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Torn Angel Food Cake Recipe with Strawberries

Preview: Make this Torn Angel Food Cake Recipe with Strawberries when you have a leftover angel food cake or an angel food cake fail. It is the perfect make-over solution. Must be made in advance, then chilled.

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 Torn Angel Food Cake Recipe with Strawberries is the perfect make-over solution. Please note that it must be made in advance, then chilled.

Luckily, I have the perfect solution if it doesn’t.

This Torn Angel Food Cake Recipe (aka 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, for several good reasons.

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

6 things you should know before you make this Torn Angel Food Cake

uncut torn angel food cake covered with whipped cream and garnished with strawberries
  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. Use a store-bought angel food cake, a mix, leftover angel food cake, or make a cake from scratch.
  4. Although delicious with real whipped cream, whipped topping sold in the freezer section holds up better overnight.
  5. Coconut on the outside is not required, but then it won’t look like a snowball if that is your goal.
  6. 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 paper

Are you an Angel Food Cake lover?

If you enjoyed this recipe, it would help others and me if you gave it a five-star rating inside the recipe card below. 🤩 No comment required. Thank you.

Hope to see you again soon!

p.s. Questions or suggestions? Please email me: Paula at

Yield: 12 slices

Snowball Cake with Strawberries Recipe

Strawberry Snowball Cake

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

Prep Time 45 minutes
Cook Time 8 hours
Total Time 8 hours 45 minutes


  • 2 packages unflavored gelatin (2 tablespoons total)
  • 4 tablespoons cold water
  • 1 cup boiling water
  • 1 cup pineapple juice drained from 1 20-ounce can crushed pineapple (add water to make 1 cup if necessary)
  • Crushed pineapple from 20-ounce can
  • 3/4 cup sugar
  • Juice of 1 lemon
  • 1 cup fresh strawberries, chopped
  • 2 8-ounce containers whipped topping
  • 1 angel food cake, baked
  • Whole strawberries for garnish


  1. Sprinkle gelatin over cold water and allow to dissolve.
  2. Add boiling water, pineapple juice, sugar, lemon juice, and strawberries and stir to combine.
  3. Refrigerate until slightly jelled and gently fold in whipped topping.
  4. Tear angel food cake into bite-sized pieces.
  5. 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.
  6. 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.
  7. Refrigerate overnight.
  8. The next day, turn cake out onto a cake plate with the help of the 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 Information:



Serving Size:


Amount Per Serving: Calories: 266Total Fat: 10gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 40mgCarbohydrates: 42gFiber: 1gSugar: 38gProtein: 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Nancy in NW PA

Wednesday 4th of July 2012

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.


Wednesday 6th of June 2012

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.


Wednesday 6th of June 2012

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

Thanks for stopping by.

The Café Sucré Farine

Wednesday 6th of June 2012

Wow, Paula - looks so.... pretty! And very yummy!


Tuesday 5th of June 2012

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


Monday 4th of June 2012

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

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