We always just call this “strawberry cake” but it’s SO much more than that. This perfect pink dessert uses cubed angel food cake and Jello to make a quick dessert that you’ll crave all year long!
Strawberry Jello Angel Food Cake Dessert is a nostalgic no-bake dessert that uses frozen strawberries for tons of flavor. And it totally reminds you of being a kid!
I love this quick and easy dessert recipe for spring and summer celebrations but no matter what occasion you make it for, it’s always a crowd-pleaser.
This recipe was originally published in October of 2015. It has since been updated to include more detailed directions and suggestions on other variations.
I’ve uploaded most of the images in this post but you still may recognize some of the process shots if you came over from Pinterest!
This Strawberry Jello Angel Food Cake is a family favorite!
This Strawberry Angel Food Cake with Cool Whip is so easy to make and is always very well received! From the comments left on this post and my pins, it’s totally sentimental and reminds people of beloved family members.
It only uses a few simple ingredients like store-bought angel food cake pieces, frozen strawberries, Cool Whip whipped topping and strawberry Jello. (Also check out my Strawberry Jello Cupcakes! SO YUMMY!)
This light and fluffy cake is super flavorful and totally reminds me of summer! My mom used to make it 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 and Homemade Strawberry Ice Cream! Such fun family traditions!
This strawberry angel food cake dessert with Jello is really more like a dump cake. And 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 or even this Angel Food Cake with Peaches and Cream instead.
But this angel food cake with strawberry JELLO is super easy and it’s what you make for your friends when you want to give them a mouth hug.
This is my go-to dish for a family party or neighborhood potluck and it’s always gone immediately.
It’s so unfortunate that this lush-type dessert is just not that pretty. But it sure is pretty on the inside.
At the very least use fresh mint and strawberries to draw the eye away from that heap of pink.
How to Make this Angel Food Strawberry Jello Cake
It’s just an angel food Jello cake dessert. Pretty straightforward stuff. But absolutely delicious.
Scroll to the end of the post for a printable recipe card with full measurements and instructions!
Ingredients
- Angel Food Cake (store-bought)
- Strawberry Jell-O
- boiling water
- frozen whipped topping (like Cool Whip, thawed in fridge)
- frozen strawberries in sugar (not whole frozen berries – see image below), not thawed but not straight from the freezer
The grocery store sells a ready-made angel food cake option that just needs to be torn (which is a great task to have the kids do!).
The store-bought cake keeps this dessert super quick to prepare.
Take the time you would have used to make the cake and go take 15 minutes for yourself.
What type of strawberries do I use
Over the years I’ve had people ask me about the right type of strawberries to use for this yummy strawberry dessert recipe.
They are in plastic containers like that shown above, in the freezer section. They sometimes come in a container that looks like a frozen juice concentrate but in a rectangular shape.
Some people have a hard finding the right type of frozen strawberries in sugar. 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, let sit for an hour at room temperature, then freeze!
Can you use fresh strawberries
Fresh strawberries aren’t the best because they won’t have the extra sweet juice that comes in the frozen strawberries. It helps to flavor the dessert and give it that fun pink color.
You can potentially get a similar look by macerating the berries with sugar to bring out their own juices but it may not give you the same amount of flavor. Worth a try! Fresh strawberries are never a bad idea! :)
To macerate I would do 1 pint of strawberries with 2 tablespoon sugar and let them sit at room temperature for at least 30 minutes to release their juices.
Directions
This pink strawberry angel food cake dessert couldn’t be easier to make!
Remove the strawberries from the freezer and let them sit on the counter while working through the next steps.
Crumble up the ring of cake and add half of the angel food pieces to the bottom of a dish. If a few pieces fall up into your mouth, that’s ok.
Mix Jell-O in a bowl with 2 cups boiling water. Stir well to dissolve the Jell-O powder.
Add strawberries immediately and stir. 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.
Fold in spoonfuls of Cool Whip until well mixed.
