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Fluffy Strawberry Angel Food Cake Recipe with Easy Cool Whip Layers

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A light and sweet dessert featuring layers of airy angel food cake, fresh strawberries, and creamy Cool Whip. Perfect for summer gatherings and quick to prepare.

Ingredients

Scale
  • 1 store-bought angel food cake (about 10 oz / 284 g)
  • 2 cups fresh strawberries (about 300 g), hulled and sliced
  • 1 cup Cool Whip whipped topping (about 240 ml), thawed
  • 2 tablespoons powdered sugar (about 15 g)
  • 1 teaspoon vanilla extract (5 ml)
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Rinse and hull 2 cups of fresh strawberries, then slice into thin pieces. Toss gently with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract. Add lemon zest if using. Let sit while preparing the cake.
  2. Cut the angel food cake into 1-inch thick slices, then cut each slice into 1.5-inch wide cubes.
  3. In a serving dish, layer angel food cake cubes to cover the bottom loosely.
  4. Add a layer of sweetened strawberry slices over the cake.
  5. Dollop about 1/3 cup of Cool Whip over the strawberries and spread gently with a spatula, keeping layers distinct.
  6. Repeat layering angel food cake, strawberries, and Cool Whip until all ingredients are used, finishing with a generous Cool Whip layer on top.
  7. Cover the dish with plastic wrap and refrigerate for at least 1 hour before serving.

Notes

If Cool Whip is too stiff, let it sit at room temperature for 5 minutes before spreading. Use a serrated knife to slice the delicate angel food cake gently. Chill dessert for at least 1 hour to improve texture and flavor melding. Frozen strawberries can be used but may make the dessert soggy; thaw and drain excess liquid before use.

Nutrition

Keywords: angel food cake, strawberry dessert, Cool Whip, layered dessert, easy dessert, summer dessert, light dessert

Find it online: https://lyrafeast.com/fluffy-strawberry-angel-food-cake-recipe-with-easy-cool-whip-layers/