When it comes to desserts that strike the perfect balance between indulgence and lightness, few rival the classic Strawberry Angel Cake. This delightful treat combines the airy, fluffy texture of angel food cake with the sweet, juicy brightness of fresh strawberries. Ideal for spring and summer gatherings, birthday parties, brunch spreads, or simply as an afternoon pick-me-up, this recipe is both visually stunning and satisfyingly sweet without being heavy.
In this comprehensive guide, we’ll walk you through every step of making Strawberry Angel Cake from scratch—including baking the angel food cake, preparing a fresh strawberry topping, and suggestions for presentation. Along the way, we’ll share tips, variations, and common mistakes to avoid to ensure your dessert turns out perfectly every time.
Why You’ll Love This Recipe
- Low in fat and light in texture
- Naturally sweetened with fresh strawberries
- Perfect for warm-weather occasions
- Stunning presentation with minimal effort
- Versatile and easy to adapt
Ingredients
For the Angel Food Cake:
- 1 cup cake flour (sifted)
- 1 1/2 cups superfine sugar (divided)
- 12 large egg whites (room temperature)
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons sugar (adjust depending on sweetness of berries)
- 1 teaspoon lemon juice
Optional Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Equipment Needed
- Tube pan (preferably ungreased)
- Stand mixer or electric hand mixer
- Rubber spatula
- Cooling rack
- Mixing bowls
Step-by-Step Instructions
Step 1: Preparing the Angel Food Cake
1. Preheat Oven: Preheat your oven to 350°F (175°C). Do not grease the tube pan.
2. Sift Dry Ingredients: Sift together the cake flour and 1/2 cup of the superfine sugar. Set aside.
3. Beat Egg Whites: In the bowl of a stand mixer, beat the egg whites on medium speed until foamy. Add cream of tartar and salt. Continue beating until soft peaks form.
4. Add Sugar Gradually: Slowly add the remaining 1 cup of superfine sugar while beating. Increase the speed and beat until stiff peaks form. Do not overbeat.
5. Add Flavoring: Gently fold in vanilla extract and almond extract using a spatula.
6. Fold in Dry Ingredients: Sift the flour mixture over the whipped egg whites in three additions, folding gently after each addition. Be careful not to deflate the batter.
7. Pour and Bake: Pour the batter into the ungreased tube pan. Smooth the top with a spatula. Bake for 35 to 40 minutes, or until the top is golden and springs back when lightly pressed.
8. Cool Upside Down: Immediately invert the pan onto a cooling rack or bottle neck and let cool completely in the pan for at least 1 hour.
9. Remove from Pan: Run a knife around the edges and center tube to release the cake. Place on a serving plate.
Step 2: Preparing the Strawberry Topping
1. Macerate the Strawberries: In a bowl, combine sliced strawberries with sugar and lemon juice. Let sit for 15-30 minutes to draw out the juices.
2. Optional Puree: For a more saucy texture, mash some of the strawberries or puree a portion in a blender.
Step 3: Optional Whipped Cream Topping
1. Whip Cream: In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
Assembly
- Slice the angel food cake using a serrated knife.
- Top each slice with a generous spoonful of macerated strawberries.
- Add a dollop of whipped cream, if desired.
- Garnish with a mint leaf or additional strawberry slices for presentation.
Tips for Success
- Use superfine sugar for best incorporation into egg whites.
- Room temperature egg whites whip better.
- Don’t grease the pan; the batter needs to cling to the sides to rise properly.
- Cool upside down to prevent the cake from collapsing.
Variations
- Berry Medley: Add blueberries or raspberries to the strawberry topping.
- Lemon Twist: Add lemon zest to the cake batter for a citrusy touch.
- Chocolate Drizzle: Drizzle melted chocolate over the top for extra indulgence.
Storage
- Refrigerator: Store any leftover cake in an airtight container in the fridge for up to 3 days.
- Freezing: Angel food cake can be frozen without the toppings for up to 2 months. Wrap tightly in plastic wrap and foil.
Nutritional Highlights (Per Serving, Approximate)
- Calories: 180
- Fat: 3g (with whipped cream)
- Carbohydrates: 35g
- Protein: 4g
Final Thoughts
Strawberry Angel Cake is not only delicious but also a visually beautiful dessert that can elevate any gathering. Its light texture, refreshing strawberry topping, and optional creamy finish make it a favorite among both kids and adults. Whether you’re celebrating a special occasion or just want to treat yourself to something sweet and airy, this recipe is sure to impress.
Give it a try and you might just say goodbye to heavier cakes for good!
