This is my 2 ingredient Strawberry Angel Food cake (ok, 3 if you count the dollop of Cool Whip). I’ve been making this for years…six to be exact. The first time I made it was for my dad and it remains his favorite dessert of mine. My dad loves strawberry shortcake and so I bought the ingredients to make it one evening when they were coming to dinner. But I decided at the last minute that I was bored with plain old strawberry shortcake and wondered what would happen if instead of using water in the angel food cake mixture, I used the strawberries instead. What happened was magic. This is so good and so easy. You’ll probably never go back to boring old strawberry shortcake again.
1 box angel food cake mix (I usually use Betty Crocker’s)
sweetened frozen strawberries, thawed (read your box to determine how much to use)
Preheat oven to 350 degrees
In a mixing bowl, combine angel food cake mix but instead of using the amount of water per your box directions, substitute the strawberries and juice (just measure it out in a measuring cup…if pieces of strawberry fall in, let them…just pour and measure). Beat with an electric until combined, about one minute.
Pour into a greased 9×13 glass baking dish and bake about 30 minutes. Remove from oven when a toothpick inserted in the middle comes out dry. Let cake rest on counter about 20 minutes before slicing.
Slice and serve with a heaping dollop of Cool Whip.
That’s it! So instead of using the amount of water the back of the box directions calls for, you use your thawed out strawberries instead. Most boxes call for about 1 cup to a cup and a quarter. Your batter will turn nice and pink while mixing. This cake is light and fluffy and perfect for summer.