Introduction
Looking for a light yet indulgent dessert that screams summer? This Layered Strawberry Angel Food Cake combines the airy texture of angel food cake with juicy, sweet strawberries and a dreamy whipped topping. Whether you’re hosting a backyard BBQ or simply want a no-fuss treat, this recipe checks all the boxes—easy, impressive, and irresistibly delicious.
Ingredients List
- 1 prepared angel food cake (store-bought or homemade)
- 1 lb fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for macerating strawberries)
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
- Optional: fresh mint for garnish
Substitutions:
- Use pound cake or sponge cake instead of angel food cake.
- Swap whipped topping with homemade whipped cream.
- Use frozen strawberries if fresh ones are out of season (thaw and drain first).
Timing
- Prep Time: 15 minutes
- Chill Time (optional): 30 minutes
- Total Time: 15–45 minutes (depending on chilling)
Instructions
Step 1: Macerate the strawberries
In a medium bowl, mix sliced strawberries with sugar. Let sit for 10–15 minutes until they become juicy.
Step 2: Slice the cake
Cut the angel food cake horizontally into three even layers using a serrated knife.
Step 3: Layer the cake
Place the bottom layer of cake on a serving plate. Spread a layer of whipped topping, then spoon over a layer of strawberries. Repeat with the middle layer, and finish with the top layer.
Step 4: Garnish and chill
Spread a final layer of whipped topping on top and arrange a few strawberry slices and mint leaves for decoration. Chill for 30 minutes if desired before serving.
Nutritional Information (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | 190 |
| Fat | 4g |
| Carbohydrates | 35g |
| Sugar | 22g |
| Protein | 3g |
| Fiber | 2g |
Healthier Alternatives for the Recipe
- Use light whipped topping or Greek yogurt.
- Choose a sugar-free angel food cake.
- Macerate strawberries with a sugar substitute like stevia or monk fruit.
Serving Suggestions
- Serve with a scoop of vanilla frozen yogurt.
- Add blueberries for a patriotic dessert.
- Serve in individual parfait cups for a party.
Common Mistakes to Avoid
- Over-mixing strawberries: They’ll break down too much.
- Skipping the chilling step: Chilling helps the layers hold together better.
- Using too much whipped topping between layers: It can cause the layers to slide.
Storing Tips for the Recipe
- Refrigerate: Best eaten within 2 days; store covered in the fridge.
- Freezing: Not recommended, as whipped topping doesn’t freeze well.
Conclusion
This Layered Strawberry Angel Food Cake is light, refreshing, and perfectly sweet for any occasion. With minimal effort, you get maximum flavor—and lots of compliments.
FAQs
Q: Can I use other berries?
A: Absolutely! Blueberries, raspberries, or blackberries all work great.
Q: Can I make this ahead of time?
A: Yes, up to 1 day in advance. Keep refrigerated until serving.
Q: How do I keep the cake from getting soggy?
A: Add strawberries just before serving or drain excess juice.
Q: Is it gluten-free?
A: Only if your angel food cake is made with gluten-free flour.
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