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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.

Strawberry Angel Food Cake

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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 9x13 pan, it’s a low-stress dessert that feeds a crowd without much fuss.
Course Dessert
Cuisine American
Keyword cream, jello, no bake, strawberry
Prep Time 15 minutes
Chill 4 hours
Total Time 4 hours 15 minutes
Servings 12 servings
Calories 174
Author Gina Dickson

Equipment

  • 9x13 Baking Dish

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 9x13 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.

Notes

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.

Nutrition

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
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