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This cake is not trying to win awards. It’s not on the cover of Bon Appétit. It’s not layered with handmade curd or topped with spun sugar or anything wild like that. What it is, though? Comforting. Cold. Creamy. Sweet in all the right ways.
And easy. So easy it should be illegal.
My sister calls it “That Fluffy Strawberry Thing,” and I think that’s perfect. It’s the dessert you whip together the night before the church picnic or baby shower. You pull it out of the fridge and it’s already got that soft, cool, dreamy thing going on—like it’s just been waiting for you.
Why You’ll Love It (Even If You Don’t Really Bake)
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It’s five ingredients. Five. And one of them is marshmallows.
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No oven necessary. Unless you make your own angel food cake, which I never do. Store-bought works just fine, thank you very much.
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It feeds a crowd. Big slices, small slices, people hovering with a fork waiting for “just one more bite.”
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You make it ahead. Which means you don’t have to do a dang thing the day of except slice and serve.
What You’ll Need (And How Not to Overthink It)
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1 angel food Bundt cake – Buy it from the store. Truly. Unless you love separating eggs and saying prayers over the oven door, store-bought is a blessing.
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16 oz Cool Whip, thawed – Yes, Cool Whip. Not whipped cream. Not the fancy stuff. The real deal from the freezer aisle.
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2½ cups diced strawberries – Real ones. Fresh. Ripe. The kind that actually smell like strawberries when you open the box.
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2½ cups mini marshmallows – I know, sounds weird. But they’re the chewy little surprise that makes this cake what it is.
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Optional: sliced strawberries on top – For when you want it to look pretty without actually trying. Which, honestly, is my entire cooking philosophy.
Let’s Make the Dang Thing
Step 1: Mix the magic.
Dice up your strawberries and mash ’em just a bit with a fork. You’re not making jam—just enough to get those juices going. Then fold in your Cool Whip and mini marshmallows. It should look like strawberry fluff. It’ll smell like childhood and summer and a little bit of happiness.
Cover it, pop it in the fridge, and let it chill while you mess with the cake.
Step 2: Slice that cake.
Put your angel food cake on a plate (or whatever platter you’ve got that’s not still in the dishwasher). Use a long serrated knife and gently—gently—slice it horizontally into three even-ish layers.
Set the top two aside like you’re tucking them in for a nap.
Step 3: Stack it up.
Grab your chilled strawberry fluff and spread a thick, happy layer on the bottom piece of cake. Add the middle layer. Repeat. Then do it one last time with the top. It should be a little messy. That’s okay. It’s part of the charm.
Step 4: Frost with fluff.
Take the rest of your mixture and spread it all over the outside of the cake. Sides, top, all of it. No fancy tools. Just a spoon, a butter knife, your hands if you’re careful. It’s not supposed to look perfect. It’s supposed to look like something your grandma would have made.
Step 5: Chill.
Cover the whole thing and put it in the fridge for at least 90 minutes. Two hours is better. Overnight? Even better than that. Something magical happens when it sits—like the marshmallows and whipped topping and cake all get together and throw a little slumber party.
A Few Tips from the Heart
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Don’t overthink it. Seriously. If your layers are crooked or the filling squishes out a little, nobody cares. They’ll be too busy going back for seconds.
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Taste as you go. That strawberry fluff? You might find yourself eating it by the spoonful before it even makes it to the cake. That’s not a mistake. That’s called quality control.
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Wanna dress it up? Add sliced berries on top. Maybe a sprig of mint if you’re feeling bold. But honestly? It doesn’t need anything else.
Leftovers & Storage
You probably won’t have leftovers, but if you do:
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Fridge: Store covered. It holds up great for 2–3 days.
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Freezer: Don’t bother. The texture gets funky. Just make another one next week.
Last Thoughts Before You Grab a Fork
This isn’t a cake for impressing strangers.
It’s for loving on your people.
It’s for porch swings and paper plates and “just one more sliver” at the end of the night. It’s for when you don’t have a lot of time but still want to bring something that says, “I thought of you.”
So go ahead. Make it. Eat it cold. Eat it barefoot in the kitchen. Eat it with someone you love—or heck, just a fork and a quiet moment to yourself.
You deserve something sweet.
Strawberry Angel Cake
Ingredients
- 1 Angel Food Bundt Cake, homemade or store-bought
- 16 oz Cool Whip, thawed
- 2.5 cups diced fresh strawberries
- 2.5 cups mini marshmallows
- sliced strawberries for decorating (optional)
Instructions
- If using a homemade angel food cake, allow it to cool completely before starting.
- In a large bowl, lightly mash strawberries with a fork. Fold in Cool Whip and mini marshmallows. Chill for 20 minutes.
- Place the cake on a serving platter and slice it horizontally into three layers using a serrated knife.
- Spread the cream mixture over the bottom cake layer. Add the middle layer, repeat the filling, then top with the final layer.
- Frost the top and sides of the cake with the remaining cream mixture. Decorate with sliced strawberries if desired.
- Chill for at least 90 minutes before serving to allow the cake to set.
Notes