If you forget to take the Cool Whip out of the freezer to thaw, it will still work.
Spoon ½ mixture over the first half of angel food cake in dish.
Repeat with a second layer of angel food cake chunks and the rest of that gorgeous, creamy strawberry mixture.
You may 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 anything because Angel Food cake is delish no matter what.
But still, you’ll get the best flavor if you drown those bad boys.
Cover, then set in the refrigerator for several hours.
How to serve Strawberry Jello Angel Food Cake
When ready to serve, cut into squares and serve immediately.
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.
Or you can scoop it into bowls. This is an anything goes types of dessert recipe.
Feel free to top it with a little bit of whipped cream and some fresh mint if you want to.
To make it look a little nicer, you could also “frost” it with additional Cool Whip then lay out sliced strawberries in a pretty way.
It doesn’t require any baking skills or much kitchen know-how.
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.
Plus, pink desserts are always the best! Just look at all that pink goodness!
How to store this pink dessert
The best way to store this delicious dessert is to cover it with foil and put in the fridge. I would think this will keep in the fridge for about 3 days.
But you probably won’t have too much leftover.
Who knew that Angel Food cake, frozen strawberries and Cool Whip could taste SO simple and so tasty!
Can this recipe be made ahead of time
Yes! Since this is kept in the fridge, you can make it ahead of time then keep in their, covered, until ready to serve.
Or Make it A Strawberry Jello Angel Food Cake Trifle!
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!
Someone else suggested making this in a bundt pan. That’s the route I’m going to try next time. It will look nice when turned out onto a plate and the slices would probably even look nice on a dessert plate.
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! 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.
This recipe totally reminds people of recipes their grandmas made for them!
Wath the Strawberry Jello Angel Food Cake Recipe Video again on Youtube.
Tips and suggestions
Over the years I’ve received tons of comments on this post. Every family had a little different way of doing things. Here are some of the suggestions that may help you.
Substitution ideas
–Don’t want to use Cool Whip, here is how one user made this instead: “Dissolve large box of strawberry jello in ¾ cup hot water.
Once dissolved stir in ¾ cup cold water and refrigerate. After it sets up whip in a pint of whipping cream to the jello on a low setting.”
–Make it sugar-free: You can make this more diet-friendly or ok for diabetics by using sugar-free ingredients. Several commenters mentioned this.
–A fruitier version: This version uses 1 small strawberry Jello, 1 small lemon Jello, 2c boiling water, ¼ c sugar, juice of 1 lemon, 2 oranges and juice from a 10oz pineapple can.
Mix together. Cool until it starts to set. Fold in 8oz cool whip, add pineapple tidbits and fresh sliced strawberries.
Other serving suggestions
–Make it more cake-like: Line a large bowl with waxed paper. let sit a few hours and when set turn upside down on a plate or cake dish.
Top with Cool Whip or whipped cream, as if you were icing a cake, then add fresh some strawberries.
– Make it a little more structured: Bake your own angel food cake in a 13×9 pan. Cut the cake into 2 layers instead of ripping it into chunks.
Place one layer down, spread half of jello mixture on top, placed the next layer down and spread the remaining jello mixture on top.
Chill for about 8 hours. It cut just like a cake and it looked pretty!
–A pool of Cool Whip!: In this suggestion, the Cool Whip is served separately. Tear the cake into pieces and put in a greased 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.
–To ensure the cake is soaked with flavor: After mixing the Jello, strawberries and Cool Whip, combine it with the angel food cake pieces then pour into the pan and chill.
It’s much easier and mixes together better for a smoother look.
–Fill the angel food cake: Mix the strawberries, Cool Whip, and Jello and put them in the refrigerator until it is thick but not solid.
Slice a thin piece off the top of the angel food cake and tear out a trench all the way around the cake.
Pour the very thick Jello strawberry mixture inside, put the top back on and frost with the remaining whipped cream.
