Dive into our Strawberry Angel Food Cake: super fluffy & light, topped with whipped cream & fresh strawberries. Comes with easy tips to make it perfect. A heavenly dessert that's as pretty as it is delicious!
Jump to:
Strawberry angel food cake recipe is super fluffy and light, perfect when you want a cake sweet but not too heavy. Topped with whipped cream and sliced strawberries, it's the go-to dessert for strawberry season.
Whipping the egg whites right is the trick to this recipe; get them fluffy and you've got a super light cake. It's a simple step, but it's what makes the cake awesome.
People love angel food cakes for their incredibly light and airy texture that feels like eating a cloud, plus they're less guilt-inducing with their lower fat content. Their subtle sweetness makes them a versatile base for all sorts of toppings, from fresh fruit to rich chocolate ganache.
Why you'll love this recipe
Craving for more Strawberry dessert? Give these a try: Strawberry Fraisier, strawberry Charlotte cake, Strawberry Coffee Cake, Strawberry cream cake.
Ingredients you need
You need these ingredients to make this Angel Food Cake with strawberry and whipped cream:
- Egg Whites: Fresh and room temperature. Separate them cold, then let sit out for 30 minutes.
- Sugar: Extra fine granulated sugar and unflavored (you can blend it to make it even finer).
- Flour: Cake flour is best, but all-purpose works too.
- Cream of Tartar: Optional but helps stabilize egg whites. White vinegar or lemon juice are a good substitute.
- Salt & Vanilla Extract: Use fine salt table and vanilla extra or almond extract for flavor enhancement.
- Whipped cream: with heavy cream, powdered sugar and vanilla extract or use cool whip instead.
- Strawberries: Sliced fresh strawberries.
>> Don't throw away your egg yolks: Use them to make these egg yolk cookies, vanilla pastry cream, or French meringue buttercream.
How to make Fresh Strawberry Angel Food Cake With Whipped Cream
Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!
Step 1: Start by mixing together in a medium bowl the cake flour and half the sugar then sift these dry ingredients at least twice and reserve.
Step 2: Beat egg whites in the mixing bowl of a stand mixer with the whisk attachment and mix at medium speed for a few minutes until the whites are frothy with air bubbles.
Step 3: Add cream of tartar, salt, and vanilla extract, then gradually add the sugar one spoonful at a time while mixing on low speed until soft peaks form.
Step 4: Increase to high speed and mix for about 5 minutes until you have a shiny meringue with stiff peaks form.
Step 5: Sift the flour mixture through a sieve onto the meringue by small quantities in at least 5 times and Mix gently with a flexible spatula between each addition until you obtain a smooth and homogeneous preparation.
Step 6: Preheat oven to 350°F / 180°C (fan assisted) and prepare your angel food cake pan without greasing or lining it.
Step 7: Pour the cake batter mixture into the pan and run a knife through the cake batter to remove any air pockets and bake the cake for about 30-40 minutes until it is puffed and golden brown on top.
Step 7: Turn the baked cake over on your work surface so that it is upside down, then let it cool completely without touching or moving it, for at least 1 hour.
Step 8: Once it is completely cool, turn it over and gently run a smooth knife around the outer edge and then the inner edge to loosen it, unmold the cake by lifting the bottom of the removable pan and again using a knife to gently release the bottom.
Step 9: Whip the cold heavy cream with powdered sugar and vanilla using an electric mixer, then top the cake with it. Decorate top of the cake with fresh berries, sprinkle with powdered sugar, and serve.
Serving Suggestions
- Top it with Fresh Strawberries: Nothing beats fresh strawberries on top for a sweet touch.
- Add Whipped Cream: A big scoop of whipped cream on the side or on top is always a hit.
- Chocolate on Top: Drizzle some chocolate sauce over it for extra yum.
- Mix in More Berries: Throw in blueberries, raspberries, and blackberries for a berry blast.
- Pour Strawberry Sauce: Make a strawberry coulis and pour it all over or make a strawberry mixture mixing fresh strawberry in a food processor.
- Serve with Ice Cream: Vanilla or strawberry ice cream on the side.
- Dust with Powdered Sugar: A quick dusting of powdered sugar makes it extra special.
Tips for this recipe
Storage instructions
Fridge/Room temperature: Store your cake at room temperature for 1-2 days or in the fridge in an airtight container for up to 5 days, especially if topped with strawberries or whipped cream.
