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.