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
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.
Notes
Use a serrated knife to slice the angel food cake to prevent it from collapsing.
Chill the cake well before serving to enhance flavor and presentation.
Homemade whipped cream adds a fresher taste, but store-bought topping makes it faster.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15g
- Sodium: 140mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
Keywords: Strawberry, Angel Cake, Summer Dessert, Light Cake, No Bake