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Easy Strawberry, Jello and Angel Food Cake Dessert Recipe

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We always just call this “strawberry cake” but it’s SO much more than that.

It’s nostalgic, delicious and the perfect no-bake dessert to bring to a potluck! I love this angel food cake dessert for summer celebrations but no matter what occasion you make it for, it’s always a crowd-pleaser.

This Strawberry Jello Angel Food Cake is a family favorite! Strawberry jello angel food cake in a trifle bowl on a table.

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This nostalgic Strawberry Angel Food Cake with Cool Whip is so easy and is always very well received!

It only uses a few simple ingredients like store-bought angel food cake, frozen strawberries, Cool Whip and strawberry Jello, but is so flavorful and totally reminds me of summer!

My mom used to make this for us on summer break and it makes my heart smile just thinking about it.

I love that I now get to make it for my own kids! Same thing with Ice Cream Floats! Such a fun family tradition!

 


See this Strawberry Jello Angel Food Cake Recipe Video again on Youtube.Strawberry angel food cake with cool whip and jello on a plate on a pink table. This strawberry angel food cake dessert with Jello is really more like a dump cake. It’s no-bake which is why it’s perfect for warmer weather.

This poor, sad, ugly little cake.

This is not the dessert you will make if you are trying to impress guests who are superficial and into outward appearances.

For that, I would make this faux croquembouche instead.

But this is the easy strawberry cake recipe you make for your friends when you want to give them a mouth hug.Ingredients for strawberry angel food cake on wooden cutting boardThis is my go-to dish for a family or neighborhood potluck and it’s always gone immediately.

It’s so unfortunate that it’s just not that pretty.

But it sure is pretty on the inside.

It’s just an angel food Jello cake dessert. Pretty straightforward stuff. But absolutely delicious. 

How to Make this Strawberry Jello Angel Food Cake Dessert

Stirring strawberry jello for a Cool Whip Angel Food cake dessert.

Ingredients:

  • 1 ring Angel Food Cake (store-bought)
  • 1 6 oz pkg. Strawberry Jello
  • 2 cups boiling water
  • 1 regular container frozen whipped topping (like Cool Whip, thawed in fridge)
  • 16 oz container of frozen strawberries in sugar (the kind that also has juice, not whole frozen berries), not thawed but not straight from the freezer

You can make your own angel food cake, but why?

The store sells a ready-made option that just needs to be torn (which is a great task to have the kids do!).

The store-bought cake keeps this dessert quick to prepare.

Take the time you would have used to make the cake and go take 15 minutes for yourself. 

It may be hard to find the frozen strawberries in juice. I haven’t figured out a good swap yet, but will work on that at some point.

If I had to guess, the best thing to do would be to cut up fresh strawberries and add sugar so they create their own juices.

Then freeze! Two of my local stores didn’t have them but I was able to find them at Target and Stater Bros. 

Girl putting chunks of angel food cake in to a baking dish for a strawberry dessert recipe.

This strawberry dessert couldn’t be easier to make!

Break up the ring of cake and add half to the bottom of a dish. If a few pieces fall up into your mouth, that’s ok.

Directions:

  • Remove the strawberries from the freezer and let them sit on the counter while working through the next steps.
  • Break ½ of the angel food cake into chunks and put in the bottom of a 9×13 pan.

Angel food cake in a baking dish next to a bowl with frozen strawberries and Cool Whip.

  • Mix Jello in a bowl with 2 cups boiling water.
  • Add strawberries immediately and stir.
  • Stir in spoonfuls of Cool Whip until well mixed.
  • Spoon ½ mixture over angel food cake in dish.

Mix the Jello until just dissolved. The cold strawberries will help the Jello start to set.

Stirring will help to melt the strawberry juice the rest of the way, but you may need to use your hands to break them up if they remain in a chunk. 

If you forget to take the Cool Whip out of the freezer to thaw, it will still work.

You’ll just need to stir it a little longer to get it to mix in. 

Pouring strawberry jello and Cool Whip over angel food cake.

  • Repeat layers and set in the refrigerator for several hours.
  • Cut into squares and serve immediately.

