🍓 Strawberry Angel Cake!

Strawberry Angel Cake recipe that’s as dreamy as it sounds:

🍓 Strawberry Angel Cake

Fluffy angel food cake layered with fresh strawberries and whipped cream — a heavenly dessert!

🎂 Ingredients:

For the Cake:

1 cup cake flour (sifted)

1 ½ cups granulated sugar (divided)

12 large egg whites (room temperature)

1 ½ tsp cream of tartar

¼ tsp salt

1 ½ tsp vanilla extract

½ tsp almond extract (optional, but delicious)

For the Filling/Topping:

2 cups fresh strawberries (sliced)

2 tbsp sugar (to macerate the berries)

1 cup heavy whipping cream

2 tbsp powdered sugar

1 tsp vanilla extract

👩‍🍳 Instructions:

1. Make the Angel Food Cake:

Preheat oven to 350°F (175°C). Use an ungreased angel food cake pan.

Sift together cake flour and ½ cup of sugar. Set aside.

In a large bowl, beat egg whites with cream of tartar and salt until soft peaks form.

Gradually add remaining 1 cup of sugar, then add vanilla and almond extract. Beat until stiff peaks form.

Gently fold in flour-sugar mixture, a little at a time, using a spatula.

Pour batter into the pan. Bake for 35–40 minutes, or until golden and springy.

Invert the pan and cool completely upside down before removing.

2. Prep the Strawberries:

Toss sliced strawberries with 2 tbsp sugar. Let sit for at least 15 minutes to draw out juices.

3. Make the Whipped Cream:

Beat cold heavy cream, powdered sugar, and vanilla until soft peaks form.

4. Assemble:

Slice the cooled cake into layers or chunks.

Layer cake, whipped cream, and strawberries in a trifle dish, cake stand, or as individual servings.

Optional: drizzle with strawberry juice from the bowl for extra flavor.

🍰 Tips:

Don’t grease the pan — the cake needs to “climb” the sides.

Use a serrated knife to slice the cake for clean cuts.

Make it ahead! Assemble just before serving to keep the cake light.