Strawberry Angel Cake
A light, airy angel food cake topped with macerated strawberries and fluffy whipped cream. Perfect for any occasion!
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.