Introduction
Today, I’m excited to share a recipe that embodies the essence of summer: Strawberry Marshmallow Angel Cake. This delightful dessert combines the lightness of a fluffy angel food cake with the sweet, juicy burst of fresh strawberries and the playful pop of mini marshmallows. Topped with a cloud of whipped cream, it’s a treat that’s not only beautiful to behold but also incredibly refreshing. Perfect for gatherings, celebrations, or simply a sweet ending to your day, this cake is sure to become a favorite!
Ingredients
- 1 prepared angel food cake
- 2 cups fresh strawberries, hulled and sliced
- 1 cup mini marshmallows
- 1 cup whipped cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 30 minutes
Yield: 8 servings
Directions and Instructions
- Begin by slicing the angel food cake horizontally into three equal layers, creating lovely, fluffy sections that will hold your delicious filling.
- In a medium mixing bowl, combine the sliced strawberries, mini marshmallows, whipped cream, powdered sugar, and vanilla extract. Gently fold everything together until the mixture is evenly blended and coated in whipped cream.
- Place the bottom layer of your angel food cake on a serving platter, making a beautiful base for your creation.
- Spread a generous portion of the strawberry and marshmallow mixture over the bottom layer, allowing the sweet flavors to soak into the cake.
- Add the second layer of cake on top and repeat the process, adding more of that delightful strawberry mixture.
- Finally, place the last layer of angel food cake on top and generously spread the remaining strawberry and marshmallow mixture over the top and gently down the sides.
- To let the flavors meld beautifully, chill the cake in the refrigerator for at least 30 minutes before you serve it.
- When you’re ready to serve, slice the cake and garnish with additional strawberries for a pop of color and freshness!
Notes or Tips
- Feel free to substitute or add other berries, such as blueberries or raspberries, for a mixed berry delight.
- If you’re looking for extra sweetness, you can increase the powdered sugar a tad or drizzle some honey over the cake before serving.
- This cake can be made a few hours ahead of time, but it’s best served the same day to maintain the lightness and freshness.
Cooking Techniques
The key to a light and airy angel food cake lies in the folding technique. Gentle folding ensures that the volume and texture remain fluffy, incorporating air into the mixture without deflating it. Additionally, chilling the cake helps the layers set, allowing for clean cuts and a lovely presentation!
FAQ
Can I use store-bought whipped cream?
Absolutely! Store-bought whipped cream is a convenient option and works just as well.
Can I make this cake gluten-free?
While traditional angel food cake contains wheat flour, there are gluten-free angel food cake mixes available that can be used to create a gluten-friendly version.
How do I store leftovers?
Leftover cake can be stored in an airtight container in the refrigerator for up to 2-3 days, but it’s best enjoyed fresh!
Conclusion
This Strawberry Marshmallow Angel Cake is the perfect dessert for any occasion, bringing a smile to your face with every delicious bite. The combination of sweet strawberries, fluffy cake, and creamy whipped topping is a match made in dessert heaven. I hope you enjoy making and sharing this delightful treat with your loved ones. Happy baking!