Ready to try a delightful and super easy dessert that’s perfect for any occasion? This Easy Two-Ingredient Strawberry Angel Food Cake requires just an angel food cake mix and a can of strawberry pie filling. Simply mix, bake, and you’re on your way to enjoying a light and fluffy cake with the sweet taste of strawberries. Top it with whipped cream and fresh strawberries for an extra special touch. Let’s get baking!
Ingredients:
- 1 box angel food cake mix (dry mix)
- 1 can (21 oz) strawberry pie filling
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Mix Ingredients:
- In a large bowl, combine the dry angel food cake mix and the strawberry pie filling.
- Stir until the mixture is well combined and smooth.
- Bake:
- Pour the mixture into an ungreased 9×13 inch baking dish.
- Bake in the preheated oven for 30-35 minutes, until the top is golden brown and the cake has risen.
- Cool:
- Remove the cake from the oven. It will look fluffed up when it first comes out.
- Let the cake cool in the pan for at least 1 hour.
- Serve:
- Once cooled, cut the cake into squares.
- Serve topped with ready whip and fresh strawberries.
Why You’ll Love It:
- Quick & Easy: With only two ingredients and minimal prep, this dessert is a breeze to make.
- Light & Fluffy: The angel food cake is airy and soft, making it a perfect light dessert.
- Sweet & Fruity: The strawberry pie filling adds a delicious fruity flavor.
- Crowd-Pleaser: Topped with whipped cream and fresh strawberries, it’s sure to impress everyone.
- Versatile: You can easily swap the strawberry pie filling for other fruit fillings to change up the flavor.
Tips for Making:
- Mix Thoroughly: Make sure to mix the cake mix and pie filling thoroughly to avoid any dry spots.
- Pan Choice: Use an ungreased baking dish to ensure the cake rises properly.
- Cool Completely: Allow the cake to cool completely to help it set and make it easier to cut.
How to Store:
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: For longer storage, freeze the cake in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
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Reheat: This cake is best enjoyed fresh, but you can reheat individual slices in the microwave for about 10 seconds if you prefer it warm.
