Description

This dreamy dessert layers fluffy angel food cake with whipped topping, juicy strawberries, and soft marshmallows for a refreshing, no-bake treat that’s perfect for potlucks and holidays.

Ingredients

1 angel food Bundt cake (homemade or store-bought)
16 oz Cool Whip, thawed
2 1/2 cups diced fresh strawberries
2 1/2 cups mini marshmallows
Optional: extra sliced strawberries for topping

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Instructions

1. Prep the Ingredients

Dice fresh strawberries and set aside.
Tear angel food cake into bite-sized pieces.

2. Make the Filling

In a large bowl, gently fold together Cool Whip, diced strawberries, and mini marshmallows until fully combined.

3. Assemble the Cake

In a large trifle bowl or 9×13 dish, layer half the angel food cake pieces.
Spoon half the strawberry mixture over the cake pieces.
Repeat layers with remaining cake and topping.

4. Chill & Serve

Refrigerate for at least 2–3 hours before serving to allow flavors to meld.
Garnish with sliced strawberries before serving if desired.

Notes

Best served chilled for a refreshing texture.
Can be made the night before for easy entertaining.
Swap in raspberries or blueberries for a flavor twist.