This Strawberry Marshmallow Angel Cake is impressive and very easy when using a store-bought angel food cake! Just 4 ingredients create such a beautiful layered cake!
My mom made this Strawberry Marshmallow Angel Cake all the time when I was a kid. Why have I waited so long to post this recipe, especially since it is one of the most memorable desserts from my childhood? I don’t have an answer for this, but at least I’m sharing it now!
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This recipe is so simple that I had to call my mom when I was at the grocery store to ask her if there was an ingredient I was forgetting! I mean, how is there so much delicious flavor when using such few ingredients?
Store-Bought Angel Food Cake
The biggest tip here is to use a store-bought Angel Food Cake. No one is going to judge you, trust me. I mean, you can make my from-scratch version if you have the time. And, yes, the from-scratch version is probably somewhat better for you and reallllly delicious. BUT, when you just want a yummy dessert that’s ready in minutes, go store-bought.
Ingredients for this Recipe
Strawberries, Cool Whip and miniature marshmallows are the stars of this show. You simply mix these three ingredients and spread it over the cake! Can it get easier than that? Gather these ingredients:
Grocery List for Strawberry Marshmallow Angel Cake
- Angel food cake (store-bought or homemade)
- Fresh strawberries (1 lb)
- Cool Whip (8 oz.)
- Mini marshmallows (2 cups)
- Sugar (1 tablespoon)
I took it one more step and sliced the cake into thirds so I could spread some of the icing into the middle and create a layered cake. It’s very simple to slice the cake with a serrated knife and this extra step brings the cake a step up so I’ve included it in the recipe below.
This is a perfect summer dessert. The flavors of Strawberry Marshmallow Angel Cake are refreshing and you cool off right away with the first bite. It’s a kid-pleasing recipe and adults love it just as much! I’ll be surprised if this doesn’t become one of your go-to dessert recipes!
Steps to Make Strawberry Marshmallow Angel Cake
- Slice cake into 3 layers (2 horizontal slices with a large serrated knife)
- Mash the strawberries in a bowl and fold in the Cool Whip.
- Spread a small amount of strawberry frosting on bottom cake layer.
- Place middle cake layer over bottom layer and spread more frosting on top.
- Place top layer on cake.
- Mix the mini marshmallows into the remaining strawberry frosting.
- Cover cake with the strawberry marshmallow frosting.
Tips for Making Strawberry Marshmallow Angel Cake
- Use a large serrated bread knife to slice cake into 3 layers.
- Add a little sugar to the strawberries when mashing to help extract the juices.
- When frosting the outer edge of the cake, place wax or parchment paper under sides of cake to protect serving platter from getting messy. The paper can easily be removed after cake is frosted (see image above).
- Chill the frosted cake for at least 2 hours before serving in order to allow the marshmallows to soak in the strawberry juices.
- Serve COLD.
Other Angel Food Cake recipes:
- Homemade Angel Food Cake
- Strawberry Glazed Angel Food Cake
- Angel Food Cake French Toast
- Angel Food Cake Waffles
Strawberry Marshmallow Angel Cake
- 1 lb fresh strawberries, washed, dried, hulled and diced
- 1 tablespoon granulated sugar (optional)
- 8 oz. Cool Whip, thawed in fridge
- Store-bought Angel Food Cake (or homemade)
- 2 cups miniature marshmallows
- In a large mixing bowl, combine the strawberries and sugar. Let rest 10 minutes then lightly mash. (Alternatively, mash strawberries without sugar.) Fold in the Cool Whip; set aside.
- Remove cake from package and invert onto serving platter. Use a serrated knife to slice cake in three layers. Remove top two layers and spread a layer of strawberry mixture over bottom layer of cake. Top with middle cake layer and spread more mixture on second layer, then place remaining layer of cake on top.
- Fold marshmallows into remaining strawberry mixture in bowl. Evenly spread over outer edges of cake until fully covered.
- Refrigerate at least 2 hours before serving so the marshmallows have time to soak in the juices. Slice and serve.
This recipe was originally published June 22, 2019 and updated June 12, 2020 with nutritional information.