A strawberry angel food cake is a light and refreshing taste of summer you can have any time of the year. The cake is made with just two ingredients -- an angel food cake box mix and frozen strawberries. Topped with a simple cream cheese glaze, this angel food cake recipe combines the classic strawberries and cream flavors for a delicious dessert you’ll make again and again.
You’re going to love this
Easy dessert recipe. Once your strawberries are thawed, this recipe takes no time at all to make. Just add your strawberries to the cake mix and you’re well on your way to a delicious strawberry cake.
Healthy. Relatively speaking, angel food cake is on the lighter side of things. So if you or anyone in your crew is trying to cut calories or fat from their diet, they can still work this cake into their plan.
Pretty dessert. It’s pink so that automatically qualifies as pretty. I was tempted to play around with food coloring to brighten up the pink hue, but I think the natural color of the strawberries is perfect just as it is. But if you’re going for something brighter, feel free to add a few drops of red dye to your mix.
Just the right amount of cream cheese glaze. The first time I made this cream cheese glaze recipe, I thought this could never be enough. I’m kind of a more-is-more person when it comes to frosting, anyway. But this is really just the right amount to cover the top and drip down the sides.
How to Make Strawberry Angel Food Cake with Cream Cheese Glaze
8-24 hours ahead of time, measure out 1 ½ cups of frozen sliced strawberries in a glass measuring cup. Add enough water to equal 16 ounces, then cover it and set it in the refrigerator to thaw. You can also speed it up in the microwave. The goal is for the strawberries to be completely thawed in strawberry water.
Preheat the oven according to the instructions on the cake mix box.
Add your strawberries and water to the angel food cake mix. Mix on low until combined, then on high for about 3 minutes, until the batter is light and fluffy.
Place the batter into an angel food cake pan and bake it according to the directions on the package.
Bake until the top is golden brown and the cracks are dry. Remove from the oven and immediately invert the pan onto a wire rack or bottle -- basically, do what you need to do to keep it upside down while it cools so it doesn’t deflate. I’ve personally never had luck using a bottle for this particular maneuver, so I bought an angel food cake pan with feet on it.
When cool, run a knife around the edges to release the cake from the pan. It will be super moist because of the strawberries, so be gentle.
How to Make Cream Cheese Glaze
Beat 4 ounces softened cream cheese until it is smooth and creamy. Beat in ½ cup sifted powdered sugar, 1 teaspoon vanilla extract, and 2-4 tablespoons milk until it reaches a glaze consistency.
Spread cream cheese glaze over the top of the cake, letting it drip down the sides.
Strawberry Angel Food Cake with Cream Cheese Glaze
Ingredients
Strawberry Angel Food Cake
- 1 box angel food cake mix
- 1 ½ cups sliced frozen strawberries
- water
Cream Cheese Glaze
- 4 ounces cream cheese, softened
- ½ cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 2-4 tablespoons milk
Instructions
- 8-24 hours ahead of time, measure out 1 ½ cups of frozen sliced strawberries in a glass measuring cup. Add enough water to equal 16 ounces, then set it in the refrigerator to thaw. You can also speed it up in the microwave. But the goal is for the strawberries to be completely thawed and to have some strawberry-water.
- Preheat the oven according to the instructions on the cake mix box.
- Add your strawberries and water to the angel food cake mix. Mix on low until combined, then on high for about 3 minutes, until the batter is light and fluffy.
- Place the batter into an angel food cake pan and bake it according to the directions on the package.
- Bake until the top is golden brown and the cracks are dry. Remove from the oven and immediately invert the pan onto a wire rack or bottle -- basically, do what you need to do to keep it upside down while it cools so it doesn’t deflate. I’ve personally never had luck using a bottle for this particular maneuver, so I bought an angel food cake pan with feet on it.
- When cool, run a knife around the edges to release the cake from the pan. It will be super moist because of the strawberries, so be gentle.
Make the Cream Cheese Glaze
- Beat 4 ounces softened cream cheese until it is smooth and creamy. Beat in ½ cup sifted powdered sugar, 1 teaspoon vanilla extract, and 2-4 tablespoons milk until it reaches a glaze consistency. Spread over the top of the cake, letting it drip down the sides.
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