Strawberry Angel Cake

This heavenly Strawberry Angel Cake combines light, airy angel food cake with fresh strawberries and whipped cream for a dessert that's both delicious and relatively guilt-free. Perfect for summer gatherings, brunch celebrations, or simply treating yourself to something special.

No ratings yet

Print Pin

Course: Dessert

Cuisine: American

Keyword: Angel Food Cake, Strawberry Cake, Light Dessert, Summer Dessert

Prep Time: 30

Cook Time: 45

Cooling Time: 2

Total Time: 3

Servings: slices

Calories: 275kcal

Equipment

Tube Pan
Electric Mixer
Sifter

Ingredients

For the Angel Cake

1 cup cake flour sifted
1½ cups granulated sugar divided
12 large egg whites at room temperature
1½ tsp cream of tartar
¼ tsp salt
1 tsp vanilla extract
½ tsp almond extract optional

For the Strawberry Topping

2 pounds fresh strawberries hulled and sliced
¼ cup granulated sugar
1 tbsp lemon juice
1 tsp lemon zest

For the Whipped Cream

2 cups heavy whipping cream cold
¼ cup powdered sugar
1 tsp vanilla extract

Instructions

Preheat your oven to 325°F (165°C). Do NOT grease your tube pan.
In a medium bowl, sift the cake flour and ¾ cup of granulated sugar together 3 times.
In a large bowl using an electric mixer, beat egg whites until foamy. Add cream of tartar and salt, then beat until soft peaks form.
Gradually add the remaining ¾ cup sugar, about 2 tablespoons at a time, while continuing to beat. Add vanilla and almond extract, then beat until stiff, glossy peaks form.
Using a large rubber spatula, gently fold the flour-sugar mixture into the egg whites about ¼ cup at a time.
Gently spoon the batter into your ungreased tube pan. Run a knife through the batter to remove any large air pockets.
Bake for 40-45 minutes, until the top springs back when lightly touched and a toothpick inserted comes out clean.
Immediately invert the pan onto a bottle neck or cooling rack with feet. Allow to cool completely, about 1-2 hours.
While the cake cools, mix sliced strawberries with sugar, lemon juice, and zest. Let stand for 30 minutes to 1 hour to create a natural syrup.
In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
Once completely cool, run a knife around the edges of the pan to loosen the cake. Remove from the pan and place on a serving plate.
Top with whipped cream and macerated strawberries just before serving.

Notes

For a dairy-free version, replace heavy cream with full-fat coconut cream.

For a less refined sugar option, substitute granulated sugar with coconut sugar (though this may darken the cake slightly).

Store the unfrosted angel cake at room temperature in an airtight container for up to 2 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months.

Always store whipped cream and strawberry topping separately in the refrigerator, combining components only at serving time.

Nutrition

Tried this recipe?FOLLOW ME @TastyDailyMeals and PIN this recipe