Ethereal Strawberry Angel Food Cake with Homemade Whipped Cream: A Heavenly Dessert

Prepare to be enchanted by this Strawberry Angel Food Cake, a dessert that truly lives up to its celestial name. This ultra-light, incredibly fluffy cake practically melts in your mouth, offering a delicate sweetness that is simply divine. While angel food cake is magnificent on its own, the addition of a lightly flavored strawberry whipped cream frosting elevates this classic to an unforgettable experience. It transforms a wonderful cake into a truly extraordinary culinary delight, perfect for any occasion that calls for a touch of elegance and fresh, vibrant flavors.

There’s something inherently appealing about a dessert that feels both indulgent and surprisingly light. Angel food cake, with its airy structure and delicate flavor, fits this description perfectly. However, for those who crave an extra layer of flavor and moisture, a carefully crafted topping makes all the difference. Just as Joanna Gaines’s Lemon Angel Food Cake benefited from a delightful pineapple coconut topping, this strawberry version thrives with its fresh, fruit-infused cream. This recipe isn’t just about baking a cake; it’s about creating a harmonious balance of textures and tastes that will leave everyone reaching for a second slice.

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The Essence of Angel Food Cake: Key Ingredients for Perfection

The ingredient list for angel food cake might seem deceptively simple, often leading new bakers to underestimate its potential. At its core, it’s a blend of flour, sugar, egg whites, and flavoring. Yet, the secret to its signature cloud-like texture lies not just in the ingredients themselves, but in their careful selection and preparation. Using the right type of flour, specifically cake flour, is paramount. Unlike all-purpose flour, cake flour has a lower protein content, which results in a much more tender, delicate crumb and an irresistibly airy texture. It’s a foundational step you absolutely shouldn’t skip, and sifting it multiple times is crucial for aerating the flour and ensuring an even, lump-free mixture.

Beyond the flour, other components play critical roles. Salt and cream of tartar are not mere afterthoughts; they are essential for stabilizing the egg whites, helping them whip into firm, glossy peaks that hold their structure beautifully. This stability is key to the cake’s impressive rise and ethereal lightness. While traditional angel food cake relies on vanilla extract for its subtle aroma and taste, this strawberry rendition takes flavor up a notch. We bolster the natural sweetness of fresh strawberries with a touch of strawberry extract, ensuring a vibrant, authentic berry flavor permeates every bite of the cake itself, creating a truly immersive strawberry experience.

For precise measurements and detailed step-by-step instructions, please use the JUMP TO RECIPE button at the top of the post, or scroll down to the bottom to find the complete recipe card.

Method: Crafting the Perfect Angel Food Cake and Strawberry Topping

Creating an angel food cake might seem intimidating, but by following these precise steps, you’ll achieve a spectacular result. The process begins with the cake itself, focusing on the careful whipping of egg whites – the very heart of this airy dessert. In a meticulously clean stand mixer bowl, combine the egg whites, cream of tartar, and a pinch of salt. Begin whipping them on a low speed until they become foamy and opaque, then gradually increase the speed. As they start to thicken, slowly incorporate the granulated sugar, continuing to whip until the mixture forms stiff, glossy peaks. This stage is crucial; properly whipped egg whites provide the necessary structure and volume for the cake. Once the peaks are formed, gently beat in the vanilla and strawberry extracts for about one minute, infusing the meringue with delightful flavor.

The next critical step involves incorporating the dry ingredients. Gently sift the cake flour and a portion of the granulated sugar together. Then, carefully sprinkle this mixture over the whipped egg whites in several additions. The key here is a light hand and a rubber spatula, using a folding technique to lift from the bottom and gently incorporate the flour without deflating the airy meringue. This ensures the cake remains light and tender. Once the flour is just combined, scrape the delicate batter into an ungreased angel food cake pan. It’s vital that the pan is ungreased; the cake needs to cling to the sides of the pan to climb and achieve its characteristic height and open crumb structure. Bake until the cake is beautifully golden brown and a cake tester inserted into the center comes out clean, indicating it’s fully cooked.

Immediately after baking, invert the cake in its pan to cool completely. If your angel food cake pan doesn’t have small feet to elevate it, a clever trick is to invert it over the neck of a wine bottle. This allows air to circulate around the cake, preventing it from collapsing and ensuring it retains its lofty height as it cools to room temperature. This cooling method is indispensable for maintaining the cake’s structure and preventing it from becoming dense.

