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Every summer, like clockwork, someone in my family asks, “You making that pink cake this year?” And they don’t mean just any cake — they’re talking about this Strawberry Angel Food Cake.
I don’t even remember where I first got the recipe — probably scribbled on the back of a church bulletin or clipped from a magazine in the checkout line. But it stuck. And now it’s our cake. The one that shows up at BBQs, pool parties, potlucks…and sometimes, honestly, just a Tuesday when it’s too hot to cook and everyone needs a little pick-me-up.
It’s light and fluffy, cool and creamy, and that sweet strawberry jello just does something magic when it mixes with whipped topping and soft cake pieces. It’s retro in the best way. And the best part? You don’t even have to turn on the oven.
Why You’ll Love This Little Slice of Summer:
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It’s no-bake — Not a single burner or oven involved (hallelujah).
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Takes maybe 10 minutes to throw together — and most of that is opening containers.
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So light and fluffy, it practically floats off the plate
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Everyone loves it — even the “I’m not a dessert person” people
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It’s pink and pretty — like dessert just got back from vacation
What You’ll Need (and a Few Tips from My Kitchen)
Here’s what goes in it — and how I make it feel a little extra without trying too hard:
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1 store-bought angel food cake
(Just grab one from the bakery section. No judgment here — it works beautifully. Tear it up with your hands like you mean it.) -
1 small box (3 oz) strawberry jello mix
(This is the flavor base and the color — and yes, I’ve tried raspberry too. Still good.) -
1 cup boiling water + ½ cup cold water
(Just like when you make regular jello. Easy stuff.) -
1 container (8 oz) whipped topping
(Cool Whip works fine. I’ve used homemade once, but it melted quicker and honestly? Nobody noticed.) -
1 cup fresh strawberries, sliced
(Use the good ones. The really red, fragrant ones. Frozen can work if they’re well-drained, but fresh is best here.)
Little trick I love: Toss the strawberries with a tiny bit of sugar and let them sit while you do the rest. Brings out that juicy sweetness.
How to Make It (You’re Gonna Laugh at How Simple This Is)
1. Tear the cake
I just rip it into bite-sized pieces and drop them in a bowl. Don’t overthink it. This cake isn’t supposed to look fancy — it’s supposed to taste amazing.
2. Mix the jello
Pour the boiling water into a bowl with the jello powder. Stir till dissolved — you know the drill. Then add the cold water and stir again.
3. Add the whipped topping
Wait a couple of minutes so the jello cools down a bit (not hot, just warm-ish). Then gently fold in the whipped topping. It’ll look like a pink cloud. Try not to eat it all right there. (No promises.)
4. Build your layers
Grab a 9×13 dish.
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Start with half the torn cake
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Pour on half the pink fluffy mixture
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Sprinkle on half the strawberries
Then repeat.
5. Chill
Cover and refrigerate for a couple hours — or overnight if you’ve got the patience. It firms up into this dreamy, spoonable dessert that slices like a soft trifle.
6. Serve it up
Cold is best. I like to add a little extra whipped cream on top or maybe a few mint leaves if I’m feeling fancy (or trying to impress my sister-in-law).
Wanna Switch It Up? Try These Twists:
This cake is a great base for flavor experiments. Here are a few combos I’ve played with:
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Tropical vibes: Use pineapple jello and add crushed pineapple (drained well).
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Peachy keen: Peach jello + fresh or canned peaches = summer in a dish.
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Cream cheese swirl: Mix 4 oz cream cheese with a little powdered sugar and dollop it between the layers for tangy richness.
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Chocolate lovers: Drizzle a little Hershey’s syrup over the top before serving. Surprisingly great with strawberries.
The beauty of this recipe is you can make it yours. Swap the fruit. Play with the flavors. Heck, layer it in mason jars and call it a parfait.
How to Store It (If You’ve Got Leftovers)
Cover the dish with plastic wrap and stick it in the fridge. It’ll keep for about 3 days — but it’s usually gone by Day 2 around here.
I don’t recommend freezing it. The texture gets weird. But if you need to make it ahead, you absolutely can — just leave the strawberries off until you’re ready to serve so they don’t get soggy.
A Little Farewell from My Kitchen to Yours
This Strawberry Angel Food Cake might not win any gourmet awards — but you know what? It wins smiles. It wins seconds. It wins that moment where someone takes a bite, closes their eyes, and says, “Oh wow, this tastes like my childhood.”
And that’s worth more than a fancy dessert any day of the week.
So make this. Eat it cold from the fridge. Share it with your people — or don’t. I won’t tell. Just promise me you’ll come back and let me know how it turned out. Or tell me your favorite no-bake dessert. I always love a good recipe swap.
Stay sweet —
And don’t forget the whipped cream.
Strawberry Angel Food Cake
Ingredients
- 1 store-bought angel food cake
- 1 package (3 oz) strawberry jello mix
- 1 cup boiling water
- 1/2 cup cold water
- 1 cup fresh strawberries sliced
- 1 container (8 oz) whipped topping thawed
Instructions
- Tear the angel food cake into bite-sized pieces and set aside.
- In a large bowl, dissolve the strawberry jello mix in 1 cup of boiling water. Stir until completely dissolved.
- Add 1/2 cup of cold water to the jello mixture and stir well.
- Gently fold in the whipped topping until the mixture is smooth and creamy.
- In a 9x13 inch dish, layer half of the cake pieces, followed by half of the jello mixture, and half of the sliced strawberries.
- Repeat the layers with the remaining cake pieces, jello mixture, and strawberries.
- Cover and refrigerate for at least 2 hours, or until set.
- Serve chilled and enjoy!
Notes
Nutrition