Best Strawberry Angel Food Cake Dessert Recipe (4 Ingredients)
This Strawberry Angel Food Cake Dessert is a nostalgic no-bake dessert that uses frozen strawberries for tons of flavor. And it totally reminds you of being a kid!
We always just call this “strawberry cake” but it’s SO much more than that. This perfect strawberry pink dessert uses cubed angel food cake and Jello to make a quick dessert that you’ll crave all year long!
This Strawberry Jello Angel Food Cake is a family favorite
This strawberry angel food cake recipe was originally published in October of 2015. It has since been updated to include more detailed directions and variations my readers have shared over the years.
This Strawberry Angel Food Cake with Cool Whip is so easy to make and is always very well received! From the comments left on this post and my pins, it’s a totally sentimental dessert and reminds people of beloved family members.
It only uses 4 simple ingredients like store-bought angel food cake pieces, frozen strawberries, Cool Whip whipped topping and strawberry Jello. And it doesn’t require any baking skills or much kitchen know-how.
Related: Strawberry Jello Cupcakes
This light and fluffy cake is super flavorful and totally reminds me of summer! My mom used to make it for us on summer break and it makes my heart smile just thinking about it.
Similar to a strawberry lush cake and strawberry angel delight, this dessert using prepared angel food cake is one you’ll crave. I think this is the best type of strawberry dessert to make because the angel food cake gives it some body and the creamy strawberry flavor is super refreshing and satisfying.
I’ve uploaded most of the images in this post but you still may recognize some of the process shots if you came over from Pinterest!
Ingredients
It’s just an angel food Jello cake dessert. Pretty straightforward stuff. But absolutely delicious.
Scroll to the end of the post for a printable recipe card with full measurements and instructions!
- Angel Food Cake (store-bought)
- Strawberry Jell-O
- boiling water
- frozen whipped topping (like Cool Whip, thawed in fridge)
- frozen strawberries in sugar (not whole frozen berries – see image below), not thawed but not straight from the freezer
The grocery store sells a ready-made angel food cake option that just needs to be torn (which is a great task to have the kids do!).
The store-bought cake keeps this strawberry angel food dessert super quick to prepare.
Take the time you would have used to make the cake and go take 15 minutes for yourself.
How to Make this Angel Food Strawberry Jello Cake
This pink strawberry angel food cake dessert couldn’t be easier to make!
Step 1
Remove the strawberries from the freezer and let them sit on the counter while working through the next steps. The more thawed the better.
Step 2
Crumble up the ring of cake and add half of the angel food pieces to the bottom of a 9 x 13 baking dish. If a few pieces fall up into your mouth, that’s ok.
Step 3
Mix Jell-O in a bowl with 2 cups boiling water. Stir well to dissolve the Jell-O powder.
Step 4
Add strawberries immediately and stir. The cold strawberries will help the Jello start to set.
Stirring will help to melt the strawberry juice the rest of the way, but you may need to use your hands to break them up if they remain in a chunk.
Step 5
Fold in spoonfuls of Cool Whip until well mixed.
If you forget to take the Cool Whip out of the freezer to thaw, it will still work (it might just not mix in as smoothly).
Step 6
Spoon ½ mixture over the first half of the angel food cake in the dish.
Step 7
Add a second layer with the rest of the angel food cake chunks then top with the rest of that gorgeous, creamy strawberry mixture.
Step 8
Cover, then set in the refrigerator for several hours.
Quick tip: Push down any cake pieces that are sticking out the top so they are submerged and can soak up all the flavor.
Don’t leave them exposed like this photo shows. I mean, it really doesn’t ruin anything because Angel Food cake is delish no matter what.
But still, you’ll get the best flavor if you drown those bad boys.
I would leave it to set for at least 2 hours but 4 or more will make sure it is totally set and will keep its form when cut into squares.
How to serve this Strawberry Angel Food Cake Recipe
This poor, sad, ugly little cake. It’s so unfortunate that this lush-type dessert is just not that pretty. But it sure is pretty on the inside.
This is not the dessert you will make if you are trying to impress guests who are superficial and into outward appearances.
For that, I would make this faux croquembouche or even this Angel Food Cake with Peaches and Cream instead.
But this angel food cake with strawberry JELLO is super easy and it’s what you make for your friends when you want to give them a mouth hug.
To make it look a little nicer, you could also “frost” it with additional Cool Whip then lay out sliced strawberries in a pretty way.
