This vintage strawberry angel food cake dessert recipe is light, fluffy, and a simple no bake dessert. Made with just four ingredients, it’s fast and easy to assemble. A delicious strawberry dessert, perfect to serve at cookouts, holidays, potlucks, and more.

I have several of my grandma’s old church cookbooks that I love to flip through from time to time. Recently, I found a recipe for this strawberry angel food cake that she had starred, so I knew it had to be a good one.

After testing it a few times, I noticed that using store bought frozen strawberries seemed to work best for this dessert. They create the perfect sweet texture plus they are super convenient.

This is one of those desserts that is perfect for a spring or summer gathering. It’s easy to make, light, and just what you need for holidays, potlucks, and so much more.

Want more angel food cake desserts, try cherries in the snow, pineapple angel food cake, and 2 ingredient lemon bars.

Why you should make this angel food cake dessert

• Light and fluffy. Cool and light, this dessert has great texture.
• A simple vintage dessert for family gatherings, Summer get togethers, and holidays.
• Great for a crowd. This recipe makes enough for about 8 to 10 people depending on the portion size.

Ingredients

You only need four ingredients, not counting the water, to make this strawberry angel food cake.

• Angel food cake: I recommend buying a premade angel food cake from the grocery store for convenience. You can make a homemade angel food cake if you prefer.
• Strawberry JELL-O: A small box of strawberry JELL-O mix helps to bind everything together and adds extra strawberry flavor.
• Strawberries: Frozen sliced strawberries work best for this recipe because the release just the right amount of juice. You can use fresh strawberries that have been frozen.
• Cool Whip: Frozen whipped topping is used for the creamy part of this strawberry dessert. Make sure to thaw it before preparing the dessert.

How to make strawberry angel food cake

Scroll to the recipe card below for the full instructions and ingredients.

1. Pour boiling water into the strawberry JELL-O mix and whisk it together. Stir in the frozen strawberries.
2. Carefully fold in the thawed whipped topping.

3. Tear the angel food cake into pieces.
4. Fold the angel food cake in with the strawberry mixture.

5. Spread the mixture in a 9 x 13 baking dish.

6. Cover and refrigerate for 3-4 hours before serving.
7. Optional, top with more thawed whipped topping and fresh strawberries.

Heather’s recipe tips

• Tear or dice the angel food cake in about 1 inch chunks. You don’t want the pieces to be too small.
• Don’t thaw the strawberries. Keep the strawberries frozen.
• Use a large bowl to combine all of the ingredients.
• Try not to over mix. This can cause the angel food cake to break down.
• Let it chill and set. This will help all of the flavors come together.

Variations

Fruit: You can substitute the frozen strawberries with frozen raspberries or frozen blueberries.

Cake: Angel food cake gives this dessert a nice, fluffy texture. You can substitute with yellow cake or pound cake for a more dense dessert.

Nuts: If you would like to add a little crunch, mix in chopped pecans or walnuts.

JELL-O: You can substitute with cherry or raspberry JELL-O.

More whipped cream: Spread another container of thawed, frozen whipped topping over the dessert and top with fresh strawberries.

Other: I like folding in mini marshmallows for a little extra texture.

Storage instructions

Store this strawberry dessert covered in the refrigerator for up to 3 days.

This dessert does not freeze well. Once it thaws the texture isn’t the same.

You can make this dessert the night before serving. This will give it plenty of time to set.

Common questions

More easy strawberry desserts

• Strawberry fluff
• Strawberry pinwheels
• Strawberry blossoms
• Pink lady cake
• Strawberry cake mix cookies