Strawberry Marshmallow Angel Cake Recipe

It’s funny, some recipes just have that magical power to transport you back to specific moments. For me, this Strawberry Marshmallow Angel Cake recipe is pure nostalgia. Growing up, summer wasn’t summer without Mom whipping up this cloud of pink and white delight. It was the star of every family barbecue, the centerpiece of birthday parties, and the treat we all eagerly anticipated after a long day of playing in the sun. Now, years later, I’ve taken up the mantle, and this recipe is just as beloved by my own family. The light, airy angel food cake, combined with the sweet, fruity strawberry gelatin and the melt-in-your-mouth marshmallows, creates a symphony of textures and flavors that’s simply irresistible. It’s not just a dessert; it’s a memory, a celebration, and a guaranteed crowd-pleaser that always disappears in minutes. Trust me, once you try this Strawberry Marshmallow Angel Cake, it will become a cherished part of your recipe repertoire too!

Ingredients

This recipe is wonderfully simple, utilizing pantry staples and fresh ingredients to create a dessert that tastes far more complex than it is to prepare. The key to its success lies in the quality of the ingredients and the careful balance of flavors. Let’s break down each component:

• 1 package (14.1 ounces) Angel Food Cake Mix: The foundation of our dessert, angel food cake mix provides that signature light and airy texture. Opt for a reputable brand for best results. Angel food cake is naturally low in fat and creates a perfect canvas for the other sweeter, richer elements of this recipe. The pre-made mix saves time and ensures a consistent, fluffy base every time. If you are feeling ambitious, you can certainly make angel food cake from scratch, but for ease and speed, the mix is a fantastic choice.
• 1 package (3 ounces) Strawberry Gelatin: This is where the vibrant strawberry flavor and beautiful pink hue come from. Strawberry gelatin not only infuses the cake with its fruity essence but also adds a subtle tanginess that cuts through the sweetness of the marshmallows and whipped topping. Ensure you are using strawberry flavor specifically as other fruit flavors may not complement the overall profile as harmoniously. The gelatin also contributes to the moistness of the cake, preventing it from being too dry and adding a delightful jiggle to each bite.
• 1 cup Boiling Water: Boiling water is crucial for properly dissolving the gelatin. Make sure the water is at a rolling boil to ensure the gelatin granules fully dissolve and activate. This step is essential for achieving the right texture and preventing any grainy bits in your final dessert. Using hot water also helps to bloom the gelatin, which is important for its setting properties.
• 1 cup Cold Water: After dissolving the gelatin in boiling water, cold water is added to cool the mixture down and prepare it for the next steps. Using cold water helps to accelerate the setting process once combined with the other ingredients. It also ensures that the warm gelatin mixture doesn’t melt the marshmallows or whipped topping when combined later.
• 1 package (10 ounces) Miniature Marshmallows: These little puffs of sweetness are what make this cake truly special. Miniature marshmallows are ideal because they distribute evenly throughout the cake and melt slightly to create pockets of gooey, marshmallowy goodness. The marshmallows add a delightful chewiness and a contrasting texture to the light and airy cake and the smooth whipped topping. You can use regular-sized marshmallows if miniature ones are unavailable, but you may need to cut them into smaller pieces for better distribution.
• 1 container (8 ounces) Frozen Whipped Topping, thawed: Whipped topping provides a light, creamy, and slightly tangy counterpoint to the sweetness of the marshmallows and gelatin. Thawing the whipped topping is crucial for it to blend smoothly into the mixture. Using frozen whipped topping is convenient and provides a consistent texture, but you can also use freshly whipped heavy cream if you prefer a richer, more decadent flavor. If using fresh whipped cream, make sure it is stabilized to prevent it from weeping or deflating over time.
• 1 pint Fresh Strawberries, sliced: Fresh strawberries elevate this dessert to another level. Their bright, juicy flavor and slight tartness perfectly complement the strawberry gelatin and add a burst of freshness. Sliced strawberries not only enhance the taste but also add visual appeal, creating beautiful layers of red throughout the cake. Choose ripe, fragrant strawberries for the best flavor. If fresh strawberries are not in season, you can use frozen strawberries, thawed and drained well, but fresh strawberries are definitely preferred for their superior texture and taste.

