Ingredients
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The Base: 1 Angel Food Bundt Cake (homemade or store-bought)
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The Cream: 16 oz Cool Whip (thawed)
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The Mix-ins: 2 ½ cups fresh strawberries (diced), 2 ½ cups mini marshmallows
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Optional: Extra sliced strawberries for decoration
Instructions
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Prep Filling: In a large bowl, add the diced strawberries. Mash them lightly with the back of a fork to release some juice.
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Fold & Chill: Gently fold the Cool Whip and mini marshmallows into the strawberries until well combined. Cover and refrigerate for 20 minutes.
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Slice Cake: Using a sharp serrated knife, slice the angel food cake horizontally into three even layers. Set the top two layers aside.
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Layer: Place the bottom cake layer on a serving platter. Spread a generous amount of the chilled strawberry cream over it. Place the middle layer on top and repeat the process.
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Frost: Place the final cake layer on top. Use the remaining cream mixture to cover the top and sides of the cake completely.
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Set: Refrigerate the cake for a minimum of 90 minutes before serving. This step is essential for the marshmallows to soften and the flavors to meld.
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Decorate: Just before serving, garnish with fresh sliced strawberries if desired.
Notes
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The “Marshmallow Secret”: Chilling the cake for the full 90 minutes allows the marshmallows to absorb a bit of moisture from the berries and cream, giving them a texture similar to the cake itself.
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Cake Tip: If using a store-bought cake, look for one that is firm. If it’s too soft, it may be difficult to slice into three thin layers without tearing.
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Flavor Twist: Add a teaspoon of vanilla or almond extract to the cream mixture for an extra layer of aromatic sweetness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Category: Desserts
- Cuisine: American
- Diet: Vegetarian