I don’t know about you but one of my favorite desserts during summer is angel food cake and strawberries. I seriously could eat it every day. The only issue I have with it is serving it to a large party. You can’t cut up the angel food cake and top it with the strawberry sauce before hand otherwise the cake will be soggy. I was determined to find a way around having to cut up and assemble the cake during dessert.
We were headed to a bbq with lots of families, so what a perfect time to try out a recipe. They were a hit! Everyone loved them including the kids. These have now become a new favorite. They’re light, airy, not too sweet, bursting with flavor, and simply delicious.
- 1 box Angel Food Cake Mix Duncan Hines is my favorite
- 1 lb Strawberries 3/4 lb halved, 1/4 lb sliced
- 1/4 cup Water
- 1/2 cup Sugar
- 1 TB Corn Starch mix with 2 -3TB water right before using
- 1 pint Blueberries
- 1 pint Raspberries
- 1 container Whipped Cream I make my own
- 1 box Baking Cups tulip style work best
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Make the strawberry filling either a day or two prior or at minimum a couple hours prior. Add the halved strawberries, sugar and water to a pot. Bring to boil. Mash the strawberries as it boils. Boil for 5 minutes. Reduce heat to low, mix the cornstarch in water and add to the pot. Stir and bring to a boil for another 3-5 minutes, stirring frequently to prevent it from burning. Remove from heat and let sit until it starts to thicken. Let it cool, then put in the fridge until you're ready to assemble the cupcakes.
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Preheat oven to 350
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Mix angel food cake according to box. DO NOT spray the muffin tins with anything, nor use cupcake liners otherwise your cupcakes will not rise properly.
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Pour the batter in 3/4 of the way up each muffin cup. Prep berries while they cook by cleaning them thoroughly.
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Once cupcakes start turning golden brown around the edges, remove from the oven and let sit while you make the whipped cream, if you are homemaking it.
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Once the cupcakes have cooled completely to room temperature, run a butter knife around the edges to help it pop out smoothly. Place each cupcake in a baking cup and lightly press your thumb n the middle to make a little indention for the filling.
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Start assembling the cupcakes by filling each one with the strawberry filling, topped with whipped cream, and then berries. Keep stored in the fridge until ready to serve.
