Strawberry Snowball Cake Recipe: Your Leftover Secret is Safe

Sneak Preview: Make this Strawberry Snowball Cake Recipe the next time you have a leftover angel food cake, an angel food cake fail, or want to use a simple store-bought angel food cake. No one will ever guess. It is the perfect make-over solution. Make it in advance because it needs time to chill.

Torn Angel Food Cake recipe with a view of the inside.Pin

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Making an angel food cake from scratch is an exercise in anxiety management for me. Will it rise to the top of the pan? Will the volume hold after I pull it out of the oven?

If your angel food cake didn’t rise very high, this Strawberry Snowball Cake Recipe is the perfect make-over solution.

This Snowball Cake (not to be confused with the pink fluffy concoctions you see next to the Twinkies at the grocery store) is a light and summery dessert full of fresh fruit, angel food cake torn into bite-sized pieces, and whipped cream. I’ve been making it for years, even when I have to buy the angel food cake.

Happy Bakers Speak Up:

“I made this for a July 4th family picnic today and it’s wonderful. What a great EASY way to make dessert for a crowd. I can see how you could add other fruits and flavors too. And, drizzle a piece with chocolate or fudge sauce – just to make it even better! Thanks.”–Nancy”


Ingredients and Substitutions:

  • Gelatin– The recipe calls for two packages of unflavored gelatin. A common brand in the States is “Knox,” but the store brand works the same.
  • Pineapple and Juice – I use crushed pineapple–a 20-oz can. Drain the juice in to a measuring cup so you can add water to make one cup, if necessary.
  • Sugar – Granulated sugar works best.
  • Lemon Juice – Fresh lemon juice gives the freshest flavor. Although not needed for this recipe, I always grate the lemon rind before slicing, then freeze the grated rind for another recipe.
  • Strawberries – Sweet, red berries will shine in this recipe. Save the prettiest berries for a garnish.
  • Whipped Topping – I prefer whipped topping, such as Cool Whip, because this will need to sit in the fridge for several hours. It’s more sturdy than whipping heavy cream from a cow.
  • Angel Food Cake – Use plain angel food cake, either leftover (with no icing), made from a mix or scratch, or purchase a ready-made cake.

Four things you should know before you make this Strawberry Snowball Cake

uncut torn angel food cake covered with whipped cream and garnished with strawberriesPin
If you don’t care for coconut, leave it off.
  1. This dessert can be, and actually must be made ahead, then chilled before serving.
  2. In addition to pineapple, you can try adding different fresh fruits.  My favorite is strawberries, but I can imagine that blueberries, peaches, or cherries would be tasty and colorful.
  3. Coconut on the outside is not required, but then it won’t look like a snowball if that is your goal.
  4. This recipe is easy to cut in half–and I recommend it. Use a smaller mixing bowl when assembling. The cake you see in the pictures is a half-batch that will easily feed eight people.

torn angel food cake pieces in a bowl lined with wax paperPin
Making alternate layers of cake and gelatin mixture

Are you an Angel Food Cake lover?

Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

Strawberry Snowball CakePin
Yield: 12 slices

Strawberry Snowball Cake Recipe

A light and summery dessert–the perfect ending for a sumptuous meal

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(5 stars if you loved it)

4 from 5 votes
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Prep time: 45 minutes
Cook time: 5 hours
Total time: 8 hours 45 minutes

Ingredients
 

  • 2 small packages (14 g) unflavored gelatin
  • 4 tablespoons (57 g) cold water
  • 1 cup (227 g) boiling water
  • 1 cup (227 g) pineapple juice drained from a 20-ounce can crushed pineapple add water to make 1 cup if necessary
  • crushed pineapple from a 20-ounce can
  • ¾ cup (156 g) granulated sugar
  • (28 g) juice of 1 lemon
  • 1 cup (166 g) fresh strawberries, chopped
  • 2 8-ounce (452 g) tubs of whipped topping
  • 1 (340 g) angel food cake, baked
  • whole strawberries for garnish

