Heavenly Strawberry Angel Food Cake: Your Ultimate Guide to a Fluffy, Fruit-Kissed Dessert

This ultra-light and ethereal Strawberry Angel Food Cake truly lives up to its angelic name. It’s not just fluffy; it’s beyond fluffy, melting delicately in your mouth with every bite. While a classic angel food cake is a masterpiece on its own, the addition of a lightly flavored strawberry whipped cream frosting elevates this dessert to celestial heights. It transforms a simple cake into an unforgettable experience, perfect for spring gatherings, summer celebrations, or simply when you crave something refreshingly sweet and incredibly tender.

There’s something inherently satisfying about topping an angel food cake, enhancing its delicate flavor with a complementary creamy layer. If you’re a fan of creative toppings, you might enjoy my review of Joanna Gaines’s Lemon Angel Food Cake, where I developed a delightful pineapple coconut topping. That was a special bonus recipe I added while exploring her first cookbook, showcasing how versatile and adaptable angel food cake can be.

Creating this strawberry rendition is a rewarding process that promises a dessert that’s as beautiful to look at as it is delicious to eat. The key lies in understanding a few fundamental techniques and appreciating the role of each ingredient in achieving that signature cloud-like texture.

Essential Ingredients for a Perfect Angel Food Cake

The ingredient list for angel food cake might seem simple, but each component plays a critical role in achieving its signature light and airy texture. At its core, it’s a blend of flour, sugar, egg whites, and a touch of flavoring. However, the secret to a truly exceptional angel food cake lies in the specific type of flour you choose and a few other crucial elements.

The most important ingredient for success is **cake flour**. Unlike all-purpose flour, cake flour has a lower protein content and a finer milling, which results in a much more tender, delicate, and airy crumb. Using all-purpose flour, even in a pinch, will yield a denser cake that loses some of its ethereal quality. Therefore, prioritize cake flour for the best results. Additionally, **sifting the cake flour multiple times** is a non-negotiable step. This process not only removes any lumps but also aerates the flour, contributing significantly to the cake’s lightness.

Beyond the flour, **salt** and **cream of tartar** are indispensable. Cream of tartar is an acidic salt that stabilizes the egg white foam, helping it achieve maximum volume and preventing it from collapsing. It also contributes to the cake’s bright white color and tender texture. Salt, on the other hand, balances the sweetness and enhances the overall flavor profile of the cake. Without these two, your egg whites wouldn’t reach their full potential, and the cake would suffer in texture.

For flavoring, **vanilla extract** is a traditional choice, providing a warm, inviting aroma and taste. However, to truly elevate this into a Strawberry Angel Food Cake, I highly recommend bolstering the natural strawberry flavor with a dash of strawberry extract in the cake batter itself. This ensures that the delightful berry notes are present in every aspect of the dessert, from the fluffy cake to the creamy topping.

For the topping, you’ll need **fresh strawberries** for macerating and garnishing, along with **granulated sugar** and **heavy cream**. The fresh, ripe strawberries are crucial for both flavor and visual appeal, offering a beautiful contrast to the white cake.

For precise ingredient measurements and detailed instructions, use the JUMP TO RECIPE button at the top of the post, or scroll directly to the bottom of the post to see the full recipe card.

Crafting Your Strawberry Angel Food Cake: Step-by-Step

Making an angel food cake involves a series of precise steps, but with a little care, you’ll achieve a spectacular result. The process can be divided into three main stages: preparing and baking the cake, macerating the strawberries, and assembling the final dessert with a luscious strawberry whipped cream.

Part 1: The Angel Food Cake

The journey begins with the cake itself. The foundation of a light angel food cake is perfectly whipped egg whites. In a very clean stand mixer bowl (any trace of grease can prevent the whites from whipping properly), combine the egg whites, cream of tartar, and salt. Start whipping on low speed until they are frothy and opaque. Gradually increase the speed to high, slowly adding the granulated sugar. Continue beating until the mixture forms stiff, glossy peaks. This means when you lift the whisk, the peaks should hold their shape without drooping, and the mixture should be smooth and shiny. This stage is crucial for incorporating maximum air into the batter.

