2 INGREDIENT STRAWBERRY ANGEL FOOD CAKE
Strawberry angel food cake recipe is a 2 ingredient cake recipe that takes just minutes to prepare. Your family will love this quick and easy dessert.
Provided by Desserts on a Dime
Categories Dessert
Time 40m
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- In a mixing bowl combine the cake mix and the strawberry pie filling. Do not follow the directions on the box. You do not have to add water.
- Mix with a hand mixer and it will break up some of the chunks of strawberries in the pie filling.
- Pour into an UNGREASED 9x13 baking pan.
- Bake in preheated oven for 30-35 minutes or until the top begins to brown.
- Cut and serve. I like to serve with whipped cream and fresh strawberries.
Nutrition Facts : Calories 190 kcal, Carbohydrate 42 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 218 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
GRILLED ANGEL FOOD CAKE WITH STRAWBERRIES
One night I goofed, accidentally using the balsamic butter I save for grilling chicken on my pound cake. What a delicious mistake that my entire family loved! For a patriotic look, add a drizzle of blueberry syrup. -Tammy Hathaway, Freeman Twp, Maine
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, toss strawberries with sugar. In another bowl, mix butter and vinegar; brush over cut sides of cake., On a greased rack, grill cake, uncovered, over medium heat until golden brown, 1-2 minutes on each side. Serve cake with strawberries and, if desired, ice cream and blueberry syrup.
Nutrition Facts : Calories 132 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 247mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
CREAMY STRAWBERRY-FILLED ANGEL CAKE
This angel food cake is really delicious and so low in calories. The recipe calls for strawberries, but you can substitute raspberries or any type of berries you like!
Provided by BrendaM
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Pour boiling water over gelatin in large bowl; stir until gelatin is dissolved.
- Stir in cold water.
- Refrigerate about 1 hour or until thickened but not set.
- Fold 1 pint of strawberries and half of the whipped topping into the gelatin mixture.
- Refrigerate 15 minutes or until thickened but not set.
- Split cake horizontally to make 3 layers.
- Fill layers with gelatin mixture.
- Spoon or pipe remaining whipped topping onto top of cake.
- Garnish with extra berries.
- Cover and refrigerate until serving.
Nutrition Facts : Calories 184, Fat 1.2, SaturatedFat 0.6, Cholesterol 3, Sodium 350.1, Carbohydrate 43.7, Fiber 0.8, Sugar 19.6, Protein 5.3
MOM'S STRAWBERRY ANGEL FOOD CAKE
My Mom has always made this angel food cake for her children. I have made this several times for different functions, and the response is overwhelming. It's a perfect summer dessert!! It is light, cool and refreshing. I use sugar free jell-o and lite cool whip, for an extra light dessert. I have also used other jell-o flavors along with different fruits. Very versatile!!
Provided by CountrygirlCupcakes
Categories Dessert
Time 1h
Yield 1 Cake, 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut the angel food cake horizontally approximately two inches from the top. Remove the top cover of the angel food cake, put to the side. Begin pulling out the inside of the angel food cake in little pieces; be careful not to make any holes to the outer shell of the cake. Pull out approximately two inches down of the angel food cake reserving all of your pieces.
- In a separate bowl dissolve the jell-o and boiling water. Once the jell-o is completely dissolved, add the frozen strawberries to the mix. The mixture will become thicker and more jelly like. Once the frozen strawberries have thawed in the mixture, begin adding the reserved pieces of angel food cake. Mix well. Place mixture in refrigerator for 15-20 minutes or until well chilled.
- Scoop out the jell-o mixture into the hollow angel food cake, filling it to the top. Place the cover of the cake back on the top, and finish off my creaming the entire cake with cool whip. Place the cake in the refrigerator for 2-3 hours before serving, serve cold. Fresh strawberries can be placed on top for decorations.
- Try experimenting with different flavors of jell-o and fruit-delicious!
- Enjoy!
Nutrition Facts : Calories 467.6, Fat 14.6, SaturatedFat 12.4, Sodium 493.3, Carbohydrate 79.9, Fiber 1, Sugar 56, Protein 7.1
TOASTED ANGEL FOOD CAKE WITH STRAWBERRIES
Toasted angel food cake with laughing strawberries and lemon cream cheese frosting is light, fluffy, fun, and so yummy!
Provided by Culinary Envy
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h35m
Yield 12
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place 1 3/4 cups sugar in a food processor and blend until superfine, about 2 minutes.
- Sift half the fine sugar, cake flour, and salt together in a bowl.
- Whisk egg whites, water, cream of tartar, and lemon extract together in a large bowl for 2 minutes. Beat in remaining fine sugar using an electric mixer until medium peaks form. Sprinkle some of the flour mixture on top; stir in gently. Repeat with the rest of the flour mixture. Spoon batter carefully into an ungreased fluted tube pan.
- Bake in the preheated oven until golden brown, about 35 minutes. Invert onto a cooling rack and let cool completely, at least 25 minutes.
- Beat cream cheese and 1/4 cup butter together in a bowl using an electric mixer on medium speed until light and creamy. Add lemon juice; beat until just blended. Gradually mix in all but 2 tablespoons confectioners' sugar on low speed until frosting is just blended. Stir in lemon zest.
- Mix 3/4 cup strawberries, blueberries, blackberries, and raspberries thoroughly in a bowl with 2 tablespoons white sugar.
- Cut a curved, smile-shaped line near the bottom of each whole strawberry; carefully cut another, flatter curve above. Connect the two curves and carve out space between to create the smile. Leave room above the smile and below the leaves for eyeballs.
