Strawberry Marshmallow Angel Cake Recipe – A Light and Luscious Delight

Ah, the aroma of fresh strawberries, the soft whisper of angel food cake cooling, and the sight of luscious layers waiting to be devoured—there’s something incredibly comforting about preparing a dessert that feels like a warm hug. This Strawberry Marshmallow Angel Cake Recipe brings together the lightness of angel food cake, the sweetness of marshmallows, and the vibrant flavor of fresh strawberries. Just thinking about it reminds me of summer picnics with my family, laughter, and the joy of sharing something sweet made with love.

Why You’ll Love It

• Quick and easy to make, perfect for busy days!
• A comforting homemade flavor that warms the heart.
• Crafted with simple ingredients you probably have in your pantry.
• Great for any occasion, from picnics to potlucks.
• Always a crowd-pleaser—everyone loves a slice!

Ingredients You’ll Need

• 1 package (14.1 ounces) Angel Food Cake Mix: The airy base that gives this cake its lightness. Choose a reputable brand for fluffiness!

• 1 package (3 ounces) Strawberry Gelatin: This adds a vibrant strawberry flavor and a sweet, tangy bite that sings of summer. Make sure to pick the strawberry flavor for the best results.

• 1 cup Boiling Water: Essential for dissolving the gelatin completely—this step guarantees a smooth texture without graininess.

• 1 cup Cold Water: Necessary for cooling down the gelatin, preventing it from melting your marshmallows later.

• 1 package (10 ounces) Miniature Marshmallows: These sweet puffs create pockets of gooey goodness, adding delightful texture and flavor to our cake.

• 1 container (8 ounces) Frozen Whipped Topping, thawed: This gives the cake its creamy, dreamy fluff while keeping things low-effort. If you’re feeling fancy, fresh whipped cream works too!

• 1 pint Fresh Strawberries, sliced: The star of the show! Their juicy freshness and slight tartness elevate this dessert, making it oh-so-lovely. Choose ripe, fragrant berries for maximum flavor.

How to Make It

1. Bake the Cake: Preheat your oven and mix the angel food cake according to the package directions. Remember, don’t grease the tube pan! The cake needs to cling to the sides to rise properly. Bake until it’s lightly golden, and springs back when touched.

2. Cool it Down: Once baked, immediately invert the tube pan onto a wire rack or a bottle. This little trick helps maintain the airy texture. Allow it to cool completely in that position—about an hour (patience is key!).

3. Prepare the Strawberry Gelatin: In a large bowl, dissolve the strawberry gelatin in 1 cup of boiling water. Stir it continuously until the mixture is crystal clear—no lumps allowed!

4. Cool the Gelatin: Once dissolved, stir in 1 cup of cold water to cool things down. Now, add those adorable miniature marshmallows and stir gently—just enough until they soften but don’t fully melt.

5. Fold in the Whipped Topping: Gently fold in the thawed whipped topping using a spatula. This is crucial to avoid deflation; think of it as a gentle embrace, not a wrestling match!

6. Assemble the Cake: Carefully slice the cooled angel food cake into two layers horizontally. Place the bottom layer on a serving plate, and pour half of the strawberry marshmallow mixture over it. Top with half of the sliced strawberries for a fresh burst of flavor!

7. Layer Up: Place the top layer on and pour the remaining mixture over it, finishing with the rest of the strawberries on top. Cover loosely with plastic wrap.

8. Chill for Flavor: Place it in the refrigerator for at least 4 hours (overnight is ideal). This gives it time to set perfectly while melding the flavors.

When ready to serve, cut into slices and enjoy this fluffy, refreshing dessert!

Kitchen Tips

• Time-saving Trick: Use pre-sliced strawberries from your grocery store to save on prep time!

• Fix for Common Mistakes: If your cake doesn’t rise, double-check that you didn’t grease the pan—this is key!

• Flavor Variation: Feel free to swap out strawberries for raspberries or blueberries if you want to mix things up!

Serving Ideas

Serving this Strawberry Marshmallow Angel Cake Recipe is a joy in itself! It’s perfect for family dinners, sunny brunches, or a cozy night in. Consider garnishing with extra strawberries or a sprinkle of powdered sugar for that special touch. Honestly, it’s a great treat anytime you want to make someone smile!

Storing & Leftovers

• Store leftovers in an airtight container in the fridge for up to 3 days—if they last that long!
• This cake doesn’t need reheating and is best enjoyed chilled straight from the fridge.
• Got any leftover cake? Try crumbling it into a delightful parfait with yogurt and more fresh fruit!

FAQs

Q: Can I make this ahead of time?
A: Absolutely! This dessert often tastes even better the next day, as the flavors really meld together.

Q: Can I swap any ingredients?
A: You bet! Feel free to use whatever fruit or gelatin you have on hand—this recipe is very forgiving.

Q: What’s the best way to serve it?
A: Freshly sliced and chilled is the way to go—enjoy every airy, fruity bite!

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and a lovely aroma—trust me, you’ll know when it’s ready!

Final Thoughts

The Strawberry Marshmallow Angel Cake Recipe holds a special place in my heart—it’s a celebration of simple, joyful ingredients that come together to create comfort on a plate. Every bite you take is a taste of nostalgia, a reminder of sweet summer days spent with loved ones. I encourage you to try your hand at this recipe, adding your personal touches along the way. After all, it’s not just about following a recipe; it’s about creating sweet memories. Enjoy!

Strawberry Marshmallow Angel Cake

This light and luscious dessert combines angel food cake, sweet marshmallows, and fresh strawberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 4 hours hrs

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Cake Base

• 1 package Angel Food Cake Mix (14.1 ounces) Choose a reputable brand for fluffiness.

Strawberry Mixture

• 1 package Strawberry Gelatin (3 ounces) Ensure to use the strawberry flavor for best results.
• 1 cup Boiling Water Essential for dissolving the gelatin completely.
• 1 cup Cold Water Used to cool down the gelatin.
• 1 package Miniature Marshmallows (10 ounces) These add a delightful texture and flavor.
• 1 container Frozen Whipped Topping (8 ounces), thawed Alternatively, fresh whipped cream can be used.
• 1 pint Fresh Strawberries, sliced Choose ripe, fragrant berries for maximum flavor.

Method

 

Preparation and Baking

1. Preheat your oven and mix the angel food cake according to the package directions, ensuring not to grease the tube pan.
2. Bake until lightly golden and springs back when touched.

Cooling

1. Once baked, invert the tube pan onto a wire rack or a bottle to cool completely for about an hour.

Prepare Strawberry Gelatin

1. In a large bowl, dissolve the strawberry gelatin in 1 cup of boiling water, stirring until crystal clear.
2. Stir in 1 cup of cold water to cool the gelatin.
3. Add the miniature marshmallows and stir gently until they soften.

Assemble

1. Gently fold in the thawed whipped topping using a spatula.
2. Slice the cooled angel food cake into two layers and pour half of the strawberry marshmallow mixture over the bottom layer.
3. Top with half of the sliced strawberries.
4. Place the top layer on and pour the remaining mixture over it, finishing with the rest of the strawberries on top.

Chill and Serve

1. Cover loosely with plastic wrap and refrigerate for at least 4 hours (overnight is ideal) before serving.
2. When ready to serve, cut into slices and enjoy.

Notes

For a time-saving trick, use pre-sliced strawberries. If the cake doesn’t rise, ensure the tube pan wasn’t greased. Flavor variations include swapping strawberries for raspberries or blueberries.