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Strawberry marshmallow angel cake topped with fresh strawberries.

Strawberry Marshmallow Angel Cake

A delightful dessert with a light and airy texture, combining sweet strawberries and marshmallows, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Cake and Filling
  • 1 package 14.1 ounces Angel Food Cake Mix This cake mix gives our dessert its light and fluffy texture.
  • 1 package 3 ounces Strawberry Gelatin Adds vibrant strawberry taste and color.
  • 1 cup Boiling Water Helps dissolve the gelatin properly.
  • 1 cup Cold Water Cools the gelatin mixture.
  • 1 package 10 ounces Miniature Marshmallows Creates delightful pockets of gooeyness.
  • 1 container 8 ounces Frozen Whipped Topping, thawed Adds creamy texture.
  • 1 pint Fresh Strawberries, sliced Provides juicy flavor and great look.

Method
 

Preparation
  1. Bake the angel food cake according to the package directions without greasing the pan.
  2. Once baked, invert the tube pan onto a wire rack to cool completely for about an hour.
  3. Prepare the strawberry gelatin by dissolving it in 1 cup of boiling water until clear.
  4. Stir in 1 cup of cold water, then add the miniature marshmallows, stirring gently until they soften.
  5. Fold in the thawed whipped topping with a spatula, being careful not to deflate it.
  6. Remove the cooled cake from the pan, loosening the edges with a knife.
  7. Slice the cake horizontally into two layers.
Assembly
  1. Place the bottom layer of cake on a serving plate, pour half of the strawberry marshmallow mixture over it, and add half of the sliced strawberries.
  2. Add the top layer of cake, pour the remaining mixture over it, and top with the rest of the strawberries.
  3. Cover the cake loosely with plastic wrap and refrigerate for at least 4 hours or overnight.
Serving
  1. Slice and enjoy the chilled cake, optionally garnishing with extra strawberries or powdered sugar.

Notes

Make sure all ingredients are at the right temperature. Be patient when cooling the cake for optimal structure. For a richer flavor, use freshly whipped cream.