Light as air and just as sweet, this Strawberry Angel Cake is the dessert of dreams. Imagine the fluffiest angel food cake, dressed in pillowy whipped cream, and topped with glistening fresh strawberries. Every bite tastes like sunshine and summer picnics, making it an ideal treat for spring gatherings, baby showers, or whenever you need a refreshing, light dessert.

What makes this cake so magical is its simplicity. There’s no need for heavy frostings or rich fillings here. The sweetness of the strawberries pairs beautifully with the airy texture of the cake and the subtle vanilla notes in the whipped topping. It’s easy to assemble and looks like it came straight out of a bakery display.

What Kind of Cake Base Should I Use?

For this recipe, a classic angel food cake is essential. Its light, spongy texture and subtle sweetness make it the perfect base for soaking up the juices from fresh strawberries without getting soggy. You can bake your own from scratch if you’re up for it, but a store-bought or box-mix angel food cake works beautifully in a pinch. Just make sure it’s cooled completely before assembling.

Ingredients for the Strawberry Angel Cake

Angel Food Cake – The star of the show, this cake’s light structure provides the perfect base for the whipped topping and fruit.

Whipped Topping – You can use freshly whipped cream or store-bought whipped topping. It adds that creamy, cloud-like coating the cake is famous for.

Fresh Strawberries – Sliced and sweetened slightly if needed, strawberries bring a juicy, bright flavor and beautiful color.

Vanilla Extract (optional) – A small splash mixed into the whipped topping elevates the flavor.

Powdered Sugar (optional) – If making whipped cream from scratch, a little powdered sugar helps stabilize it and adds light sweetness.

How To Make the Strawberry Angel Cake

Step 1: Prepare the Cake

Start with a fully cooled angel food cake. If you’re using a store-bought version, remove it carefully from its container and set it on your serving plate. If you’re baking it from scratch or a box mix, allow it to cool completely upside down in the pan to maintain its fluffy structure.

Step 2: Slice the Strawberries

Wash and hull your strawberries, then slice them evenly. Set aside a handful of the prettiest slices to garnish the top of the cake. The rest can be tossed in a teaspoon or two of sugar if you want them a bit juicier.

Step 3: Make or Prep the Whipped Topping

If you’re using store-bought whipped topping, make sure it’s thawed and ready to spread. For homemade whipped cream, beat cold heavy cream with a splash of vanilla extract and powdered sugar until stiff peaks form.

Step 4: Assemble the Cake

Use a serrated knife to gently cut the cake into two horizontal layers. Spread a layer of whipped topping on the bottom half, then add a generous handful of sliced strawberries. Place the top half back on and cover the entire cake with the remaining whipped topping.

Step 5: Decorate

Garnish the top with your reserved strawberry slices. You can arrange them in a ring, fan them out, or pile them in the center for a more rustic look. Chill the cake for at least 30 minutes before serving to allow the flavors to meld.

How to Serve and Store Strawberry Angel Cake

This cake is best served chilled, making it an ideal treat for warmer weather or after a heavy meal. Serve each slice with a few extra strawberries on the side and maybe a drizzle of strawberry syrup for extra flair. If you want to dress it up even more, a light dusting of powdered sugar right before serving adds a pretty touch.

To store, cover the cake loosely with plastic wrap or place it in a cake container. Refrigerate for up to 3 days. Keep in mind that the strawberries may start to release more juice as they sit, so the texture of the cake may get a little softer over time—still delicious, just a bit more delicate.

Frequently Asked Questions

How far in advance can I make this cake?

You can make the cake a day ahead. Just be sure to keep it refrigerated, and wait until closer to serving time to garnish the top with strawberries for the freshest look.

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best for both flavor and texture, but if you’re in a pinch, thawed frozen strawberries can be used. Be sure to drain any excess liquid to prevent the cake from becoming soggy.

What’s the best way to slice an angel food cake?

Use a serrated knife or a cake cutter specifically made for angel food cake. Gently saw back and forth rather than pressing down to avoid squashing the cake.

Can I use flavored whipped topping?

Absolutely! Strawberry or vanilla-flavored whipped topping adds an extra layer of flavor that complements the fruit beautifully.

Is this cake suitable for freezing?

It’s not ideal to freeze the assembled cake because the whipped topping and strawberries may change texture. However, the plain angel food cake can be frozen for up to a month.

What if I don’t have a tube pan?

You can use a bundt pan as an alternative when baking the angel food cake, but make sure not to grease the pan so the batter can rise properly.

Want More Cake Ideas with a Fruity Twist?

If you love this Strawberry Angel Cake, you’ll definitely want to try these other fruit-forward favorites from the blog:

Strawberry Cheesecake Banana Pudding is a creamy dream layered with fruit and pudding.
Blueberry Swirl Yogurt Bites are light, tangy, and perfect for snacking.
Strawberry Puff Pastry Hearts make an adorable and flaky dessert option.
Strawberry Cheesecake Cupcakes blend creamy cheesecake with moist cupcakes.
Strawberry Crunch Cheesecake Salad is sweet, crunchy, and made to impress at potlucks.

Each one brings that burst of berry goodness in a totally different way!

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Follow my dessert boards on Pinterest

And let me know in the comments how your Strawberry Angel Cake turned out! Did you layer it with extra strawberries? Add a flavored whipped cream? I’d love to hear what twists you added.

Questions are always welcome—let’s help each other bake better and sweeter!

Strawberry Angel Cake

Author: Nina Johnson
Prep Time: 20 minutes
Cook Time: None
Total Time: 50 minutes
Yield: 8–10 slices 1x
Category: Dessert
Method: No-Bake / Assembly
Cuisine: American

Print Recipe

Description

A light and airy angel food cake topped with creamy whipped topping and fresh strawberries. This dessert is perfect for spring or summer and easy enough for any occasion. Whether you’re hosting a brunch or craving something sweet and fruity, this chilled cake delivers the perfect bite of nostalgia and refreshment.

Ingredients

Scale

1 angel food cake (store-bought or homemade, fully cooled)

2 cups fresh strawberries, sliced

2 cups whipped topping or whipped cream

1 teaspoon vanilla extract (optional)

2 tablespoons powdered sugar (optional, if making whipped cream from scratch)

Instructions

1. Prepare the cake by placing a fully cooled angel food cake on a serving platter.

2. Wash, hull, and slice the strawberries. Set aside the best slices for garnish and toss the rest with a little sugar if desired.

3. If using homemade whipped cream, beat cold heavy cream with vanilla extract and powdered sugar until stiff peaks form. If using store-bought whipped topping, thaw if necessary.

4. Slice the cake horizontally into two layers using a serrated knife.

5. Spread whipped topping on the bottom layer, add a layer of sliced strawberries, then place the top half back on.

6. Cover the entire cake with the remaining whipped topping.

7. Garnish the top with reserved strawberry slices.

8. Chill the cake for at least 30 minutes before serving.

9. Slice gently and serve cold with extra strawberries if desired.