Strawberry Angel Cake
Ingredients
1 Angel Food Bundt Cake (homemade or store-bought)
16 oz Cool Whip, thawed
2 ½ cups diced fresh strawberries
2 ½ cups mini marshmallows
Optional: Sliced strawberries for decorating
Instructions
Prep the cake: If using homemade angel food cake, ensure it's completely cool. If store-bought, unwrap and use.
Make the creamy strawberry mixture: In a large bowl, gently mash diced strawberries with a fork. Fold in Cool Whip and mini marshmallows. Chill in the fridge for 20 minutes.
Slice the cake into layers: Cut the bundt cake horizontally into three even layers.
Layer the cake: Place the bottom layer on a serving plate. Spread the strawberry-cream mixture, then add the middle cake layer. Repeat and top with the final layer. Cover the outside with the remaining cream mixture.
Chill: Refrigerate for at least 90 minutes to set.