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.