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The 2-Ingredient Strawberry Cake I Can’t Stop Making

Jan ValdezAssistant Recipe Producer
Jan ValdezAssistant Recipe Producer
I cover recipe content on The Kitchn, write and update recipes and recipe roundups, and test recipes for the team. I have 10 years of experience working in R&D test kitchens, testing products and recipes, and at publishers including Serious Eats and EatingWell.
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Whipped cream on top of strawberry cake.
Credit: Jan Valdez

I always keep a box of angel food cake mix in my pantry because it’s just so convenient. While I technically could make angel food cake from scratch, that means using a dozen egg whites and then figuring out what to do with the remaining yolks. Some days I just want the shortcut (and that’s OK). This recipe uses only angel food cake mix and canned strawberry pie filling for a fluffy pink cake that’s perfect for sharing. It’s an easy baking recipe that anyone can pull off. Honestly, the hardest part is waiting for it to cool before slicing.

Why I Use Strawberry Pie Filling in This Cake

Strawberry pie filling is doing all the work in this recipe, as it gets mixed right into the angel food cake mix. It adds both the fruit flavor and the moisture the cake needs, so there’s no need to add any water at all. As it bakes, the edges turn light and fluffy while the center stays soft and tender once it cools. I like how simple it is to make, and everyone seems to love it every time I bring it to a party. This is totally optional, but a dollop of whipped cream on top makes it extra special.

Credit: Jan Valdez

How to Make Strawberry Angel Food Cake

  1. Preheat the oven. Set your oven to 350°F so it’s ready when the batter is mixed.
  2. Mix the batter. Stir together 1 (21-ounce) can of strawberry pie filling and 1 (16-ounce) box of angel food cake mix until combined.
  3. Bake the cake. Pour into an ungreased 9×13-inch pan and bake for 30 to 35 minutes, until the top is golden-brown and the cake springs back when lightly pressed. 
  4. Cool and serve. Let the cake cool completely in the pan before slicing and serving.

Tips for Making Strawberry Angel Food Cake

  • Don’t grease the pan and use a deep dish: The batter needs to cling to the sides so it can rise properly, and I always use a deep 9×13 pan (like a Pyrex deep baking dish) to prevent overflow.
  • Mash the strawberries first: Use a hand mixer or immersion blender to break up larger chunks of strawberries for a more even texture, then gently stir in the cake mix.
  • Add your favorite toppings: It’s great plain, but I love topping the cake with whipped cream and sliced strawberries. Or try crushed dehydrated strawberries for some crunch.

This post originally appeared on The Kitchn. See it there: The 2-Ingredient Strawberry Cake I Can't Stop Making

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