Instructions

Creating this Strawberry Marshmallow Angel Cake is surprisingly straightforward, even for novice bakers. Follow these step-by-step instructions carefully to ensure a perfect result every time:

1. Prepare the Angel Food Cake: Begin by baking the angel food cake according to the package directions. Pay close attention to the instructions, as angel food cake requires specific baking techniques to achieve its signature light and airy texture. Typically, this involves mixing the cake mix with water and baking in an ungreased tube pan. Important Tip: Do not grease the tube pan! Angel food cake needs to cling to the sides of the pan as it rises. Greasing the pan will prevent it from rising properly and can result in a dense, flat cake. Bake until the cake is lightly golden brown and springs back when lightly touched.
2. Cool the Angel Food Cake Upside Down: Once the cake is baked, immediately invert the tube pan onto a wire rack or bottle. This is a crucial step for angel food cake. Cooling it upside down prevents the cake from collapsing as it cools and maintains its airy structure. Let the cake cool completely upside down in the pan. This can take about an hour or more. Patience is key here! Do not attempt to remove the cake from the pan while it is still warm, as it will be delicate and prone to tearing.
3. Prepare the Gelatin Mixture: While the cake is cooling, prepare the strawberry gelatin mixture. In a large bowl, dissolve the strawberry gelatin in 1 cup of boiling water. Stir continuously until the gelatin granules are completely dissolved and the mixture is clear. Ensure there are no undissolved crystals remaining. This step is crucial for a smooth, lump-free gelatin mixture.
4. Add Cold Water and Marshmallows: Once the gelatin is fully dissolved, stir in 1 cup of cold water. This will cool down the mixture and prepare it for the marshmallows. Next, add the miniature marshmallows to the warm gelatin mixture. Stir gently until the marshmallows are partially melted and softened. They don’t need to be completely melted; you want to retain some of their texture for pockets of marshmallowy goodness in the final cake. The warmth of the gelatin will soften them beautifully.
5. Gently Fold in Whipped Topping: Once the marshmallows are partially melted, gently fold in the thawed whipped topping. Use a spatula and fold in a figure-eight motion, being careful not to deflate the whipped topping. Incorporate the whipped topping until it is just combined with the gelatin and marshmallow mixture. Overmixing can result in a denser mixture, so fold gently until everything is evenly distributed.
6. Prepare the Cake for Filling: Once the angel food cake is completely cooled, carefully remove it from the tube pan. Use a thin knife or spatula to loosen the edges of the cake from the pan before inverting it onto a serving platter. Gently slice the cooled angel food cake horizontally into two layers. This will create space to fill the cake with the strawberry marshmallow mixture.
7. Assemble the Cake: Place the bottom layer of the angel food cake on a serving plate. Pour half of the strawberry marshmallow mixture over the bottom layer, spreading it evenly. Arrange half of the sliced fresh strawberries over the marshmallow layer. Carefully place the top layer of the angel food cake on top of the strawberry and marshmallow filling. Pour the remaining strawberry marshmallow mixture over the top layer of the cake, again spreading it evenly. Arrange the remaining sliced fresh strawberries on top of the cake for a beautiful and refreshing finish.
8. Chill and Set: Cover the assembled cake loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the gelatin to set completely and the flavors to meld together. Chilling is essential for the cake to firm up and for the strawberry marshmallow mixture to achieve the desired consistency. The longer it chills, the better the texture and flavor will become.
9. Serve and Enjoy: Once chilled and set, your Strawberry Marshmallow Angel Cake is ready to be served! Slice and enjoy this light, refreshing, and utterly delicious dessert. Garnish with extra fresh strawberries or a dusting of powdered sugar if desired. The cake is best served chilled and is perfect for summer gatherings, potlucks, or any occasion where you want a light and delightful sweet treat.

Nutrition Facts

This Strawberry Marshmallow Angel Cake is a lighter dessert option compared to many traditional cakes, primarily due to the angel food cake base and whipped topping. However, it’s still a dessert and should be enjoyed in moderation as part of a balanced diet. Please note that these are estimated values and can vary based on specific ingredient brands and serving sizes.