Next, gently beat in the vanilla and strawberry extracts for about 1 minute to incorporate the flavors evenly. Then, it’s time to incorporate the sifted cake flour and the remaining ½ cup of sugar. This is where a delicate touch is vital. Add the flour mixture in four stages, sprinkling it over the beaten egg whites. Using a rubber spatula, gently fold the mixture, lifting from the bottom of the bowl to the top, turning the bowl as you go. Continue this slow, careful folding motion until the flour is just fully incorporated and no streaks remain. Over-mixing at this stage will deflate the egg whites, resulting in a dense cake. Once combined, carefully transfer the batter into an ungreased angel food cake pan.

Bake the cake until it’s beautifully golden brown, and a cake tester or wooden skewer inserted into the center comes out clean. This typically takes 35-40 minutes, but ovens vary, so keep a close eye. The surface should spring back gently when lightly pressed. Immediately after baking, invert the cake in its pan to cool completely. If your angel food cake pan doesn’t have “feet” to elevate it, you can ingeniously invert it over the neck of a wine bottle to allow air circulation and prevent the cake from collapsing under its own weight. This inverted cooling process is crucial for maintaining the cake’s volume and airy texture.

Part 2: Macerating the Strawberries

While your cake is cooling, prepare the macerated strawberries. This simple technique intensifies the strawberry flavor and creates a natural syrup that will be incorporated into the whipped cream. Dice fresh strawberries into small, even pieces and combine them with granulated sugar in a small bowl. Toss gently to ensure all the strawberries are coated. Let this mixture sit at room temperature for at least 30 minutes, or even better, in the refrigerator while the cake bakes and cools. As the strawberries sit, the sugar will draw out their natural juices, creating a vibrant, flavorful syrup. This process not only sweetens the berries but also makes them incredibly tender and juicy.

Part 3: Strawberry Whipped Cream and Assembly

Once the cake is completely cool and the strawberries are perfectly macerated, it’s time to prepare the strawberry whipped cream. In the bowl of a stand mixer, combine the heavy cream, the chopped macerated strawberries, and all their delicious syrup. Begin whipping on medium speed with the whisk attachment. Continue until the cream just starts to thicken. Then, add a touch of vanilla extract (and an optional dash of strawberry extract if you want even more intense berry flavor in your cream) and continue whipping until medium-soft peaks form. Be careful not to over-whip, or the cream will become grainy and lose its silky texture.

Once the cake is completely cool and removed from its pan (see tips below for easy removal), spoon the delightful strawberry whipped cream generously over the top. Using an offset spatula, spread it evenly over the entire surface of the cake, ensuring some also fills the central hole. For a final flourish, garnish your exquisite Strawberry Angel Food Cake with fresh mint leaves and whole strawberries. The vibrant red of the berries and the green of the mint provide a stunning visual contrast, hinting at the fresh flavors within. Your heavenly dessert is now ready to be admired and, more importantly, enjoyed!

Expert Notes & Tips for Angel Food Cake Success

Achieving the perfect angel food cake requires attention to detail, but these tips will guide you to a consistently successful and wonderfully airy result:

• The Sifting Mandate: I’ll admit, in my everyday baking, I often skip sifting. Call it laziness, but for most recipes, it’s not strictly necessary. However, angel food cake is the *one* exception where I absolutely insist on it. Sifting the cake flour (and even a portion of the sugar with it) multiple times is paramount. It aerates the dry ingredients, removes lumps, and ensures they are light enough to be gently folded into the delicate egg white foam without deflating it. This step truly makes a colossal difference in the cake’s tender, cloud-like texture.
• The Ungreased Pan Rule: This is crucial and non-negotiable for angel food cake. You *must not* grease, oil, or line an angel food cake pan with parchment paper. Angel food cake batter is unique; it relies on gripping the sides of the ungreased pan to climb and rise properly during baking. After baking, the cake needs to cling to the pan while cooling upside down to prevent it from collapsing under its own weight. Greasing the pan would cause the cake to slip, hindering its rise and leading to a dense, fallen cake.
• Cooling Upside Down: As mentioned in the method, cooling the cake upside down is vital. This prevents the delicate structure from compressing and ensures the airy texture remains intact. If your tube pan lacks the small “feet” that elevate it off the counter, use a sturdy wine bottle or a funnel to suspend the inverted pan, allowing air to circulate freely around the cake.
• Removing the Cake from the Pan: Once the cake is completely cool, running a thin, sharp knife or an offset spatula around the outer and inner edges of the pan is the best way to release it. Gently work the blade against the sides, then press up on the removable bottom to lift the cake out. Invert the cake onto a plate, so the beautiful, golden-baked top (which was the bottom while baking) is now resting on the plate, and the tapered, perfectly straight side is facing up, ready for frosting.
• Egg White Temperature: While not explicitly stated in the original, many bakers find that egg whites whip to greater volume when they are at room temperature. Plan ahead and separate your eggs (if not using carton whites) while cold (easier to separate), then let the whites sit out for 30 minutes to an hour before whipping.

