Angel Food Cake with Berries
This showstopping Angel Food Cake with Berries takes ONLY 15 minutes to put together! WOW your guests with this amazing and delicious 4th of July Cake Idea or serve for any occasion!
If you have been around here even for a little bit, you will quickly realize that I absolutely LOVE creating showstopping desserts that are quick and easy. This Angel Food Cake with Berries is the ultimate dessert! Not only does it look spectacular, and take only about 15 minutes to put together, it also tastes amazing.
Please, please don’t be intimidated by this cake, it really is super easy. It’s perfect for the upcoming 4th of July holiday but also great as a no bake dessert when you don’t want to heat up your oven during the heat of the summer.
The ingredients are very simple, yet have a few secret touches that make this Angel Food Cake with Berries extra special. I started with a store bought Angel Food Cake, you can also use a cake mix and bake your own, or make one from scratch.
The whipped topping is not your everyday run of the mill straight from the container topping. For extra thickness, I added a container of marshmallow creme and almond extract for extra flavoring.
The berries are also extra special – strawberries, blueberries, red raspberries and blackberries combined.
Here’s a little trick I learned long ago because I don’t cut very evenly. Use toothpicks to divide the cake into thirds, then using a serrated knife, cut along the toothpicks.
After the cake is cut, then the fun starts. Add the whipped topping and berries, then repeat the layers until you are finished. Then a few sprigs of mint to add a little freshness if you like.
Serve with a side of whipped topping and berries to make it even more delicious.
Angel Food Cake with Berries
This showstopping Angel Food Cake with Berries takes ONLY 15 minutes to put together! WOW your guests with this amazing and delicious 4th of July Cake Idea or serve for any occasion!
Ingredients
- 1 store bought Angel Food Cake - or bake one
- 2 containers (8 oz each) whipped topping, thawed
- 1 container (7 oz) marshmallow creme
- 2-3 teaspoons almond extract
- Berries (1 container each) strawberries, blueberries, red raspberries, blackberries
- Mint (optional)
Instructions
- Clean and cut the fruit, place in bowl
- Whip together 1 container whipped topping and marshmallow creme until smooth
- Note: To easily remove the marshmallow from the jar, heat in microwave for 30 seconds
- Fold in additional whipped topping
- Add almond extract
- Divide cake into thirds
- Layer cake, whipped topping mixture and berries
- Repeat layers
- Finish with berries and mint
- Refrigerate until serving or serve immediately
- Store leftovers in fridge
Celebrate 4th of July on Hoosier Homemade!
Can you use homemade whipped topping
Hi Ellen, I haven’t tried it, but it should be fine.
The thing about whipped topping is the stability it gives.
-Liz
Is there anything other than Marshmallow cream to thicken it? We have a beef allergy at our house so no marshmallow is allowed but we really want to try this?!?
Hi Heather, you can certainly use just whipped topping or even heavy whipping cream sweetened with powdered sugar.
The marshmallow cream is for stability but also flavor, however it should be fine with whip cream only, just make sure it’s stiff peaks.
-Liz
Hi,
Will Ready whip or heavy whipping cream work in pls e if cool whip? I try to avoid using cool whip when possible.
Thanks,
Andrea
Hi Andrea, yes either of those should work. I haven’t personally tried them but they should.
The only thing with Cool Whip is the stability it has compared to the ready whip or whipping cream, so be sure to make the whip cream really stiff.
-Liz
Making this for an outdoor party where it might be a little warm. How long will the whipped topping with marshmellow creme last before it begins to melt?
Hi Mary, I wouldn’t leave it out in the heat longer than 30 minutes, just to be safe.
-Liz
This looks amazing! How far in advance can I make the whipped topping before I put it on the cake of kept in fridge?
The topping can be made 24 hours ahead, but I wouldn’t add it to the cake until shortly before serving, 1-2 hours should be fine.
Enjoy!
-Liz