- Place reserved 2 tablespoons confectioners' sugar in a small bowl. Dust hands with sugar and roll a tiny amount of stiff decorator icing between your fingers into a small ball. Place it on the strawberry, above the smile. Make another ball and stick it next to the first one. Stick 1 black sugar pearl onto each frosting ball to create eyes. Repeat with remaining whole strawberries.
- Remove cake carefully from the pan, scraping edges from side if needed. Slice into 6 slices about 2 inches thick. Spread 2 tablespoons butter equally on the outside of the slices.
- Heat a large skillet over medium heat. Add a cake slice; toast until lightly browned, about 1 minute per side. Place toasted cake on a plate. Spoon some frosting on top and let it drip down. Spoon sugared berries around the cake and place a smiling strawberry on top. Repeat with remaining cake slices, frosting, and berries.
Nutrition Facts : Calories 501.9 calories, Carbohydrate 84.9 g, Cholesterol 46.1 mg, Fat 16 g, Fiber 1.8 g, Protein 7.2 g, SaturatedFat 9.8 g, Sodium 233.7 mg, Sugar 71 g
STRAWBERRY ANGEL FOOD DESSERT
Angel food pieces are topped with sweetened cream cheese, whipped topping and strawberries in glaze in this chilled, layered dessert.
Provided by TABKAT
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 15m
Yield 18
Number Of Ingredients 6
Steps:
- Crumble the cake into a 9x13 inch dish.
- Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
- In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.
Nutrition Facts : Calories 260.8 calories, Carbohydrate 36.3 g, Cholesterol 27.4 mg, Fat 11 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 7.6 g, Sodium 241.8 mg, Sugar 22.6 g
STRAWBERRY CREAM ANGEL FOOD CAKE
15-minute strawberry shortcake takes on a new twist with low fat Greek yogurt.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- In medium bowl, place yogurt; fold in whipped topping.
- Cut angel food cake loaf into 6 slices; place on individual dessert plates. Top each slice with about 3 tablespoons of the yogurt mixture. Spoon about 3 tablespoons of strawberries and generous tablespoon of blueberries over yogurt mixture.
Nutrition Facts : Calories 240, Carbohydrate 47 g, Cholesterol 0 mg, Fiber 2 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 37 g, TransFat 0 g
STRAWBERRY SECRET TUNNEL CAKE
This secret tunnel cake couldn't be easier to make-thanks to a prepared angel food cake! Top with fresh strawberries and enjoy.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Place cake on serving plate. Cut 3/4-inch-thick horizontal slice from top of cake; set aside. With small knife, cut 1-inch-wide and 1-inch-deep tunnel inside center of cake, being careful to not cut through to bottom or sides of cake. Remove and save cutout for snacking or other use.
- Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough cold water to ice to measure 3/4 cup; stir into gelatin until ice is completely melted. Remove 1/2 cup gelatin; place in separate medium bowl. Add COOL WHIP; whisk until blended. Refrigerate 10 to 15 min. or until thick enough to spread. Meanwhile, refrigerate remaining plain gelatin 5 to 10 min. or until thickened.
- Stir 3/4 cup strawberries into thickened plain gelatin; spoon into tunnel of cake. Replace top of cake. Frost cake with COOL WHIP mixture. Garnish with remaining strawberries before serving.
Nutrition Facts : Calories 170, Fat 3 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0.9118 g, Sugar 0 g, Protein 3 g
STRAWBERRY ANGEL FOOD CAKE
Layer juicy strawberries and creamy filling in this Strawberry Angel Food Cake! Airy Strawberry Angel Food Cake is a refreshing summery dessert.
Provided by My Food and Family
Categories Cheese
Time 1h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Chop enough strawberries to measure 2 cups. Refrigerate remaining whole berries for later use.
- Beat Neufchatel, sugar, zest and juice in large bowl with mixer until blended. Add COOL WHIP; beat on low speed just until blended. Gently stir in chopped berries. Spread about 2/3 of the COOL WHIP mixture onto bottom half of cake. Cover with top of cake and remaining COOL WHIP mixture.
- Refrigerate 1 hour. Arrange remaining berries on top of cake before serving.
Nutrition Facts : Calories 140, Fat 4.5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
NO-BAKE STRAWBERRY ANGEL FOOD CAKE WITH WHIPPED CREAM
Steps:
- First, let the strawberries and Cool Whip rest on the counter. The strawberries will mix with the Jell-o better if they're not rock hard, and the Cool Whip will incorporate better if it's a little soft.
- Slice the angel food cake into 1/2 to 1-inch pieces using a serrated knife, and spread half of the angel food cake pieces on the bottom of the 9×13 inch dish. (Or a fun glass dish like a trifle bowl.)
- Bring two cups of water to a boil. In a large mixing bowl, combine the water and Jell-o powder. Stir until fully combined.
- Then, add the frozen strawberries and stir, breaking up the chunks until they have melted. Fold the Cool Whip a few dollops at a time into the strawberry mixture, stirring gently to combine without deflating the dessert. Again, you can leave it a little less than uniformly combined, but you want it well-mixed.
- Spread half the mixture over the cake. Add the remaining cake, then cover with the remaining mix. Spread to ensure the cake is fully covered.
- Alternatively, you can combine all the cake and mix in a large bowl. You may prefer this method if you're serving the dessert in a trifle or glass bowl.
- Chill in the fridge four hours or overnight. If the cake feels wet or jiggles, it's not set.
- To glam it up, you can cover the chilled cake with Cool Whip, or garnish or decorate the top with sliced strawberries.
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