Strawberry filled angel food cake it light and so good!
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Strawberry Filled Angel Food Cake

Light, sweet angel food cake is filled with a rich strawberry and cream mixture. It's the perfect Spring or Easter dessert!
Course Dessert - Cake
Cuisine American - Vintage
Prep Time 20 minutes
Total Time 20 minutes
Servings 10
Calories 682kcal
Author Made From Pinterest

Ingredients

Cake

  • 1 box Betty Crocker Angel Food Cake Mix , or purchased angel food cake
  • 3 cups quartered strawberries plus extra if you want to line the outside of your cake
  • 2 pints whipped cream
  • 1 - 1/2 cups powdered sugar
  • Angel Food cubes after removing from cake

Frosting

  • 8 oz cream cheese
  • 1 lb powdered sugar
  • 2 teaspoons vanilla
  • 1/2 cup butter room temp
  • Garnishment as desired. ,sprinkles, non-pareils, or chocolate curls. I found my red and white chocolate curls at a gourmet food store nearby.

Instructions

Cake

  • Prepare and bake Angel Food Cake per the instructions on the box.
  • When cool, cut the top off of the cake. Use a long, serrated knife and keep it as level as possible while cutting. Cut about 3/4 to 1 inch down from the top of the cake. Remove top of cake.
  • After the top has been removed, cut along the inside of the cake near the center hole. Use a shorter serrated knife and cut around the entire circle.
  • Then cut around the outside edge of the cake. I usually cut about 1/2 - 3/4 inches away from the edge.
  • Slightly remove the inside of the angel food making sure you leave some cake at the bottom. Reserve what you remove to add to the filling.
  • With a beater, whip your whipped cream and add the desired amount of powdered sugar to taste.
  • Cut your strawberries into quarters (3 cups)
  • Combine 1 to 2 cups of whipped cream to the strawberries and mix.
  • Cut the angel food cake that you removed from the cake into cubes and add to the strawberries and whipped cream.
  • Spoon the strawberry mixture into the inside of the angel food cake. Fill to the top and even mound the filling.
  • Replace the top of the cake.

Frosting

  • Blend all ingredients until well incorporated and there are no lumps.
  • With an offset spatula, frost the angel food cake.
  • If the frosting is too stiff, you can add a little bit of whipped cream if you have any left over from the strawberry mixture.
  • Garnish with cut strawberries at the base if desired.
  • Garnish with a topping if desired. Sprinkles, non-pareils or chocolate curls. I found my red and white chocolate curls at a gourmet food store nearby.
  • Keep refrigerated.
  • When serving, use a long serrated knife to slice the cake.

Nutrition

Calories: 682kcal | Carbohydrates: 81g | Protein: 6g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 121mg | Sodium: 336mg | Potassium: 282mg | Sugar: 65g | Vitamin A: 24.8% | Vitamin C: 30.8% | Calcium: 15.6% | Iron: 2.3%