My mom used to make this when I was a kid and everyone would always ask for the recipe and I remember being SO proud that my mom made something so fancy. Only later when I was a little older did she tell me how easy it was. Check out this Strawberry Filled Angel Food Cake recipe.
I love Angel Food Cake. My son loves it too but he likes it plain. No frosting, no whipped cream, no sauces, no fruit. Just plain ole’ angel food cake. While I can definitely eat a plain piece of this cake, I most certainly love mine with frosting or whipped cream. If it’s a cream cheese frosting, that’s even better. Another reason why I love this cake.
This Strawberry Filled Angel Food Cake was always a favorite when I was a kid. My mom would often make it for a Sunday dinner and especially when she needed to bring a dessert that would impress the guests.
Starting with a light and fluffy angel food cake, you then scoop out the middle and fill with strawberries and whipped cream. It may look and sound fancy, but it is oh-so easy! Just keep reading and I’ll show you how. Once you start slicing this cake and serve it up, people will wonder how you made it. Oh and did I mention the Cream Cheese Frosting? You either like cream cheese or you’re wrong. That’s all there is to it.
So from my mother’s recipe box to you, may I present my favorite Strawberry Filled Angel Food Cake. Let’s get baking!
Strawberry Filled Angel Food Cake
Ingredients
Cake
- 1 box Betty Crocker Angel Food Cake Mix
- 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
- 1 8 oz brick Philadelphia cream cheese
- 1 lb powdered sugar
- 2 tsp vanilla
- 1/2 cup butter room temp
- Garnishment if 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.
Well, there ya have it. This is a favorite of mine and I hope that it becomes a favorite of yours too!
Are you looking for some more great dessert recipes? Check THESE out!
Paula Deen’s Ooey Gooey Butter Cake
Rockin’ Raspberry Bread Pudding
Oh my, this looks amazing! Thanks for the great recipe. Good call with the cream cheese frosting too 🙂
Still one of my all time favorites!
Going to make this today. I would like to use cool whip instead of whipping cream to save calories. Will this be ok? It will all be consumed today.
Yes, I think Cool Whip will work just fine! I’d love to hear how it turns out for you!
I LOVE this recipe BUT my husband was just diagnosed a diabetic2 last week. Is there a way I can make this so that HE can enjoy this also? So look forward to making this. Looks DELICIOUS
Thanks
Is there a sugar free Cool Whip? I would think you could substitute the whipped cream for that and we have also frosted this entire cake with Cool Whip. Or maybe use a Stevia or Truvia instead of sugar when whipping your cream? Hope that helps! I’m sure you’re on a new road with his diagnosis and will need to learn how to cook different things!
This was the most fun I’ve had making a cake. Also a great tasting summer dessert especially when strawberries are in season. I did make one mistake with the whipped cream. I bought a quart of whipping cream (2 pints) as the recipe called for and whipped it. When I mixed the strawberries and 2 cups of whipped cream I had so much whipped cream left over. I guess I learned the difference between whipping cream and whipped cream. It certainly was not wasted – we had whipped cream in our morning coffee for a week!!
Oh my! I had some whipped cream left over but I don’t remember it being that much! Hope it was good in your coffee!
Debbie
On the frosting are you saying mix all the frosting ingredients then fold in the whipped cream or are mixing them all together
Lil
Hi there! For the frosting, mix these ingredients together:
1 8oz brick Philadelphia cream cheese
1 lb powdered sugar
2 tsp vanilla
1/2 cup butter, room temp
I don’t use any whipped cream in the frosting, just in the filling!
Debbie
Is that cream whipped and then measured Into 2 pints
Lil
Hi Lil, I whipped two pints of whipped cream. You will have some whipped cream left over so you can either reduce the amount of fluid or use the whipped cream for other things, like dipping strawberries or another reader used it in their coffee!
My grandmother would make a cake very similar to this. Hers was filled with whipped cream and fruit cocktail. Frosted with whipped cream as well. Everyone loved it and it was always something she served for holidays. She passed away while I was still a young child and she never wrote down her recipe. I was trying to find something similar based on old memories of what was in the cake. This is the closest recipe I’ve found. Thank you for sharing this. I cannot wait to make this!