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Strawberry Filled Angel Food Cake

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This light and fluffy strawberry creme filled angel food cake is a classic dessert recipe that’s perfect for entertaining!

strawberry stuffed angel food cake

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My mom came to visit me earlier this month and she was sweet enough to bring her stash of family recipes with her for me to borrow. My plans are to copy them along with my own recipes into one big recipe book, to replace the scraps of papers and magazine clippings stuffed into cookbooks on their last leg that sit in my office.

I love looking through recipes and spent hours with my mom thumbing through her collection. It was so neat to see the handwritten recipes from my mom, grandmother, and great-grandmother. When we came across this Strawberry Stuffed Angel Food Cake recipe my mom’s eyes lit up and she described how it was her very favorite growing up. So of course, we had to make it and share it with you all too!

photo of recipe written on index card in cursive

(Doesn’t my mom have the neatest handwriting??!)


  • angel food cake mix
  • sweetened condensed milk
  • lemon juice
  • almond extract
  • cool whip
  • strawberries

Step by step

  1. Bake the angel food cake according to package directions and let cool completely.
  2. Whip together condensed milk, lemon juice and almond extract, then fold in the cool whip. Chill this mixture in the fridge at least 10 minutes.
  3. Slice the top off of the angel food cake and use a spoon to scoop out a “tunnel” around the cake.
  4. Divide your whipped mixture in half and set half aside. In the other half add the crumbs from the cake you scooped out and the strawberries. Fill the “tunnel” with this mixture.
  5. Replace the top of the cake and top with the remaining cool whip mixture. Chill at least 4 hours before serving.

Tips for best results

We actually made the recipe twice. The first time we couldn’t get the whipped cream whipped enough to thicken properly so while our dessert tasted delicious, it wasn’t the prettiest thing in the world.

The second time we substituted Cool Whip, which is what my mom recalled using instead of the heavy whipped cream in the original recipe. This works wonderfully and is the way I’ll be making it from now on. We also used fresh strawberries instead of frozen because it’s summer and we could, so why not!

slice of strawberry stuffed angel food cake with strawberries on top

You might also like these strawberry recipes:

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strawberry stuffed angel food cake with shipped cream frosting and strawberries on top

Strawberry Cream Filled Angel Cake

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5 from 1 review

  • Author: Melissa Riker
  • Total Time: 4 hours 10 minutes
  • Yield: 12 1x


This light and fluffy strawberry creme filled angel food cake is a classic dessert recipe that’s perfect for entertaining!


Units Scale
  • 1 box angel food cake mix, prepared in angel food pan according to package directions (or one store-bought angel food cake)
  • 15 1/2 oz can sweetened condensed milk
  • 1/2 cup lemon juice
  • 1/2 teaspoon almond extract
  • 1 container Cool Whip, full fat/sugar
  • 1pint strawberries, sliced plus more for garnish if desired


  1. In a medium bowl combine condensed milk, lemon juice, and almond extract and stir until blended. Fold in Cool Whip. Chill at least 10 minutes.
  2. Remove cooled angel food can from pan and turn upside down on a platter.
  3. Cut the top 1″ off cake and carefully set aside.
  4. Use a spoon to scoop out 1″ tunnel around the cake, reserving cake crumbs.
  5. Remove whipped mixture from refrigerator. Divide in half. In one half add crumbs from cake removed and fold in strawberries.
  6. Fill tunnel in cake with strawberry mixture.
  7. Replace top of cake and press gently. Top with remaining whipped cream mixture.
  8. Chill at least 4 hours before serving. Garnish with additional strawberries if desired.


This cake serves best if kept very cold.

Each serving is 10 Weight Watchers Freestyle Smart Points.

  • Prep Time: 10 min
  • Cook Time: 4 hours
  • Category: dessert
  • Method: none
  • Cuisine: American


  • Serving Size: 1/12th cake
  • Calories: 189
  • Sugar: 30.5 g
  • Sodium: 88.7 mg
  • Fat: 5.2 g
  • Carbohydrates: 32.4 g
  • Protein: 4.5 g
  • Cholesterol: 16.9 mg

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  1. This dessert is a winner with my friends.
    I made it 17 years ago for my daughters wedding
    I use whipping cream and Dr. Oerter Whip It to thicken the cream

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