Ingredients
Scale
- 1 prepared angel food cake (store-bought or homemade)
- 1 tub (8 oz) whipped topping (e.g., Cool Whip), thawed
- 2 cups fresh strawberries, thinly sliced
Instructions
- Tear the angel food cake into bite-sized chunks.
- Spread half of the cake pieces into the bottom of a 9×13-inch glass baking dish.
- Add a layer of half the whipped topping and smooth it out.
- Evenly layer half the sliced strawberries over the whipped topping.
- Repeat the layers with the remaining cake, whipped topping, and strawberries.
- Cover and refrigerate for at least 4 hours, or overnight for best results.
- Serve chilled with extra strawberries or a mint sprig for garnish.
Notes
- Use macerated strawberries for a juicier result.
- You can swap in raspberries or blueberries for variety.
- Optional: Add a drizzle of strawberry syrup or layer with cream cheese for extra richness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: No Bake Desserts
- Method: Assembled
- Cuisine: American
- Diet: Vegetarian