You’ll want to take the back of a wooden spoon and push down any cake pieces that are sticking out the top so they are submerged and can soak up all the flavor.

Don’t leave them exposed like this photo shows. 

I mean, it really doesn’t ruin it because Angel Food cake is delish.

But still, you’ll get the best flavor if you drown those bad boys. 

Putting this strawberry Angel Food jello cake together (I realize this isn’t really a cake, but it has cake in it so…and it’s so much easier than saying Strawberry Angel Food Cake Dessert with Jello, right?) is SO easy.

It doesn’t require any baking skills or much kitchen know-how.

Plus, pink desserts are always the best! Just look at all that pink goodness!Overhead shot of a simple chilled strawberry dessert.Cover it with foil and put in the fridge until ready to serve. So simple. So tasty.

I would leave it to set for at least 2 hours but 4 or more will make sure it is totally set and will keep its form when cut into squares. 

I’m usually too lazy to cut into squares. I usually just scoop it onto a plate. Or into my mouth.

Who knew that Angel Food cake, frozen strawberries and Cool Whip could taste SO good!

This recipe totally reminds people of recipes their grandmas made for them! 

Or Make it A Strawberry Jello Angel Food Cake Trifle! 

Finished angel food cake dessert with strawberries in a trifle dish and on plates. A reader suggested I try using a trifle bowl so I did.

It’s a lot cuter in terms of dish choice but the dessert itself…still not so much.

A trifle is a great dessert to serve when you have company.

It’s also a great idea for people, like me, who aren’t great at decorating cakes! 

Jello Angel Food Cake Strawberry dessert overhead shot on a plate on a pink table. I must have taken 300 pictures of it trying to get it to look appetizing. Nope.

You’re going to have to trust me on this one. And I know my sweets.

Try to serve it on a cute plate at least, and definitely use a trifle bowl instead of the 9 x 13 pan. Everything looks better in a trifle bowl! Strawberry Angel Food Cake Dessert with Jello on a plate with a sprig of mint. Growing up, this strawberry cake was always our favorite.

It reminds me of big get-togethers with neighbors and hanging out with my sister. I hope you’ll make this for the ones you love too.

It’s a great recipe to get the kids to help out with.

Aside from the boiling water (parents, YOU do that part please!), it’s a lot of stirring and tearing. Kids excel at tearing.

And more than anything, this pink dessert makes people smile. 

More strawberry desserts to try:

Other easy desserts to make for a crowd:

Printable Strawberry Jello Angel Food Cake Recipe

Yield: 8

Strawberry Jello Angel Food Cake Dessert

Strawberry Jello Angel Food Cake Dessert

This no bake strawberry cake recipe is my favorite strawberry dessert that my mom used to make when I was a kid! 

Prep Time 20 minutes
Setting Time 2 hours
Total Time 2 hours 20 minutes

Ingredients

  • 1 ring Angel Food Cake, store-bought
  • 1 6 oz. pkg. Strawberry Jello
  • 2 cups boiling water
  • 1 regular container frozen whipped topping, like Cool Whip, thawed in fridge
  • 16 oz. container frozen strawberries in sugar, the kind that also have juice, not whole frozen berries

Instructions

  1. Set out frozen strawberries to thaw while working on the rest of the recipe.
  2. Boil water. 
  3. Break 1/2 of the angel food cake in to chunks and put in the bottom of a 9x13 pan.
  4. Mix powdered Jello in a bowl with 2 cups boiling water.
  5. Add strawberries immediately and stir.
  6. You may need to use your hands to break up chunks of frozen strawberries.
  7. Stir in spoonfuls of Cool Whip until well mixed.
  8. Spoon 1/2 mixture over angel food cake in dish.
  9. Repeat layers and set in refrigerator for several hours.
  10. Cut in to squares and serve immediately. (Your squares won't be perfect. The gelatin is not firm.)

