Mix the Jell-O according to the box instructions. Add in 1 cup of sliced strawberries. Refrigerate until it begins to set (mine took about 1 ½ hours).
When Jell-O is almost set, stir in the whipped topping.
Rip the angel food cake into large chunks. Add them into the strawberry mixture and gently press down into liquid to soak it up. Mix together.
Pour the dessert into a casserole dish and spread evenly. Top with sliced strawberries. Cover and refrigerate until set, 1-2 hours. Serve and enjoy!
Recipe Notes:
Let whipped topping thaw overnight in the fridge before using. It will produce a creamier consistency that’s easier to work with.
Use a store-bought angel food cake for this recipe. It’s just not worth the time to make one. The cake will be soaked in the dessert mixture and all the hard work to make one will be lost.
Use fresh strawberries if possible. They will create better results. However, if they’re out of season and too expensive, then frozen ones will also work.
Angel food cake should be ripped into large chunks, not small bite-size pieces. The chunks will shrink down as they absorb the dessert liquid and create the perfect consistency for this style of dessert.
For best results, let the dessert chill in the fridge for a minimum 2 hours before serving. You can also make this recipe the night before your plan to serve.