Strawberry Angel Food Cake With Cream

Name: Strawberry Angel Food Cake With Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 cup cake flour; 1 1/2 cups granulated sugar, divided; 12 large egg whites; 1 teaspoon cream of tartar; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; 2 cups fresh strawberries, sliced

Highlighted under: From the Oven

I absolutely adore this Strawberry Angel Food Cake with Cream! Every bite offers a delightful burst of fresh strawberry flavor, perfectly complemented by the light and airy texture of the cake. It’s an ideal dessert for warm summer days or celebratory occasions. I love how easy this recipe is to prepare while still impressing guests. Topped with luscious cream, it feels indulgent yet remains light and refreshing. Let's dive into the sweetness together!

Created by

Amber Walsh

Last updated on 2026-02-27T16:33:35.426Z

While experimenting with dessert recipes, I came across this light and fluffy Strawberry Angel Food Cake. It reminded me of summer picnics with its refreshing taste and beautiful presentation. The combination of homemade whipped cream and ripe strawberries elevates this dessert even further. Through trial and error, I’ve learned that using room temperature egg whites creates a more stable meringue, leading to a taller cake.

One tip I discovered is to ensure your mixing bowl is completely clean and free of any grease before whipping the egg whites. This step makes a huge difference in achieving the right volume. Each time I make this cake, I’m reminded of the joy it brings, whether enjoyed at a simple family dinner or a grand celebration.

Why You Will Love This Recipe
Light and fluffy texture that melts in your mouth
Delicious strawberry flavor that’s fresh and vibrant
Easy to make, perfect for any occasion

Mastering the Angel Food Cake

The key to a successful angel food cake lies in the preparation of the egg whites. Ensure that no yolk is mixed in, as fat from the yolks can prevent the whites from reaching stiff peaks. Use a clean, dry bowl and whip the egg whites on high speed until they become glossy and form soft peaks. Gradually incorporating the sugar at this stage ensures that it dissolves properly, contributing to a light and airy texture.

Folding the flour mixture into the beaten egg whites is a delicate step. It’s important to use a gentle folding motion rather than stirring, as the goal is to maintain the aeration of the egg whites. A rubber spatula works wonders in this step; it allows you to lift and turn the mixture effectively. Stop mixing as soon as you see no streaks of flour to ensure your cake remains fluffy.

Storage and Serving Suggestions

Once your Strawberry Angel Food Cake is assembled, it can be served immediately, but for optimal flavor, allow it to chill in the refrigerator for about an hour. This cooling time lets the flavors meld and enhances the overall experience. When serving, consider adding an extra sprinkle of powdered sugar over the top for a beautiful presentation. Serve with a side of fresh strawberries to elevate the dish’s fresh fruit aspect.

If you have leftovers, store the cake without the cream in an airtight container at room temperature for up to two days. The cream topping is best prepared fresh, but if you have some leftover, keep it in the fridge in a sealed container for about 24 hours. If you want to freeze the angel food cake, wrap it tightly in plastic wrap and place it in the freezer. It will maintain its quality for up to one month.

Variations and Creative Twists

While strawberries are delightful, feel free to experiment with other seasonal fruits like blueberries or raspberries, or even a combination for a mixed berry angel food cake. Simply replace the strawberries in the topping with your chosen fruit, adjusting the sweetness if necessary. The flavors of lemon or orange zest can also add a zesty twist to the whipped cream.

For a little chocolate indulgence, try drizzling melted dark chocolate over the cake before serving, or sprinkle some cocoa powder in the cream topping. This adds a rich contrast to the lightness of the cake. If you want to cater to dietary needs, consider using a gluten-free flour blend in place of traditional cake flour, ensuring your angel food cake remains airy and delicious.

Ingredients

For the Angel Food Cake

1 cup cake flour
1 1/2 cups granulated sugar, divided
12 large egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract

For the Cream Topping

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
2 cups fresh strawberries, sliced

Prepare Your Ingredients

Preparation Steps

Preheat and Prepare

Preheat your oven to 350°F (175°C). Prepare a 10-inch tube pan by not greasing it, as this helps the cake rise.

Mix Dry Ingredients

In a medium bowl, sift together the cake flour and 1/2 cup of granulated sugar. Set aside.

Beat Egg Whites

In a large mixing bowl, combine egg whites, cream of tartar, and salt. Beat on high speed until soft peaks form. Gradually add the remaining sugar, beating until stiff peaks form.

Combine Mixtures

Gently fold in the flour mixture and extracts into the egg whites until just combined, being careful not to deflate the egg whites.

Bake

Pour the batter into the ungreased tube pan. Bake for 30 minutes or until the cake is golden and springs back when touched.

Cool and Serve

Invert the pan to cool the cake completely. Once cooled, remove from the pan and serve with whipped cream and sliced strawberries.

Enjoy Your Cake!

Pro Tips

For an extra touch, consider drizzling some chocolate sauce over the strawberries before serving.

Troubleshooting Common Issues

A common issue with angel food cake is that it may not rise properly. This can happen if the egg whites aren’t whipped enough or if any grease is present on the beaters or bowl. To avoid this, always use your cleanest equipment, and ensure the egg whites reach the stiff peak stage. If the cake ends up sinking in the center, it may have been underbaked or not cooled upside down for long enough.

Overmixing when folding in the flour can lead to a dense cake. Be gentle and stop as soon as the flour is no longer visible. If you're unsure, it's better to leave a few small streaks of flour than to risk losing volume. Lastly, ensure your oven is evenly calibrated; using an oven thermometer can help guarantee the cake bakes evenly at 350°F.

Ingredient Roles in Angel Food Cake

The inclusion of cream of tartar plays an important role in stabilizing the egg whites during the whipping process. This acidic ingredient helps achieve the desired structure in the cake, allowing it to rise beautifully and maintain its fluffy texture. If you find yourself without cream of tartar, a small amount of lemon juice or vinegar can serve as a substitute, though they might subtly alter the flavor.

Each extract, vanilla and almond, contributes to a layered flavor profile in the cake. The almond extract adds a rich nuttiness that complements the strawberry topping perfectly. Adjusting these extracts for personal preference can yield variations; for instance, adding orange extract can impart a refreshing citrus note that pairs wonderfully with fresh fruits.

Scaling the Recipe

If you're looking to make a smaller cake, you can scale down this recipe by halving the ingredients. For instance, use 6 egg whites and about 3/4 cup of cake flour. Conversely, if you're preparing for a larger gathering, consider doubling the recipe. Just be mindful of the batch size in your mixing bowl; you may need to whip the egg whites in separate batches to maintain the volume.

When doubling the recipe, it's also wise to check for even baking. You may need to adjust the baking time slightly, as a larger volume could require a few extra minutes. Ensure that the cake tests done by springing back when lightly touched and maintains a golden hue.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but fresh strawberries will provide a better flavor and texture.

→ How do I store leftovers?

Keep any leftover cake in an airtight container in the refrigerator for up to 3 days.

→ What can I substitute for cake flour?

You can use all-purpose flour, but for a lighter cake, add 2 tablespoons of cornstarch per cup of flour.

→ Can I make this cake ahead of time?

Yes, you can bake the cake a day ahead and store it at room temperature, covered.