Light as air and bursting with the freshness of ripe strawberries, this Strawberry Angel Food Cake is the perfect dessert for spring and summer gatherings. Whether you’re hosting a garden party, a weekend brunch, or simply looking for a sweet yet airy treat, this cake delivers both elegance and flavor. The combination of soft, spongy angel food cake and a swirl of fresh strawberries and whipped cream creates a heavenly experience in every bite.
This dessert not only looks beautiful with its naturally pink-streaked interior and fluffy white topping, but it also tastes refreshingly light, making it ideal for those warmer months when you want something sweet without feeling weighed down.
Preparation Time
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Prep Time: 30 minutes
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Cook Time: 40 minutes
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Cooling Time: 1 hour
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Total Time: Approx. 2 hours 10 minutes
Ingredients
For the Cake:
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1 cup cake flour, sifted
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1 1/2 cups granulated sugar, divided
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12 large egg whites, at room temperature
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1 1/2 tsp cream of tartar
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1/4 tsp salt
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1 tsp vanilla extract
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1/2 tsp almond extract
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1 cup chopped fresh strawberries
For the Whipped Cream Topping:
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1 1/2 cups heavy whipping cream
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1/4 cup powdered sugar
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1/2 tsp vanilla extract
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1/2 cup finely chopped strawberries
Directions
Step 1: Prepare the Oven and Pan
Preheat the oven to 350°F (175°C). Do not grease the angel food cake pan—this helps the cake rise properly. Ensure your pan is clean and dry.
Step 2: Sift and Combine Dry Ingredients
In a medium bowl, sift together the cake flour and 3/4 cup of the granulated sugar. Repeat the sifting two more times to ensure the mixture is very fine and light.
Step 3: Beat the Egg Whites
In a large bowl, using an electric mixer, beat the egg whites, cream of tartar, and salt on medium-high speed until soft peaks form. Gradually add the remaining 3/4 cup of sugar, beating until stiff peaks form. Add vanilla and almond extracts, and gently fold to combine.
Step 4: Fold in Dry Ingredients and Strawberries
Using a spatula, gently fold the sifted flour mixture into the egg whites in three additions. Be careful not to deflate the mixture. Gently fold in the chopped strawberries until evenly distributed.
Step 5: Bake the Cake
Pour the batter evenly into an ungreased angel food cake pan. Smooth the top with a spatula. Bake for 35–40 minutes, or until the top is golden brown and springs back when lightly touched.
Step 6: Cool the Cake
Immediately invert the pan onto a wire rack or bottle neck to cool completely for at least 1 hour. Once cooled, run a thin knife around the edges to release the cake.
Step 7: Make the Whipped Cream
In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form. Gently fold in the finely chopped strawberries.
Step 8: Assemble and Serve
Place the cooled cake on a serving plate. Spread the whipped cream over the top and sides of the cake using a spatula or piping bag if desired. Top with additional fresh strawberries for decoration. Slice and serve.
This Strawberry Angel Food Cake is as delightful to look at as it is to eat. Its cloud-like texture and bursts of strawberry flavor make it a crowd-pleaser for any occasion. The homemade whipped cream, with its hints of strawberry, adds the perfect creamy finish. If you want to impress guests without making a heavy dessert, this cake is your answer. Best of all, it’s as satisfying chilled the next day as it is fresh from your kitchen.
Enjoy each bite of this airy creation—it’s a sweet taste of summer in every slice!