4th of July Angel Food Cake with Berries

Prep Time 15 minutes
Total Time 15 minutes
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This beautiful 4th of July Angel Food Cake with Berries is the ultimate patriotic dessert! With festive red and blue berries and mounds of snowy whipped cream, it’s a simple, classy cake that only takes 15 minutes(!) to put together.

A Fluffy, Light, Gorgeous 4th of July Dessert!

Let me get straight to the point: you will love this festive Fourth of July dessert! Ultra-light, sweet angel food cake isn’t just topped with a few berries – oh, no. It’s layered with tons of creamy Cool Whip and all the fresh strawberries and blueberries you could want! This is one showy, scrumptious treat. 

It is also a lightning-quick dessert, and so incredibly easy to put together. Because there’s no baking involved. None! This will be your go-to dessert for all of those last-minute barbecue, potluck, and pool party invitations – or just for treating yourself!

(For more Fourth of July favorites, take a look at this Summer Berry Icebox Cake, classic Strawberry Pretzel Pie, and this sprinkle-topped Easy Fourth of July Cake!)

An angel food cake with layers of Cool Whip and berries. The cake has been cut to show the layers.

Why You’ll Love This Cake

There are so many reasons to love this 4th of July cake, I couldn’t resist listing them here. Check them out:

  • 15 Minutes! This dessert only takes 15 minutes to make, using simple store-bought ingredients that turn out surprisingly beautiful (and tasty).
  • Red, White, and Blue! It is a patriotic dessert that is perfect for the 4th of July. With fresh, seasonal berries, light-as-air angel food cake, and plenty of sweet whipped cream, it’s just the thing for an Independence Day bash.
  • An Irresistible Treat: Your friends and family will love this dessert and will be surprised at how easy it was to make. 
  • Four Ingredients: You read that right! There are only four ingredients in this recipe, making it one of the easiest ever. 
A layered red-white-and-blue cake with whipped cream and berries.

Is Angel Food Cake Healthier Than Regular Cake?

Actually, angel food cake can be a healthier choice for some people. As always, it depends on your particular dietary needs. But angel food cake is low in fat and cholesterol, and it comes with a lower calorie count than other desserts, too. That can make it a great choice for anyone who’s counting calories or reducing their fat intake. Additionally, this cake can be made with sugar-free cake and whipped topping, which makes it a better choice for diabetics and other people who are avoiding sugar.

From top: a whole angel food cake, tubs of whipped topping, blueberries, and strawberries.

What You’ll Need

To make this recipe, you will need exactly what you see here in the photos: cake, whipped topping, and berries. I just love how the colors come together for such a patriotic look! 

  • Angel Food Cake: I used a store-bought, pre-made angel food cake, but you could also make one at home using a boxed mix or a from-scratch recipe. The cake should be completely cool before you cut and assemble the layers.
  • Cool Whip: Or another whipped topping of your choice, or real whipped cream. If your whipped topping is frozen, thaw it out before adding it to the dessert.
  • Berries: Sliced fresh strawberries, and fresh blueberries. Make sure to wash your fruit well in a colander and remove any stems.
A bite of berry cake on a fork.

How to Make This Cake

This stunning dessert is just so easy to put together, and it seriously only takes about 15 minutes. That’s no exaggeration! Be sure you have a good sharp knife for cutting the layers. I like a long bread knife for this, but a regular chef’s knife will also do the trick.

  • Cut the Cake into Three Horizontal Layers. Take the cake out of its box, and place it on a cake stand or platter. Cut the angel food cake into three layers. 
  • Add the First Layer of Whipped Topping. Top the bottom layer of cake with about one third of the whipped topping. I use two containers of topping, so I take one third of each. I find that this is easier than trying to eyeball a third of the total amount. 
  • Add Berries. Evenly arrange half a cup of strawberries and half a cup of blueberries on the whipped topping. Try to alternate the berries for a pretty effect.
  • Repeat. Repeat the layers two more times: cake, whipped topping, and berries.
  • Enjoy! You can serve this dessert immediately, or refrigerate it until serving time.

Do You Need a Special Pan for Angel Food Cake?

If you are making an angel food cake with a boxed mix, or from scratch, you will probably want to use a tube pan. This is the traditional pan used for angel food cake, giving it its distinctive round “doughnut” shape and lofty height. If you use a different pan such as a loaf pan or brownie pan, it may be difficult to cool the cake and cut it into layers.

A tall, stacked dessert with whipped cream, berries, and cake.

Baker’s Notes

As easy as this recipe is, it’s also super versatile. There are tons of ways to change it up and make it differently. Here are some of my favorite twists to put on this easy Independence Day dessert.