Smart Substitutions & Variations

While sticking to the core recipe is best for optimal results, a few substitutions can be made if necessary or desired:

• Cake Flour vs. All-Purpose Flour: As emphasized, cake flour is superior for angel food cake due to its low protein content, which creates a lighter, more tender crumb. If you absolutely cannot find cake flour, you *can* use all-purpose flour in a pinch, but be prepared for a slightly denser cake. To make a pseudo-cake flour substitute, measure 1 cup of all-purpose flour, remove 2 tablespoons, and replace them with 2 tablespoons of cornstarch. Sift this mixture several times. It’s not a perfect replacement but will be closer than plain all-purpose flour.
• Boxed Egg Whites: You can certainly separate whole eggs to get your egg whites, but I almost exclusively use boxed liquid egg whites when making angel food cake. They are incredibly convenient, whip up perfectly every single time, and eliminate any waste of egg yolks you might not need for other recipes. Ensure they are pure egg whites with no added ingredients.
• Flavor Extracts: While vanilla extract is standard and adds a lovely depth of flavor, the strawberry extract in the cake batter is technically optional. However, I highly recommend using it! It dramatically enhances the strawberry essence within the cake itself, creating a more cohesive flavor experience with the strawberry whipped cream. If you prefer a pure vanilla angel food cake, simply omit the strawberry extract. You could also experiment with other fruit extracts like raspberry or lemon to match different fruit toppings.
• Fruit Topping Variations: Don’t limit yourself to strawberries! This cake is incredibly versatile. Consider fresh raspberries, blueberries, peaches, or a mix of berries for the topping. You can macerate any of these fruits with sugar to create a flavorful syrup for your whipped cream.

More Fresh & Delicious Spring Flavors

If you’ve fallen in love with the vibrant flavors of spring and summer, here are a few more recipes to inspire your seasonal cooking:

• Creamy Ranch Potato Salad
• Sweet Homemade Apricot Nectar
• Refreshing Tomato Feta Salad
• Zesty Tangerine Cake
• Spring Potato Salad with Peas and Prosciutto
• Decadent Peaches and Cream Cheesecake
• Homemade Creamy Caesar Dressing
• Warm Lemon Pudding Cakes

Did you create this delightful Strawberry Angel Food Cake? I’d love to hear about it! Please share your thoughts by leaving a review or comment below. Don’t forget to sign up for my newsletter for more recipes and baking inspiration, and connect with me on Instagram, Pinterest, and Facebook!

📖 Recipe

Yield: 1, 10-inch Cake (12 servings)

Strawberry Angel Food Cake

Prep Time:
20 minutes

Cook Time:
40 minutes

Total Time:
1 hour

This ultra-light ethereal Strawberry Angel Food Cake stands up to its angelic name. It is beyond fluffy and melts right in your mouth, perfectly complemented by a fresh strawberry whipped cream. Ideal for any special occasion or a delightful everyday treat.

Ingredients

for the cake:

• 1 cup Cake Flour, sifted three times
• 2 cups Granulated Sugar, divided
• 1 ½ cups Egg Whites (from 10 to 12 large eggs or carton), at room temperature
• 1 ½ teaspoons Cream of Tartar
• ⅛ teaspoon Kosher Salt, Morton’s
• 1 teaspoon Vanilla Extract
• 2 teaspoons Strawberry Extract (optional but recommended for enhanced flavor)

for the strawberry whipped cream:

• 1 cup fresh Strawberries, diced
• ¼ cup Granulated Sugar (for macerating)
• 1 tablespoon reserved Strawberry Juice (from maceration)
• 2 cups Heavy Cream, very cold
• 1 teaspoon Vanilla Extract (for whipped cream)
• Whole Strawberries, for garnishing
• Fresh Mint, for garnish

Instructions

for the cake:

