Sweet Strawberry Jello Angel Food Cake

Looking for a dessert that’s both light and satisfying can feel like an impossible task. Between potlucks, family gatherings, and casual dinner parties, it’s hard to find something that doesn’t weigh everyone down but still brings smiles to faces around the table.

That’s where this strawberry jello angel food cake comes in: it’s airy and refreshing, takes minimal effort to put together, and combines two classics that pretty much everyone loves. Plus, it’s the kind of dessert that looks like you spent hours in the kitchen, even though it’s actually super simple to make.

What Kind of Angel Food Cake Should I Use?

Store-bought angel food cake works perfectly fine in this recipe, and it’s definitely the quickest option when you’re short on time. If you prefer to make it from scratch, a boxed angel food cake mix will give you great results too – just make sure to follow the package instructions carefully for the best texture. The most important thing to look for in your angel food cake is that it’s light and airy with a consistent texture throughout – avoid any cakes that look dense or compressed. When choosing a store-bought version, check the expiration date and gently squeeze the cake – it should feel springy and bounce back when you press it lightly. If you’re buying from the bakery section, ask for one that’s been made that day for maximum freshness.

Options for Substitutions

This dessert is pretty adaptable and you’ve got some room to play around with the ingredients:

• Angel food cake: While store-bought works great, you can definitely use a boxed mix or even swap in a pound cake. Just keep in mind that pound cake will make it much richer and denser.
• Strawberry jello: Feel free to experiment with different jello flavors – raspberry, cherry, or mixed berry all work nicely with the cake. Each will give you a different but equally good result.
• Whipping cream: For the whipped topping, you can use Cool Whip or other frozen whipped toppings if you’re short on time. Just note that real whipped cream gives the best texture and taste.
• Frozen strawberries: Fresh strawberries can replace frozen ones – just reduce the amount of boiling water by ¼ cup since frozen berries release more liquid. Other berries like raspberries or mixed berries work too!
• White sugar: Feel free to use powdered sugar instead of granulated for the whipped cream, or try honey for a different sweetness (use about ¾ tablespoon since it’s sweeter).

Watch Out for These Mistakes While Making

The biggest challenge when making strawberry jello angel food cake is getting the timing right – pouring the jello mixture while it’s too hot can make the cake soggy, so wait until it’s cooled but not set (about 15-20 minutes in the refrigerator) before adding it to the cake.

Another common mistake is rushing the whipping cream process – start with cold cream and cold bowls, and whip until stiff peaks form, but be careful not to over-whip or you’ll end up with butter instead of fluffy cream.

When working with frozen strawberries, don’t thaw them completely before adding to the jello mixture, as this can release too much liquid and prevent proper setting – instead, add them while still partially frozen.

For the best presentation, make sure to cut clean slices by using a serrated knife dipped in hot water between each cut, and refrigerate the cake for at least 4 hours (preferably overnight) to ensure the jello is completely set.

What to Serve With Strawberry Jello Angel Food Cake?

This light and fruity dessert is perfect on its own, but there are some simple ways to make it even more special! A scoop of vanilla ice cream on the side adds a nice temperature contrast and makes the dessert feel more like a special occasion treat. For a coffee-shop style presentation, serve each slice with a dollop of fresh whipped cream and a drizzle of strawberry sauce (you can make this easily by blending fresh strawberries with a bit of sugar). If you’re serving this at a party, put out a pitcher of cold milk or some hot coffee – both go really well with the sweet, strawberry flavors in this cake.

Storage Instructions

Keep Cool: This jello-soaked angel food cake needs to stay in the refrigerator. Place it in a cake container or cover it well with plastic wrap and it’ll stay good for up to 3 days. The jello helps keep the cake moist, so you don’t have to worry about it drying out!

Make Ahead: You can prepare this cake up to 24 hours in advance – perfect for when you’re planning a party! Just keep it covered in the fridge, and add any fresh strawberry garnishes right before serving so they look their best.

Not Suitable for Freezing: Because of the jello and whipped cream, this cake doesn’t freeze well. The texture of both would change quite a bit upon thawing, so it’s best to enjoy it fresh within a few days of making it.

Preparation Time	20-25 minutes
Cooking Time	0 minutes
Total Time	24 hours 20-25 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 20-30 g
• Fat: 180-200 g
• Carbohydrates: 200-230 g

Ingredients

For the cake and filling:

• 1 pre-made angel food cake or prepared from a boxed mix
• 1 package (85 g) strawberry flavored gelatin
• 1 cup boiling water
• 2 cups heavy whipping cream (33%–36% fat)
• 1 package (425 g) frozen strawberries

For the topping:

• 8 whole fresh strawberries
• 1 cup heavy whipping cream (35% fat)
• 1 tbsp granulated white sugar

Step 1: Prepare the Bundt Pan and Jello Strawberry Mixture

• 1 pre-made angel food cake or prepared from a boxed mix
• 1 package (85 g) strawberry flavored gelatin
• 1 cup boiling water
• 1 package (425 g) frozen strawberries

Begin by spraying a bundt cake pan with non-stick cooking spray to ensure the cake is easy to unmold later.

In a large bowl, dissolve the strawberry flavored gelatin in 1 cup of boiling water, then stir in the frozen strawberries.

Mix well so the strawberries are evenly distributed throughout the jello mixture.

Place the bowl in the refrigerator and let it chill just until it starts to thicken, about 3 minutes.

Step 2: Whip the Cream and Prepare the Whipped Cream Layers

• 2 cups heavy whipping cream (33%–36% fat)

While the jello strawberry mixture is setting in the fridge, whip all 2 cups of heavy whipping cream to soft peaks.

Once at soft peak stage, separate it into two portions.

Set aside 1 cup for garnish, then continue to whip the remaining 1 cup to stiff peaks (this will produce a firmer whipped cream for folding into the jello).

Set aside the garnish portion in the refrigerator.

Step 3: Combine Whipped Cream with Jello Mixture

• strawberry jello and frozen strawberries mixture from Step 1
• 1 cup whipped cream from Step 2

Gently fold 1 cup of the whipped cream (whipped to stiff peaks from Step 2) into the partially set jello and strawberry mixture from Step 1.

Stir until the mixture is evenly combined.

I find folding, rather than stirring, helps keep the mixture airy and light.

Step 4: Layer the Angel Food Cake and Jello Mixture

• angel food cake from Step 1
• strawberry jello and whipped cream mixture from Step 3

Tear half of the angel food cake into bite-sized pieces or cubes and arrange them evenly in the bottom of the prepared bundt pan.

Pour half of the strawberry-jello-whipped cream mixture from Step 3 over the cake cubes.

Repeat with the remaining half of angel food cake and pour the rest of the mixture over the top to cover all pieces.

Gently tap the pan to eliminate any air pockets.

Step 5: Set the Cake

Cover the assembled bundt pan with plastic wrap and refrigerate for 24 hours, allowing the cake to set completely.

I always make sure to give it the full setting time so the cake holds its shape perfectly when unmolded.

Step 6: Unmold and Garnish the Cake

• 1 cup whipped cream (for garnish) from Step 2

When you’re ready to serve, remove the bundt pan from the fridge.

Run a thin knife carefully around the edges if needed.

Place a serving plate over the pan, then invert to release the cake onto the plate.

Garnish the top with the remaining whipped cream from Step 2.

You can also add fresh strawberries on top if desired, for an extra burst of freshness.

Step 7: Serve

Slice or scoop the finished cake onto serving plates or bowls.

Enjoy this light and fruity dessert!

Personally, I love serving it with some extra sliced strawberries and a drizzle of the whipped cream for that classic strawberries-and-cream effect.