  • Homemade Cool Whip: If you want to make your own whipped topping, all you need are 2 cups of heavy whipping cream, ¼ cup powdered sugar, and 1 teaspoon of vanilla extract. Place a glass or metal bowl in the freezer for 15 minutes, and then take it out and pour in the whipping cream. Beat on medium-high speed for 5 minutes, until you have soft peaks, and then add the powdered sugar. Beat on low to combine. Finally, add the vanilla and beat on medium for 2 minutes, or until you have stiff peaks. (If you mix too long you will be making butter instead of whipped cream!)
  • Berry Options: Blackberries and raspberries are another way to decorate this cake and still keep the red-white-and-blue theme. Or you can use allll the berries for a berry extravaganza!
  • Pound Cake: This layered Fourth of July cake is also great when made with pound cake. Pound cake is heavier and richer than angel food cake, but it tastes great with whipped cream and berries, and you can easily find it in most grocery stores. You may not be able to cut it thinly enough for three layers, but two layers would still be great.
  • Parfaits: For individual desserts, try making angel food parfaits! Break the angel food cake apart into large crumbles, and place them in individual glasses. You will want to alternate layers of cake with the whipped cream and berries. Make sure the berries are visible from the outside of the glass!
  • Trifle: If you have a trifle dish, you can make a trifle the same way you would make parfaits. This is also nice if you want to add a thick, creamy layer like vanilla or lemon pudding, for extra richness.
Close-up of blueberries and sliced strawberries on top of a cake.

Storing 4th of July Angel Food Cake

To keep this cake fresh and tempting, make sure to store it in the refrigerator. It will keep fresh for about three days if stored in the fridge in an airtight container like a plastic cake stand. A glass cake stand with a quality lid would also be fine.

Can I Freeze This?

Unfortunately, I don’t recommend freezing this recipe, just because the berries tend to become watery and a bit mushy. This dessert is best enjoyed fresh. 

Side view of a strawberry and blueberry 4th of July cake.
5 from 3 votes
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Yield: 10 Servings

4th of July Angel Food Cake with Berries

This beautiful 4th of July Angel Food Cake with Berries is the ultimate 4th of July dessert! With festive red and blue berries and mounds of snowy whipped cream, it’s a simple, classy cake that only takes 15 minutes(!) to put together.
Prep Time15 minutes
Total Time15 minutes

Ingredients

  • 1 angel food cake, store-bought or homemade
  • 2 (8 oz) containers Cool Whip, thawed (or whipped cream)
  • 1 ½ cups sliced strawberries
  • 1 ½ cups blueberries

Instructions 

  • With a serrated knife cut the angel food cake into three layers. 
  • Place the bottom layer on a serving tray. Top the bottom layer with ⅓ of the cool whip from each container. Evenly place ½ cup strawberries and ½ cup blueberries on top of the cool whip. Make sure you are alternating the berries so they will show on the outside of the cake. 
  • Repeat this process for the second and third layers. Serve immediately or refrigerate until ready to serve.

Notes

  • Homemade Cool Whip: If you want to make your own whipped topping, all you need are 2 cups of heavy whipping cream, ¼ cup powdered sugar, and 1 teaspoon of vanilla extract. Place a glass or metal bowl in the freezer for 15 minutes, and then take it out and pour in the whipping cream. Beat on medium-high speed for 5 minutes, until you have soft peaks, and then add the powdered sugar. Beat on low to combine. Finally, add the vanilla and beat on medium for 2 minutes, or until you have stiff peaks. (If you mix too long you will be making butter instead of whipped cream!)
  • Berry Options: Blackberries and raspberries are another way to decorate this cake and still keep the red-white-and-blue theme. Or you can use allll the berries for a berry extravaganza!
  • Pound Cake: This layered Fourth of July cake is also great when made with pound cake. Pound cake is heavier and richer than angel food cake, but it tastes great with whipped cream and berries, and you can easily find it in most grocery stores. You may not be able to cut it thinly enough for three layers, but two layers would still be great.
  • Parfaits: For individual desserts, try making angel food parfaits! Break the angel food cake apart into large crumbles, and place them in individual glasses. You will want to alternate layers of cake with the whipped cream and berries. Make sure the berries are visible from the outside of the glass!
  • Trifle: If you have a trifle dish, you can make a trifle the same way you would make parfaits. This is also nice if you want to add a thick, creamy layer like vanilla or lemon pudding, for extra richness.
  • Storing: To keep this cake fresh and tempting, make sure to store it in the refrigerator. It will keep fresh for about three days if stored in the fridge in an airtight container like a plastic cake stand. A glass cake stand with a quality lid would also be fine.

Nutrition

Serving: 1, Calories: 31kcal, Carbohydrates: 7g, Protein: 1g, Sodium: 22mg, Fiber: 1g, Sugar: 4g

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Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.