If you are searching for a delightful dessert that feels as light as a feather yet bursting with fresh fruity goodness, this Strawberry Angel Food Cake Recipe is an absolute must-try. With its airy texture and sweet strawberry layers nestled between clouds of whipped cream, this cake not only pleases the eye but also melts in your mouth, making every bite a joyful experience. Whether for a special occasion or a simple afternoon treat, this recipe brings together simple ingredients to create something unforgettable.

Ingredients You’ll Need

The image shows a two-layer cake on a white plate, placed on a white marbled surface. The bottom layer is light golden brown and fluffy, topped with a thick layer of white cream and sliced red strawberries partially visible around the edges. The top layer is similar in color, spread with a generous amount of white cream that looks soft and smooth with some swirls. On top, there are whole and halved bright red strawberries with green leaves, along with small white and yellow daisy flowers as decoration. The background is light blue, and the photo is close-up and bright, focusing on the cake's fresh and textured details. photo taken with an iphone --ar 4:5 --v 7

The magic of this Strawberry Angel Food Cake Recipe lies in its simplicity. Each ingredient serves a special purpose, contributing to the cake’s signature fluffiness, delicate sweetness, and refreshing fruity burst. Together, they create a dessert that’s wholesome, airy, and visually stunning.

Cake flour: Provides a tender crumb and light texture essential to angel food cake.
White sugar (¾ cups, divided): Sweetens the cake while helping to stabilize the egg whites.
Salt (¼ teaspoon): Enhances all the flavors subtly without overpowering.
Egg whites (1 ½ cups, about 12 eggs): The heart of the cake, creating its signature airy rise.
Cream of tartar (1 ⅕ teaspoons): Stabilizes the egg whites for maximum fluffiness.
Vanilla extract (½ teaspoon): Adds a sweet aromatic background note to the cake.
Almond extract (½ teaspoon, optional): Gives a subtle nutty twist enhancing the strawberry flavor.
Frozen whipped cream (1 tub, thawed): Adds creamy richness and soft layers between cake slices.
Strawberries (1 pint, sliced): Fresh, colorful, and juicy — the star fruity ingredient in this recipe.

How to Make Strawberry Angel Food Cake Recipe

Step 1: Preheat and Sift

First, preheat your oven to 375 degrees Fahrenheit to get it ready for baking. Then sift together the cake flour and 2 tablespoons of sugar. This ensures your flour is light and free of lumps, which helps maintain the cake’s airy texture.

Step 2: Whip the Egg Whites

Using an electric beater, whip the egg whites along with cream of tartar and salt until soft peaks form. This step is critical because the air beaten into the whites will create the cake’s signature lift.

Step 3: Add Sugar Slowly

Next, gradually add the remaining sugar while continuing to beat on high speed until stiff peaks form. This process stabilizes the egg whites and brings sweetness to the cake without weighing it down.

Step 4: Fold in Flour Mixture

Gently fold in the flour mixture, carefully incorporating the sides and bottom of the bowl. This delicate folding is crucial so you don’t deflate those precious whipped egg whites that will make the cake so light.

Step 5: Bake the Cake

Spoon the batter into an ungreased tube pan, then pop it into the oven. Bake for 30 to 35 minutes, keeping an eye until the top springs back when you lightly touch it. That springy surface signals the cake is perfectly baked.

Step 6: Cool the Cake Upside Down

Once out of the oven, cool your cake upside down on a cooling rack for at least an hour. This helps prevent the cake from collapsing and maintains its tall, airy structure.

Step 7: Remove and Layer

Carefully run a knife around the pan edges before inverting the cake onto a rack to cool completely. After cooling, slice the cake in half horizontally, layer the bottom half with whipped cream and sliced strawberries, then top with the second half and finish with more whipped cream and berries. It’s a dessert that looks as heavenly as it tastes.

How to Serve Strawberry Angel Food Cake Recipe

A white plate holds a colorful slice of cake with two main layers; the bottom layer is light tan and fluffy, topped with a thick white cream layer containing small bits of red fruit inside. On top of the cake, there is more white cream and a bright red strawberry with a green leafy top. A pale pink spoon rests on the plate beside the cake. A woman's hand is gently holding the spoon. The plate sits on a white marbled surface with a small white flower nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your strawberry angel food cake look spectacular, consider fresh mint leaves scattered on top or a light dusting of powdered sugar. These simple touches add freshness and visual appeal without overpowering the delicate flavors.

Side Dishes

This cake pairs beautifully with a scoop of vanilla ice cream or a small bowl of fresh fruit salad, complementing the strawberry notes and keeping the overall dessert experience refreshing and light.

Creative Ways to Present

Try serving your cake in individual glass trifle bowls layered with whipped cream and strawberries for a charming and elegant presentation. You can also drizzle a homemade strawberry coulis over each slice to intensify the berry flavor and add a glossy finish.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which might be rare), store the cake loosely covered in the refrigerator. It will stay moist and fresh for up to 2 days, but be sure to keep it away from strong odors as angel food cake is quite delicate.

Freezing

You can freeze slices of the cake wrapped tightly in plastic wrap and stored in an airtight container for up to a month. Thaw in the refrigerator overnight for best texture and freshness.

Reheating

This cake is best enjoyed chilled or right out of the fridge, but if you want to warm a slice slightly, pop it in the microwave for about 10 seconds. Avoid overheating, as it could become chewy instead of soft and fluffy.

FAQs

Can I use fresh strawberries instead of frozen whipped cream?

Actually, the whipped cream and strawberries play two different roles here. The whipped cream adds a creamy, soft layer, while fresh strawberries provide juicy bursts of flavor. For the best experience, use thawed frozen whipped cream alongside fresh strawberries for layering.

Is it necessary to use a tube pan for angel food cake?

Yes, a tube pan is ideal because it allows the cake to rise higher and bake evenly. The center tube helps distribute heat and supports the delicate batter during baking and cooling, ensuring that signature fluffy texture.

Can I substitute almond extract?

Almond extract is optional and adds a lovely depth of flavor, but you can omit it if you prefer. Vanilla extract alone is enough to provide a wonderful aroma and sweetness for this recipe.

Why do I need to cool the cake upside down?

Cooling upside down prevents the delicate cake from collapsing under its own weight. Gravity helps maintain the structure by letting the cake hang from the pan while it cools, keeping it light and airy.

How do I know when the cake is done baking?

The cake is ready when it springs back gently when touched on top. Another tip is that it should be golden and no longer sticky. Avoid opening the oven early, as temperature fluctuations can cause the cake to deflate.

Final Thoughts

I cannot recommend this Strawberry Angel Food Cake Recipe enough if you want a dessert that is beautiful, light, and brimming with fresh strawberry goodness. Every step of making it is a little moment of joy, and the result is a cake that is as delightful to serve as it is to eat. Treat yourself and your loved ones to this delicious slice of happiness—you’ll be so glad you did!