Instructions

  • Sprinkle 2 small packages (14 g) unflavored gelatin over 4 tablespoons (57 g) cold water and allow it to dissolve.
  • Add 1 cup (227 g) boiling water, 1 cup (227 g) pineapple juice drained from a 20-ounce can crushed pineapple, crushed pineapple from a 20-ounce can, 3/4 cup (156 g) granulated sugar, (28 g) juice of 1 lemon, and 1 cup (166 g) fresh strawberries, chopped. Stir to combine.
  • Refrigerate until slightly jelled and gently fold in whipped topping.
  • Tear angel food cake into bite-sized pieces.
  • Line a 4-quart mixing bowl with plastic wrap or criss-cross 2 long and narrow pieces of wax paper over the bottom of the bowl.
  • Then start with a handful of angel food cake pieces as your first layer. Now add a layer of the gelatin/fruit mixture, then another layer of angel food cake. Alternate layers until all is used. It’s a good idea to push the cake pieces against the side as you build your cake so it will hold together and have a firm base for the whipped topping later on.
  • Refrigerate overnight.
  • The next day, turn the cake out onto a cake plate with the help of plastic wrap or wax paper. Remove the wrap and frost with the second container of whipped topping. Decorate with flaked coconut for a “snowball” effect.

Nutrition

Serving: 1slice | Calories: 136kcal | Carbohydrates: 33g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 147mg | Potassium: 83mg | Fiber: 1g | Sugar: 24g | Vitamin A: 3IU | Vitamin C: 9mg | Calcium: 29mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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17 Comments

  1. Made this recipe from a friend 30 yrs ago but with out pineapple. Angel food..2+ Crushed strawberry, 1 30z jell Dissolved in 1 cup boiling water….I think I let it cool a bit before I added. Really just like strawberry shortcake!

    1. You’re right. A lot like strawberry shortcake! Thanks for writing.

  2. Nancy in NW PA says:

    5 stars
    I made this for a July 4th family picnic today and it’s wonderful. What a great EASY way to make dessert for a crowd. I can see how you could add other fruits and flavors too. And, drizzle a piece with chocolate or fudge sauce – just to make it even better! Thanks.

  3. Faith Fry says:

    3 stars
    ohhh la la! looks so delicious! Watching these makes me hungry.. I’m gonna try this soon.

  4. Nancy in NW PA says:

    5 stars
    I made this for a July 4th family picnic today and it’s wonderful. What a great EASY way to make dessert for a crowd. I can see how you could add other fruits and flavors too. And, drizzle a piece with chocolate or fudge sauce – just to make it even better! Thanks.

  5. This sound wonderful. Can not wait to make it for Sunday. Do you mix the 20 ounce can of pineapple with the gelatin fruit mixture? Thanks for a scruptions blog and the ideal to cut the recipe in half.

    1. Yes, Connie. The pineapple goes into the gelatin with the other fruit.

      Thanks for stopping by.

  6. The Café Sucré Farine says:

    Wow, Paula – looks so…. pretty! And very yummy!

  7. Paula, that looks just perfect for summer……….must try making half a recipe!
    Thanks for sharing!

  8. You’d almost wish for an unsuccesful angel cake if you’ve got this as a back up plan!

  9. I’m wondering if a person doesn’t like coconut (I do but there are “those people” out there that don’t if shaved white choc could give it the snowball look???

    1. Hi Diannia,
      Haven’t tried it but seems like a good idea. Sure would be sweet though. 🙂

  10. I’ve never made an angel food cake yet. Love this solution if it does not rise enough. Looks scrumptious.

  11. Haven’t made this in ages–thanks for reminding me! Yes, it is the perfect summer dessert. LIght. Fruity. Delicious.

  12. Faith Fry says:

    3 stars
    ohhh la la! looks so delicious! Watching these makes me hungry.. I’m gonna try this soon.

  13. What a wonderful way to salvage a less-than-perfect cake. I’m putting this aside for a future cake mishap. Typically, I’d cut it up in cubes and make a trifle.

    1. @Connie, I have my moms receipe. Sometimes the gelatin
      Settles on the bottom and ends up being on the top,of the cake. My mom uses orange juice and lemon juice but never fruit. Is this the problem