Betty Crocker Angel Food Cake Mix is a beloved kitchen staple that makes it easy to whip up light, airy, and delicious cakes in no time.
Whether you’re looking for a simple dessert or something more creative, this versatile cake mix can be transformed into an endless array of sweet treats.
From fruity and zesty to rich and decadent, the options are truly limitless. In this article, we’ve gathered 25+ Betty Crocker Angel Food Cake Mix recipes that are not only easy to make but are sure to impress your friends and family.
Whether you’re a seasoned baker or a beginner, these recipes offer something for everyone.
From classic combinations like strawberries and cream to more adventurous flavors like tiramisu and tropical mango, there’s a recipe for every taste and occasion.
Get ready to discover the perfect angel food cake recipe to suit your needs, and let’s dive into these delicious and creative options!
25+ Delicious Betty Crocker Angel Food Cake Mix Recipes You’ll Love
Betty Crocker Angel Food Cake Mix is the perfect base for a wide range of desserts, from simple cakes to more elaborate creations.
Whether you’re baking for a special occasion or just satisfying a sweet tooth, these 25+ recipes provide plenty of inspiration.
With options ranging from fruity delights like Lemon Blueberry Angel Food Cake to indulgent treats like Chocolate Hazelnut Angel Food Cake, there’s something here for every craving.
These recipes prove that with a little creativity, you can elevate a simple cake mix into a dessert masterpiece.
So, next time you’re in the mood for something sweet and light, give one of these recipes a try.
You’ll be amazed at just how versatile and delicious Betty Crocker Angel Food Cake Mix can be!
Lemon Blueberry Angel Food Cake
This Lemon Blueberry Angel Food Cake is a delightful twist on a classic. The light and airy texture of Betty Crocker’s Angel Food Cake mix is paired with the fresh, tangy flavor of lemon and the burst of sweet blueberries. It’s perfect for a summer gathering or whenever you crave something refreshing yet indulgent.
Ingredients:
- 1 box Betty Crocker Angel Food Cake Mix
- 1 1/4 cups water
- 2 tablespoons lemon zest
- 1 cup fresh blueberries (or frozen, thawed)
- 1/2 cup lemon juice
- Powdered sugar for dusting
- Optional: whipped cream for serving
Instructions:
- Preheat your oven to 350°F and position the rack in the lower third of the oven.
- In a large bowl, combine the Betty Crocker Angel Food Cake Mix and water. Beat on low speed for 30 seconds, then on medium for 1 minute until the batter is light and fluffy.
- Gently fold in the lemon zest and fresh blueberries. Be careful not to overmix, as the blueberries may break.
- Pour the batter into an ungreased angel food cake pan. Smooth the top if necessary.
- Bake for 35-40 minutes or until the top is golden brown and a toothpick inserted comes out clean.
- Invert the pan onto a cooling rack and let it cool completely.
- Once cooled, drizzle with lemon juice and dust with powdered sugar.
- Slice and serve with a dollop of whipped cream if desired.
The combination of lemon and blueberries with the light, airy texture of angel food cake creates a dessert that’s both refreshing and satisfying. Whether it’s served as a dessert at a summer party or enjoyed with a cup of tea in the afternoon, this Lemon Blueberry Angel Food Cake is sure to impress your guests and leave them wanting more.
Strawberry Shortcake Angel Food Cake
This Strawberry Shortcake Angel Food Cake elevates the traditional shortcake by using Betty Crocker’s Angel Food Cake mix as the base. The result is a light, fluffy dessert layered with sweet strawberries and whipped cream. It’s an easy yet impressive treat for any special occasion or an elegant weeknight dessert.
Ingredients:
- 1 box Betty Crocker Angel Food Cake Mix
- 1 1/4 cups water
- 1 pint fresh strawberries, hulled and sliced
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 350°F.
- In a large mixing bowl, beat the Angel Food Cake mix and water on low speed for 30 seconds, then on medium speed for 1 minute until fluffy.
- Pour the batter into an ungreased angel food cake pan.
- Bake for 35-40 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. Cool the cake upside down on a cooling rack until completely cooled.
- While the cake cools, prepare the strawberries by tossing them with sugar and lemon juice. Let them sit for 20-30 minutes to release their juices.