While the cake cools, prepare the luscious strawberry topping. Begin by macerating fresh strawberries: dice them into small pieces and gently mix them with granulated sugar in a bowl. Allow this mixture to sit for a while, ideally in the refrigerator. As the strawberries rest, the sugar will draw out their natural juices, creating a beautiful, syrupy consistency that is intensely flavorful and perfect for infusing into whipped cream. This maceration process concentrates the strawberry flavor and adds a wonderful textural element.

Once the cake is completely cool, it’s time to assemble. In the bowl of your stand mixer, combine the heavy cream with the macerated strawberries and their delicious syrup. Whip on medium speed until the cream just begins to thicken. Be careful not to over-whip, as you want a light, airy cream, not butter. The goal is medium-soft peaks that are still smooth and dollopable. Then, carefully unmold the cooled cake. Using an offset spatula, generously scoop the strawberry whipped cream onto the top of the cake, spreading it evenly over the sides and into the central hole. This creates a beautiful, rustic look and ensures every bite is enveloped in creamy strawberry goodness.

For a final flourish, adorn the top of your exquisite cake with a scattering of whole fresh strawberries and a few sprigs of vibrant mint. This not only adds a burst of fresh flavor but also provides a beautiful visual contrast, making your cake a true showstopper. Now, your Strawberry Angel Food Cake is ready to be admired and, most importantly, savored.

Notes & Tips: Achieving Angelic Results Every Time

Baking angel food cake successfully hinges on a few crucial details. While I’m generally a relaxed baker who skips sifting for many recipes, angel food cake is the undeniable exception. Sifting the cake flour multiple times is non-negotiable for this recipe. It aerates the flour, preventing lumps and ensuring that the delicate egg white meringue remains light and fluffy, resulting in the tender, airy crumb this cake is famous for. Do not skip this step!

Another fundamental rule is: never grease an angel food cake pan. This might seem counterintuitive for baking, but it’s absolutely essential for angel food cake. The batter needs to “climb” the sides of the pan as it bakes. If the pan is greased, the batter will slip, preventing proper rise and structure. The cake adheres to the ungreased sides, allowing it to expand upwards and then hold its shape even after baking. Similarly, avoid lining the pan with parchment paper.

When it comes to removing the cooled cake from the pan, patience and technique are key. Once the cake is completely cool, run a thin, sharp knife or an offset spatula carefully around the outer and inner edges of the pan to loosen the cake. Then, the base of the pan (or the entire cake if it’s a two-piece pan) should lift out easily. Invert the cake onto a serving plate so that what was the baked top is now the bottom. This presents the cake with a beautifully smooth, tapered edge facing upwards.

Substitutions and Flavor Variations

While strict adherence to the recipe yields the best results, a few substitutions can be made in a pinch or for personal preference. For the flour, cake flour is highly recommended for its low protein content, which is vital for the cake’s characteristic lightness. If you absolutely must, all-purpose flour can be used, but be aware that your cake will likely be a bit denser and less ethereal. If using all-purpose flour, measure it carefully and ensure multiple siftings to help lighten it as much as possible.

Regarding egg whites, while you can separate whole eggs, I often opt for boxed egg whites when making angel food cake. They are incredibly convenient, whip up perfectly every single time, and eliminate any waste of leftover egg yolks. Just ensure they are at room temperature before whipping for optimal volume and stability.

The extracts are where you can play with flavor. Vanilla extract is a foundational flavor for angel food cake and should definitely be included. The strawberry extract, while highly encouraged to enhance the cake’s berry profile, is technically optional. If you prefer a more subtle hint of strawberry, or want to let the fresh fruit topping shine solely, you could omit it. However, for a true “strawberry” angel food cake experience, it really makes a significant difference in bringing that fruity essence into the cake itself. Consider trying other extracts like lemon, almond, or even a hint of rose water for different flavor profiles in the cake itself.

More Fresh Spring Flavors to Enjoy

If you love the light, refreshing taste of this Strawberry Angel Food Cake, explore these other delightful recipes perfect for spring and summer gatherings:

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

We hope you cherish every heavenly bite of this Strawberry Angel Food Cake! Did you make this recipe? We’d love to hear from you! Please let us know by leaving a review or comment below. And don’t forget to sign up for our newsletter to get more delicious recipes delivered straight to your inbox. You can also follow along on Instagram, Pinterest, and Facebook for daily inspiration and updates!

