Strawberry Angel Cake: A Light and Flavorful Delight 🍓🍰
This Strawberry Angel Cake is the perfect blend of airy sponge, sweet macerated strawberries, and creamy whipped topping. Light, refreshing, and naturally delicious—it's ideal for spring and summer gatherings, holidays, or anytime you want a beautiful, satisfying dessert without the heaviness!
Why You’ll Love This Recipe
✔ Light & Airy Texture – Angel food cake that practically melts in your mouth.
✔ Naturally Sweet – Juicy strawberries add freshness and flavor.
✔ No Butter or Oil – A lower-fat treat you can feel good about.
✔ Perfect for Any Occasion – Great for brunch, birthdays, or holidays.
✔ Elegant Presentation – Beautiful layers that impress every time.
Recipe Categories
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Cuisine: American
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Course: Dessert
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Cooking Method: Baking
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Difficulty Level: Moderate
Kitchen Equipment Needed
✅ 10-inch tube (angel food) cake pan
✅ Electric mixer
✅ Mixing bowls
✅ Sifter or fine mesh sieve
✅ Spatula
✅ Whisk or hand beater
Strawberry Angel Cake Recipe
Ingredients
For the Cake: ✅ 1 cup cake flour
✅ 1 ½ cups granulated sugar (divided)
✅ 12 large egg whites (room temperature)
✅ 1 ½ teaspoons cream of tartar
✅ ½ teaspoon salt
✅ 1 teaspoon vanilla extract
✅ ½ teaspoon almond extract (optional)
For the Strawberry Topping: ✅ 2 cups fresh strawberries, hulled and sliced
✅ 2 tablespoons granulated sugar
✅ 1 teaspoon lemon juice
For the Whipped Cream (Optional): ✅ 1 cup heavy whipping cream
✅ 2 tablespoons powdered sugar
✅ ½ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Prepare the Strawberries
Mix sliced strawberries with sugar and lemon juice.
Let sit for at least 30 minutes to macerate and release natural juices. Set aside.
Step 2: Preheat and Prepare the Pan
Preheat oven to 350°F (175°C).
Use an ungreased 10-inch tube pan. Do not grease—this helps the cake rise properly.
Step 3: Sift Dry Ingredients
Sift together cake flour and ½ cup granulated sugar three times to ensure lightness.
Step 4: Beat the Egg Whites
Beat egg whites, cream of tartar, and salt on medium speed until foamy.
Gradually add remaining 1 cup sugar, 1 tablespoon at a time.
Increase speed and beat until stiff, glossy peaks form.
Add vanilla and almond extracts and mix gently.
Step 5: Fold in the Flour
Using a spatula, gently fold flour mixture into the egg whites a little at a time.
Use light folding motions to keep the batter fluffy.
Step 6: Bake the Cake
Spoon batter into the tube pan and smooth the top.
Bake 35–40 minutes, or until the top springs back when lightly touched.
Step 7: Invert and Cool
Immediately invert the cake in its pan and let cool upside down for 1–2 hours.
Step 8: Remove from Pan
Once fully cool, run a knife around the edges and center to release.
Transfer to a cake stand or plate.
Step 9: Whip the Cream (Optional)
Beat cream, powdered sugar, and vanilla until soft peaks form.
Step 10: Assemble and Serve
Slice the cake.
Spoon strawberries and syrup over each slice.
Top with whipped cream and garnish with extra berries if desired.
Tips for Success
✔ Use Fresh Egg Whites – Room temp egg whites whip better. Avoid carton egg whites.
✔ Sift Multiple Times – Essential for the cake’s fluffy texture.
✔ Don’t Grease the Pan – The cake needs to climb the pan to rise.
✔ Invert Immediately – Prevents the cake from collapsing while cooling.
✔ Make Strawberries First – Macerating brings out extra natural flavor.
FAQs
1️⃣ Can I use frozen strawberries?
Fresh is best, but you can use thawed frozen berries if needed—just drain excess liquid.
2️⃣ Can I make the cake ahead of time?
Yes! Bake the cake a day ahead and store covered at room temperature.
3️⃣ How do I store leftovers?
Cover tightly and store in the fridge for up to 3 days. Keep whipped cream and strawberries separate until serving.
4️⃣ Can I use store-bought whipped topping?
Absolutely, though homemade whipped cream adds the best flavor and texture.
5️⃣ Is almond extract necessary?
It’s optional, but adds a beautiful flavor note that enhances the strawberries.
Strawberry Angel Cake
Ingredients
For the Cake:
- 1 cup cake flour
- 1 ½ cups granulated sugar divided
- 12 egg whites
- 1 ½ tsp cream of tartar
- ½ tsp salt
- 1 tsp vanilla extract
- ½ tsp almond extract optional
Strawberry Topping:
- 2 cups fresh strawberries sliced
- 2 tbsp sugar
- 1 tsp lemon juice
Whipped Cream (Optional):
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- Instructions:
- Macerate strawberries with sugar and lemon juice. Set aside.
- Preheat oven to 350°F. Use an ungreased 10-inch tube pan.
- Sift flour and ½ cup sugar 3 times.
- Beat egg whites, cream of tartar, and salt. Slowly add remaining sugar. Beat until stiff peaks form.
- Fold in flour mixture gently.
- Bake for 35–40 minutes until springy.
- Invert pan and cool for 1–2 hours.
- Remove from pan.
- Whip cream with powdered sugar and vanilla.
- Slice cake, top with strawberries and whipped cream. Serve!
Notes
- Don’t grease the pan.
- Invert after baking to prevent collapse.
- Macerated berries add amazing flavor and syrup.
Whether you're hosting brunch, celebrating spring, or just want a refreshing dessert—this cake brings elegance, ease, and flavor to the table. Let me know if you want a printable version or social media caption for this recipe!