- In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Slice the cake into layers. Spread the strawberries and their juices between each layer and top with whipped cream.
- Serve immediately or refrigerate until ready to enjoy.
This Strawberry Shortcake Angel Food Cake is a beautiful and light dessert that combines the best of both worlds: the fluffy texture of angel food cake and the sweet, juicy taste of fresh strawberries. It’s a crowd-pleaser that looks elegant but is easy to prepare, making it perfect for both special occasions and casual gatherings.
Chocolate Marble Angel Food Cake
This Chocolate Marble Angel Food Cake brings together the best of both worlds—light, airy angel food cake and rich, swirled chocolate. Using Betty Crocker Angel Food Cake mix, this recipe gives you a beautiful marble pattern that’s as fun to look at as it is to eat. It’s ideal for chocolate lovers who still want a light, elegant dessert.
Ingredients:
- 1 box Betty Crocker Angel Food Cake Mix
- 1 1/4 cups water
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons sugar
- 1 tablespoon water
- Chocolate shavings or powdered sugar for garnish
- Optional: whipped cream or ice cream for serving
Instructions:
- Preheat the oven to 350°F.
- In a large bowl, beat the Betty Crocker Angel Food Cake mix and water on low speed for 30 seconds, then on medium speed for 1 minute until light and fluffy.
- In a separate small bowl, mix the cocoa powder, sugar, and water until smooth to form a chocolate mixture.
- Pour half of the angel food cake batter into an ungreased angel food cake pan.
- Drizzle the chocolate mixture over the batter. Then, pour the remaining cake batter over the chocolate.
- Use a knife to gently swirl the chocolate into the batter, creating a marble effect.
- Bake for 35-40 minutes until the top is golden brown and a toothpick inserted comes out clean.
- Invert the cake and cool completely before removing from the pan.
- Garnish with chocolate shavings or powdered sugar, and serve with whipped cream or ice cream if desired.
This Chocolate Marble Angel Food Cake is a visually stunning dessert with its swirled pattern and light, chocolatey flavor. The combination of fluffy angel food cake and rich cocoa creates a balanced sweetness that is perfect for chocolate lovers. It’s an elegant yet easy dessert that’s sure to be a hit at your next gathering.
Pineapple Coconut Angel Food Cake
This Pineapple Coconut Angel Food Cake is a tropical twist on the classic dessert. The airy texture of Betty Crocker Angel Food Cake mix is combined with the sweet, juicy flavor of pineapple and the richness of coconut. It’s a light yet flavorful treat, perfect for warm-weather occasions or a refreshing dessert after dinner.
Ingredients:
- 1 box Betty Crocker Angel Food Cake Mix
- 1 1/4 cups water
- 1 can (20 oz) crushed pineapple, undrained
- 1/2 cup sweetened shredded coconut
- 1 teaspoon coconut extract (optional)
- Toasted coconut for garnish
- Optional: whipped cream for serving
Instructions:
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the Betty Crocker Angel Food Cake Mix with water. Beat on low speed for 30 seconds, then on medium speed for 1 minute until fluffy.
- Gently fold in the crushed pineapple (including the juice) and shredded coconut. Add the coconut extract if desired.
- Pour the batter into an ungreased angel food cake pan.
- Bake for 35-40 minutes, or until the top is golden brown and a toothpick comes out clean.
- Invert the cake and let it cool completely.
- Once cooled, top with toasted coconut and serve with whipped cream for extra indulgence.
This Pineapple Coconut Angel Food Cake is a tropical delight that combines the lightness of angel food cake with the sweet, refreshing taste of pineapple and coconut. It’s a perfect dessert for summer barbecues, potlucks, or whenever you want to transport your taste buds to a tropical paradise. Each bite feels like a mini-vacation!
Chocolate Raspberry Angel Food Cake
Indulge in a decadent yet light dessert with this Chocolate Raspberry Angel Food Cake. The richness of chocolate and the tartness of raspberries make a delightful pairing, all while maintaining the airy, melt-in-your-mouth texture of Betty Crocker Angel Food Cake mix. This dessert feels sophisticated but is easy to whip up for any occasion.
