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

Strawberry Angel Cake

A light, airy angel food cake topped with macerated strawberries and fluffy whipped cream. Perfect for any occasion!
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 2 hours 30 minutes
Ingredients Method Notes

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

Method
 

  1. Instructions:
  2. Macerate strawberries with sugar and lemon juice. Set aside.
  3. Preheat oven to 350°F. Use an ungreased 10-inch tube pan.
  4. Sift flour and ½ cup sugar 3 times.
  5. Beat egg whites, cream of tartar, and salt. Slowly add remaining sugar. Beat until stiff peaks form.
  6. Fold in flour mixture gently.
  7. Bake for 35–40 minutes until springy.
  8. Invert pan and cool for 1–2 hours.
  9. Remove from pan.
  10. Whip cream with powdered sugar and vanilla.
  11. 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.