For the strawberry cake:
1 1/2 cups frozen strawberries, thawed, can substitute freeze-dried strawberries
1 cup water
1 (16-ounce) box angel food cake mix
For the cream cheese glaze:
4 ounces cream cheese, softened
1/2 cup powdered sugar, sifted
1 teaspoon pure vanilla extract
2 tablespoons milk, plus more, to taste
Step 1 - Preheat the oven according to the instructions on the cake mix box.
Step 2 - Thoroughly mash the strawberries with a fork.
Step 3 - In a large bowl, add the strawberries, the water, and the cake mix and use an electric hand mixer on low speed until combined, about 30 seconds.
Step 4 - Increase the mixer speed to medium and beat until the batter is light and fluffy, about 1 minute.
Step 5 - Pour the batter into a nonstick tube pan, then run a butter knife through the batter to deflate any air pockets.
Step 6 - Bake the cake until the top is golden-brown and the cracks are dry, according to the directions on the package.
Step 7 - Transfer the cake from the oven and immediately invert the tube pan onto a wire rack to cool.
Step 8 - Run a clean butter knife around the edges to release the cake from the pan.
Step 9 - While the cake is cooling, add the cream cheese to a bowl and beat until it is smooth and creamy.
Step 10 - Beat the powdered sugar, the vanilla extract, and 2 tablespoons of the milk into the cream cheese, adding more of the milk as needed until it reaches a glaze consistency.
Step 11 - Spread the glaze over the top of the cooled cake and let it drip down the sides.
Step 12 - Slice and serve.
Time: 1 hour
Yield: 12 servings