Slice of layered angel food cake with strawberry marshmallow frosting.
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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
Course: Cake, Dessert
Cuisine: American
Keyword: Angel Cake, Angel Food Cake, Strawberry Marshmallow Angel Cake
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.