1. Position a rack in the center of the oven and preheat the oven to 350ºF (175ºC). Ensure your angel food cake pan is completely clean and ungreased.
2. Sift the cake flour and ½ cup of the granulated sugar into a medium bowl. Repeat the sifting two more times for a total of three sifts. Set aside.
3. In the very clean bowl of a stand mixer fitted with the whisk attachment, beat the room temperature egg whites, cream of tartar, and salt on low speed until combined and opaque, about 1-2 minutes. Increase the speed to high and gradually add the remaining 1 ½ cups of granulated sugar, a tablespoon at a time. Continue beating until the mixture forms stiff, glossy peaks. When you lift the whisk, the peaks should stand upright without drooping.
4. Add the vanilla extract and strawberry extract (if using) to the whipped egg whites and beat on medium speed to combine, about 1 minute.
5. Gently add the sifted flour mixture in fourths over the beaten whites, sprinkling it evenly. After each addition, use a rubber spatula to gently fold the flour into the egg whites, lifting from the bottom of the bowl to the top until just combined. Be careful not to deflate the mixture.
6. Carefully scrape the batter into the ungreased 10-inch angel food cake pan. Smooth the top with the spatula. Bake for 35 to 40 minutes, or until the cake is deep golden brown, pulls away from the sides of the pan, and springs back lightly when pressed.
7. Immediately invert the cake in the pan to cool completely to room temperature. If your pan does not have feet, invert it over the neck of a sturdy wine bottle or a funnel to suspend the pan above the counter. This prevents the cake from collapsing.
8. Once completely cool, run a thin knife blade or offset spatula around the outside and inside edge of the cake to loosen it. Press up on the removable bottom to release the cake. Invert the cake onto a serving plate so the flat, baked top is now the bottom, and the tapered edge is on top.

for the strawberry whipped cream:

1. In a small bowl, combine the diced fresh strawberries and ¼ cup granulated sugar. Toss to combine thoroughly. Let them rest in the fridge while the cake bakes and cools (at least 30 minutes). The strawberries should become very syrupy. Reserve any extra strawberry juice that accumulates.
2. In the very clean bowl of a stand mixer, combine the very cold heavy cream, the macerated chopped strawberries (with their juices), and 1 teaspoon vanilla extract.
3. Whip on medium speed with the whisk attachment until the cream just starts to thicken and soft peaks begin to form. Be careful not to over-whip.
4. Spread the strawberry whipped cream evenly over the sides and top of the cooled cake, using an offset spatula. Fill the center hole as well. Garnish with whole fresh strawberries and fresh mint leaves, if desired.
5. Using a serrated bread knife or an angel food cake comb, cut into individual slices to serve and enjoy immediately.

Notes

Notes & Tips

I don’t typically sift my ingredients when baking. Call me lazy if you must. But angel food cake is the ONLY time I insist on it. It really makes a big difference in this cake.

You do not grease an angel food cake pan with oil or butter. This is because the cake relies on the pan to climb up the sides, rise, and stay risen even after baking. Do not butter or line an angel food cake pan.

When removing the cake from the pan, run a knife or offset spatula around the outside and inside edge then lift the cake out. It should fall out at this point. Invert the cake and leave the baked top on the bottom and place the cake on a plate so the tapered edge is now on top.

Substitutions

While you can use all-purpose flour in a pinch, it is best to use cake flour to keep the cake extremely light and fluffy. After all, that is what it is known for.

You can use whole eggs and separate the whites out. But I ALWAYS use boxed egg whites when I make an angel food cake. They whip up perfectly EVERY time and I have no waste from egg yolks I don’t need.

You definitely want to use the vanilla extract, but the strawberry is optional. Though I really encourage using it to add some strawberry flavor to the actual cake.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• Shun Cutlery Classic Paring Knife, small, black silver
• John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches
• ANAEAT Icing Spatula, Professional Cake Angled Offset Spatula with 10″ Stainless Steel Blade – Thickened Frosting Knife with Durable Plastic Handle for Cake Decorating, Pastry & Baking
• OXO Good Grips 4 Piece Stainless Steel Measuring Spoons with Magnetic Snaps
• OXO Good Grips 4 Piece Stainless Steel Measuring Cups with Magnetic Snaps
• Wilton Angel Food Tube Cake Pan, Your Cakes will be Heavenly when Made in this Even-Heating Pan, Beautiful Performance, Durable Aluminum, 10-Inch
• OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set
• KitchenAid KSM150PSCE Artisan Stand Mixers, 5 quart, Copper Pearl (Renewed)

Nutrition Information:

Yield:

12

Serving Size:

1 slice

Amount Per Serving:
Calories: 358Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 45mgSodium: 87mgCarbohydrates: 53gFiber: 1gSugar: 42gProtein: 6g

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