Fresh Strawberry Angel Food Cake
This ethereal dessert combines the nostalgic lightness of classic angel food with the sweet, tangy burst of fresh strawberries – creating a cake that's 40% lower in calories than traditional cakes while delivering 100% of the satisfaction. Perfect for spring and summer gatherings!
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Servings: 12 slices
Calories: 245kcal
Equipment
- 10-inch tube pan
- Electric Mixer
- Serrated knife
Ingredients
For the Angel Food Cake
- 1 cup cake flour sifted twice for ultimate lightness
- 1½ cups granulated sugar divided
- 12 large egg whites room temperature for maximum volume
- 1½ teaspoons cream of tartar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional, but adds wonderful depth
For the Strawberry Filling
- 4 cups fresh strawberries hulled and sliced
- ⅓ cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
For the Whipped Cream Frosting
- 2 cups heavy whipping cream cold
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- fresh strawberries for garnish
Instructions
- Ensure your 10-inch tube pan is completely clean and dry. Preheat your oven to 325°F (165°C). Do not grease the pan.
- In a medium bowl, combine the sliced strawberries, sugar, lemon juice, and zest. Gently toss and let them macerate while you prepare the cake.
- Sift the cake flour and half the sugar (¾ cup) together three times.
- In a large, clean bowl, beat the egg whites until frothy. Add cream of tartar and salt, then continue beating until soft peaks form. Gradually add the remaining sugar (¾ cup) while beating until stiff, glossy peaks form. Fold in the vanilla and almond extract.
- Gradually sift the flour mixture over the egg white mixture, about ¼ cup at a time, folding gently with a rubber spatula. Use an under-and-over motion rather than stirring.
- Spoon the batter into the ungreased tube pan. Run a knife through the batter to remove large air pockets. Bake for 35-40 minutes, or until the cake springs back when lightly touched and a toothpick inserted comes out clean.
- Immediately invert the cake pan onto a bottle neck or cooling rack designed for tube pans. Allow to cool completely, about 2 hours.
- In a chilled bowl, whip the cold heavy cream, powdered sugar, and vanilla until medium-firm peaks form.
- Once completely cooled, run a thin knife around the edges of the pan to loosen the cake. Remove from the pan and place on a serving plate. Using a serrated knife, slice the cake horizontally into three layers.
- Place the bottom layer on your serving plate. Drain excess juice from the macerated strawberries (reserve for drizzling). Spread a layer of whipped cream, then add a generous layer of strawberries. Repeat with the second layer. Place the top layer and frost the entire cake with remaining whipped cream. Garnish with fresh strawberries.
Notes
- Unfrosted angel food cake can be stored at room temperature, covered, for up to 2 days.
- Once assembled with cream and berries, refrigerate for up to 3 days, though the texture is optimal within the first 24 hours.
- For make-ahead convenience, prepare the cake and strawberry filling separately up to 2 days in advance.
- If using frozen strawberries, thaw completely and drain excess liquid before using.
- For a dairy-free version, replace heavy cream with chilled coconut cream.
- If cake flour is unavailable, use all-purpose flour mixed with cornstarch (for each cup, remove 2 tablespoons of flour and add 2 tablespoons of cornstarch).
- Once assembled with cream and berries, refrigerate for up to 3 days, though the texture is optimal within the first 24 hours.
- For make-ahead convenience, prepare the cake and strawberry filling separately up to 2 days in advance.
- If using frozen strawberries, thaw completely and drain excess liquid before using.
- For a dairy-free version, replace heavy cream with chilled coconut cream.
- If cake flour is unavailable, use all-purpose flour mixed with cornstarch (for each cup, remove 2 tablespoons of flour and add 2 tablespoons of cornstarch).
Nutrition
Calories: 245kcal | Carbohydrates: 38g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 120mg | Fiber: 2g | Sugar: 28g
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