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Strawberry Cream Angel Cake
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Prep Time:
40 minutes
Total Time:
3 hours 30 minutes
Create a heavenly dessert by using Betty Crocker™ white angel food cake mix topped with fresh strawberries.
Ingredients:
  • 1 box (16 oz) Betty Crocker™ Angel Food Cake Mix
  • 1 1/3 cups cold water
  • 1 1/2 cups whipping cream
  • 3/4 cup strawberry glaze (from a 13.5-oz container)
  • 1 quart strawberries, finely chopped
  • 2 tablespoons granulated sugar
Instructions:
  • Preheat your oven to 350°F, placing the rack in the lowest position. In a large glass or metal bowl, combine the cake mix and cold water. Use an electric mixer on low speed for 30 seconds, then increase to medium speed for 1 minute. Transfer the batter into an ungreased 10-inch angel food (tube) cake pan, ensuring not to use a fluted tube cake pan or 9-inch angel food pan to prevent overflow.
  • Bake for 37 to 47 minutes until the top is beautifully dark golden brown and cracks are dry to the touch. Ensure the cake is not sticky by testing. Avoid under baking. Cool the cake completely, about 2 hours, by flipping the pan upside down onto a glass bottle.
  • In a medium bowl, whip the cream until stiff peaks form, then gently fold in the strawberry glaze.
  • Place the cake on a serving plate with the golden-brown side facing down. Spread the strawberry cream mixture over the top and sides of the cake. Chill in the refrigerator for a minimum of 30 minutes prior to serving.
  • Combine fresh, juicy strawberries with a hint of sugar in a small bowl, then chill until you're ready to serve. When serving, generously spoon roughly 1/4 cup of the delightful strawberry mixture over each dish. Keep covered and refrigerated for optimal freshness.

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