Description
A light and dreamy dessert that combines fluffy angel food cake, fresh strawberries, and whipped topping, evoking nostalgia and joy.
Ingredients
Scale
- 1 angel food cake
- 2 cups whipped topping
- 2 cups fresh strawberries, sliced
- 1 cup mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C) if making your own angel food cake.
- Prepare the cake by slicing it horizontally into two or three layers once it has cooled.
- Prep the strawberries by washing and slicing them; taste a few for sweetness.
- Whip the topping if making from scratch—whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Assemble your cake with the first layer of cake, followed by whipped topping and strawberries, adding mini marshmallows.
- Layer with the second layer of cake and repeat the toppings for each additional layer.
- Top it off with the remaining whipped topping and arrange leftover strawberries and marshmallows on top.
- Chill in the fridge for about 30 minutes before serving.
Notes
Serve with extra whipped topping and a mint leaf for garnish. Pair with vanilla ice cream for a delightful contrast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: strawberry cake, angel food cake, summer dessert, easy dessert, strawberry shortcake