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4th of July Angel Food Cake

Celebrate Independence Day with this light and festive angel food cake! Topped with whipped cream, fresh strawberries, and blueberries, it's a delightful dessert that's both delicious and visually appealing.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Cake
  • 1 box angel food cake mix (14.4 oz)
  • 1 cup cold water
  • 1 teaspoon vanilla extract
Toppings
  • 1 container frozen whipped topping (16 oz), thawed
  • 1 pint fresh strawberries sliced
  • 1 pint fresh blueberries

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Combine cake mix, water, and vanilla extract.
  3. Beat on low for 30 seconds, then medium for 1 minute.
  4. Pour into an ungreased 10-inch tube pan.
  5. Bake for 30-35 minutes, or until golden brown.
  6. Invert pan and cool completely, about 1 hour.
  7. Run a knife around the edges to release the cake.
  8. Remove the cake from the pan.
  9. Spread whipped topping evenly over the cake.
  10. Arrange strawberries and blueberries in a patriotic pattern.

Notes

For a richer flavor, try adding a citrus zest to the cake batter. Store leftover cake in an airtight container in the refrigerator.