Published: Last Updated: by Marye 1475 words. | About 8 minutes to read this article.
Light, sweet angel food cake is filled with a rich strawberry and whipped cream mixture. Quick and super easy to make for all your spring and summer parties!
Prep Time 20 minutes mins
Total Time 20 minutes mins
Jump to Recipe
Strawberries and cream? It's the perfect summer dessert.
It may look and sound fancy, but this cake is such an easy dessert recipe! Just keep reading and I'll show you how.
Table of Contents
- ❤️ Why you'll love it
- 🧾 Ingredients
- 🔪 Instructions
- 🥫 Storage
- 📖Variations
- 💭 Things to know
- 👩🍳 FAQs
- 📚 Related recipes
- 🍽️ Serve with...
- 🥄 Restless Chipotle recommends
- 📞 The last word
- 📖 Recipe
- 💬 Comments
❤️ Why you'll love it
- Airy angel food cake is perfect for any spring or summer occasion AND it's a great dessert for Valentine's Day.
- This show stopper is an easy no bake dessert!
- You can make it ahead of time.
You scoop out the middle of a light and fluffy angel food cake and fill the shell with a creamy mixture of ripe strawberries, cake, and whipped cream.
Then, the entire cake is covered with a rich, cream cheese frosting and a few pretty berries to garnish the top of the cake.
It's similar to a strawberry shortcake but oh-so-much-better! It just doesn't get easier than this strawberry dessert recipe!
While strawberries are in season check out this moist strawberry cake with whipped strawberry cream cheese frosting.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
Feel free to use a store-bought angel food cake, a boxed angel food cake mix, or your favorite from-scratch angel food cake recipe! The best thing about this cake is that it's easy and made with simple ingredients.
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below. Click on the image to see it full size.
If you're looking for another almost-instant recipe give this sweet dessert charcuterie board a try!
- Cut off the top of an angel food cake (purchased is fine!) and remove the insides leaving a 1-inch thick border on the sides and bottom.
- Whip cream and powdered sugar on high speed in a medium bowl.
- Gently mix the whipped cream, fresh strawberries, and reserved cake together.
- Use the mixture to fill the inside of the cake. Replace the top and frost!
🥫 Storage
Cover strawberry angel food cake with plastic wrap or place in an airtight container and keep refrigerated. This cake doesn't freeze well.
Refrigerate leftovers for up to 3 days. The cake will get soggy as the whipped cream breaks down and the fresh berries lose some of their texture.
📖Variations
- Raspberries work well in place of strawberries.
- Try blueberries or bananas in place of the strawberries.
- Pineapple would work really well in this recipe, either with the berries or by itself.
- You can substitute 8 cups of Cool Whip for the whipped cream if you want.
- Some people like to slice the cake in 3 or 4 layers horizontally and spread the berry mixture between each layer.
- Don't need such a big dessert? Half the filling and frosting ingredients and use a loaf-type pound cake instead of the angel food cake. Hollow out the center and fill with the filling, then put the top back on and frost.
If you're looking for a delicious AND easy no bake dessert you'll love this strawberry shortcake crunch ice cream cake.
💭 Things to know
Expert Tip: Be careful to leave a 1-inch border when you create the channel in the cake. Don't cut through the bottom!
- Set the prettiest whole strawberries aside to garnish with.
- Keep this refrigerated!
- You can make this a day ahead of time.
- Use a serrated knife to cut through the cake and remove the insides.
- For best results use a gentle back-and-forth motion when cutting.
👩🍳 FAQs
Can I use frozen strawberries?
No. Frozen berries get too watery when they thaw and the filling will be runny.
Can I make this in a trifle dish?
Cutting the whole cake in pieces and layering it with the creamy filling in a trifle dish works great. Double the filling and use extra strawberries to slice and layer, too. You won't need the frosting.
You may also like one of these easy cakes!
- This easy Pig Pickin' Cake starts with a cake mix.
- If you love Boston Cream Pie give this poke cake a try.
- You can decorate these copycat Little Debbie snack cakes for any holiday and they're so easy.
- You can also use angel food cake to make this pretty strawberry punch bowl cake. It's like a trifle made in a large bowl, with layers of berries, cake, and whipped cream.
- Aunt B's Strawberry Rhubarb Pie 🍓
- Strawberry Punch Bowl Cake
- Strawberry Sheet Cake with Cream Cheese Frosting
- Shoney's Strawberry Pie (with Jello)
🍽️ Serve with...
You don't need a special occasion as an excuse to make this cake but if you just happen to have a party coming up consider these other easy recipes...
- Coffee punch is a standard at southern wedding receptions, baby showers, and just about any other get-together. It's super rich and creamy because it's made with ice cream.
- Bacon and chipotle deviled eggs are scrumptious and they're even better if you use the instructions for smoking them!
- Delicate condensed milk cookies remind me of old fashioned tea cakes.
- Chicken salad with pecans is delicious spooned onto croissants for dainty tea sandwiches.
🥄 Restless Chipotle recommends
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You'll need the following items to make this recipe successfully.
📞 The last word
Well, there you have it.
This strawberry angel food cake dessert is a favorite of mine and I hope that it becomes a favorite of yours too! Serve it on a pretty cake plate and there's no one that can resist it!
Don't save it for a special occasion! This delicious recipe is so easy you can have strawberry shortcake angel food cake all summer long!
