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Cloud Cake Recipe: Easy Strawberry Angel Food Dessert

Cloud Cake Recipe

A light, no-bake strawberry dessert made with angel food cake cubes, strawberry gelatin, strawberries in syrup, and whipped topping. Chill it until firm, then garnish with fresh berries for a beautiful finish.
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Prep Time 20 minutes
Total Time 4 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cake, 14–16 ounces Prepared angel food cake, cut into bite-size cubes
  • 1 package, 3 ounces Strawberry gelatin
  • 1 cup Boiling water
  • 1 cup Cold water
  • 1 package, about 16 ounces Frozen strawberries in syrup, thawed
  • 1 container, 8 ounces Frozen whipped topping, thawed
Garnish
  • 1–2 cups, optional Fresh strawberries, sliced

Method
 

Step-by-Step
  1. Cut the prepared angel food cake into bite-size cubes. Arrange the cubes in the bottom of a lightly greased or parchment-lined 9 × 13-inch baking dish.
  2. Pour the boiling water into a large bowl and sprinkle in the strawberry gelatin. Stir until the crystals dissolve completely and the liquid is smooth.
  3. Stir in the cold water, followed by the thawed strawberries and all of their syrup. Refrigerate the mixture for about 10–20 minutes, until it is cool and beginning to thicken but is not set.
  4. Gently fold the thawed whipped topping into the cooled strawberry mixture. Use a broad spatula and slow strokes to keep the mixture airy.
  5. Spoon or pour the strawberry mixture over the angel food cake cubes. Spread it evenly and press lightly so the mixture flows between the cake pieces.
  6. Cover the dish tightly and refrigerate for at least 4 hours, or preferably overnight. The dessert is ready when the strawberry layer is firm enough to cut or scoop.
  7. Before serving, top the cake with sliced fresh strawberries and additional whipped topping if desired. Cut into 12 portions and serve cold.

Notes

Do not fold the whipped topping into a hot or very liquid gelatin mixture, or it may melt and separate. Frozen strawberries in syrup provide the traditional color and flavor; fresh sliced strawberries can be substituted. A 9-inch springform pan can be used for a taller cake.