• Preheat the oven according to the instructions on the cake mix box, usually 350 degrees.
• Mash strawberries with a fork to make 1 cup of mashed strawberries. Warm fresh strawberries in the microwave for 30 seconds or as needed to soften and make mashing easier.
• Place angel food cake mix, mashed strawberries, and water in a large mixing bowl. Mix on low speed with a hand mixer for 30 seconds, then on medium to medium-high speed for 1 minute until the cake batter is fluffy.
• Place the batter into an ungreased angel food cake pan. Run a knife through the batter to deflate any air pockets. Bake the cake according to the directions on the package, until the top is dark golden brown and the cracks are dry, 40-45 minutes.
• Immediately turn the pan upside down onto a baking rack or the neck of a bottle. Cool cake upside down for about 2 hours. Run a knife around the edges of the cake to release it from the pan. It will be super moist because of the strawberries, so be gentle.

  Serve cake with a dusting of powdered sugar and whipped cream or top with the luscious cream cheese frosting.

Cream Cheese Glaze for Angel Food Cake

• Beat the softened cream cheese and butter until smooth. Beat in the vanilla and powdered sugar. Mix in 2 tablespoons of milk, then add more as needed until it reaches a thick drizzling consistency. Spoon or spread the glaze over the top of the cake, letting it drip down the sides. If desired, top with fresh strawberries.
• Store leftover cake tented with plastic wrap or in an airtight angel food cake carrier in the refrigerator.