Strawberry Angel Cake: A Light and Fluffy Dessert Recipe
Introduction
If you’re looking for a dessert that’s as light as air yet bursting with fresh strawberry flavor, Strawberry Angel Cake is the perfect choice! This delightful treat combines the delicate texture of angel food cake with the natural sweetness of ripe strawberries. Whether you enjoy it plain or topped with whipped cream and extra berries, this cake is a guaranteed crowd-pleaser.
In this article, we’ll guide you through making this irresistible dessert from scratch. From the fluffiest cake base to the juiciest strawberry topping, follow these step-by-step instructions to create a dessert that will impress your family and friends.
Ingredients You’ll Need
Before we begin, make sure you have all the ingredients ready.
For the Angel Food Cake:
• 1 cup (120g) cake flour (sifted)
• 1 ½ cups (300g) granulated sugar
• 12 large egg whites (room temperature)
• 1 ½ teaspoons cream of tartar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
For the Strawberry Topping:
• 2 cups (300g) fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice
For the Whipped Cream (Optional Topping):
• 1 cup (240ml) heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
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Step-by-Step Instructions
Step 1: Prepare the Strawberries
• In a bowl, mix the sliced strawberries with granulated sugar and lemon juice.
• Let them sit for at least 30 minutes. This process, called maceration, helps release the natural juices, creating a flavorful syrup.
• Set aside while you prepare the cake.
Step 2: Preheat the Oven and Prepare the Cake Pan
• Preheat your oven to 350°F (175°C).
• Use an un-greased 10-inch tube pan (angel food cake pan). Greasing the pan can prevent the cake from rising properly.
Step 3: Sift the Dry Ingredients
• In a medium bowl, sift together cake flour and ½ cup of granulated sugar.
• Repeat the sifting process twice to ensure the flour is light and airy.
Step 4: Beat the Egg Whites
• In a large mixing bowl, add egg whites, cream of tartar, and salt.
• Using an electric mixer, beat on medium speed until foamy.
• Gradually add the remaining 1 cup of granulated sugar, one tablespoon at a time, while continuing to beat.
• Increase speed to high and beat until stiff, glossy peaks form.
• Add vanilla extract and almond extract (if using), and mix gently.
Step 5: Fold in the Flour Mixture
• Gently fold the sifted flour mixture into the egg whites, a little at a time, using a spatula.
• Be careful not to deflate the egg whites—use a light folding motion to keep the cake’s airy texture.
Step 6: Bake the Cake
• Spoon the batter into the un-greased tube pan and smooth the top.
• Bake for 35-40 minutes, or until the cake springs back when lightly touched.
• Immediately after baking, invert the pan upside down and let it cool for 1-2 hours to prevent the cake from collapsing.
Step 7: Remove the Cake from the Pan
• Once the cake is completely cool, run a knife along the edges of the pan to loosen it.
• Carefully remove it and place it on a serving plate.
Step 8: Prepare the Whipped Cream (Optional)
• In a cold mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Step 9: Assemble and Serve
• Slice the angel food cake into portions.
• Spoon the macerated strawberries over the slices.
• Top with whipped cream, if desired.
• Garnish with additional fresh strawberries for an elegant presentation.
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Tips for the Perfect Strawberry Angel Cake
✅ Use fresh egg whites – Room-temperature egg whites whip better than cold ones. Avoid using liquid egg whites from a carton, as they may not achieve the right consistency.
✅ Sift the flour multiple times – This ensures a light, airy texture in the cake.
✅ Don’t grease the pan – Angel food cake needs to cling to the sides of the pan to rise properly.
✅ Invert the cake immediately after baking – This helps prevent the cake from deflating.
✅ Macerate the strawberries in advance – This enhances their natural sweetness and creates a delicious syrup to drizzle over the cake.
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Why You’ll Love This Cake
• Light and fluffy – The airy texture makes it a guilt-free indulgence.
• Naturally sweet – Fresh strawberries provide the perfect balance of sweetness.
• Perfect for any occasion – Whether for birthdays, holidays, or summer gatherings, this cake is always a hit!
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Frequently Asked Questions (FAQs)
1. Can I use frozen strawberries instead of fresh ones?
Yes, but fresh strawberries give the best flavor and texture. If using frozen berries, thaw and drain excess liquid before macerating them.
2. How do I store leftover Strawberry Angel Cake?
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, add the strawberries and whipped cream just before serving.
3. Can I make this cake in a different pan?
Angel food cake is best baked in a tube pan. However, if using a different pan, make sure not to grease it, and be aware that baking times may vary.
4. What can I do with leftover egg yolks?
Use them for custards, lemon curd, or homemade mayonnaise! You can also freeze egg yolks for later use.
5. Can I make this cake gluten-free?
Yes! Substitute cake flour with a gluten-free flour blend designed for baking. Make sure to sift it well for a light texture.
6. Why did my angel food cake collapse?
This can happen if the egg whites were overbeaten, if the pan was greased, or if the cake wasn’t cooled upside down after baking.
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Final Thoughts
Strawberry Angel Cake is a light, refreshing, and elegant dessert that’s simple to make yet absolutely delicious. With its fluffy texture, sweet strawberries, and creamy whipped topping, this cake is a guaranteed favorite for any occasion.
So why not try this recipe today? Your taste buds will thank you!