📖 Recipe

Yield: 1, 10-inch Cake

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 homemade strawberry whipped cream.

Ingredients

For the Angel Food Cake:

• 1 cup Cake Flour
• 2 cups Granulated Sugar
• 1 ½ cups Egg Whites (from 10 to 12 large eggs, 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 intense flavor)

For the Homemade Strawberry Whipped Cream:

• 1 cup fresh Strawberries, diced
• ¼ cup Granulated Sugar
• 1 tablespoon reserved Strawberry Juice (from maceration, if any)
• 2 cups Heavy Cream (cold)
• 1 teaspoon Vanilla Extract (or additional strawberry extract)
• 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 (175°C). Ensure your angel food cake pan is completely ungreased.
2. Sift the cake flour and ½ cup of the granulated sugar into a medium bowl. Repeat the sifting twice more to ensure maximum aeration and a fine, lump-free mixture.
3. In the very clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on low speed until combined and opaque. Increase the speed to high and gradually add the remaining 1 ½ cups of granulated sugar, one tablespoon at a time. Beat until stiff, glossy peaks form. The meringue should be thick and hold its shape.
4. Add the vanilla extract and strawberry extract (if using) and beat on medium speed to combine, about 1 minute.
5. Add the sifted flour mixture in fourths, sprinkling it over the beaten whites. Using a rubber spatula, gently fold it in after each addition, lifting from the bottom of the bowl to avoid deflating the meringue. Continue until the flour is just incorporated.
6. Carefully scrape the batter into the ungreased 10-inch angel food cake pan, spreading it evenly. 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 when lightly pressed.
7. Immediately invert the cake in the pan to cool completely to room temperature. If your pan doesn’t have built-in feet, invert it over the neck of a sturdy wine bottle, inserting the neck into the pan’s center tube to suspend it. This prevents the cake from collapsing.
8. Once fully cooled (this can take 1-2 hours), run a thin knife blade or offset spatula around the outer and inner edges of the cake to loosen it. Then, run the blade along the bottom to release it completely onto a plate.

For the Strawberry Whipped Cream:

1. In a small bowl, combine the diced strawberries and ¼ cup granulated sugar. Toss gently to combine. Let them rest in the refrigerator for at least 30 minutes (or while the cake bakes and cools) to macerate. This process will draw out the juices, creating syrupy strawberries.
2. In the clean bowl of a stand mixer, combine the macerated strawberries (including their juices), the heavy cream, and 1 teaspoon vanilla extract (or additional strawberry extract if desired).
3. Whip on medium speed with the whisk attachment until the cream just begins to thicken and forms medium-soft peaks. Be careful not to over-whip, as the cream can quickly become grainy.
4. Generously spread the strawberry whipped cream over the sides and top of the cooled and unmolded cake. Ensure to fill the center hole as well.
5. Garnish with fresh whole strawberries and sprigs of mint, if desired, for a beautiful presentation. Using a serrated bread knife or an angel food cake comb, cut into individual slices to serve and enjoy immediately.

Notes

Tips for Success:

• Sifting is Key: Don’t skip sifting the cake flour multiple times. It’s the secret to the cake’s ethereal lightness.
• Ungreased Pan: Always use an ungreased angel food cake pan. The batter needs to cling to the sides to rise properly.
• Proper Cooling: Inverting the cake immediately after baking prevents it from collapsing and ensures a tall, airy structure.
• Room Temperature Egg Whites: Ensure your egg whites are at room temperature for maximum volume when whipping.
• Clean Equipment: Any grease in your mixing bowl or on your whisk attachment can prevent egg whites from whipping properly.

Substitutions:

• Cake Flour vs. All-Purpose: While cake flour is best, you can use all-purpose flour in a pinch, but the cake may be slightly denser. Sift it extensively.
• Egg Whites: Boxed egg whites are a convenient and reliable substitute for fresh egg whites, yielding consistent results without waste.
• Strawberry Extract: This enhances the strawberry flavor in the cake. It’s optional, but highly recommended for a robust berry taste. You can adjust the amount or omit it if you prefer a lighter flavor.
• Maceration Time: Allowing strawberries to macerate longer (up to a few hours) will yield more syrup and a more intense flavor.

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 servings

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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