Freeze: For longer storage, freeze it wrapped tightly for up to 4 months. Thaw before enjoying.
Variations & Substitutions
Recipe Questions
Can I use regular flour instead of cake flour?
You can, but cake flour's the secret to that ultra-light texture. If you're in a pinch, make a DIY version by removing two tablespoons of flour per cup and replacing it with cornstarch, then sift it well.
How do I know when it’s done?
Check if it's springy to the touch and a skewer comes out clean. It'll also pull slightly away from the pan's sides. Don’t open the oven too much while it’s baking, or it might not rise properly.
How to get angel food cake out of the pan?
Run a knife around the edges, then flip it over onto a plate. If it's a tube pan, you can also use the center tube to help pull it out.
Can you make the angel food cake in a regular pan?
You could try, but angel food cake really needs a tube pan to cook right. The tube lets air flow through the center, helping it bake evenly and rise properly. Plus, the cake needs to stick to the sides to climb up and get that fluffy texture. If you use a regular pan, you might not get the same airy result.
Why does my angel food cake fall out of the pan when cooling?
It's actually supposed to cool upside down! This trick stops it from collapsing. If it’s falling out, maybe it needed a bit more time in the oven, or the pan wasn’t the right kind (non-stick pans can cause issues since the cake needs to cling to the sides).
More Fluffy Cake Recipes
I hope you love this Angel food cake with strawberries. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Strawberry Angel food cake
- Total Time: 1 hour 10 minutes
- Yield: 10 parts
Description
Recipe for strawberry Angel food cake, an light and fluffy sponge cake with an airy texture, with homemade whipped cream and fresh strawberries (for a 8 - 10 inch flutted pan - 8 - 10 parts)
Ingredients
Cake batter :
- 250 g (2 cups) Sugar - super fine
- 9 - 10 egg whites - room temperature - about 300 g
- 100 g (1 cup) Cake flour
- 1 pinch of salt
- 1 tsp cream of tartar or lemon juice or vinegar
- 2 teaspoons liquid vanilla extract
Whipped cream :
- 200 ml (1 cup) Heavy cream - full fat
- 2-3 tbsp. confectionner's sugar
- Fresh strawberries
Instructions
Angel food cake :
- Start by mixing half the sugar with the cake flour and sifting it at least twice.
- Place the egg whites in the bowl of a mixer fitted with the whisk attachment and beat on medium speed until frothy.
- Add the vanilla extract, cream of tartar, and pinch of salt and beat on medium-high speed.
- Add the other half of the sugar one tablespoon at a time every 40 - 50 seconds to the mixture while keeping the mixer running on medium speed.
- Then increase speed to high and beat for a few minutes (about 5 minutes) until you have a meringue with stiff peaks.
- Add the flour mixture to the meringue in 4-5 additions and mix gently between each addition with a soft spatula.
- Preheat the oven to 350°F / 180°C and pour the cake batter into the tube pan without greasing or lining it.
- Bake for about 30 - 45 minutes until the cake is golden on top.
- Remove the pan from the oven and place it upside down on a work surface and let it cool completely for at least 1 hour.
- When cool, run a toothless knife around the inside and outside edges of the tube pan to release the cake from the pan and place it on a serving plate.
Whipped cream:
- In a medium bowl, place the cold heavy cream with the confectionner’s sugar and mix with an electric mixer for about 3 minutes at medium speed until you get a firm whipped cream.
- Serve the cake with the whipped cream, fresh strasberries and some icing sugar.
Notes
Conservation: about 3 to 5 days at room temperature or in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert, cake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 201
- Sugar: 28.9 g
- Sodium: 285.9 mg
- Fat: 3.8 g
- Carbohydrates: 37.3 g
- Protein: 4.5 g
- Cholesterol: 11.5 mg
Hello.
This recipe is delicious!
That said, I have a problem when unmolding... indeed, I bought the special Angel Cake pan, but the cake detaches from the bottom when I flip it over... even though it's not greased.
Would you have a tip?
Thank you.
Hello Soraia, and thank you so much for your feedback on this recipe!! It's normal for the cake to stick to the bottom, especially since it's not greased or lined. You just need to run a knife around the edges first, then slide a knife along the bottom last to loosen it.
Hello, I made this recipe twice because this cake is amazing. I also had trouble unmolding it the first time, but I realized later that it just sticks a bit and you need to run a knife around it to loosen it!! Thanks for this recipe that delighted us.