Strawberry Angel Food Dessert

I am looking for a strawberry angel food dessert I used to make about 10 years ago and lost the recipe.
I remember you tore up the cake into bite size, used thawed frozen strawberries and whipping cream or Cool Whip. Not sure if it included Jello? I know I used to add some walnuts also. Put into 9X13 pan and refrigerator but don’t remember the quantities.

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  1. The Hillbilly Housewife says

    I haven’t made one with walnuts, but here’s a recipe I’ve made a few times


    1 pkg. strawberry glaze
    1 box vanilla instant pudding or pie filling
    1 carton strawberries
    1 angel food cake
    8 oz. Cool Whip

    In rectangle baking dish, crumble 1/2 of angel food cake on bottom. Combine vanilla pudding as directed on box. Pour pudding over cake. Crumble remaining cake over that. Pour Cool Whip evenly on top. In separate bowl, combine halved strawberries and strawberry glaze. Spread this over Cool Whip. Refrigerate.

    • doris says

      i use to make a dessert with angel food cake where you mix it up an then cook on a flat cookie sheet with wax paper on both sides then when done an cooled you roll it into a roll an use jelly an fruit
      but not sure how you do it . so was hoping that you could help me on this
      it is delious . hope to hear from you about this

  2. Charlotte Suitor says

    1- Angel Food Cake, torn into small pieces

    Combine the following in a bowl and set aside:
    1 Large Tub Cool Whip
    8oz Cream Cheese, whipped
    1/4 cup sugar
    1 quart strawberries, cut up (I use frozen,thawed out juice and all)

    Combine in saucepan:
    1 cup water
    1/4 cup sugar
    2TBSP cornstarch
    —Bring to a boil and then add
    1 small box strawberry jello (I use sugar free)

    In large bowl, layer half the cake, half the jello mixture, and half the whipped mixture. Repeat layers and refrigerate.

    Always a hit with the family and church dinners!

  3. Monica says

    Strawberry Angelfood Cake

    1 Angle food cake-torn into pieces
    1 large tub Cool Whip
    1 package instant vanilla pudding
    Fresh or frozen strawberries (we use fresh fruit, but I suppose frozen would work too ).
    Blueberries*optional (we do this for the 4th of July since it is red, white and blue).

    Combine following:
    1 Large Tub Cool Whip
    1 package instant vanilla pudding

    Reserve 1/4 of the cool whip mixture for the topping.

    In a large bowl, gently fold the fruit into the remaining Cool Whip mixture. Put into pretty bowl, or into individual dessert dishes and top with the reserved mixture. Chill for a while (if you can wait that long) to let the flavors mix.

    ENJOY!! This is a really delicious, light dessert that we love to have in the summer.

  4. Lavonneann says

    thank you all so much. WHile none are exaclty the recipe I had I will work my way through them all. We love anything with strawberries

  5. Mary says

    Step 1
    Dissolve strawberry gelatin in 1 1/2 cups boiling water.
    Note: This part should be done by an adult, not a child.
    Step 2
    Stir in thawed strawberries. Add sugar and salt.
    Step 3
    Cool until mixture begins to thicken.
    Step 4
    When mixture is thickened, fold in whipped topping.
    Step 5
    Tear angel food cake into pieces, approximately 4″ squares. Cover the bottom of the pan with half of the cake pieces, and pour half of the strawberry mixture over the top.
    Step 6
    Layer the rest of the cake pieces over the top of the strawberry mixture, and pour the rest of the strawberry mixture on top.

    Step 7
    Refrigerate until firm, then enjoy!

  6. Susan K. says

    1 angel food cake
    1 large pkg strawberry jello
    2 16 oz. pkgs. frozen strawberries
    1 8 oz. Cool Whip

    Dissolve jello in 2 c. boiling water and add the frozen strawberries in place of the cold water. Place in fridge until jello starts to thicken.
    Tear or cut cake into bite sized pieces. In large mixing bowl, gently fold together the thickened jello & fruit, cake pieces, and 1/2 of the whipped topping. Spoon into 10×15 or 4 1/2 qt dish. Allow to set up in fridge overnight (or at least a couple of hours). Frost with remaining topping. This is also great made with raspberry jello and frozen raspberries!

    • Nicole says

      My recipe is similar to this one, I just do not tear the cake up. I make the jello as stated above and once the berries are thawed in the hot jello I pour the mix into a Tupperware bowl. The bowl has to be big enough to fit the angel food cake in with the lid sealed on the bowl because you are going to push the cake down into the jello and put the lid on the bowl turn it over and refrigerate overnight. the next day just cut the cake and serve with cool whip or fresh whip cream. Easy and yummy.

    • ann whalin says

      I have been looking for this recipe off and on for the past year, i use to make this when my kids were small and they really enjoyed it. i learned it from a mother’s club group. thank you for sharing.

    • Tamara says

      This is the recipe I have been looking for. I had mostly all but wasn’t sure on amount of frozen strawberries and amount of liquid for Jello. Thank you!!

      • Tamara says

        I only put bite sized pieces directly into the 9 x 13 pan and poured the mix of jello, water and strawberries over it.

  7. Ruth says

    Strawberry Dump Cake

    1 sponge cake, tear into pieces and dump in a large bowl. Dump in 2 boxes frozen strawberries and 1 large tub of cool whip. Mix and refrigerate. Taste like a strawberry shortcake. Fantastic!

  8. kellie mccoy says

    I have a “Strawberry Delight” recipe. It calls for

    2 – 8 ounce packages of cream cheese softened.
    2 cups white sugar
    at least 1 quart of strawberries…I add an extra half sometimes using 2 quarts
    1 Angel Food cake torn
    1 package strawberry glaze or strawberry pie filling
    1 tub Cool-Whip

    Mix sugar and softened cream cheese till creamy
    Pour over torn cake laid in the bottom of a 9×12 bake pan
    cover cake and cheese mixture with filling
    cover filling with berries saving a few for the top
    cover filling with Cool Whip and sprinkle top with left over berries Chill and serve…doesn’t last long at our home!

    • says

      I have been making this cake for over 30 years. It may be the recipe you’re looking for.

      Cut an Angel Food cake into bite-size pieces and place in a large bowl. On stove top cook 1 small pkg vanilla pudding according to directions. When thick add 1 small pkg of strawberry jello (no water) and a pkg of frozen sliced strawberries, juice and all, that have thawed. Stir. Add entire mixture to cake stirring to incorporate. Place in a jello mold and refrigerate over night. Serve with cool whip

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  9. Diane Howe says

    There is a recipe that when presented appears to be a tube pan inverted onto a plate which is of a very fluffy and light a pink shade which is possibly whipped cream, Jello or gelatin mixed with pieces of strawberries having vertical slices of angel food cake throughout, (The cake may have been in cubes) with minimal fresh strawberry garnish in smaller slices. To serve, the cake could be sliced and stayed together fairly well. It did not appear to have been frozen but well chilled to set it.. Does anyone have the recipe?

  10. Judy says

    1 sm. box strawberry Jello
    1 1/4 c. boiling water
    16 oz. box frozen strawberries
    1 (10 oz.) Cool Whip
    1 angel food cake
    1 tbsp. sugar
    Pinch of salt
    Dissolve Jello in boiling water and stir in thawed strawberries, salt and sugar. Let thicken, then fold in Cool Whip and layer with crumbled cake ending with strawberry mixture. Two layers of each.

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