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Strawberry Angel Food Cake

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A light and fluffy Strawberry Angel Food Cake topped with whipped cream and juicy strawberries, perfect for summer gatherings.

Ingredients

Scale
  • 1 cup cake flour
  • 1 1/4 cups granulated sugar, divided
  • 1 cup egg whites (about 8–10 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 to ensure even baking.
  2. Sift the cake flour with 1/4 cup of the granulated sugar and salt into a medium bowl.
  3. Beat the egg whites along with cream of tartar using an electric mixer until soft peaks form, about 3-4 minutes.
  4. Add the remaining granulated sugar gradually, one tablespoon at a time, 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.
  8. Bake for 35 to 40 minutes, until the top is golden and springs back when touched.
  9. Invert the pan onto a bottle or funnel and let the cake cool upside down for about 1 hour.
  10. Hull and slice the fresh strawberries, toss them with 3 tablespoons of granulated sugar, and let sit for 15 minutes to macerate.
  11. Whip the heavy cream with powdered sugar and the remaining vanilla extract until soft peaks form.
  12. Assemble the cake by topping it with whipped cream and arranging the macerated strawberries over the top.

Notes

Store leftover cake in an airtight container in the refrigerator for up to 3 days, adding whipped cream only when ready to serve.

Nutrition

Find it online: https://ameliasweets.com/2026/05/20/strawberry-angel-food-cake-recipe/

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