Servings: Approximately 12 servings

Estimated Calories per Serving: 250-300 calories

Approximate Nutritional Breakdown per Serving (Estimated):

• Calories: 250-300 kcal
• Total Fat: 5-7g
  • Saturated Fat: 3-4g
• Cholesterol: 5-10mg
• Sodium: 200-250mg
• Total Carbohydrate: 50-60g
  • Dietary Fiber: <1g
  • Sugars: 40-50g
• Protein: 3-4g

Important Notes:

• These values are estimates and can vary.
• The sugar content is relatively high due to the gelatin, marshmallows, and whipped topping.
• While lower in fat than many cakes, it is still a dessert and should be enjoyed as an occasional treat.
• Consider using sugar-free gelatin and light whipped topping to slightly reduce the calorie and sugar content, but be aware that this may affect the taste and texture.

For more precise nutritional information, you can use online nutrition calculators and input the specific brands and quantities of ingredients you use.

Preparation Time

This recipe is relatively quick to prepare, especially since it uses a pre-made angel food cake mix. The active preparation time is minimal, with the majority of the time spent baking and chilling.

• Prep Time: 20-25 minutes (This includes mixing the gelatin, partially melting marshmallows, folding in whipped topping, and slicing strawberries).
• Bake Time: 30-35 minutes (For the Angel Food Cake, as per package directions).
• Cooling Time (Cake): 1-2 hours (Allowing the angel food cake to cool completely upside down).
• Chilling Time (Cake with Filling): Minimum 4 hours, preferably overnight.

Total Time (Approximate): 5 hours and 50 minutes to overnight chilling.

Active Time: Approximately 50-60 minutes (prep and bake time combined).

This dessert is great for making ahead of time. You can bake the angel food cake a day in advance and prepare the strawberry marshmallow mixture and assemble the cake several hours before you plan to serve it, allowing ample chilling time.

How to Serve

Strawberry Marshmallow Angel Cake is a versatile dessert that can be served in various ways, making it perfect for different occasions. Here are some serving suggestions:

• Classic Slice: The simplest and most traditional way to serve is to slice the chilled cake into wedges. Each slice is a beautiful presentation of layers of angel food cake, pink marshmallow filling, and bright red strawberries.
• With Extra Fresh Strawberries: Enhance the strawberry flavor by serving each slice with a side of extra fresh strawberry slices. This adds a burst of freshness and visual appeal.
• Dusting of Powdered Sugar: For a touch of elegance and sweetness, lightly dust each slice with powdered sugar just before serving. This creates a delicate snowy finish that contrasts beautifully with the pink and red hues of the cake.
• Whipped Cream Dollop: While the cake already contains whipped topping, a small dollop of freshly whipped cream on the side can add an extra layer of creamy richness and visual appeal.
• Mint Garnish: A sprig of fresh mint adds a touch of green and a refreshing aroma that complements the strawberry flavor. Place a small mint sprig on each slice for a sophisticated garnish.
• Fruit Coulis: Drizzle a strawberry or raspberry coulis (fruit puree sauce) over each slice for an intensified fruit flavor and a restaurant-style presentation.
• Ice Cream or Sorbet: For a more decadent dessert, serve a slice of Strawberry Marshmallow Angel Cake with a scoop of vanilla ice cream, strawberry ice cream, or a refreshing lemon sorbet. The cool ice cream or sorbet provides a delightful contrast to the light and airy cake.
• Summer BBQ/Picnics: This cake is ideal for outdoor gatherings like summer barbecues and picnics because it is light, refreshing, and travels well once chilled.
• Birthday Parties: Its festive appearance and crowd-pleasing flavor make it a perfect birthday cake alternative, especially for those who prefer lighter desserts.
• Potlucks and Gatherings: This cake is always a hit at potlucks and gatherings. It’s easy to transport and serve, and its deliciousness is universally appreciated.

Additional Tips

To ensure your Strawberry Marshmallow Angel Cake is a resounding success, here are five additional tips to keep in mind:

