If you need a dessert that looks impressive but takes almost zero effort, this 2-Ingredient Strawberry Angel Food Cake is your new best friend. It is incredibly light, airy, and bursting with sweet strawberry flavor. Because it only uses two simple items, it’s the ultimate “emergency dessert” for when guests drop by or when you just need a sweet treat without the cleanup. It’s a total cloud of strawberry goodness!
Why You’ll Love This Recipe
- Unbelievably Easy: No measuring flour, cracking eggs, or softening butter. Just two ingredients and a bowl!
- Light and Airy: It has that signature spongy, marshmallow-like texture of angel food cake but with a fruity twist.
- Low Effort, High Reward: It’s a “dump and stir” recipe that yields a beautiful, vibrant pink cake every single time.
Ingredients
You won’t believe how short this list is! Here is all you need:
- 1 Box Angel Food Cake Mix: Look for the “just add water” variety (around 16 oz).
- 1 Can (21 oz) Strawberry Pie Filling: This provides the moisture, the sweetness, and the fruit chunks.
Note: The ingredients with measurements will be right under the article in the recipe card.
How to Make the Recipe
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). You don’t even need to grease your pan for a traditional angel food texture, but if you’re using a 9×13 baking dish, a light spray can help with easy serving.
Step 2: The Mix
In a large mixing bowl, empty the dry angel food cake mix. Pour the entire can of strawberry pie filling right on top.
Step 3: Stir it Up
Using a large spoon or spatula, fold the two ingredients together. You’ll notice the batter start to fluff up and turn a beautiful pink color as the cake mix reacts with the fruit filling. Mix until no dry streaks remain.
Step 4: Into the Pan
Pour the fluffy pink batter into your baking dish or a tube pan. Smooth out the top with your spatula.
Step 5: Bake
Bake for 30–35 minutes (for a 9×13 pan). The top should be golden brown and the cake should spring back when lightly touched.
Step 6: Cool
Let the cake cool completely in the pan. This is important because angel food cake needs to “set” its structure as it cools so it stays light and fluffy.
Strawberry Angel Food Cake Dessert (2 Ingredients)
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the dry angel food cake mix and the can of strawberry pie filling.
- Stir gently until the ingredients are fully combined and a fluffy batter forms.
- Spread the batter evenly into the prepared baking dish.
- Bake for 28–30 minutes, or until the top is golden and the cake is set.
- Allow the cake to cool slightly before slicing and serving.
Notes
Pro Tips for Making the Recipe
- Don’t Overmix: Stir just until the dry mix is incorporated. You want to keep as much air in the batter as possible for that “cloud” texture.
- Switch the Fruit: While strawberry is a classic, you can make this with cherry, blueberry, or even peach pie filling!
- Add a Topping: While delicious on its own, a dollop of whipped cream or a dusting of powdered sugar takes it to the next level.
How to Serve
This cake is the perfect base for a “Strawberry Shortcake” style dessert. Serve a square with a big scoop of cool whip and some fresh sliced strawberries on top. It’s also surprisingly good served cold right out of the fridge!
Make Ahead and Storage
Storing Leftovers
Cover the pan with plastic wrap or move slices to an airtight container. It will stay fresh at room temperature for 2 days or in the fridge for up to 4 days.
Freezing
This cake freezes remarkably well! Wrap individual squares in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature for about an hour before eating.
FAQs
- Do I need to add water to the cake mix? No! The moisture from the pie filling is all you need. Adding water will make the batter too thin and it won’t rise properly.
- Can I use fresh strawberries instead of pie filling? Fresh berries don’t have the same syrup and moisture content as canned pie filling, so the recipe won’t work the same way. Stick to the canned filling for that perfect 2-ingredient result!
- What pan should I use? A 9×13 inch baking pan is the easiest, but you can also use a 10-inch tube pan if you want that classic “O” shape.
- Is this dessert low-fat? Since angel food cake mix is naturally fat-free and pie filling is mostly fruit and syrup, this is a much lighter option compared to traditional cakes or brownies!
This 2-Ingredient Strawberry Angel Food Cake is proof that you don’t need a long list of ingredients to make something spectacular. It’s sweet, simple, and perfect for spring!