Moms Strawberry Angel Food Cake Recipes

2 INGREDIENT STRAWBERRY ANGEL FOOD CAKE

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.

MOM'S STRAWBERRY ANGEL FOOD CAKE

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!

LOW-FAT STRAWBERRY ANGEL FOOD CAKE ROLL

Steps:

• Line a 15x10x1" baking pan with waxed paper.
• Prepare cake according to pkg. directions.
• Pour batter into prepared pan.
• Bake at 350º for 15-20 minutes or until cake springs back when lightly touched.
• Cool for 5 minutes.
• Turn cake onto a lint-free kitchen towel dusted with powdered sugar.
• Gently peel off waxed paper.
• Roll up jelly-roll style in the towel, starting with a short end.
• Cool on a wire rack.
• In a bowl, whisk yogurt, pudding mix and food coloring, fold in whipped topping.
• Unroll cake, spread filling evenly over cake to within 1/2" of edges.
• Roll up.
• Wrap and freeze.
• *Remove 30 minutes before slicing.
• Plate with additional whipped topping and sliced fresh strawberries.

STRAWBERRY-RHUBARB ANGEL FOOD CAKE

Steps:

• Combine rhubarb and the juice of one orange (juice should equal at least 1/4 cup liquid- if additional liquid is needed, add water to make 1/4 cup).
• Add 1/2 cup sugar, cover and cook over medium heat until rhubarb is tender.
• Set aside 1/2 cup sliced strawberries.
• Stir remaining strawberries into rhubarb mixture.
• Stir in a few drops red food color for eye appeal.
• Cool.
• Mixture will begin to thicken slightly.
• Slice cake horizontally to make 3 layers.
• Spoon 1/2 the filling on bottom cake layer.
• Add second layer cake and spoon on remaining filling.
• Place top layer on cake.
• Chill cream well, whip until stiff.
• Set aside.
• Beat together ricotta cheese, 4 tablespoons sugar, and the grated peel of one orange.
• Beat until fluffy.
• Fold whipped cream into whipped ricotta cheese.
• Frost the sides and top of cake with whip cream mixture.
• Garnish with remaining strawberry slices and mint leaves.
• Refrigerate until ready to serve.
• Cake is best if served same day.

STRAWBERRY ANGEL FOOD DREAM CAKE

Steps:

• Drain strawberries, reserving 1/3 cup of syrup.
• Split cake horizontally into two layers.
• Place bottom layer on serving plate and spoon strawberries over it.
• Spread with 3 1/4 cups of whipped topping.
• Replace top layer and drizzle with reserved syrup, allowing it to run down outer side of cake.
• Garnish with remaining whipped topping and fresh strawberries.