At the very least use fresh mint and strawberries to draw the eye away from that heap of pink. This is the way I prefer to serve it.
When ready to serve, cut into squares and serve immediately.
Or you can scoop it into bowls. This is an anything goes types of dessert recipe.
Or Make it A Strawberry Jello Angel Food Cake Trifle!
A reader suggested I try using a trifle bowl so I did.
It’s a lot cuter in terms of dish choice but the dessert itself…still not so much.
A trifle is a great dessert to serve when you have company.
It’s also a great idea for people, like me, who aren’t great at decorating cakes!
Someone else suggested making this in a bundt pan. That’s the route I’m going to try next time. It will look nice when turned out onto a plate and the slices would probably even look nice on a dessert plate.
When to serve this cake
I love this quick and easy dessert recipe for spring and summer celebrations but no matter what occasion you make it for, it’s always a crowd-pleaser.
This strawberry angel food cake dessert with Jello is really more like a dump cake. And it’s no-bake which is why it’s perfect for warmer weather.
This is my go-to dish for a family party or neighborhood potluck and it’s always gone immediately.
It really works for any party, any time of year. It’s easy to transport to other places and can be made ahead which is great when having company over.
Putting this strawberry Angel Food jello cake together (I realize this isn’t really a cake, but it has cake in it so…and it’s so much easier than saying Strawberry Angel Food Cake Dessert with Jello, right?) is SO easy.
Plus, pink desserts are always the best! Just look at all that pink goodness!
FAQs for this angel food strawberry dessert
The best way to store this delicious pink dessert is to cover it with foil and put it in the fridge. I would think this will keep in the fridge for about 3 days.
But you probably won’t have too much leftover. Who knew that Angel Food cake, frozen strawberries and Cool Whip could taste SO simple and so tasty!
People ask me about the right type of strawberries to use for this yummy strawberry dessert recipe. They are sold in plastic containers like that shown and can be found in the freezer section. They sometimes come in a container that looks like a frozen juice concentrate but in a rectangular shape. Some people have a hard finding the right type of frozen strawberries in sugar. I haven’t figured out a good substitute yet. 
Fresh strawberries aren’t the best because they won’t have the extra sweet juice that comes in frozen strawberries. It helps to flavor the dessert and give it that fun pink color. You can potentially get a similar look by macerating the berries with sugar to bring out their own juices but it may not give you the same amount of flavor. Worth a try! Fresh strawberries are never a bad idea! :)
To macerate I would do 1 pint of strawberries with 2 TBSP sugar and let them sit at room temperature for at least an hour to release their juices. I haven’t tried this but it may work.
Yes! Since this is kept in the fridge, you can make it ahead of time and then keep in their, covered, until ready to serve.
Tips and suggestions
Over the years I’ve received tons of comments on this post. Every family had a little different way of doing things. Here are some of the suggestions that may help you.
Substitution ideas
–Don’t want to use Cool Whip, here is how one user made this instead: “Dissolve large box of strawberry jello in 3/4 cup hot water.
Once dissolved stir in 3/4 cup cold water and refrigerate. After it sets up whip in a pint of whipping cream to the jello on a low setting.”
–Make it sugar-free: You can make this more diet-friendly or ok for diabetics by using sugar-free ingredients. Several commenters mentioned this.
–A fruitier version: This version uses 1 small strawberry Jello, 1 small lemon Jello, 2c boiling water, 1/4 c sugar, juice of 1 lemon, 2 oranges and juice from a 10oz pineapple can.
Mix together. Cool until it starts to set. Fold in 8oz cool whip, add pineapple tidbits and fresh sliced strawberries.
Other serving suggestions
–Make it more cake-like: Line a large bowl with waxed paper. let sit a few hours and when set turn upside down on a plate or cake dish.
Top with Cool Whip or whipped cream, as if you were icing a cake, then add fresh some strawberries.
– Make it a little more structured: Bake your own angel food cake in a 13×9 pan. Cut the cake into 2 layers instead of ripping it into chunks.
Place one layer down, spread half of jello mixture on top, placed the next layer down and spread the remaining jello mixture on top.
Chill for about 8 hours. It cut just like a cake and it looked pretty!
–A pool of Cool Whip!: In this suggestion, the Cool Whip is served separately. Tear the cake into pieces and put in a greased bundt pan.
Mix the strawberries and Jello and pour over the cake. Let set and flip onto a cake plate. Fill the hole in the middle with the Cool Whip!
To serve, slice the cake and put a dollop of Cool Whip on top.
