Strawberry Marshmallow Angel Cake
This Strawberry Angel Cake is impressive and very easy when using a store-bought angel food cake! Just 4 ingredients create such a beautiful layered cake!
Servings: 10 servings
Calories: 306kcal
Ingredients
- 1 lb fresh strawberries (washed, dried, hulled and diced)
- 1 tablespoon granulated sugar (optional)
- 16 oz. Cool Whip, thawed in fridge
- Store-bought Angel Food Cake , chilled
- 2 cups miniature marshmallows
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 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.
Notes
- You may or may not need all of the frosting, depending on the size of the angel food cake.
- Nutritional information is an estimate only.
Nutrition
Calories: 306kcal | Carbohydrates: 58g | Protein: 5g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 1mg | Sodium: 346mg | Potassium: 196mg | Fiber: 1g | Sugar: 38g | Vitamin A: 39IU | Vitamin C: 27mg | Calcium: 90mg | Iron: 0.4mg