Imagine a dessert so light it could float away, yet so decadent it will make your guests swoon with every bite! This Angel Food Cake with Strawberry Filling is not just a dessert—it's a culinary masterpiece that transforms a simple cake mix into a restaurant-worthy treat. With its cloud-like texture and bursting strawberry filling, this recipe will turn even the most novice baker into a dessert superstar, guaranteed to impress at every gathering!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 box angel food cake mix
- 1 cup water
- 1 cup strawberries, sliced
- 1 cup whipped cream
- 1/4 cup sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Ensure that your oven rack is positioned in the middle of the oven for even baking.
- In a large mixing bowl, combine the angel food cake mix with 1 cup of water. Use an electric mixer on medium speed to blend the mixture until it is smooth and frothy, which should take about 1-2 minutes.
- Pour the batter into an ungreased 10-inch tube pan. Make sure to spread it evenly, allowing it to rise properly during baking.
- Bake the cake in the preheated oven for 30 minutes, or until the cake is golden brown and springs back when lightly pressed in the center.
- Once baked, remove the cake from the oven and invert the pan onto a wire rack. Allow the cake to cool completely in the pan, which will help maintain its light and airy texture.
- While the cake is cooling, prepare the filling. In a medium bowl, combine the sliced strawberries with 1/4 cup of sugar. Gently toss the strawberries to coat them evenly with the sugar. Let them sit for about 10-15 minutes to release their juices.
- In another bowl, whip the cream until soft peaks form. Add 1 teaspoon of vanilla extract to the whipped cream and continue to whip until stiff peaks form. Be careful not to overwhip, as this can turn the cream grainy.
- Once the cake has cooled completely, carefully run a knife around the edges of the pan to loosen the cake. Invert the pan to release the cake onto a serving plate.
- Using a serrated knife, slice the cake horizontally to create two layers. Place the bottom layer on a serving platter.
- Spread a generous layer of whipped cream over the bottom layer of the cake, followed by a layer of the sugared strawberries.
- Place the top layer of the cake back on top of the filling. You can add additional whipped cream and strawberries on top for decoration if desired.
- Slice the cake into wedges and serve immediately, or refrigerate until ready to serve. Enjoy your light and fluffy angel food cake with delicious strawberry filling!
Tips
- Always use an ungreased tube pan—grease will prevent the cake from rising properly.
- When separating eggs (if making from scratch), ensure NO egg yolk gets into the whites for perfect meringue.
- Fold ingredients gently to maintain the cake's signature airy texture.
- Allow the cake to cool completely upside down to prevent deflation.
- Use room temperature ingredients for smoother mixing and better volume.
- Don't open the oven during baking—sudden temperature changes can cause the cake to fall.
- For the freshest taste, prepare the strawberry filling just before assembling the cake.
- Chill the mixing bowl and whisk before whipping cream for faster, fluffier results.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 5mg
