Light and fluffy Strawberry Angel Food Cake made with just two simple ingredients. This easy dessert is perfect for spring, summer, and last-minute gatherings.
This Strawberry Angel Food Cake is the ultimate easy dessert made with just two simple ingredients. It bakes up light, fluffy, and full of fresh strawberry flavor, making it perfect for spring and summer gatherings, potlucks, or when you need a quick dessert with minimal effort.
With no mixing bowls full of ingredients and barely any prep time, this recipe proves that simple can still be incredibly delicious. This Strawberry angel food cake recipe is one of our easiest angel food cake desserts. With only 2 ingredients, anyone can make this dessert.
If you love strawberries, also try Strawberry Trifle Recipe.
Table of contents
Why We Love This Recipe
- Only 2 Ingredients – Simple, budget-friendly, and perfect when you need a quick dessert. You don’t need eggs, egg whites, salt or cake flour!
- Light and Fluffy Texture – Bakes up airy and soft with a melt-in-your-mouth crumb.
- Minimal Prep Required – Just mix, bake, and enjoy with almost no cleanup.
- Perfect for Warm Weather – A refreshing dessert ideal for spring and summer gatherings.
- Easy to Customize – Serve with fresh strawberries, whipped topping, or a light glaze.
- Crowd-Pleasing Favorite – Always a hit at potlucks, holidays, and family events.
Ingredients
- Angel Food Cake Mix – Use a “just add water” angel food cake mix, such as Betty Crocker, for best results.
- Strawberry Pie Filling – Canned pie filling works perfectly, but homemade can be used if preferred.
- Whipped Topping – Reddi-wip or Cool Whip both work well, or use Homemade Whipped Cream beaten until stiff peaks form for a fresher flavor.
The entire ingredient list is at the bottom of the post.
Variations
- Use a Different Pan – This cake bakes beautifully in a Bundt pan, tube pan, or traditional angel food cake pan. A Bundt pan is especially great for special occasions. Once baked, let the cake cool for a few minutes, then invert to release.
- Add Fresh Berries – Top the cake with fresh strawberries, blueberries, or a mix of both for extra color and flavor.
- Chocolate Drizzle – Finish the cake with whipped cream or a cream cheese glaze, then drizzle with chocolate syrup or melted chocolate.
- Lemon Strawberry Twist – Stir a little lemon zest into the batter for a bright lemon-strawberry flavor.
- Use Frozen Fruit – Frozen strawberries or berries can be used; just be sure they are fully thawed and drained before adding.
- Try Raspberries – Swap the strawberry pie filling for raspberry for a slightly tart variation.
- Change the Pie Filling – Cherry, blueberry, or mixed berry pie filling all work wonderfully in this recipe.
- Add Nuts – Sprinkle sliced almonds or chopped pecans on top for a little crunch.
- Citrus Glaze – Drizzle a light lemon or vanilla glaze over this strawberry dessert recipe for extra sweetness.
- Shortcake Style – Slice the cake and layer with whipped cream and fresh fruit for an easy strawberry shortcake twist.
Step By Step Instructions
- Step 1. Prepare Oven – Preheat oven to 350 degrees.
Step 2. In a medium bowl, combine the cake mix flour mixture and fold in the strawberry pie filling with juices. Whisk together.
Step 3. Do not follow the directions on the box. You do not have to add water. I like to use an electric mixer on high speed to break up some of the chunks of strawberries in the pie filling. You can use a stand mixer or hand mixer on medium speed. This helps to give it the perfect consistency.
Step 4. Next, pour the mixture into an UNGREASED 9×13 baking dish.
Step 5. Bake the cake in a preheated oven for about 30 minutes or until the top begins to brown. Allow to cool on a cooling rack and use a knife to cut and serve.
Frequently Asked Questions
I like to serve angel food strawberry cake
with a layer of whipped cream and fresh strawberries or strawberry topping. The whipped cream and extra strawberries are optional, but they really make the cake even more amazing. Powdered sugar is another delicious option.
Everyone will love this easy strawberry shortcake for the perfect dessert.
If you have leftovers, store them at room temperature inside an airtight container. If it is already topped with whipped cream or cream cheese icing, cover and place in the fridge. You can also store individual slices in plastic wrap without topping.
We like to top individual pieces with whipped topping so that the cake can easily be stored on the counter.
You can freeze the cake once it has cooled. Make sure to wrap tightly in plastic wrap and foil.
Freeze up to 2 months. When ready to serve, thaw in the fridge overnight.
Try More Angel Food Cake Recipes
If you loved this simple strawberry angel food cake, leave a comment and star rating below. Share it with friends and family who need an easy, show-stopping dessert!
Strawberry Angel Food Cake
Ingredients
See how we calculate recipe costs.
Instructions
- 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 9×13 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.
Looks so good!
Thank you so much!
Thank you for these receipes. Im going to make them.
Can I use a bunt pan ?
I have not tested this in a bundt pan yet so I’m not sure how it would work. You would need to increase the cook time. Let me know how it turns out!
Could u use cherry pie filling
I haven’t tried that but I bet it will work.
Hi Carrie,
Thank you for the recipe. I’m planning on making it, but I wanted to know, if it does need to be served right away, or can I refrigerate it, and top it with the whipped topping, when I’m about to serve it? I look forward to more recipes from you.
Yes, you can refrigerate it until ready to serve. I recommend serving it with 2-3 days of making it. I hope you enjoy it!
I used cherry pie filling and a flat 9×13 pan. when it came out of the oven it was a lovely light puffy cake. within 1/2 hour the outside remainded light and fluffy … the centre was FLAT AS A PANCAKE. it kept getting flatter as time went on until it frankly could not get any flatter! out outside was crispy and nice but the centre flat bit was not to much!
I think you might need to cook it a bit longer. It will go down some after it cools.
I’ve had the same issue. Looks beautiful when it comes out of the oven and then collapses in the middle as it cools. Still tastes good but it does look like a pancake. 😢
Yes it will collapse some and will be a thinner cake, but still delicious.
I made the 2 ingredient strawberry angel food cake for a friend to take to her family reunion. They loved it!! I loved how easy it was to make, if they only knew how simple it was to make!!
Thanks for the great easy recipes!!
Have a safe blessed Labor Day weekend!
Brenda
I’m so glad you loved it. I love how flavorful it is, without much work at all.
Should I make any adjustments for baking at 3500 feet?
Cake box says to add 1/3 cup cornstarch if following package directions.
I haven’t tested it but I would add in the cornstarch as the package instructions state.
I think I messed up. My just add water angel food mix had two packets, one for the cake mix and one for the egg white mix. The original instructions said to add water to the egg white mix and beat for 5 minutes. I didn’t know what to do, but since your instructions said to ignore the box instructions I just dumped both packets in the bowl with the strawberry filling and beat with a mixer until combined. I definitely did not beat it 5 minutes. The cake was very dense and not at all like an angel food cake. More like a pound cake. It did taste good but was just so heavy. Should I have beat the egg mixture separately before combining with the cake mix packet and strawberries?
Brenda – I haven’t tested this recipe with this type of cake mix before. I think that the egg mixture would need to be mixed separately before mixing it in with the cake mix and strawberries. If you try it again, please let me know how it turns out!
Can you tell me why my angel food cake fell
Oh no! I’m so sorry to hear that. Generally, over mixing the batter or remove it too quickly from the oven can cause the cake to fall but it’s hard to know exactly. I hope it still tasted well!