Strawberry Angel Food Cake

This ultra-light ethereal Strawberry Angel Food Cake stands up to its angelic name. It is beyond fluffy and melts right in your mouth. I know angel food cake can stand on its own, but I love the addition of this lightly flavored cream frosting the whole thing.

I don't know, something in me just needs a topping on my angel food cake. Check out my review of Joanna Gaines's Lemon Angel Food Cake, where I made a pineapple coconut topping to put on it. That was just a little bonus recipe I threw in there when I was reviewing her whole first cookbook.

Ingredients

The ingredient list is super basic for an angel food cake. It is essentially flour, sugar, egg whites, and some flavoring. The key ingredient to the success of a great angel food cake is using cake flour. It is a lighter flour that produces a much more tender and airy cake. Be sure to use it instead of all-purpose flour, and sifting it is also something you want to do.

The salt and cream of tartar also play an important role in the tenderness of the cake. Vanilla extract is traditional for a little spike of flavor, but I like to bolster the strawberry flavor with some strawberry extract.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.

Method

First, make the cake. Whip the egg whites, cream of tartar, and salt together till they are light and fluffy, then slowly add the sugar till they hold a peak. Then add in the sifted flour and ½ cup sugar. Beat in the extracts 1 minute longer. Fold it in gently lifting from the bottom to the top, slowly until the flour is completely worked in. Then place the cake batter into an ungreased angel food cake pan.

Bake the cake till golden and a cake tester comes out clean. Then cool the cake upside down, and if your cake pan doesn't have feet, cool it on a wine bottle until completely cool.

While the cake is cooling, macerate some strawberries by dicing them up and mixing then with some sugar. Let the mixture sit till the sugar is fully dissolved and there is now a syrup in the bowl.

Whip the cream and the syrupy strawberries together until just barely thickened. Then scoop the cream on top of the unmolded and cooled cake and using an offset spatula spread it all the way over the cake, and inside the middle too.

Top with some fresh mint and whole strawberries and the cake is ready to be enjoyed.

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📖 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.

Print

Ingredients

for the cake:

• 1 cup Cake Flour
• 2 cups Granulated Sugar
• 1 ½ cups Egg Whites (from 10 to 12 large eggs)
• 1 ½ teaspoons Cream of Tartar
• ⅛ teaspoon Kosher Salt, Morton’s
• 1 teaspoon Vanilla Extract
• 2 teaspoons Strawberry Extract

for the strawberry whipped cream:

• 1 cup fresh Strawberries, diced
• ¼ cup Granulated Sugar
• 1 tablespoon reserved Strawberry Juice
• 2 cups Heavy Cream
• 1 teaspoon 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.
2. Sift the flour and ½ cup of the granulated sugar into a medium bowl. Repeat the sifting twice more.
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. Beat to stiff, glossy peaks.
4. Add the vanilla, and strawberry extract and beat on medium speed to combine, about 1 minute.
5. Add the flour mixture in fourths, sprinkling it over the beaten whites and folding it in gently with a rubber spatula after each addition.
6. Scrape the batter into a 10-inch angel food cake pan. Smooth the top and bake until the cake is deep golden brown, pulls away from the sides of the pan, and springs back when lightly pressed, 35 to 40 minutes.
7. Invert the cake in the pan to cool to room temperature. If the pan doesn't have feet that lift the rim off the counter, invert the pan over a wine bottle inserting the neck of the bottle into the pan's center tube to suspend the pan above the counter.
8. Run a thin knife blade around the cake to loosen the sides. Run the blade around the bottom of the cake to loosen and then release it onto a plate.

for the strawberry whipped cream:

1. In a small bowl, combine the strawberries and sugar and toss to combine. Let them rest in the fridge while the cake bakes and cools. The result should be very syrupy strawberries.
2. In the bowl of a stand mixer, combine the chopped strawberries, their juices, and the heavy cream.
3. Whip on medium speed with the whisk attachment until it just starts to thicken. Add the vanilla and continue to whip until medium-soft peaks form.
4. Spread the strawberry whipped cream over the sides and top of the cooled cake. Garnish with whole berries and mint, if desired. 
5. Using a serrated bread knife or angel food comb, cut into individual slices to serve.

Notes

Notes & Tips

I don't typically sift my ingredients when baking. Call me lazy if you must. But angel food cake is the ONLY time I insist on it. It really makes a big difference in this cake.

You do not grease an angel food cake pan with oil or butter. This is because the cake relies on the pan to climb up the sides, rise, and stay risen even after baking. Do not butter or line an angel food cake pan.

When removing the cake from the pan, run a knife or offset spatula around the outside and inside edge then lift the cake out. It should fall out at this point. Invert the cake and leave the baked top on the bottom and place the cake on a plate so the tapered edge is now on top.

Substitutions

While you can use all-purpose flour in a pinch, it is best to use cake flour to keep the cake extremely light and fluffy. After all, that is what it is known for.

You can use whole eggs and separate the whites out. But I ALWAYS use boxed egg whites when I make an angel food cake. They whip up perfectly EVERY time and I have no waste from egg yolks I don't need.

You definitely want to use the vanilla extract, but the strawberry is optional. Though I really encourage using it to add some strawberry flavor to the actual cake.

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

Serving Size:

1
Amount Per Serving: Calories: 358Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 45mgSodium: 87mgCarbohydrates: 53gFiber: 1gSugar: 42gProtein: 6g

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