Red White and Blue Angel Food Cake
This layered cake is an easy red, white and blue dessert you can make quickly with a store-bought angel food cake. The filling is simply a mixture of strawberries, mini marshmallows and Cool Whip then sprinkled with blueberries. You will love this light and fluffy angel cake!
Servings: 10 servings
Calories: 189kcal
Ingredients
- 1 lb fresh strawberries , washed, dried, hulled and diced
- 1 tablespoon granulated sugar (optional)
- 8 oz. Cool Whip, thawed in fridge
- 2 cups fresh blueberries , washed and dried
- 1 angel food cake (store-bought or homemade)
- 2 cups miniature marshmallows
- additional strawberries for top garnish , sliced
Instructions
- 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 large serrated knife to slice cake in three layers. Remove top two layers and spread a layer of strawberry mixture over bottom layer of cake. Sprinkle with one-third of the blueberries. Top with middle cake layer and spread more mixture and one-third blueberries on second layer. Place remaining cake layer on top.
- Fold marshmallows into remaining strawberry mixture in bowl. Evenly spread over outer edges of cake until fully covered. Top with additional slices of strawberries and the remaining blueberries. Optional: garnish with mint leaves.
- Refrigerate at least 2 hours before serving so the marshmallows have time to soak in the juices. Slice and serve cold.
Notes
- Nutritional information is an estimate only.
- For cleaner presentation, slide pieces of wax paper under edges of cake while filling and frosting, then remove when done.
Nutrition
Calories: 189kcal | Carbohydrates: 43g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 199mg | Potassium: 163mg | Fiber: 2g | Sugar: 26g | Vitamin A: 61IU | Vitamin C: 30mg | Calcium: 62mg | Iron: 1mg