Plenty of luscious berries? Next time try this strawberry chantilly cake!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it a 5 star rating.⭐️⭐️⭐️⭐️⭐️
📖 Recipe
4.45 from 54 votes
Strawberry Angel Food Cake
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Light, sweet angel food cake is filled with a rich strawberry and whipped cream mixture. Quick and super easy to make for all your spring and summer parties!
Course Dessert - Cake
Cuisine American - Vintage
Prep Time: 20 minutes minutes
Total Time: 20 minutes minutes
Servings:10
Calories:682
Author:Marye Audet-White
Ingredients
Cake
- 1 angel food cake, homemade, purchased, or a mix. Reserve cubes after removing from cake.
- 3 cups strawberries, cleaned and quartered - fresh berries are best.
- 2 pints heavy cream
- 1 ½ cups powdered sugar
Frosting
- 8 oz cream cheese
- 3 ½ cups powdered sugar, 1 pound
- 2 teaspoons vanilla extract
- ½ cup butter, room temperature
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Instructions
Cake
Start with a finished angel food cake.
Cut the top off of the cake. It's easiest if you use a long, serrated knife. Be sure to keep it level when you cut.
Cut about ¾ to 1 inch down from the top and remove the insides.
Set the top aside. Cut along the inside of the cake near the center hole. Use a shorter serrated knife and cut around the entire circle, leaving about a ¾ inch width of cake.
Cut around the outside edge of the cake, again leaving a ¾ inch "wall" of cake.
Remove the insides carefully, cutting it in cubes. Make sure you leave about ¾ inches of cake at the bottom. Reserve what you remove and set it aside.
With an electric mixer whip the heavy cream and add the powdered sugar to taste.
Cut the strawberries into quarters if you haven't already.
Gently combine 2 cups of whipped cream and the strawberries.
Fold until well mixed.
Add the cake cubes that you removed to the strawberries and whipped cream.
Fold in gently but thoroughly.
Spoon the strawberry mixture into the inside of the hollowed out angel food cake.
Fill to the top and mound the filling up slightly.
Replace the top.
Cream Cheese Frosting
Beat all ingredients together until the mixture is smooth and there are no lumps.
If the frosting is too stiff, you can add a little bit of cream to thin it out.
With an offset spatula, frost the angel food cake, covering it completely.
Garnish with cut strawberries at the base if desired.
Chill for 3 hours or overnight.
When serving, use a long serrated knife to slice the cake.
Notes
Storage:
Cover strawberry angel food cake with plastic wrap or place in an airtight container and keep refrigerated. This cake doesn't freeze well.
Refrigerate leftovers for up to 3 days. The cake will get soggy as the whipped cream breaks down and the fresh berries lose some of their texture.
Tips
- Buy some extra strawberries for garnish if desired.
- Keep this refrigerated!
- Raspberries work well in place of strawberries.
- 8 cups of Cool Whip can be substituted for the whipped cream.
You'll find more helpful tips and variations in the body of the post.
Nutrition Facts
Calories: 682kcal | Carbohydrates: 81g | Protein: 6g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 121mg | Sodium: 336mg | Potassium: 282mg | Sugar: 65g | Vitamin A: 1240IU | Vitamin C: 25.4mg | Calcium: 156mg | Iron: 0.4mg
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
First published April 18, 2016. Last updated April 18, 2023 to improve readability and add extra tips.
More Southern Cakes for All Occasions
- Whipped Cream Cheese Frosting
- Starbucks Copycat Lemon Loaf
- Cranberry Pound Cake
- Red Velvet Poke Cake
About Marye
Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them. She's been around the culinary block more than once, turning simple ingredients into mouthwatering masterpieces. With a sprinkle of humor and a dash of wit, she makes cooking feel like a piece of cake (which she can also teach you to bake perfectly). When she's not conjuring up delicious dishes, you might find her sharing laughs with her family, reading by the fire, or scribbling down her next big recipe idea. Marye believes that a good meal and a hearty laugh are the best parts of life. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.
Reader Interactions
Comments
Jenn
It is a great idea but, why 8 cups of whipped cream if you only use 2 cups, do you mix the remainder with the cream cheese frosting that is my plan since I have so much extra. Unless I read it wrong or missed a step, even so 8 cups would not have fit in my cake. It is really good though.Reply
Marye
2 pints of whipped cream makes 4 cups total.I generally use close to that in the cake.
Reply
Kristy @ Southern In Law
What a delicious dessert idea! I never thought of filling an angel food cake before but I've definitely got to try it!
Reply
Marye Audet
It is worth it!
Reply
Chrisy @ Homemade Hooplah
This is so simple and genius! Can't wait to try it at our next cookout 😀Reply
Patricia @ Grab a Plate
You're mom had a fabulous idea! This is so fun, and it looks and sounds so delicious, and yes, fancy! Love it!
Reply
Taylor
What a great way to dress up an angel food cake! Looks delicious!
Reply
Florian @ContentednessCooking
This looks amazing! Perfect for spring!
Reply
Jocelyn (Grandbaby cakes)
This looks incredible!
Reply
Marye Audet
Thank you!
Reply
Dorothy at Shockingly Delicious
"You either like cream cheese or you're wrong." Ha ha, cracked me up! Cake looks incredible!
Reply
Marye Audet
Thank you so much!
Reply