Nutrition Information

Yield

8

Serving Size

8 Servings
Amount Per Serving Calories 77 Total Fat 1g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 0g Cholesterol 0mg Sodium 67mg Carbohydrates 18g Net Carbohydrates 0g Fiber 2g Sugar 12g Sugar Alcohols 0g Protein 1g
Nutrition information isn't always accurate.
© Sharon Garofalow
Cuisine: American / Category: Dessert


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Pin this Dessert for Later

How to make my go-to easy homemade strawberry dessert with angel food cake, just like mom used to make!

This Angel Food Strawberry Jello Dessert is a mouth full. But it will become a family favorite and one that you make for parties all the time!

How to make my go-to easy homemade strawberry dessert with angel food cake, just like mom used to make!
You are going to love this easy strawberry and angel food cake dessert with Jello. This ice box cake is perfect for taking to a party or potluck!

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Comments

  2. 118

    4 stars
    Never cool whip! I’ve been making strawberry dessert for over 35 years. Dissolve large box of strawberry jello in 3/4 cup hot water. Once dissolved stir in 3/4 cup cold water and refrigerate. After it sets up whip in a pint of whipping cream to the jello on a low setting. Meanwhile break up angel food cake and mix with fresh macerated strawberries (or use thawed strawberries) with sugar to taste. Combine the jello/whipped cream mixture (reserve 3/4 cup, set aside) and the cake and strawberry mixture in a nice serving dish of your choice. Spread the reserved jello/whipped cream mixture on top adding some fresh sliced strawberries for decoration. Chill in the refrigerator for at least 1 hour before serving.

    Reply
      • 121

        Hi Sharon I make it like you but I line a large bowl with Waxed paper let sit a few hours and when set turn upside down on a plate or cake dish then top with cool whip or whipped cream ,like you were icing it then add some strawberries looks like a cake then.I always made it that way.Kids love it and so do adults.

        Reply
  4. 124

    To make it look appetizing try and cover it it fresh strawberry halves and or fresh peach slices or pear slices! I have tried all three ways and it is still awesome!!!

    Reply
  5. 126

    My mom was just telling me about a dessert like this that she had made. Do you think you could do 1 layer of strawberry jello/strawberries & 1 layer with a blue jello/blueberries for the upcoming holiday?

    Reply
    • 127

      I’m sure it would be delicious with blueberries! If you stir it up instead of layer, the strawberry juice and whipped cream turn pink but it would taste pretty delish not stirred up too I bet!

      Reply
  6. 128

    5 stars
    Love this recipe, however I made only half of it and lowered the carbs because of family diabetics. I used half of a store-bought angel food cake ring, a small package of sugar-free strawberry gelatin , a container of sugar-free (no sugar added but with Splenda) of frozzen sliced strawberries in juice, and regular Cool Whip. I use regular because if you look at their packaging it has less carbs per serving than the sugar free and lite. I just followed the recipe using an 8×8 dish and it is terrific. Great on a hot day. Enjoy!

    Reply
  7. 129

    I m not a great cook so I need to know correct size of jello, cool whip and strawberries. I can’t guesstimate.

    Reply
  8. 130

    Oh my! My mama used to make this and we always called it “Strawberry Whipped Cream Angel Food Delight” LOL – this recipe is MUCH easier than the one she had! Thank you! I’ve been craving this!!!!!!!!!!

    Reply
    • 133

      I am not sure if the apple pie filling would work at all. I only know that the Cool Whip sets up a little bit because of the Jello. So apple pie filling might be a little too runny?? Let me know how it turns out if you decide to try it this way!

      Reply
          • 138

            I cannot find the strawberries anymore. Used to come in a cardboard package with a metal lid. No seems to carry it anymore. Any suggestions on how to substitute?

          • 139

            I haven’t seen them in the cardboard package in a really long time! The ones I buy now are in a round container that looks like a big tub of sour cream, still in the freezer section by the other frozen fruit. I’ll try to take a photo next time I’m at the store. Also, I can’t find them at every store. I know my Ralphs has them by me but I don’t think my Albertson’s has any sweetened frozen berries at all.

  11. 140

    I used to make Strawberry Pie using just the first two ingredients poured into a prepared pie shell and put in refrigerator to set. Of course, add a dollop of Cool Whip when serving!

