If you’re looking for something quick, sweet, and guaranteed to delight your guests, let me introduce you to this Strawberry Angel Food Cake. It’s one of my go-to no-bake desserts, especially in the warmer months when I’d rather keep the oven off. With just 4 ingredients and 15 minutes of prep, it comes together like a dream. 

The soft angel food cake soaks up the creamy strawberry Jell-O mixture, and the fresh strawberries add the perfect burst of flavor. It’s light, refreshing, and so easy to make ahead, which is a lifesaver when you’re hosting. Whether it’s a church potluck, a family barbecue, or just a sweet treat for friends, this dessert brings joy to the table every time.

A dessert topped with whipped cream and strawberry halves in a glass dish is displayed. Two slices of the dessert are served on white plates, garnished with strawberries and mint leaves. Fresh strawberries and a pink striped cloth are in the background.
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This is one of those pretty little desserts that’s perfect for family celebrations, baby showers, or a graduation party. It’s got that retro charm I remember from childhood, kind of like Strawberry Shortcake’s fun cousin. Soft chunks of angel food cake float in a sweet pink cream, all wrapped in a whipped topping “frosting” that makes it look like a treat straight from a summer picnic. 

The strawberry flavor is fresh and sweet without being too heavy, and it has that soft, melt-in-your-mouth texture that always gets rave reviews. You can also make it ahead of time, such as this Layered No-Bake Banana Split Cake. It’s beginner-friendly, budget-conscious, and a great recipe to let the kids help with. They can tear the cake while you prep the rest, and they’ll feel so proud to be part of dessert duty!

Before You Get Started

Let your Cool Whip thaw in the refrigerator for several hours or overnight so it blends smoothly into the Jell-O mixture. In a hurry? Here’s a helpful guide on How To Quickly Thaw Cool Whip. Wash and prep your strawberries ahead of time so they’re ready to fold in. Use a serrated knife to cube your angel food cake gently without compressing it. Don’t skip the chilling time, it helps everything set perfectly.

Ingredients You Will Need

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.

Top-down view of ingredients for a dessert: fresh strawberries in a bowl, tubs of Kruger Lite Whipped Topping, a Kruger Fresh Angel Food Cake in a plastic container, and a packet of strawberry Jell-O. Items are arranged on a white background.
  • Angel food cake: Just grab your favorite store-bought version. It can be a loaf, a ring, anything! We’re cutting it into chunks, so shape doesn’t matter here.
  • Jell-O: Be sure to pick the strawberry flavor. This is what gives the dessert its signature vibrant pink color and creamy fruity flavor, just like in this No-Bake Chocolate Covered Strawberry Jello Pie. 
  • Strawberries: Add bursts of real fruit flavor and color. One pound of fresh strawberries is just right, washed, stems removed, and quartered. I like to grab an extra carton so I can garnish the top and sneak a few while I’m working. Frozen can work too if thawed and drained. 
  • Cool Whip: You’ll need two 8-ounce containers (or one big 16-ounce tub). One goes in the mix, and one gets spread on top, like this Creamy Cool Whip Frosting.
Can I make this a low-calorie dessert?

You can make this a low-calorie dessert without sacrificing taste by substituting zero-calorie products for the Jell-O and whipped topping.

What can I use instead of Cool Whip?

You can use stabilized homemade whipped cream if you prefer, but keep in mind it may not hold its shape as long as Cool Whip.

How to Make Strawberry Angel Food Cake

This easy no-bake dessert comes together in just a few steps, and the fridge does most of the work!

Prepare the Base

Cut the angel food cake into 1 to 2-inch cubes using a serrated knife.

Spread the cake cubes evenly across the bottom of a 9×13 inch pan.

A partially eaten circular sponge cake with a golden brown crust is on a white cutting board. Next to the cake are cubes of the same cake, and a serrated knife with a gray handle rests in front of them. The background is a light gray surface.
A glass baking dish filled with numerous small cubes of white bread, some with golden-brown crusts. The bread cubes are evenly spread out, ready for baking or further preparation. The background is a light, textured surface.

Mix the Jell-O & Cool Whip

In a bowl, whisk together the boiling water and strawberry Jell-O until dissolved. Add the ice and stir until it melts and the mixture is cool.

Whisk in one 8 oz container of Cool Whip until smooth and creamy.

A white bowl containing a red liquid with ice cubes sits on a light gray surface. Next to the bowl is a small white plate with a miniature whisk resting on it. The overall background and objects are minimalistic.
A white mixing bowl filled with smooth, pink batter. A green whisk, slightly covered in batter, rests inside the bowl. The bowl is set against a light, textured background.

Add the Strawberries

Gently fold in the chopped strawberries.

A white cutting board with sliced strawberries on the left, whole strawberries with green stems on the right, and a small knife with a white handle beside them—perfect for prepping fruit for a fuji apple Panera salad.
A white mixing bowl containing pink batter and several freshly cut strawberries. A teal whisk is partially submerged in the mixture, resting against the edge of the bowl. The bowl is placed on a light-colored surface.

Assemble

Pour the Jell-O mixture over the cake pieces in the pan. Chill for at least 4 hours until set.

A glass baking dish filled with cubed pieces of white bread topped with a generous layer of pink icing or frosting, spread unevenly across the surface. The dish is placed on a light-colored countertop.
A glass baking dish filled with pink creamy dessert featuring visible slices of strawberries on the surface. The dessert is smooth and spread evenly in the dish, with some strawberry pieces partially submerged, creating a textured appearance.

Top and Serve

Before serving, spread the remaining Cool Whip over the top and garnish with extra strawberries if desired.

