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Strawberry Angel Food Cake

A light and fluffy dessert topped with fresh strawberries and whipped cream, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup cake flour Use a high-quality brand. Can substitute with homemade using all-purpose flour and cornstarch.
  • 1 1/4 cups granulated sugar, divided Use fine granulated sugar for easy incorporation.
  • 1 cup egg whites (about 8-10 large eggs) Ensure they are at room temperature for maximum volume.
  • 1 teaspoon cream of tartar Helps stabilize the egg whites.
  • 1/4 teaspoon salt Enhances flavor.
  • 2 teaspoons vanilla extract, divided Use pure vanilla extract for the best flavor.
Strawberry Topping
  • 1 pound fresh strawberries Look for ripe, fragrant strawberries.
  • 3 tablespoons granulated sugar To draw out the strawberry juices.
Whipped Cream
  • 1 cup heavy cream Opt for heavy whipping cream for stability.
  • 2 tablespoons powdered sugar Sweetens the cream without graininess.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and position an oven rack in the middle.
  2. In a medium bowl, sift together the cake flour, 1/4 cup of granulated sugar, and salt in a bowl.
  3. In a large bowl, beat the egg whites with cream of tartar until soft peaks form, about 2-3 minutes.
  4. Gradually add the remaining sugar, one tablespoon at a time, mixing until stiff peaks form, about 5-8 minutes.
  5. Gently fold in 1 teaspoon of vanilla extract into the beaten egg whites.
  6. Sift the flour mixture over the egg whites in three portions, folding in carefully until just combined.
  7. Pour the batter into an ungreased 9-inch tube pan and smooth the top.
Baking
  1. Bake for 35 to 40 minutes or until golden and springs back when lightly touched.
  2. Invert the pan onto a bottle or funnel to cool completely upside down for about 1 hour.
Topping Preparation
  1. While the cake cools, hull and slice strawberries, then toss with 3 tablespoons of granulated sugar and let sit for 15 minutes.
  2. In a chilled bowl, whip heavy cream with powdered sugar and remaining 1 teaspoon of vanilla until soft peaks form.
  3. Once the cake is cooled, remove it from the pan, transfer to a serving plate, and top with whipped cream and macerated strawberries.

Notes

For best results, ensure eggs and cream are at room temperature. Store leftovers in the refrigerator for up to 2 days without whipped cream or strawberries.