Prepare the Cake: If using a homemade angel food cake, ensure it’s completely cooled. If using a store-bought cake, remove it from the packaging.​

Make the Strawberry Mixture: In a large bowl, gently mash the diced strawberries with a fork to release some juices. Fold in the thawed Cool Whip and mini marshmallows until well combined. Chill the mixture in the refrigerator for 20 minutes to allow the flavors to meld.​

Slice the Cake: Using a serrated knife, carefully cut the bundt cake horizontally into three even layers.​

Assemble the Layers: Place the bottom cake layer on a serving plate. Spread a portion of the strawberry-cream mixture evenly over this layer. Add the middle cake layer and repeat the process. Place the final cake layer on top and cover the entire cake with the remaining strawberry-cream mixture, ensuring all sides are evenly coated.​

Chill the Cake: Refrigerate the assembled cake for at least 90 minutes to allow it to set properly.​

Decorate and Serve: Before serving, optionally garnish the cake with sliced strawberries for an extra touch of elegance. Slice and serve chilled.