–To ensure the cake is soaked with flavor: After mixing the Jello, strawberries and Cool Whip, combine it with the angel food cake pieces then pour into the pan and chill.
It’s much easier and mixes together better for a smoother look.
–Fill the angel food cake: Mix the strawberries, Cool Whip, and Jello and put them in the refrigerator until it is thick but not solid.
Slice a thin piece off the top of the angel food cake and tear out a trench all the way around the cake.
Pour the very thick Jello strawberry mixture inside, put the top back on and frost with the remaining whipped cream.
Return the cake to the refrigerator. It was so pretty when cut because of the Jello strawberry surprise at the center.
I must have taken 300 pictures of it trying to get this strawberry angel food cake dessert to look appetizing. Nope.
You’re going to have to trust me on this one. And I know my sweets.
And more than anything, this pink dessert makes people smile. This recipe totally reminds people of recipes their grandmas made for them!
More easy strawberry recipes
- Homemade Strawberry Ice Cream
- Frozen Strawberry Yogurt Pie
- Strawberry Pineapple Dump Cake
- Strawberry Short Cake Dump Cake
- Stupid Easy Strawberry Snack
- Easy Strawberry Refrigerator Cake from Crystal and Comp.
- Strawberry Poke Cake from It Is a Keeper
- White Chocolate Strawberry Cake Roll from We’re Parents
More easy angel food cake desserts
- Angel Food Cake Mix Cookies
- Angel Food Cake with Peaches and Mint
- Easiest Ever Red White and Blue Angel Food Cake Mix Cupcakes
- Angel Food Pineapple Dump Cake
- Strawberry Short Cake Dump Cake
Printable Strawberry Jello Angel Food Cake Recipe
Strawberry Angel Food Cake Recipe
Ingredients
- 1 ring Angel Food Cake store-bought
- 1 6 oz. pkg. Strawberry Jello
- 2 cups boiling water
- 1 regular container frozen whipped topping like Cool Whip, thawed in fridge
- 16 oz. container frozen strawberries in sugar the kind that also have juice, not whole frozen berries
Instructions
- Set out frozen strawberries to thaw while working on the rest of the recipe.
- Boil water.
- Break 1/2 of the angel food cake in to chunks and put in the bottom of a 9×13 pan.
- Mix powdered Jello in a bowl with 2 cups boiling water.
- Add strawberries immediately and stir.
- You may need to use your hands to break up chunks of frozen strawberries.
- Stir in spoonfuls of Cool Whip until well mixed.
- Spoon 1/2 mixture over angel food cake in dish.
- Repeat layers and set in refrigerator for several hours.
- Cut in to squares and serve immediately. (Your squares won’t be perfect. The gelatin is not firm.)
Video
Notes
Nutrition
Pin this Dessert for Later
This Angel Food Strawberry Jello Dessert is one you need to try. It will become a family favorite and one that you make for parties all the time!
I’ve had this recipe for probably 30+ years. It is delicious!!!
It was definitely a hit!!!
Oh good! I’m so happy you liked it!
Can I make it today for tomorrow night?
I would say so. I don’t think you’ll have a problem!
I am also making this for Easter tomorrow. I just stirred it up, everything in a big bowl topped with more cool whip as some suggested. One question…my chunks of cake seemed to disintegrate…is that supposed to happen? Hopefully it will set up over night.
No, I’ve never seen the cake disintegrate. Hopefully it will set???? I bet you it will still be delicious!
It set up and it was delicious! Do leftovers keep, or does it get watery?
It gets a little watery a few days later. But the cake holds up and you can eat around it.I might not eat it a week later but a few days is fine! :)
Sharon,
What size frozen strawberries ounce wise. My store only had small square boxes of frozen berries. Should I use two?
Oh man! I’m going to guess 16 ounces??? But I am a terrible estimator! So sorry! I tried to see if I could tell from the pictures. Next time I go to the store I’ll go check and then update the recipe! Sorry it wasn’t clear! If you are making it right now, I feel like I remember my mom only using one box when she used to make it for me and that I only bought this size carton because it was all they had at the store. I think the recipe is pretty versatile and it will still taste yummy no matter how you make it! I hope you enjoy it!
My chunks also don’t seem as big. They’re in there but I feel like the mixture is a majority of the pan. Is this ok?
I think that is ok, Eryka. It might be closer to a Jello salad with smaller cake chunks. But I can’t imagine that would be bad! :)
this looks delish. how far ahead can you make this? would love to make tonight – for an Easter brunch.