    Reply
  12. 142

    I remember having this exact same cake as a child at a family potluck, so I was so happy to come across it on Pinterest. I went to the store and was unable to find frozen strawberries in the syrup. So, I bought frozen whole strawberries, sliced them while frozen, ( 2 cups worth) and added 2 T of granulated sugar. I mixed the sugared strawberries with the jello and added the cool whip. The cool whip was not quite thawed, but eventually it mixed up fine. I followed the layering instructions, made sure all the cake was soaked and put it in the fridge. It set up perfect and was a huge hit!!!! So glad to have found this recipe and it happens to be WW friendly. Thanks for sharing.

    Reply
  13. 144

    I have a very similar recipe & decided to take it up a notch by using an oreo cookie base, just crunched up the new oreo thins to cover the bottom of the pan. Poured the strawberry mix over it, put in fridge. Then mixed up 8oz crm cheese w/ 16oz cool whip, used a decorative star tip & piped little peaks all over the top of the strawberry mix. You could just use a knife & frost the top too.

    Reply
  14. 147

    I’m a sad panda. I think you are supposed to let the strawberries and jello cool before mixing with the whipped cream and I didn’t see that in the instructions :( Now I just have milky jello strawberry mix lol. We’re too poor to not eat it so we’ll stick it in the fridge anyways and see what happens.

    Reply
    • 148

      Oh no! Not a sad panda! :) I don’t think you ruined it, right? The heat from the jello helps to thaw the frozen strawberries and those will cool it down enough to not curdle the cool whip. When you put it in the fridge to set it should have all come together. I’m hoping it did and was delicious!

      Reply
    • 149

      can’t you thraw strawberries seperate and take out some juice then put strawberries on jello then mix toghter it may not get soggy the 3rd day

      Reply
  16. 153

    I make a 9″ x 13″ white cake. Mix the Cool Whip and frozen strawberries with electric mixer. Spread over cake and let set over night in refrigerator to firm up. A light and tasty dessert.

    Reply
  18. 157

    Anyone ever make this healthier by using lite cool whip, sugar free jello and angel food cake? Does it get too watery?

    Reply
    • 158

      I don’t think anyone I know has tried to make it healthier. I like my desserts extra desserty. :) It gets a little watery after a few days but you can still work around it. It’s delicious!

      Reply
    • 159

      I have made it with the sugar free Jello, light cool whip and sugar free angel food cake. Turned out fine. I have been making this for about 30 years, called Strawberry Bavarian Sponge Tort. Of course, I prefer it with all the real goodies, but for my diabetic friends, they love it. I also just mix the whole thing together and place it in either dessert dishes or my truffle bowl. I don’t know if it gets too watery, never lasts that long.

      Reply
    • 161

      Made it this morning have done it for years I made jello last night put in big bowl this morning and mixed the cool whip thawed then put in the cut up angle cake its always easy and so good I use sugar free jello and sugar free cool whip..

      Reply
  24. 170

    I am also making this for Easter tomorrow. I just stirred it up, everything in a big bowl topped with more cool whip as some suggested. One question…my chunks of cake seemed to disintegrate…is that supposed to happen? Hopefully it will set up over night.

    Reply
          • 174

            Sharon,

            What size frozen strawberries ounce wise. My store only had small square boxes of frozen berries. Should I use two?

          • 175

            Oh man! I’m going to guess 16 ounces??? But I am a terrible estimator! So sorry! I tried to see if I could tell from the pictures. Next time I go to the store I’ll go check and then update the recipe! Sorry it wasn’t clear! If you are making it right now, I feel like I remember my mom only using one box when she used to make it for me and that I only bought this size carton because it was all they had at the store. I think the recipe is pretty versatile and it will still taste yummy no matter how you make it! I hope you enjoy it!

    • 176

      My chunks also don’t seem as big. They’re in there but I feel like the mixture is a majority of the pan. Is this ok?

      Reply
    • 179

      Hi Sarah, I think for best results I would make it on Saturday for a Sunday brunch. It will probably be fine, but the strawberries give off more juices the longer it sits. The flavor still tastes ok but it seems like they produce a little liquid that isn’t set like the gelatin layer. Enjoy it!