1. Perfect Angel Food Cake Texture: For the fluffiest angel food cake, always use an ungreased tube pan. As mentioned earlier, the cake needs to cling to the sides to rise properly. Also, be careful not to overmix the angel food cake batter. Overmixing can develop gluten and result in a tougher cake. Fold gently until just combined. Finally, remember to cool the cake upside down completely to prevent collapsing and maintain its airy texture.
2. Gelatin Dissolving Mastery: Ensure the boiling water is truly boiling when you dissolve the gelatin. Undissolved gelatin can result in a grainy texture. Stir continuously until the gelatin is completely clear and no granules remain. If you are concerned about lumps, you can strain the gelatin mixture through a fine-mesh sieve after dissolving to ensure a perfectly smooth base for your filling.
3. Marshmallow Melting Just Right: You want the marshmallows to partially melt in the warm gelatin mixture, not completely dissolve. Partial melting creates those delightful pockets of gooey marshmallow texture throughout the cake. Stir gently and just until they are softened and starting to melt. If the mixture is too hot, the marshmallows will completely melt, which will alter the desired texture.
4. Gentle Folding is Key: When folding in the whipped topping, be extremely gentle. Use a spatula and fold in a figure-eight motion to incorporate the whipped topping without deflating it. Deflating the whipped topping will result in a denser and less airy cake filling. Fold just until combined; a few streaks of whipped topping are okay, as they will blend in as the cake chills.
5. Strawberry Prep for Best Results: Use fresh, ripe strawberries for the best flavor and texture. Wash and hull the strawberries, then slice them evenly. If using frozen strawberries in a pinch, thaw them completely and drain them very well to remove excess moisture before adding them to the cake. Excess moisture can make the cake soggy. Arrange the strawberries attractively on top of the cake for visual appeal and even flavor distribution.

FAQ Section

Here are some frequently asked questions about making Strawberry Marshmallow Angel Cake:

Q1: Can I use a different flavor of gelatin?

A: Absolutely! While strawberry gelatin is classic for this recipe, you can certainly experiment with other flavors that complement angel food cake and marshmallows. Raspberry gelatin would be a delicious alternative, offering a similar berry flavor profile. Lemon gelatin would provide a bright and tangy twist, creating a refreshing lemon-marshmallow combination. Orange or even lime gelatin could also work well, offering different citrusy notes. Just consider how the flavor will pair with the marshmallows and angel food cake when making your selection.

Q2: Can I make this cake ahead of time?

A: Yes, this Strawberry Marshmallow Angel Cake is an excellent make-ahead dessert! In fact, it’s best to make it at least 4 hours in advance to allow ample chilling time for the gelatin to set properly. You can assemble the entire cake and refrigerate it overnight. This allows the flavors to meld together beautifully and the cake to reach its optimal texture. When stored properly in the refrigerator, the cake will keep well for 2-3 days, making it perfect for preparing ahead of parties or gatherings.

Q3: Can I use fresh whipped cream instead of frozen whipped topping?

A: Yes, you can definitely use fresh whipped cream as a substitute for frozen whipped topping. For an 8-ounce container of whipped topping, you’ll need about 2 cups of heavy cream. Whip the heavy cream with a tablespoon or two of powdered sugar until stiff peaks form. Fresh whipped cream will provide a richer and slightly less sweet flavor compared to frozen whipped topping. However, fresh whipped cream is less stable than frozen whipped topping and may weep or deflate over time. If using fresh whipped cream, it’s best to assemble the cake closer to serving time and ensure it remains refrigerated until serving. You can also stabilize your homemade whipped cream with a stabilizer like gelatin or cornstarch for better hold.

Q4: What if I don’t have miniature marshmallows? Can I use regular-sized marshmallows?

A: Yes, you can use regular-sized marshmallows if miniature marshmallows are not available. However, you will need to cut the regular marshmallows into smaller pieces before adding them to the gelatin mixture. Quartering or even smaller pieces would be ideal to ensure they distribute evenly throughout the cake and melt partially in a similar manner to miniature marshmallows. Using whole regular-sized marshmallows might result in uneven melting and larger pockets of unmelted marshmallow in the final cake.

Q5: How do I prevent the angel food cake from sticking to the pan if I accidentally greased it?

A: Ideally, you should not grease an angel food cake pan. However, if you accidentally greased it, there are a few things you can try. First, after baking and inverting, let the cake cool completely. Sometimes, even with a greased pan, the cake will release on its own as it cools and shrinks slightly. If it’s still sticking, gently run a thin, flexible knife or spatula around the edges of the pan to loosen the cake. Work slowly and carefully to avoid tearing the delicate cake. If all else fails and the cake is stubbornly stuck, you might have to carefully scoop it out, accepting that it might not come out in perfect shape. In the future, remember to use an ungreased tube pan for angel food cake to avoid sticking altogether!

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