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Strawberry Angel Food Cake

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A light and fluffy dessert bursting with fresh strawberry flavors, perfect for summer gatherings.

Ingredients

Scale
  • 1 cup cake flour
  • 1 1/4 cups granulated sugar, divided
  • 1 cup egg whites
  • 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 the oven to 350°F (175°C) and position the rack in the middle of the oven.
  2. Sift cake flour with 1/4 cup of the granulated sugar and salt into a medium bowl.
  3. Beat egg whites with cream of tartar until soft peaks form.
  4. Add the remaining granulated sugar gradually, one tablespoon at a time, until stiff peaks form.
  5. Fold in 1 teaspoon of vanilla extract into the beaten egg whites.
  6. Sift the flour mixture over the egg whites in three additions, folding gently 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 and springs back when lightly touched.
  9. Invert the pan onto a bottle or funnel to cool completely upside down, about 1 hour.
  10. Hull and slice strawberries, toss with granulated sugar, and let sit at room temperature for 15 minutes.
  11. Whip heavy cream with powdered sugar and the remaining 1 teaspoon of vanilla extract until soft peaks form.
  12. Remove the cake from the pan, transfer to a serving plate, top with whipped cream, and arrange macerated strawberries over the top.

Notes

Ensure egg whites are at room temperature for best results. Store leftovers in an airtight container for up to 2 days at room temperature or 5 days in the refrigerator.

Nutrition

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