Easy Layered Strawberry Angel Food Cake

Indulge in heavenly strawberry angel food cake: juicy strawberries, fluffy cake, whipped cream, Wilton’s drizzle – divine for any occasion.

Trust us on this, this special strawberry angel food cake dessert is perfect for just about any special occasion. Easy enough for Tuesday night dessert.

The key to this perfect dessert is layering plain angel food cake with a whipped cream mixture, sweet strawberries, and topped with a delicious strawberry sauce. 

And it doesn’t need to be strawberry season to make this easy dessert recipe. Thanks to the availability of fresh berries at places like Costco and your local grocery store, we can enjoy this perfect summer dessert all year round. 

Supplies to make layered strawberry angel food cake:

• Extra large glass bowl or metal bowl
• Rubber spatula
• Offset spatula
• Electric mixer
• Wilton loaf cake pan set, or tube pan, or loaf pan
• Piping bag
• Wilton large star tip

Ingredients for angel food cake:

• Chantilly cream (see our recipe here) 
• 1 boxed angel food cake mix and the ingredients to make it (Betty Crocker just called for water)
• 2 pints fresh strawberries, diced
• Wilton Strawberry Dessert Drizzle

Directions for strawberry dessert:

1. Preheat your oven to 325 degrees.

2. Make your Chantilly cream and store it in the refrigerator until you are ready to use.

3. Line the bottom of your cake pan with parchment paper. Do NOT grease the pan. It is important to have the pan ready to pour the cake batter into.

4. Empty the cake mix into a large bowl and follow the directions on the box. We used a Betty Crocker mix and just added room temperature water, as per the directions. Beat cake mix on low for 30 seconds with an electric mixer. 

5. Pour into prepared baking pan. We used the Wilton loaf cake pan set, which made 8 layers (we only used 4 for this dessert). Alternatively, you could use loaf pans or a traditional un-greased angel food cake pan (also known as a tube pan).

6. Bake per package directions. In our Wilton layered loaf pans, it took 20 minutes to get our cake to a golden brown top. Do not underbake.

7. Remove from the oven and immediately turn the pan upside down until the cake is completely cool. For our layered loaf pan, we inserted the edge into the wire of a tiered cooling rack. It was a perfect fit. If using a loaf pan, on a heatproof surface rest each loaf pan on its side.

If using a tube pan, invert it onto a glass bottle. 

8. When the cake is completely cooled, run a knife along the edges of the pan. Invert and peel off the parchment paper. 

9. Layer as follows: angel food cake, whipped cream, diced strawberries, a dollop of whipped cream (to hold the next cake layer in place). Repeat. End with the last layer of cake.

10. Fill a piping bag outfitted with a star tip with the remaining Chantilly cream. Pipe a decorative row down the top of the cake. Garnish with fresh strawberries and Wilton Strawberry Dessert Drizzles.

Tips and tricks for making the best Angel Food Cake:

• To get the most fluffy angel food cake, hang the pan upside down. 
• You can use a store-bought angel food cake to cut down on prep time when making this strawberry dessert recipe.
• Do not grease your baking pans. Angel food cake grabs onto the sides of the pan and that is how it rises. 
• Use a clean, extra-large glass or metal bowl, which will ensure that there is no residual grease that could harm the batter.

Substitutions:

• Make this into a Strawberry Shortcake by using shortcake and substituting it for pre-made angel food cake.
• Don’t have heavy whipping cream on hand? Use 16 oz Cool Whip topping. 
• Want to step up this delicious recipe a notch? Add a cream cheese layer instead of using Chantilly cream.

This delicious cake recipe is a family favorite. It’s easy and light and includes everyone’s summer favorite: strawberries! You can also include other fresh fruit if you like!

Check out some of our favorite strawberry desserts: 4th of July Trifle, almost homemade ice cream, Strawberry Napoleon.