Strawberry Snowball Cake (with Leftover Angel Food Cake)
Sneak Preview: Turn leftover or store-bought angel food cake into this light and creamy strawberry snowball cake. Layers of fluffy cake, sweet fruit, and whipped topping come together for a make-ahead dessert everyone will love.
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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.
Ingredients and Substitutions
UNFLAVORED GELATIN: Two small packets (about 14 g total), any brand.
CRUSHED PINEAPPLE: One 20-ounce can; drain and reserve juice.
SUGAR: Granulated sugar for sweetness.
LEMON JUICE: Fresh is best; bottled in a pinch.
STRAWBERRIES: Fresh, sweet berries; save a few for garnish.
WHIPPED TOPPING: Cool Whip holds up better than fresh cream for chilling.
ANGEL FOOD CAKE: Leftover, homemade, or store-bought, plain and un-iced.
?Tips That Make a Difference
- Skip the coconut if you’re not a fan and don’t care about the snowball look.
- Make it ahead — the cake needs several hours to chill.
- Try other fruits like blueberries, peaches, or cherries.
- For a smaller batch, halve the recipe and use a smaller bowl.
Strawberry Snowball Cake Recipe
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
- Dissolve the Gelatin: Sprinkle 2 small packages (14 g) unflavored gelatin over 4 tablespoons (57 g) cold water and let it soften. 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.
- Chill the Mixture: Refrigerate until slightly thickened, then gently fold in one tub of whipped topping.
- Prepare the Cake: Tear angel food cake into bite-sized pieces. Line a large mixing bowl with plastic wrap or wax paper.
- Layer the Dessert: Start with a layer of cake, then a layer of fruit mixture. Repeat, pressing cake pieces gently against the sides as you go, until all ingredients are used.
- Chill and Unmold: Refrigerate overnight. Turn out onto a serving plate, remove the wrap, and frost with the remaining whipped topping. Garnish with coconut and fresh strawberries.
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Are you an Angel Food Cake lover?
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
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!
You’re right. A lot like strawberry shortcake! Thanks for writing.
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.
ohhh la la! looks so delicious! Watching these makes me hungry.. I’m gonna try this soon.
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.
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.
Yes, Connie. The pineapple goes into the gelatin with the other fruit.
Thanks for stopping by.
Wow, Paula – looks so…. pretty! And very yummy!
Paula, that looks just perfect for summer……….must try making half a recipe!
Thanks for sharing!
You’d almost wish for an unsuccesful angel cake if you’ve got this as a back up plan!
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???
Hi Diannia,
Haven’t tried it but seems like a good idea. Sure would be sweet though. 🙂
I’ve never made an angel food cake yet. Love this solution if it does not rise enough. Looks scrumptious.
Haven’t made this in ages–thanks for reminding me! Yes, it is the perfect summer dessert. LIght. Fruity. Delicious.
ohhh la la! looks so delicious! Watching these makes me hungry.. I’m gonna try this soon.
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.
@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