Strawberry Angel Food Cake Recipe

White baking dish with Strawberry Jello dessert with a small plate holding a serving in front of it on a table.

This light and fluffy no-bake strawberry angel food cake recipe is a nostalgic dessert that my mom used to make when I was a kid! With store-bought angel food cake, Jello, Cool Whip and frozen strawberries, this easy pink dessert recipe is great for sharing with family or taking to a party.

Course Dessert

Cuisine American

Prep Time 20

Setting Time 2

Total Time 2 20

Servings servings

Calories 77kcal

Author Sharon Garofalow

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 9x13 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

Notes

While I use a 9x13 pan, you can also make this in a trifle dish.

Serve with a thin layer of whipped cream and sliced fresh strawberries or simply serve as is.

Visit the blog post for more tips and variations that readers have shared with me over the years. This is a nostalgic recipe that brings happy memories to those who make it!

Nutrition