      Reply
  26. 180

    Hi there they don’t sell those frozen strawberries where I live if I use fresh strawberries that I cut up and mix with some sugar and water. Do I have to freeze it. Looking forward to making this for Easter. Thanks

    Reply
  27. 183

    This came out delicious! Hits that sweet spot just right! So I presented mine a little different due to what I had on hand. I had a Duncan Hines angel food cake mix in the pantry so I used that instead of already made store bought. Made the cake in a 13×9 because I didn’t have a tube pan or bundt pan. Then I had an idea to cut the cake into 2 layers instead of ripping it into chunks. I placed one layer down, spread half of jello mixture on top, placed the next layer down and spread remaining jello mixture on top. Fridged for about 8 hours. It cut just like a cake and it looked pretty! So pink and delicious! I could have gone the extra mile and spread more cool whip on top and placed fresh sliced strawberries on top but I didn’t want to make another trip to the store before the potluck. Thanks for a great recipe!!

    Reply
  28. 186

    Here’s my take, put it in the trifle bowl, top with cool whip, then make a pretty design with fresh strawberries. That is if you want a pretty presentation. I used to make it for my kids in the Summer. We did not fancy it up, just ate it up.

    Reply
      • 188

        My Mom made this dessert years ago. Her recipe calls for the Cool Whip to be served separately. Tear the whole cake into a bundt pan. Mix the strawberries and Jello and pour over the cake. Let set and flip onto a cake plate. Fill the hole in the middle with the Cool Whip! To serve,slice the cake and put a dollop of Cool Whip on top.
        I’m going to try your way. I think it is easier and will store better. Thanks!

        Reply
  29. 190

    Do you think you can make the whole recipe then freeze half for another time. It is just my husband and me. Looks great but so much, even though we could probably eat the whole thing.

    Reply
    • 191

      Hi Georgia, I’m not sure how this will freeze! The wild card is the liquid from the strawberries, I’m not sure how that will change the whipped cream. It’s worth a try! It will probably still taste amazing just the consistency might be different!

      Reply
  31. 194

    My god I’ve made this twice and my son told me this was like the best thing he has ever eaten lol but my hubby hates strawberrys and loves cherries would cherries work with the same receive but changing the jello to cherry? Please leave me know this is now my favorite go to food <3

    Reply
    • 195

      Hi Shannon! I think cherries might work. Scroll down a few comments and see what I told the gal who wanted to use raspberries. You just want to make sure there is enough juice with the cherries. The reason these frozen strawberries work so well is because they are packed in a sweetened liquid as opposed to just being whole fruit! But it couldn’t hurt to try!!

      Reply
  32. 196

    I prefer raspberries to strawberries. Do you think this would work just as well with frozen raspberries and raspberry jello?

    Reply
    • 197

      Yum! I think that should work ok, the only issue could be the frozen raspberries. The frozen strawberries that I usually use come in some juice so the raspberries might not provide enough liquid. I would buy two packages of the raspberries and potentially make a quick raspberry sauce (with one of the bags) on the stove with a little sugar and water, then mash them down and strain out the seeds. Then use that and the other bag in place of the strawberries in the recipe.

      Reply
  33. 198

    Here’s an even easier way to make this delicious dessert, after mixing the jello, strawberries and Cool Whip combine it with the angel food cake then pour into the pan and chill. It’s much easier and mixes together better for a smoother look.

    Reply
  34. 200

    I’ve been looking for this recipe for years. I used to make it in the Tupperware Jello mold. I will make it in a tube pan. Thanks so much!

    Reply
  36. 204

    I’ve made this for decades. I would grease a fancy cake pan or mould, then unmould the ‘cake’ onto a fancy platter once it was set, and decorate with whipped cream. Just make sure the pan you use is greased well so it doesn’t stick. Setting the pan in some warm water for a minute or so, helps to loosen the cake to make flipping easier.

