Strawberry Marshmallow Angel Cake
This Strawberry Marshmallow Angel Cake is impressive and very easy when using a store-bought angel food cake! Just 4 ingredients create such a beautiful layered cake!
Prep Time15 mins
Chill Time2 hrs
Total Time2 hrs 15 mins
Servings: 10 servings
- 1 lb fresh strawberries, washed, dried, hulled and diced
- 1 tablespoon granulated sugar (optional)
- 8 oz. Cool Whip, thawed in fridge
- Store-bought Angel Food Cake (or homemade)
- 2 cups miniature marshmallows
In a large mixing bowl, combine the strawberries and sugar. Let rest 10 minutes then lightly mash. (Alternatively, mash strawberries without sugar.) Fold in the Cool Whip; set aside.
Remove cake from package and invert onto serving platter. Use a serrated knife to slice cake in three layers. Remove top two layers and spread a layer of strawberry mixture over bottom layer of cake. Top with middle cake layer and spread more mixture on second layer, then place remaining layer of cake on top.
Fold marshmallows into remaining strawberry mixture in bowl. Evenly spread over outer edges of cake until fully covered.
Refrigerate at least 2 hours before serving so the marshmallows have time to soak in the juices. Slice and serve.