I love strawberry season. Well, I love berry season in general. When they are the height of freshness, their flavor is just so amazing. I've made lots of different types of strawberry cakes and desserts over the years, but never a strawberry angel food cake. I decided it was time to give it a try. Initially, I thought I'd make the entire recipe from scratch, but then I decided I'd just do a semi-homemade version. Let me tell you, it saves so much time, and still tastes homemade. However, if you're the adventurous type, you can definitely make a scratch version of this cake too. This looks like a decent recipe if you do want to make it completely homemade. You might have to experiment a bit though because adding all the strawberry puree will add a lot of moisture. What is angel food cake? If you have ever wondered what angel food cake is, it's a sponge cake made of egg whites, flour and sugar. Often, a whipping agent, such as cream of tartar is added to the batter. This cake is different than many others because it doesn't have any butter in it. It also has a very light and fluffy texture because of whipping egg whites. Angel food cake has been popular in the U.S. since the 19th century. Although I love regular angel food cake, I've never tried adding additional flavor to it. I also thought it would be fun to have the cake be a pretty pink color and not just your standard cake color. I'm so happy with how this strawberry angel food cake turned out. It's pretty, light and fluffy. Although it does taste great with the cream and extra strawberries, I actually love the cake all on it's own. If you don't feel like dealing with making the cream or you don't like cream cheese, you can just eat the cake alone or with some whipped cream and berries. I've made a lot of strawberry cakes and other baked goods over the years. If you're looking for other strawberry recipes, click here. Strawberry Angel Food Cake Recipe Ingredients: box angel food cake mix 1 cup pureed strawberries 1 cup water Directions: Preheat the oven according to the instructions on the cake mix box. Clean and cut the strawberries. Puree in a food processor or blender until you have one cup of pureed berries. Add strawberries and water to the angel food cake mix. Mix on low until combined, about 30 seconds, then on medium for about 1 minute, until the batter is light and fluffy. Place the batter into an angel food cake pan. Run a knife through the batter to deflate any air pockets. Bake the cake according to the directions on the package, until the top is golden brown and the cracks are dry. Make sure not to underbake or your cake will not be done in the middle. Remove from the oven and immediately invert the pan onto a glass bottle - this helps to ensure your cake doesn't deflate. Allow your strawberry angel food cake to cool completely. Then, run a knife around the edges to release the cake from the pan. To make the cream, beat together the cream cheese and the sweetened condensed milk for one minute. Next. fold in the whipped topping until combined. To assemble the strawberry angel food cake, cut the cake in half. Place half the cream on the bottom layer of the cake. Add freshly chopped strawberries to the middle of the cake before topping with the other half of the cake. Top the cake with additional cream and chopped or whole strawberries. You can also dust the cake with powdered sugar if you want to add a bit more decoration to the berries on top. I personally love the bright contrast of the berries against the white cream.