Ingredients:
- 1 box Betty Crocker Angel Food Cake Mix
- 1 1/4 cups water
- 1/4 cup unsweetened cocoa powder
- 1/2 cup raspberries (fresh or frozen)
- 1 tablespoon raspberry jam (optional)
- Powdered sugar for dusting
- Optional: whipped cream or vanilla ice cream for serving
Instructions:
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the Betty Crocker Angel Food Cake Mix and water. Beat on low speed for 30 seconds, then on medium speed for 1 minute until fluffy.
- In a small bowl, mix cocoa powder with a few tablespoons of water to make a smooth paste.
- Gently fold the raspberries into the angel food cake batter.
- Pour half of the batter into an ungreased angel food cake pan. Drizzle the cocoa mixture and raspberry jam over the batter.
- Pour the remaining batter on top and gently swirl with a knife to create a marbled effect.
- Bake for 35-40 minutes or until the top is golden brown and a toothpick comes out clean.
- Cool the cake upside down on a rack. Once cooled, dust with powdered sugar and serve with whipped cream or ice cream.
This Chocolate Raspberry Angel Food Cake strikes the perfect balance between rich chocolate and tangy raspberries, while maintaining the airy texture of a traditional angel food cake. It’s ideal for any gathering, offering an elegant appearance with minimal effort. Every slice is a light, decadent delight!
Peach Melba Angel Food Cake
This Peach Melba Angel Food Cake is a light and fruity dessert inspired by the classic combination of peaches and raspberries. Betty Crocker Angel Food Cake Mix creates a fluffy base, while the sweet peaches and tart raspberries add vibrant flavor and a beautiful presentation. It’s a perfect dessert for entertaining or enjoying with family.
Ingredients:
- 1 box Betty Crocker Angel Food Cake Mix
- 1 1/4 cups water
- 1 cup fresh or canned peaches, diced
- 1/2 cup raspberries
- 1 tablespoon peach jam (optional)
- Whipped cream for serving
- Fresh mint leaves for garnish
Instructions:
- Preheat the oven to 350°F.
- In a large bowl, beat the Betty Crocker Angel Food Cake Mix and water on low speed for 30 seconds, then on medium speed for 1 minute until the batter is light and fluffy.
- Gently fold in the diced peaches and raspberries. If desired, drizzle the peach jam into the batter for extra sweetness.
- Pour the batter into an ungreased angel food cake pan.
- Bake for 35-40 minutes or until golden brown and a toothpick inserted comes out clean.
- Invert the cake and allow it to cool completely.
- Serve slices of cake with a dollop of whipped cream and garnish with mint leaves for a fresh touch.
Peach Melba Angel Food Cake is a beautiful and delicious dessert, combining the delicate flavors of peaches and raspberries with the airy texture of angel food cake. Whether served at a summer gathering or as a sweet ending to a weeknight meal, this cake is sure to impress with its vibrant colors and fresh taste.
Orange Creamsicle Angel Food Cake
Inspired by the nostalgic flavors of a classic creamsicle, this Orange Creamsicle Angel Food Cake brings together the bright, zesty flavor of oranges with the light, fluffy texture of Betty Crocker Angel Food Cake mix. Topped with a creamy orange glaze, this dessert is perfect for summer get-togethers or whenever you’re craving a citrusy treat.
Ingredients:
- 1 box Betty Crocker Angel Food Cake Mix
- 1 1/4 cups water
- 1 tablespoon orange zest
- 1/4 cup orange juice
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Optional: orange slices for garnish
Instructions:
- Preheat the oven to 350°F.
- In a large bowl, combine the Betty Crocker Angel Food Cake Mix and water. Beat on low speed for 30 seconds, then on medium speed for 1 minute until fluffy.
- Gently fold in the orange zest to the batter.
- Pour the batter into an ungreased angel food cake pan and bake for 35-40 minutes until the top is golden brown and a toothpick inserted comes out clean.
- Invert the cake and let it cool completely.
- While the cake cools, make the glaze by whisking together the powdered sugar, orange juice, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake and garnish with orange slices if desired.
