Stuffed Strawberry Angel Food Cake
Are you looking for a recipe that is going to knock it out of the park and impress your guests without all the complex work? This stuffed strawberry angel food cake recipe is an easy semi-homemade recipe that looks and tastes like it came straight from the bakery!
Did you know? That angel food cake is really delicious and so low in calories. Although, this cake doesn’t look low cal, but it truly is. This recipe calls for strawberries, but you can substitute raspberries or any type of berries you like.
Use your FAVORITE brand angel food cake box cake. I say if it has more than a few steps you really are making it homemade. BUT…SHHHHHH.. Short cuts are the way to go when we don’t have a lot of time. In fact, most angel food cake mixes require only the mix and water! That alone makes this stuffed strawberry angel food cake a favorite in my house! Fast, easy, and really, only 5-ingredients? Count me in!
Place half your batter in your pan. Then swirl your blended strawberries using a pipping bag or sandwich bag with corner sniped. Next, cover with remaining cake batter. I love how this photo turned out. It looks so yummy. Don’t forget if you lick the spoon it is made with EXTRA love.
- 1 box Angel Food Cake (Betty Crocker is great, just add water!)
- 12 oz container of frozen sweetened strawberries
- 2 teaspoons cornstarch
- ¼ cup cold water
- Powdered sugar (optional)
- Place strawberries in a blender or food processor and pulse until slightly broken down.
- Note* you just want to cut up any large pieces, not fully liquefy the strawberries.
- In a small sauce pan, over medium low heat add the strawberries
- Mix together the water and cornstarch to create a slurry, slowly whisk in to the strawberries.
- Bring to a boil , as soon as the mixture begins to thicken (about 2 minutes) , remove from heat.
- Allow to cool.
- Prepare cake batter according to package instructions.
- Note* the box makes double the amount you need for a regular angel food or bundt pan , do not use all the batter
- we used to extra to make cupcakes!
- Pour a 2 inch layer of batter into your bundt pan
- Spoon or pipe (with a pastry bag) strawberry filling on the batter.
- Top with another layer of batter. When done , batter should be just over half full in the pan.
- Bake according to package directions, allow to cool completely before removing.
- Dust with powdered sugar !
Making semi-homemade dessert recipes like this stuffed strawberry angel food cake recipe makes me feel like a domestic goddess. There is no stress involved, and it’s so delicious and beautiful that everyone is clamoring to get a copy of my recipe. Of course, I wink and say it is a family secret since I don’t want people to know my little cheats that make it so easy to prepare! I love the taste of this with a dollop of fresh whipped cream on top. It’s almost like an integrated strawberry shortcake, don’t you think?