Return the cake to the refrigerator. It was so pretty when cut because of the Jello strawberry surprise at the center.
Related recipes
- Stupid Easy Strawberry Snack
- Easy Strawberry Refrigerator Cake from Crystal and Comp.
- Strawberry Poke Cake from It Is a Keeper
- White Chocolate Strawberry Cake Roll from We’re Parents
Printable Strawberry Jello Angel Food Cake Recipe
Strawberry Jello 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 frozen strawberries in sugar the kind that also have juice, not whole frozen berries
Instructions
- Set out frozen strawberries to thaw while working on the rest of the recipe.
- Boil water.
- Break ½ of the angel food cake in to chunks and put in the bottom of a 9×13 pan.
- Mix powdered Jello in a bowl with 2 cups boiling water.
- Add strawberries immediately and stir.
- You may need to use your hands to break up chunks of frozen strawberries.
- Stir in spoonfuls of Cool Whip until well mixed.
- Spoon ½ mixture over angel food cake in dish.
- Repeat layers and set in refrigerator for several hours.
- Cut in to squares and serve immediately. (Your squares won’t be perfect. The gelatin is not firm.)
Video
Nutrition
Pin this Dessert for Later
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!
Simone T Major says
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!
Diane says
I m not a great cook so I need to know correct size of jello, cool whip and strawberries. I can’t guesstimate.
Jett Whitfield says
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!!!!!!!!!!
Sharon Garofalow says
It’s so good! I think I’ll make it this weekend!
robin taylor says
could this be made with canned apple pie filling or other flavor? 1 or 2 cans if this would work?
Sharon Garofalow says
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!
Angel says
What size (how many ounces) box of jello?
Sharon Garofalow says
Hi Angel,
I don’t have a box at home at the moment but I believe it is the 6 oz. box. It’s the larger size box. Enjoy!
Cindy says
Hi umm where do u get the frozen strawberries with the juice ? I’ve never seen any
Sharon Garofalow says
They are in the freezer section where the rest of the frozen fruit is. This is usually in a plastic package, not a bag. Not every store has them unfortunately!
Ann says
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?
Sharon Garofalow says
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.
Cindy says
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!
Sharon Garofalow says
GREAT idea!! Even easier! Thank you for sharing! I’ll have to give this a try!
Kristin Gaerttner says
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.
Sharon Garofalow says
I’m so glad this cake made you happy! It’s such a great childhood memory for me too. Glad you were able to make it work with the frozen whole strawberries!
Jane says
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.
Sharon Garofalow says
Sounds delicious! Thank you for sharing!
Barb says
Wow!! Awesome idea!!
Jolene says
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.
Sharon Garofalow says
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!
Betty Batinick says
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
Sharon Garofalow says
Hi Betty,
You might be able to. I’ve never tried it that way!
Lori says
I see that the berries stay frozen. What about the Cool Whip? Frozen or thawed? Thanks!
Sharon Garofalow says
Thaw the cool whip. The berries thaw out when you add them to the warm jello. Enjoy!
Karen says
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.
Sharon Garofalow says
That sounds like a great idea! It would certainly layer nicer than the way I do it!!
Earlene says
This looks delicious! Would a pound cake be OK to use? Thanks
Sharon Garofalow says
I think so?? It just might not soak up the juices as well. It wouldn’t hurt to try!
Alison says
Anyone ever make this healthier by using lite cool whip, sugar free jello and angel food cake? Does it get too watery?
Sharon Garofalow says
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!
perry93536 says
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.
Sharon Garofalow says
Thank you so much for sharing the name!!! It’s been a while since I made this cake. I may need to make it this weekend!
Joan Brown says
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..
Tami Bradford says
Made this for our son’s graduation party and it was a total hit !!! Thanks so much!
Sharon Garofalow says
So glad everyone loved it!! And congrats to your son!
Linda Brodie says
Make in 9×13 pan then “ice” with more whipped cream…prettier presentation.