This Orange Creamsicle Angel Food Cake is a bright, citrusy dessert that brings the classic creamsicle flavor to your table. The light, fluffy cake paired with the tangy glaze is a refreshing treat, perfect for summer barbecues or a simple weekend indulgence. It’s a sweet way to enjoy the flavors of your childhood in a more sophisticated form.
Berry Trifle Angel Food Cake
This Berry Trifle Angel Food Cake combines layers of fluffy angel food cake, creamy pudding, and fresh berries for a show-stopping dessert. Made with Betty Crocker Angel Food Cake mix, this easy-to-make trifle is perfect for special occasions or when you need a light and refreshing dessert that feeds a crowd.
Ingredients:
- 1 box Betty Crocker Angel Food Cake Mix
- 1 1/4 cups water
- 2 cups fresh strawberries, hulled and sliced
- 1 cup blueberries
- 1 box instant vanilla pudding mix
- 2 cups milk
- 1 cup whipped cream
- Fresh mint for garnish
Instructions:
- Preheat the oven to 350°F and prepare the Betty Crocker Angel Food Cake mix according to package directions by adding water and beating until fluffy.
- Pour the batter into an ungreased angel food cake pan and bake for 35-40 minutes until golden brown and a toothpick inserted comes out clean. Let the cake cool completely upside down.
- While the cake cools, prepare the vanilla pudding by whisking the pudding mix with milk until thickened. Set aside.
- Cut the cooled angel food cake into cubes.
- In a large trifle dish or individual glasses, layer cake cubes, pudding, strawberries, and blueberries. Repeat the layers until all ingredients are used.
- Top with whipped cream and garnish with fresh mint.
- Refrigerate the trifle for at least 1 hour before serving to let the flavors meld.
This Berry Trifle Angel Food Cake is a beautiful and delicious dessert that’s perfect for entertaining. The combination of light angel food cake, creamy pudding, and fresh berries creates a refreshing, crowd-pleasing treat that’s as visually stunning as it is tasty. Each bite is bursting with flavor, making it an ideal dessert for special gatherings.
Pumpkin Spice Angel Food Cake
Embrace the flavors of fall with this Pumpkin Spice Angel Food Cake. Using Betty Crocker Angel Food Cake mix as the base, this recipe adds warm spices and pumpkin puree to create a light, fluffy cake with the cozy flavors of autumn. It’s perfect for seasonal celebrations or as a lighter alternative to traditional pumpkin desserts.
Ingredients:
- 1 box Betty Crocker Angel Food Cake Mix
- 1 1/4 cups water
- 1 cup canned pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1 tablespoon milk
- Optional: whipped cream or caramel drizzle for serving
Instructions:
- Preheat the oven to 350°F.
- In a large bowl, combine the Betty Crocker Angel Food Cake Mix, water, pumpkin puree, and pumpkin pie spice. Beat on low speed for 30 seconds, then on medium speed for 1 minute until the mixture is light and fluffy.
- Pour the batter into an ungreased angel food cake pan.
- Bake for 35-40 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Invert the cake and allow it to cool completely.
- Make a simple glaze by whisking powdered sugar with milk and vanilla extract. Drizzle over the cooled cake.
- Serve with whipped cream or a drizzle of caramel for added indulgence.
This Pumpkin Spice Angel Food Cake is a delightful way to enjoy the flavors of fall without the heaviness of traditional pumpkin desserts. The light texture of angel food cake paired with the warm spices of pumpkin makes it an irresistible treat. Whether served at a fall gathering or just to satisfy a pumpkin craving, this cake will be a hit!
Tropical Mango Angel Food Cake
Transport yourself to a tropical paradise with this light and fruity Tropical Mango Angel Food Cake. Using Betty Crocker Angel Food Cake mix as the base, the cake is enhanced with the juicy sweetness of fresh mangoes and a hint of lime. It’s the perfect dessert for a summer party or a refreshing end to a meal.
Ingredients:
- 1 box Betty Crocker Angel Food Cake Mix
- 1 1/4 cups water
- 1 cup diced fresh mango
- 1 tablespoon lime zest
- 1/2 cup mango puree
- 1 tablespoon lime juice
- 1 cup whipped cream (optional)
- Fresh mint leaves for garnish
Instructions:
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the Betty Crocker Angel Food Cake Mix and water. Beat on low speed for 30 seconds, then on medium speed for 1 minute until fluffy.
