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Strawberry Angel Food Cake

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A delightful, airy dessert made with fresh strawberries and whipped cream, perfect for summer celebrations.

Ingredients

Scale
  • 1 cup cake flour
  • 1 1/4 cups granulated sugar, divided
  • 1 cup egg whites (about 8 large eggs)
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract, divided
  • 1 pound fresh strawberries
  • 3 tablespoons granulated sugar
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C) and position the rack in the middle of the oven, ensuring even baking for your cake.
  2. Sift together the cake flour with 1/4 cup of the granulated sugar and salt into a medium bowl.
  3. Beat the egg whites with cream of tartar until soft peaks form.
  4. Gradually add the remaining granulated sugar, one tablespoon at a time, beating until stiff peaks form.
  5. Fold in 1 teaspoon of the vanilla extract into the beaten egg whites.
  6. Sift the flour mixture over the egg whites in three additions, folding gently after each addition until just combined.
  7. Transfer the batter to an ungreased 9-inch tube pan and smooth the top with a spatula.
  8. Bake for 35 to 40 minutes or until the cake is golden brown and springs back when lightly touched.
  9. Invert the pan onto a bottle or funnel and let the cake cool completely upside down, about 1 hour.
  10. Hull and slice the strawberries, tossing them with 3 tablespoons of granulated sugar; let them sit at room temperature for about 15 minutes to macerate.
  11. Whip heavy cream with the powdered sugar and the remaining 1 teaspoon of vanilla extract until soft peaks form.
  12. Carefully remove the cooled cake from the pan, transfer it to a serving plate, and top with whipped cream and macerated strawberries.

Notes

Store leftover cake in an airtight container for up to 2 days. Keep strawberries and whipped cream separate until serving.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/strawberry-angel-food-cake/

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