Strawberry Angel Cake makes an easy, elegant dessert recipe perfect for entertaining or enjoying with your family.

As the weather gets warmer here in the south, I try my best not to use my oven as much. But, I still want to serve delicious desserts when we invite friends over for supper. Enter this Strawberry Angel Cake.

This is a dessert that my Mama made during the summer when I was growing up and one that I hadn’t made in a long while.

We had invited Mrs. Melba, the lady who kept Little Buddy when I worked, over for supper one night this past week and I wanted to make a simple dessert that I felt sure she would love. I remembered how much she liked strawberries and I knew she loved the lightness of angel food cake.

Rather than serving a fussy dessert, I knew this strawberry angel cake would be light, refreshing and ultra easy to prepare!

You just won’t believe how easy it is! Or delicious.

strawberry angel cake from

I used Sugar-Free Cool Whip to make this recipe even quicker and easier, but you could easily use homemade whipped cream if you prefer.

To say it was a hit would be a major understatement.

Here’s how I made my Strawberry Angel Cake. Make it soon. You’ll love it!

Strawberry Angel Cake Recipe

5 from 1 vote
Strawberry Angel Cake makes an easy, elegant dessert recipe perfect for entertaining or enjoying with your family. Get this simple, no bake strawberry angel cake recipe.
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12


  • 1 angel food cake
  • 1 (8-ounce) container Cool Whip , or homemade whipped cream
  • 1 pint strawberries


  • Slice the cake in half and spread a layer of Cool Whip or whipped cream onto the cake layer.
  • Top it with a pint of sliced strawberries and then place the top half of cake on top.
  • ‘Frost’ the cake with Cool Whip or whipped cream.
  • Place into the freezer until right before ready to serve.
  • Slice with a serrated knife for serving.
  • Keep covered tightly in the freezer.


Calories: 145kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 150mg | Potassium: 102mg | Fiber: 1g | Sugar: 15g | Vitamin A: 5IU | Vitamin C: 23mg | Calcium: 31mg | Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.


Robyn xo

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About Robyn

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


    1. Jeni, I freeze the cake until right before I am ready to serve it so the Cool Whip or whipped cream has the texture and taste of ice cream. I would make it about 2 days ahead of serving it.