- Gently fold in the diced mango and lime zest.
- Pour the batter into an ungreased angel food cake pan and bake for 35-40 minutes until golden brown and a toothpick inserted comes out clean. Invert and cool completely.
- For the glaze, mix the mango puree and lime juice together until smooth. Drizzle over the cooled cake.
- Garnish with whipped cream and fresh mint leaves for an extra touch.
This Tropical Mango Angel Food Cake is a delightful fusion of tropical flavors and light cake, making it a perfect summer dessert. The fresh mango and lime add a refreshing burst of flavor, while the airy texture of the angel food cake keeps it light and satisfying. It’s a crowd-pleaser that brings the sunshine to any occasion!
Peach & Almond Angel Food Cake
Peaches and almonds come together in this Peach & Almond Angel Food Cake for a sweet and nutty twist on the classic dessert. Betty Crocker Angel Food Cake mix provides the perfect base, while the addition of fresh peaches and toasted almonds offers a burst of flavor and a crunchy texture. This cake is an elegant and easy choice for any gathering.
Ingredients:
- 1 box Betty Crocker Angel Food Cake Mix
- 1 1/4 cups water
- 2 large peaches, peeled and sliced
- 1/2 teaspoon almond extract
- 1/4 cup toasted sliced almonds
- 1 tablespoon powdered sugar for dusting
- Optional: whipped cream or vanilla ice cream for serving
Instructions:
- Preheat your oven to 350°F.
- In a large bowl, prepare the Betty Crocker Angel Food Cake mix with water according to the package instructions. Add almond extract and gently fold in peach slices.
- Pour the batter into an ungreased angel food cake pan and bake for 35-40 minutes, until the top is golden brown and a toothpick comes out clean. Invert the cake to cool completely.
- Once cooled, top with toasted sliced almonds and dust with powdered sugar.
- Serve with whipped cream or vanilla ice cream for a sweet and creamy addition.
The combination of juicy peaches and the nutty crunch of almonds makes this Peach & Almond Angel Food Cake a delightful dessert for any occasion. Light and flavorful, the cake balances sweetness with texture, offering a beautiful presentation that’s sure to impress your guests.
Tiramisu Angel Food Cake
This Tiramisu Angel Food Cake brings the flavors of the beloved Italian dessert to your table in a light and fluffy form. Made with Betty Crocker Angel Food Cake mix, this version incorporates rich coffee and creamy mascarpone for a decadent yet airy take on tiramisu. It’s the perfect dessert for a dinner party or any special occasion.
Ingredients:
- 1 box Betty Crocker Angel Food Cake Mix
- 1 1/4 cups water
- 1/2 cup strong brewed coffee (cooled)
- 1/4 cup coffee liqueur (optional)
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- Cocoa powder for dusting
Instructions:
- Preheat the oven to 350°F.
- Prepare the Betty Crocker Angel Food Cake mix according to the package instructions. Pour the batter into an ungreased angel food cake pan and bake for 35-40 minutes until golden brown. Cool the cake upside down.
- Once cooled, gently poke holes into the cake using a skewer. Slowly drizzle the coffee (mixed with coffee liqueur if using) over the cake, allowing it to soak in.
- In a bowl, beat mascarpone, heavy cream, and powdered sugar until smooth and creamy. Spread this mixture over the top of the cake.
- Dust with cocoa powder for a classic tiramisu finish.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld.
This Tiramisu Angel Food Cake is an elegant and light alternative to traditional tiramisu, with all the signature flavors of coffee, mascarpone, and cocoa. The angel food cake adds a fluffy texture that pairs perfectly with the rich topping. It’s an impressive yet easy dessert for any special occasion, sure to be loved by tiramisu fans!
Lemon Blueberry Angel Food Cake
This Lemon Blueberry Angel Food Cake is a bright and refreshing dessert that combines the tartness of lemons with the sweetness of blueberries. Using Betty Crocker Angel Food Cake mix as the base, this cake is perfect for spring and summer gatherings, offering a balance of citrusy flavor and juicy berries in every bite.
