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“Easy, fast cake mix base topped with strawberries in a balsamic vinegar & strawberry preserves sauce.”

Ingredients Nutrition

  • Cake
  • 1 (16 ounce) package angel food cake mix
  • 2 tablespoons flour
  • 1 12 cups water
  • 1 tablespoon orange zest (from 1 large orange)
  • 1 cup sliced almonds
  • 1 12 teaspoons powdered sugar (optional)
  • Filling
  • 1 (16 ounce) container fresh strawberries, hulled and sliced
  • 14 cup sugar-free strawberry jam
  • 1 tablespoon balsamic vinegar
  • thawed frozen whipped topping (optional)
  • orange slice, to garnish
  • orange zest, to garnish (optional)


  1. Preheat oven to 350°F
  2. Line a 9-inch X 13-inch cake pan with parchment paper, leaving some overhang.
  3. In a large bowl, combine cake mix, flour, water and zest. Beat at low speed of electric mixer until moistened. Increase speed to medium and beat for 1 minute.
  4. Spread batter into prepared pan; sprinkle almonds evenly over top.
  5. Bake for 30-33 minutes or until top springs back when touched.
  6. While cake is baking, prepare the filling by combining strawberries, preserves and vinegar. Mix gently and let stand for 15 minutes.
  7. Remove cake from oven and cool on rack for 10 minutes.
  8. Using paper edges as handles, carefully lift from pan and cool completely on rack.
  9. Carefully invert cake onto another piece of parchment paper & peel off bottom paper. Flip it back over & discard top paper. Sprinkle with powdered sugar. Cut into 2 inch squares.
  10. To serve, place 1 cake piece on a dessert plate, top with 1/4 cup filling & top with another cake sqaure. Garnish with whipped topping, orange slices and orange zest if desired.

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