This easy, no bake retro Strawberry Angel food cake is made with store bought angel food cake, frozen strawberries, whipped cream and jello. It's very light and refreshing, so it's the perfect Easter dessert or dessert to accompany any big holiday spring or summer meal.
Cuisine American, Canadian
Keyword angel food cake, jello, strawberry
Prep Time 20minutes
Setting time 1day
Total Time 1day20minutes
Author Terri Gilson
1store-bought angel food cake * or use a box mix
85gram- package strawberry jello
425gram-package frozen strawberries, thawed
8whole fresh strawberries
1tablespoonwhite granulated sugar
Heads up; There is a 24 hour setting time for this recipe!
Spray a bundt cake pan with non-stick cooking spray.
In a large bowl, dissolve strawberry jello mix in boiling water, then stir in frozen strawberries and mix well.
Refrigerate until it begins to set (this will take about 3 minutes)
Meanwhile, while the jello strawberry mixture is setting, whip all 3 cups of whipping cream to soft peaks. Set aside 2 cups in a separate bowl and whip stiff peaks.
With a spoon, mix 2 cups whipped cream with strawberry jello mixture.
Add 1 tablespoon of white granulated sugar to the remaining 1 cup of whipped cream and whip to stiff peaks and refrigerate (this will be your garnish).
Tear half of the angel food cake into bite-sized pieces/cubes and place in bottom of bundt cake pan.
Pour half of jello/whipped cream mixture on top of angel food cake.
Then repeat with another layer of angel food cake.
Add remaining mixture until all pieces are covered.
Refrigerate for 24 hours.
Unmold: Place a plate on top of cake and flip
Turn cake upside down onto plate.
Garnish with fresh strawberries and additional whipped cream, if desired.
When ready to serve, slice or scoop onto serving plates or bowls and enjoy!
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📋 Strawberry Angel Food Cake Recipe
Amount Per Serving
Calories 521Calories from Fat 306
% Daily Value*
Saturated Fat 21g131%
Vitamin A 1336IU27%
Vitamin C 116mg141%
* Percent Daily Values are based on a 2000 calorie diet.