    Reply
  37. 206

    I made something similar, we would take the pieces of angel food cake and dip real quick into the strawberries and jello mixture line 9×13 pan with dipped cake then pour remaining liquid over cake pieces. Place in refrigerator to set up, before serving ice with small container of cool whip. Gives a “prettier” appearance

    Reply
  38. 208

    My great grandmother use to make this all the time but instead of mixing the cool whip, jello & strawberries all together, she just added all the ingredients in a large bowl (including the cake chunks) & mixed it all together. Then poured it all into a dish to refrigerate! It was delicious this way because some of the jello would seep into the cake before jelling. :) and she used fresh strawberries! Gonna have to get to making this again sometime soon!

    Reply
  39. 210

    hello
    i just love your recipe!! Can I try another cake? Because here in Brazil it’s hard to find angel cakes.

    Thanks!

    Reply
  40. 213

    My grandmother made this dessert, and it’s a favorite in our family. I’ve pinned it so I can remember. :) She would just let it set in a bowl and serve it by the spoonful. Nobody cares about pretty when it’s this good. ;)

    Reply
  42. 216

    My mother used to make this for my birthday. She would first mix the strawberries, whip cream, and jello and put them in the refrigerator until it was thick but not solid. Then she would slice a thin top off of the top of the angel food cake and tear out a trench all the way around the cake. After that she would pour the very thick jello strawberry whip cream mixture inside, put the top back on and frost with the remaining whip cream. Then she would return the cake to the refrigerator. It was so pretty when cut because of the jello strawberry whip cream center.

    Reply
  43. 218

    I first had this cake back in the late ’70’s. As I recall, my MIL would make it in an Angel food cake or Bundt pan, then when ready to serve, unmold it onto a serving plate. It’s also possible to garnish it with fresh berries to dress it up a bit. However you make it, it really is a good dessert. Thanks for sharing it.

    Reply
    • 219

      That sounds so fun! This doesn’t gel up enough to form in a bundt pan, but maybe if you up the amount of jello that would work. I may have to give that a try. I love fun, 70’s ideas! Thanks for sharing!

      Reply
  44. 220

    I got the large Cool Whip and fresh strawberries and I did a real thin layer of Cool Whip on top and sliced strawberries to make it a little more presentable for those that want to take this dish to potluck or whatever, doesn’t change the flavor up but dresses it up a little. Thanks for the recipe it is delicious!

    Reply
  45. 224

    A friend of the family brought a similar dessert to a potluck, but instead of jello it was vanilla pudding and sour cream with the cool whip. And the strawberries are drained and on the top as the final layer arranged like jewel slices. So just cake, pudding, cake, pudding, and drop some fresh or frozen sliced strawberries on top. I love our “white” recipe, can’t wait to try your “pink” recipe! :) It looks amazing!

    Reply
  46. 226

    I made this exact cake years ago but you submerged the whole cake into a Tupperware gelatin mold filled with the strawberries and jello. It was more work and then I could no longer buy Mrs. Baird’s pound cakes. This looks so much easier.

    Reply
  47. 228

    My mom made this for me for my birthday for years and now I make it for summer get together’s. The difference in our recipe is we put in a large can of pineapple chunks drained and we mix the Angel food cake in with the jello mixture, then we pour it into a greased bunt pan and chill several hours or overnight. It looks like a cake when it comes out of the pan.

    Reply
    • 229

      Mmmmmm, pineapple! That sounds like a delicious addition! This doesn’t mold very well, but maybe if you chilled it really well it would? I may have to give it a try. It’s always fun to tweak a recipe and try it a new way! Thanks for commenting!

      Reply
      • 230

        I just pulled up my recipe, it has 1 sm strawberry, 1 sm lemon jello 2c boiling water, 1/4 c sugar, juice of 1 lemon, 2 oranges and juice from a 10oz pineapple can. mix those together. Cool until it starts to set. Fold in 8oz cool whip, add pineapple and strawberries. It calls for the small size frozen strawberries or fresh sliced. Your recipe sounds very yummy and easier then mine. I will have to try it.

        Reply
  48. 231

    I have put this in a glass bowl and a truffle dish before. It makes it look “prettier”. I love this dessert. Thanks for sharing.

    Reply

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xo Sharon