Strawberry angel food cake is one of my favorite easy desserts when I need something pretty, cool, and simple to make. You layer soft angel food cake cubes with a creamy strawberry filling and fresh strawberries in a 9×13 pan, then let the fridge do the rest. I like this one for gatherings because it feels light and sweet without being fussy, and it’s easy to make ahead before folks come over.

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. this for later
This strawberry angel food cake dessert is a no-bake 9×13 recipe made with fluffy angel food cake, strawberry Jell-O, Cool Whip, and fresh strawberries for an easy make-ahead potluck dessert.
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I first tasted this strawberry angel food cake at a church potluck when my kids’ Sunday school teacher brought it to share. That was about 30 years ago, and after she kindly gave me the recipe, it became one of my go-to desserts for cookouts, church gatherings, and company coming over. It’s cool, creamy, and easy to make ahead, which is exactly the kind of no-fuss recipe I like having ready when I’m feeding people.

I made the cake up for Christmas Day… I used sugar free jello and also used the sugar free cool whip it turned out really good.

—Amanda Wehling

Main Ingredients

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card.

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.

Helpful Ingredient Tips

  • Angel food cake: Store-bought angel food cake keeps this recipe simple and fast. I like using a serrated knife when cutting it so the cake stays fluffy instead of getting squished. 
  • Cool Whip: Let it thaw fully in the refrigerator before using. If you’re short on time, you can use my guide on how to quickly thaw Cool Whip.
  • Strawberries: Wash and dry them well before folding them into the mixture so the filling stays creamy instead of watery.
  • Jell-O mixture: This gives the dessert its pink color and sweet strawberry flavor while helping everything set nicely. Make sure the Jell-O fully dissolves in the hot water before adding the ice.
  • Strawberries: Fresh work best for texture, but frozen berries can work in a pinch. Just thaw and drain them well first so the dessert doesn’t get watery.

How To Make Strawberry Angel Food Cake

This strawberry angel food cake dessert comes together in just a few simple steps, and the best part is you can buy a premade cake!

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.

Steps 1 and 2: Cut the angel food cake into 1 to 2-inch cubes. Spread the cake cubes evenly into the bottom of a 9×13 baking dish.

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.

Steps 3 and 4: In a medium-sized bowl, whisk together the boiling water and strawberry Jell-O until fully dissolved. Add the ice and stir until melted and slightly cooled.

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

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.

Steps 5 and 6: Cut the strawberries in half. I like leaving them a little bigger so you get fresh bites of strawberry throughout the dessert. Gently fold them into the mixture.

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.

Steps 7 and 8: Pour the strawberry mixture evenly over the angel food cake cubes. Pop the dish into the refrigerator for at least 4 hours, or until fully set.

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.

Step 9: Before serving, spread the remaining Cool Whip evenly over the top and garnish with extra strawberries if desired.

Tip: If you can make this the night before, I really recommend it. The angel food cake softens into those creamy strawberry layers overnight, and somehow the whole thing just tastes even better the next day.

Variations

  • You can make this recipe gluten-free by using a store-bought gluten-free angel food cake.
  • Want to mix up the fruit a little? Blueberries, raspberries, or peaches are all good options. I especially like adding blueberries around the Fourth of July. 
  • If you want a prettier presentation for a party table, layer the dessert in a trifle bowl instead of a 9×13 dish. It looks a little fancy without creating extra work.

Make Ahead Tips

This is one of my favorite make-ahead desserts for gatherings because everything is assembled ahead of time.

  • You can prepare the entire dessert the day before and keep it covered in the refrigerator overnight.
  • I usually add the final layer of Cool Whip and fresh strawberries shortly before serving, so it still looks fresh and fluffy on the table.
  • If you enjoy easy, make-ahead desserts like this for gatherings, you might also love my strawberry Jello pie with chocolate cookie crust or Bisquick strawberry shortcake.
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.
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 reviews
Gina Dickson

Strawberry Angel Food Cake

Prep Time: 15 minutes
Chill: 4 hours
Total Time: 4 hours 15 minutes
Servings: 12 servings
This strawberry angel food cake is a creamy no-bake dessert layered with fluffy angel food cake, strawberry Jell-O, Cool Whip, and fresh strawberries. It chills into a soft, sliceable dessert that’s easy to make ahead for potlucks, baby showers, church suppers, and summer gatherings. The texture stays light and airy while the strawberries add fresh flavor throughout. Since it’s made in a simple 9×13 pan, it’s a low-stress dessert that feeds a crowd without much fuss.
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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 , Use two 8 ounce containers or one 16 ounce tub. Half goes into the strawberry Jell-O mixture and half is spread on top before serving.

Instructions
 

Prepare The Cake Base

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

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
    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.
  • 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
    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 Dessert

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

Top and Serve

  • 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.

Gina’s Notes and Tips

Leftover Tips
  • Storage: Cover leftovers and refrigerate for up to 3 days.
  • Freezing: I wouldn’t freeze this one. The strawberries and whipped topping tend to get watery once thawed, and the texture just isn’t quite as nice.

Equipment

9×13 Baking Dish
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
Cuisine: American
Course: Dessert
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Kitchen Essentials for This Recipe

Hospitality with Strawberry Angel Food Cake

An Enchanted Garden dinner party theme works beautifully with this strawberry angel food cake dessert because it already feels light, cheerful, and welcoming for spring or summer gatherings. A few fresh flowers, soft candlelight or string lights, and some pretty pastel dishes are enough to create a garden-party atmosphere without turning it into a big production.

I’d keep the food simple, too. Cranberry chicken pecan salad sandwiches, fruit trays, or colorful spring mocktails all fit naturally with the theme without creating a lot of extra work in the kitchen. That’s usually my goal when I’m gathering people around the table anyway.

Romans 12:13 says, “Share with the Lord’s people who are in need. Practice hospitality.” I love this reminder because hospitality isn’t really about creating a perfect event. Most of the time, it’s simply making room for people and serving what you have with joy.

A plate with a slice of pink strawberry dessert topped with whipped cream, a strawberry slice, and a mint leaf sits in the foreground. In the background, a glass dish filled with more of the same dessert shows additional strawberries and whipped cream on top. Fresh strawberries and a pink striped cloth are also visible.