Wednesday, June 6, 2012

Strawberry Angel Food Cake


This is my 2 ingredient Strawberry Angel Food cake (ok, 3 if you count the dollop of Cool Whip).  I've been making this for years...six to be exact.  The first time I made it was for my dad and it remains his favorite dessert of mine.  My dad loves strawberry shortcake and so I bought the ingredients to make it one evening when they were coming to dinner.  But I decided at the last minute that I was bored with plain old strawberry shortcake and wondered what would happen if instead of using water in the angel food cake mixture, I used the strawberries instead.  What happened was magic.  This is so good and so easy.  You'll probably never go back to boring old strawberry shortcake again.



Shopping List
1 box angel food cake mix (I usually use Betty Crocker's) 
  sweetened frozen strawberries, thawed (read your box to determine how much to use)
Cool Whip


Preheat oven to 350 degrees

In a mixing bowl, combine angel food cake mix but instead of using the amount of water per your box directions, substitute the strawberries and juice (just measure it out in a measuring cup...if pieces of strawberry fall in, let them...just pour and measure).  Beat with an electric until combined, about one minute.

Pour into a greased 9x13 glass baking dish and bake about 30 minutes.  Remove from oven when a toothpick inserted in the middle comes out dry.  Let cake rest on counter about 20 minutes before slicing.

Slice and serve with a heaping dollop of Cool Whip.

That's it!  So instead of using the amount of water the back of the box directions calls for, you use your thawed out strawberries instead.  Most boxes call for about 1 cup to a cup and a quarter.  Your batter will turn nice and pink while mixing.  This cake is light and fluffy and perfect for summer.

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20 comments:

Suzanne said...

This looks so simple and delicious!! I am trying it out this weekend for sure!!

Kaitlin said...

I made this tonight and mine was way thicker than your picture appears. Is it suppose to be thin or thick? It still tasted good, but I just wondered about the thickness.

Mix and Match Mama said...

I used a 9x13 pan. If you use an 8x8 it will be thicker.

Crystal said...

This looks light and delicious! Do you know what size strawberry container? I know there's a couple sizes at our grocery store :) thank you!

Mix and Match Mama said...

12 oz or so will be a great size package. Enjoy!

My Baking Diary said...

This cake looks so yummy and I want to make it!
Do the strawberries have to be sweetened? I have never seen frozen sweetened strawberries. Iv never needed to buy them so maybe I havent noticed!
Thanks Shay!

Mix and Match Mama said...

Yes, they need to be sweetened or else your cake will be quite bland. They're right next to all of the frozen berries and it says it directly on the package.

Anonymous said...

Mine, made in a 9x13, also turned out EXTREMELY thick. Way more than your picture. How did you get it that thin?

Mix and Match Mama said...

I bet yours deflated after a while, right? It always deflates after it's been sitting 20 minutes or so. I hope you enjoyed it!

Anonymous said...

No! It stayed thick! Lol! How weird! It was really good though. Instead of whip cream, I added some of that cool whip cream cheese frosting found in the freezer section. I frosted it with that. Then my 5 year old had the brilliant idea to pour the rest of the thawed frozen strawberries, juice and all, over the individual pieces as they were served. Holy Crap. It was the crack version of strawberry shortcake! But, I'm still baffled it was so thick. I don't like mysteries. Ha ha!

Andrea said...

Okay mine turned out super thick too. It had a hard time cooking through it was so thick. I am an avid baker... So it has got to be the specific mix Shay uses and the specific sweetened strawberries for it to turn out. I do not know which mix I used... Either Duncan or Betty. The box is already in the trash. I used Target sweetened strawberries. Unfortunately mine turned out pretty poorly and it had to go in the trash. :(

Mix and Match Mama said...

I went into the recipe and made the part about how many strawberries to add bold. I think that has been the problem. You have to read your box to determine how many strawberries you stir into the mix (not the entire container). I think people are adding too many strawberries. This really is a simple recipe that we make tall the time!

One other problem could be altitude and/or humidity. Angel Food Cake doesn't rise or rises too much with unusual weather circumstances.

Let me know how it turns out next time!

Shayna Bonney said...

I made this last night for some friends. It was a hit! I used a 9x13 and the correct amount of strawberries instead of water and it was thick! Everyone loved it though, so I didn't worry about it :)

Betsy J Hohl Sicurella said...

Just wondering if the Angel food cake has to be made in a GLASS dish. I have made Angel food cake and pineapple in METAL pans and they turned out WONDERFUL!!!!!!

Mix and Match Mama said...

Hi Betsy! I've always had the best luck in a glass dish...but you most certainly can try in something else! Let me know how it turns out!!

ann said...

I just made this, and it's about 3 inches high! Do you use a mixer? I used a hand mixer, and you could tell that put lots of air in it, and made it super thick..... Hmmm, it's still in the oven, so I haven't tried it.

Mix and Match Mama said...

No worries! It deflates after you pull it from the oven :).

Deena said...

Yum! Made this for Father's Day dessert - it's a hit!

Randi Biernot said...

I made this for Father's Day. I made three actually. I took another commenter's advice and added strawberries and juice on top. Delicious! Also, the longer mine sat and cooled the thinner it got.

Anonymous said...

Strawberries are a favorite in our house so I have made this several times and it is always delicious. Mine also got thinner the longer it sat.

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