Hi Sarah, I think for best results I would make it on Saturday for a Sunday brunch. It will probably be fine, but the strawberries give off more juices the longer it sits. The flavor still tastes ok but it seems like they produce a little liquid that isn’t set like the gelatin layer. Enjoy it!
Hi there they don’t sell those frozen strawberries where I live if I use fresh strawberries that I cut up and mix with some sugar and water. Do I have to freeze it. Looking forward to making this for Easter. Thanks
No! I think that would work fine! I wouldn’t add any extra water. Just add sugar to the berries and let them sweeten up and create their own juice. Then add them to your jello mixture once it’s cooled a little bit. If you do it this way, let me know how it turns out!
Thanks
This came out delicious! Hits that sweet spot just right! So I presented mine a little different due to what I had on hand. I had a Duncan Hines angel food cake mix in the pantry so I used that instead of already made store bought. Made the cake in a 13×9 because I didn’t have a tube pan or bundt pan. Then I had an idea to cut the cake into 2 layers instead of ripping it into chunks. I placed one layer down, spread half of jello mixture on top, placed the next layer down and spread remaining jello mixture on top. Fridged for about 8 hours. It cut just like a cake and it looked pretty! So pink and delicious! I could have gone the extra mile and spread more cool whip on top and placed fresh sliced strawberries on top but I didn’t want to make another trip to the store before the potluck. Thanks for a great recipe!!
Thanks for sharing, Lori!!! Using a 13 x 9 sounds like a great idea! I’ll have to give that a shot next time! Glad you enjoyed the cake!
I’ve seen this recipe presented in a bundt pan. Presentation is nice.
Here’s my take, put it in the trifle bowl, top with cool whip, then make a pretty design with fresh strawberries. That is if you want a pretty presentation. I used to make it for my kids in the Summer. We did not fancy it up, just ate it up.
Great ideas! I def don’t worry about making it pretty when it’s just for us. We eat it too fast! I like the idea of more Cool Whip on top!
My Mom made this dessert years ago. Her recipe calls for the Cool Whip to be served separately. Tear the whole cake into a bundt pan. Mix the strawberries and Jello and pour over the cake. Let set and flip onto a cake plate. Fill the hole in the middle with the Cool Whip! To serve,slice the cake and put a dollop of Cool Whip on top.
I’m going to try your way. I think it is easier and will store better. Thanks!
Interesting!! I want to try it her way!!!!
Do you think you can make the whole recipe then freeze half for another time. It is just my husband and me. Looks great but so much, even though we could probably eat the whole thing.
Hi Georgia, I’m not sure how this will freeze! The wild card is the liquid from the strawberries, I’m not sure how that will change the whipped cream. It’s worth a try! It will probably still taste amazing just the consistency might be different!
To make it pretty, put sliced fresh strawberries on top.
Great idea Linda! I’m definitely going to try that!
My god I’ve made this twice and my son told me this was like the best thing he has ever eaten lol but my hubby hates strawberrys and loves cherries would cherries work with the same receive but changing the jello to cherry? Please leave me know this is now my favorite go to food <3
Hi Shannon! I think cherries might work. Scroll down a few comments and see what I told the gal who wanted to use raspberries. You just want to make sure there is enough juice with the cherries. The reason these frozen strawberries work so well is because they are packed in a sweetened liquid as opposed to just being whole fruit! But it couldn’t hurt to try!!
I prefer raspberries to strawberries. Do you think this would work just as well with frozen raspberries and raspberry jello?
Yum! I think that should work ok, the only issue could be the frozen raspberries. The frozen strawberries that I usually use come in some juice so the raspberries might not provide enough liquid. I would buy two packages of the raspberries and potentially make a quick raspberry sauce (with one of the bags) on the stove with a little sugar and water, then mash them down and strain out the seeds. Then use that and the other bag in place of the strawberries in the recipe.
Here’s an even easier way to make this delicious dessert, after mixing the jello, strawberries and Cool Whip combine it with the angel food cake then pour into the pan and chill. It’s much easier and mixes together better for a smoother look.
That’s a great idea, Debbie!! Def going to try that next time!
I’ve been looking for this recipe for years. I used to make it in the Tupperware Jello mold. I will make it in a tube pan. Thanks so much!
Aw! I’m so glad you found it! It’s so easy! Enjoy!
Sorry what is cool whip?
Hi Marie, Cool Whip is a whipped topping found in the freezer section of most grocery stores.