A dessert dish filled with a pink pudding or jello layer, topped with a generous amount of whipped cream. Sliced strawberries and mint leaves are neatly placed on top for decoration. A pink-striped cloth and a bowl of fresh strawberries are seen beside the dish.

Gina’s Recipe Tips and Variation Ideas

Recipe Tips:

  • When you’re folding in the strawberries, go gently so they don’t turn to mush. I like to let the whole dessert chill overnight if I have time. That way, the flavors come together even better.
  • If you want a beautiful presentation, use a glass dish so you can see all those pretty pink layers peeking through.

Recipe Variations:

  • You can totally make this gluten-free with a store-bought gluten-free angel food cake.
  • Want to change things up? Try using blueberries, raspberries, or even peaches instead of strawberries. You can also try this No-Bake Jello Orange Pie.
  • For a little crunch, sprinkle shaved chocolate over the top.
  • Layer everything in a trifle bowl if you want it a little fancy. It looks stunning on a dessert table!

Storage and Make-Ahead Instructions

Storage: Cover and refrigerate for up to 3 days. 

Freezing: Not recommended as the texture changes after thawing. 

Make-Ahead: Assemble the day before and chill overnight for effortless serving.

A slice of strawberry shortcake dessert sits on a white plate, garnished with a fresh strawberry and a mint leaf. The dessert has layers of pink strawberry filling and white cake. A larger dish of the same dessert is visible in the background, decorated with slices of strawberries and mint leaves.

Biblical Hospitality Reflection

“True hospitality finds its sweetness not in perfection, but in the joy of sharing what you have.”
 —Intentional Hospitality

There’s a special kind of joy that comes with serving something light, bright, and unexpected. This Strawberry Angel Food Cake, with its pink layers and fruity freshness, brings a sense of delight that reflects the sweet surprises of God’s goodness.

Hostessing Tips for Joyful and Easy Gatherings

  • Hospitality as Ministry: Use this dessert as a cheerful ending to a meal with friends or to brighten a neighbor’s day. Joy shared is joy multiplied.
  • Setting a Welcoming Atmosphere: Serve in a glass dish or trifle bowl to show off its beauty. Add a small vase of fresh flowers or berries on the table for a festive touch.
  • Prep-Ahead Tip: Assemble the dessert the night before and garnish just before serving. It gives you more time to enjoy your guests and be fully present.

Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!

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A slice of strawberry cheesecake lush with layers of creamy pink filling, fresh strawberry pieces, and whipped topping, garnished with strawberry slices and mint leaves. It is served on a decorative white plate with the remaining dessert in a glass dish in the background.
5 from 2 ratings
by Gina Dickson

Creamy No-Bake Strawberry Angel Food Cake (Only 4 Ingredients)

Prep Time: 15 minutes
Chill: 4 hours
Total Time: 4 hours 15 minutes
Servings: 12 servings
Strawberry Angel Food Cake is a light and creamy no-bake dessert that’s refreshingly fruity and easy to prepare. Made with angel food cake, strawberry Jell-O, whipped topping, and fresh strawberries, it’s perfect for gatherings, potlucks, and summer celebrations.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

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Ingredients
 

  • 13 oz angel food cake
  • 3 oz strawberry Jell-O
  • 1 cup boiling water
  • 1/2 cup ice
  • 1 pound strawberries, washed, stems removed, and cut into quarter size pieces
  • 16 ounce Cool Whip , you will need two 8-ounce containers of Cool Whip or 1 large 16-ounce container divided.

Instructions
 

Prepare The Cake Base

  • Using a long cerated knife, cut the angel food cake into 1 to 2-inch cubes.
    13 oz angel food cake
  • Evenly spread the cake pieces over the bottom of a 9×13 inch pan.

Jell-O Mixture

  • In a medium-sized bowl, combine the boiling water and the strawberry Jell-O powder.
    3 oz strawberry Jell-O, 1 cup boiling water
  • Whisk until the Jell-O is completely dissolved.
  • Add the ice to the Jell-O mixture and stir until the ice is melted. This will help cool the mixture and prevent the strawberries from becoming too soft.
    1/2 cup ice
  • Add one 8 oz container of Cool Whip to the Jell-O mixture.
    16 ounce Cool Whip
  • Whisk until the mixture is creamy and smooth.
  • Gently fold in the cut strawberries.
    1 pound strawberries

Assemble Dessert

  • Pour the Jell-O and strawberry mixture evenly over the angel food cake pieces in the pan.
  • Place the pan in the refrigerator and let it chill for at least 4 hours, or until the mixture is firmly set.

Top and Servre

  • Before serving, spread the remaining 8 oz container of Cool Whip evenly over the top of the dessert.
    16 ounce Cool Whip
  • Garnish with additional fresh strawberries if desired. To serve, cut into squares and enjoy.

Notes

Recipe Tips:
When you’re folding in the strawberries, go gently so they don’t turn to mush. I like to let the whole dessert chill overnight. That way, the flavors come together even better. And if you want a beautiful presentation, use a glass dish so you can see all those pretty pink layers peeking through.
Recipe Variations:
You can totally make this gluten-free with a store-bought gluten-free angel food cake. Want to change things up? Try adding some blueberries, raspberries, or even peaches instead of strawberries. 
Serving: 1serving, Calories: 174kcal, Carbohydrates: 37g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.5g, Cholesterol: 6mg, Sodium: 219mg, Potassium: 141mg, Fiber: 1g, Sugar: 23g, Vitamin A: 71IU, Vitamin C: 22mg, Calcium: 74mg, Iron: 0.2mg
Course: Dessert
Author: Gina Dickson
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