Strawberry Angel Cake

Preparation:

1. If using a homemade angel food cake, make sure it is completely cooled before starting.

2. In a large bowl, add the diced strawberries and mash lightly with the back of a fork.

3. Fold in the Cool Whip and mini marshmallows. Cover and chill the mixture for 20 minutes.

4. While the cream mixture chills, place the cake on a serving platter and use a sharp serrated knife to slice the cake horizontally into three layers. Set the top two layers aside.

5. Spread some of the chilled cream mixture over the bottom layer of the cake. Add the middle layer on top and repeat the process.

6. Place the final top layer on and spread the remaining cream mixture over the top and sides of the cake until fully covered.

7. Chill the fully assembled cake for at least 90 minutes before serving.

8. Garnish with sliced strawberries if desired.

Preparation:

1. If using a homemade angel food cake, make sure it is completely cooled before starting.

2. In a large bowl, add the diced strawberries and mash lightly with the back of a fork.

3. Fold in the Cool Whip and mini marshmallows. Cover and chill the mixture for 20 minutes.

4. While the cream mixture chills, place the cake on a serving platter and use a sharp serrated knife to slice the cake horizontally into three layers. Set the top two layers aside.

5. Spread some of the chilled cream mixture over the bottom layer of the cake. Add the middle layer on top and repeat the process.

6. Place the final top layer on and spread the remaining cream mixture over the top and sides of the cake until fully covered.

7. Chill the fully assembled cake for at least 90 minutes before serving.

8. Garnish with sliced strawberries if desired.