound cake or sponge cake, but the dessert will be denser.
4. Can I make this dessert the day before?
Yes, it’s even better when made a day in advance, as the flavors meld and the texture improves.
5. Can I use sugar-free Jell-O?
Yes! Sugar-free Jell-O works well and makes the dessert slightly lighter.
This Strawberry Angel Food Cake is a light, fruity, and irresistibly creamy dessert that’s perfect for any occasion. It’s a nostalgic recipe that’s as easy to make as it is to devour—give it a try and watch it become a family favorite!
