Strawberry Angel Cake is the kind of dessert that puts you in the spirit of celebration, whether you’re ringing in summer or simply want to make any day a little more special. Just imagine slices of ethereal, fluffy angel food cake cozied up with juicy sugared strawberries and swirls of creamy vanilla pudding—the colors pop, the flavors sing, and every bite is as light as a cloud. This luscious creation is not just beautiful to bring to the table; it’s surprisingly easy to make and always the first cake that disappears at potlucks. If you’re looking for a recipe that effortlessly balances nostalgia and freshness, Strawberry Angel Cake is it!
Ingredients You’ll Need
-
For the Cake:
- 1 box (16 ounces) angel food cake mix
- 1 1/4 cups cold water
For the Topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 container (8 ounces) whipped topping, thawed
How to Make Strawberry Angel Cake
Step 1: Bake the Angel Food Cake
Set your oven to 350°F (175°C). In a large mixing bowl, combine the angel food cake mix with the cold water, beating according to the package directions. Pour the billowy batter into an ungreased 10-inch tube pan, smoothing the top. Bake for 35 to 40 minutes, or until the top is golden and springs back when lightly touched. Immediately invert the pan onto a bottle or cooling rack and let it cool completely—this prevents the cake from collapsing and keeps the crumb incredibly airy.
Step 2: Prepare the Strawberries
While your cake cools, place the sliced strawberries in a small bowl, sprinkle them with granulated sugar, and toss gently to coat every piece. Let them sit for about 15 minutes. This gives the berries time to soften slightly and release their juices, creating a gorgeous syrup that soaks beautifully into the cake.
Step 3: Make the Creamy Filling
In a medium bowl, whisk the vanilla pudding mix with cold milk for a couple of minutes until it thickens. Then, fold in the thawed whipped topping until the mixture is smooth, fluffy, and light as air. This cream will tie all the layers together, adding richness and a mellow sweetness.
Step 4: Assemble the Layers
Once your angel food cake is totally cool, carefully slice it horizontally into three even layers using a serrated knife. Place the bottom cake layer on your serving plate and spread a generous third of the creamy filling over it, followed by a spoonful of sugared strawberries and some of their syrup. Add the second layer of cake, repeat with cream and strawberries, then finish with the final cake layer. Top the entire cake with the remaining cream, smoothing it out to the edges.
Step 5: Garnish and Chill
Pile any extra strawberries on top for a bright, fresh finish. Refrigerate your Strawberry Angel Cake for at least one hour before slicing—this helps the flavors mingle, and the cake is easier to cut. Serve chilled and enjoy the oohs and aahs!
How to Serve Strawberry Angel Cake
Garnishes
A Strawberry Angel Cake truly shines with just a little flourish: fan out some fresh sliced strawberries on top, sprinkle with a bit of powdered sugar for a snowy effect, or even toss on a few fresh mint leaves for color contrast. You can use a mix of whole and halved strawberries to create a rustic, inviting look that’s almost too pretty to eat.
Side Dishes
This light, fruity dessert pairs best with equally refreshing sides. Try offering a fruit salad featuring melon, blueberries, and kiwi, or set out a little bowl of extra whipped topping for dolloping. Even a pot of good tea or sparkling lemonade goes wonderfully with Strawberry Angel Cake, making it the star of any spring or summer spread.
Creative Ways to Present
Instead of assembling as a traditional layer cake, you can cube the cake and layer everything parfait-style in pretty glasses or a clear trifle dish—perfect for serving a crowd. For a party, try cupcake-sized portions: cut rounds with a biscuit cutter, layer them in jars, and finish with a strawberry on top for a charming individual treat!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, Strawberry Angel Cake keeps well in the refrigerator. Cover loosely with plastic wrap or store in an airtight container for up to 2 days. The cake may soak up more berry juices over time, making each slice extra moist.
Freezing
While the individual components (like the cake alone) freeze nicely, the assembled Strawberry Angel Cake is best enjoyed fresh. Freezing can alter the texture of both the whipped topping and the strawberries, so for best results, make and enjoy within a day or two.
Reheating
No reheating necessary! This cake is always served chilled, straight from the fridge. If you want to revive the cake’s freshness, you can garnish with a few extra freshly sliced strawberries just before serving.
FAQs
Can I use homemade angel food cake instead of a mix?
Absolutely! If you have a beloved homemade angel food cake recipe, feel free to bake it from scratch. Either way, the airy texture is what makes Strawberry Angel Cake so irresistible.
What kind of strawberries work best?
Fresh, ripe, and fragrant strawberries are ideal for this recipe. If you can get berries that are deep red and sweet, your cake will taste even more incredible. In a pinch, frozen strawberries can be used, but let them thaw and drain off excess liquid before layering.
Can I make this dessert a day ahead?
You can prep the cake and the filling the night before, but it’s best to assemble Strawberry Angel Cake close to serving time. Once assembled, it will stay lovely in the fridge for a few hours—just enough time to chill everything perfectly.
How do I keep the layers neat when slicing?
For nice, clean slices, use a sharp serrated knife and wipe the blade between each cut. Chilling the cake makes it much easier to slice, as the cream and berries hold together firmer.
Can I lighten up the recipe?
Definitely! Use sugar-free pudding, skim milk, and a light whipped topping for a lighter version. You can also reduce the amount of sugar you toss with the strawberries if your berries are naturally sweet.
Final Thoughts
If you love desserts that look impressive but are honestly a breeze to make, you owe it to yourself to try this Strawberry Angel Cake. It’s a treat that instantly brightens any table, and your friends and family will be asking for the recipe! Dive in, have fun with the assembly, and don’t forget to sneak a few strawberries for yourself.
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Strawberry Angel Cake Recipe
- Total Time: 1 hour (plus chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the light and airy delight of Strawberry Angel Cake, a heavenly dessert perfect for any occasion. Layers of fluffy angel food cake, creamy vanilla pudding, and sweet strawberries create a refreshing and satisfying treat.
Ingredients
For the Cake:
- 1 box (16 ounces) angel food cake mix
- 1 1/4 cups cold water
For the Topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 container (8 ounces) whipped topping, thawed
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Prepare angel food cake mix as per package instructions and pour into an ungreased tube pan.
- Bake: Bake for 35 to 40 minutes until golden. Invert pan to cool.
- Prepare Toppings: Toss strawberries with sugar. Mix pudding with milk and fold in whipped topping.
- Assemble: Slice cake into layers. Layer with pudding mix and strawberries. Repeat layers and frost with remaining cream mixture.
- Chill and Serve: Refrigerate for at least 1 hour before serving. Garnish with extra strawberries.
Notes
- For a lighter version, use sugar-free pudding and light whipped topping.
- Best assembled on the same day.
- Can be layered parfait-style in a trifle dish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert, Cake
- Method: Baking, Layering
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