Ingredients:
- 1 box Betty Crocker Angel Food Cake Mix
- 1 1/4 cups water
- 1 tablespoon lemon zest
- 1 cup fresh or frozen blueberries
- 1/4 cup fresh lemon juice
- 1 cup powdered sugar
- Optional: whipped cream for serving
- Lemon slices and extra blueberries for garnish
Instructions:
- Preheat the oven to 350°F.
- In a large bowl, combine the Betty Crocker Angel Food Cake mix and water. Beat on low speed for 30 seconds, then on medium speed for 1 minute until fluffy.
- Gently fold in the lemon zest and blueberries.
- Pour the batter into an ungreased angel food cake pan and bake for 35-40 minutes, until golden brown and a toothpick inserted comes out clean.
- Invert the cake and allow it to cool completely.
- For the glaze, mix the powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.
- Garnish with lemon slices, blueberries, and serve with whipped cream if desired.
This Lemon Blueberry Angel Food Cake is a delightful combination of tart lemon and sweet blueberries, offering a burst of fresh flavors with every bite. It’s light and airy, making it a perfect dessert for warm weather or any occasion where you want something refreshing and not too heavy.
Chocolate Hazelnut Angel Food Cake
Chocolate and hazelnut are a classic pairing that turns this Chocolate Hazelnut Angel Food Cake into an irresistible dessert. With the help of Betty Crocker Angel Food Cake mix, you can create a light, fluffy cake drizzled with rich chocolate hazelnut spread and topped with crunchy toasted hazelnuts for added texture. Perfect for chocolate lovers!
Ingredients:
- 1 box Betty Crocker Angel Food Cake Mix
- 1 1/4 cups water
- 1/2 cup chocolate hazelnut spread (such as Nutella)
- 1/4 cup chopped toasted hazelnuts
- 1 tablespoon cocoa powder for dusting
- Optional: whipped cream for serving
Instructions:
- Preheat the oven to 350°F.
- In a large mixing bowl, prepare the Betty Crocker Angel Food Cake mix according to the package instructions, adding water and beating until light and fluffy.
- Pour the batter into an ungreased angel food cake pan and bake for 35-40 minutes until golden brown. Cool the cake upside down.
- Once the cake has cooled completely, drizzle the chocolate hazelnut spread over the top of the cake.
- Sprinkle the chopped toasted hazelnuts over the cake and dust with cocoa powder for a rich finish.
- Serve with whipped cream for an extra indulgent treat.
This Chocolate Hazelnut Angel Food Cake combines the light, airy texture of angel food cake with the decadent flavors of chocolate and hazelnut. The toasted hazelnuts add a crunchy contrast to the fluffy cake, making it a must-try for chocolate lovers. It’s an easy yet impressive dessert that’s sure to satisfy your sweet tooth!
Strawberry Shortcake Angel Food Cake
Strawberry shortcake gets a makeover in this Strawberry Shortcake Angel Food Cake. Using Betty Crocker Angel Food Cake mix as the base, the cake is layered with sweetened strawberries and whipped cream for a light and classic dessert that’s perfect for any celebration. This recipe transforms simple ingredients into a stunning and delicious dish.
Ingredients:
- 1 box Betty Crocker Angel Food Cake Mix
- 1 1/4 cups water
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup sugar
- 1 cup whipped cream
- Optional: mint leaves for garnish
Instructions:
- Preheat the oven to 350°F.
- Prepare the Betty Crocker Angel Food Cake mix according to the package instructions, adding water and beating until fluffy.
- Pour the batter into an ungreased angel food cake pan and bake for 35-40 minutes until golden brown and a toothpick comes out clean. Cool the cake upside down.
- While the cake cools, mix the sliced strawberries with sugar and set aside to macerate for 15-20 minutes until they release their juices.
- Once the cake has cooled, cut it into slices and layer each slice with whipped cream and sweetened strawberries.
- Garnish with mint leaves and serve immediately.
This Strawberry Shortcake Angel Food Cake is a light and refreshing twist on a beloved classic. The combination of fluffy angel food cake, juicy strawberries, and creamy whipped topping makes it a delightful dessert for any occasion. It’s simple yet elegant, perfect for summer parties or anytime you’re craving something sweet and fruity.
Note: More recipes are coming soon!
