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Strawberry Angel Food Cake

A light and airy dessert featuring fluffy cake, fresh strawberries, and whipped cream, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Baked Goods, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup cake flour Ensure to use cake flour for tenderness.
  • 1 1/4 cups granulated sugar, divided Opt for fine granulated sugar for incorporation.
  • 1 cup egg whites (about 8-10 large eggs) Use room temperature eggs for best volume.
  • 1 teaspoon cream of tartar Helps stabilize the egg whites.
  • 1/4 teaspoon salt Enhances overall sweetness.
  • 2 teaspoons vanilla extract, divided High-quality vanilla extract is recommended.
For the Topping
  • 1 pound fresh strawberries Look for ripe strawberries in season.
  • 3 tablespoons granulated sugar For macerating strawberries.
  • 1 cup heavy cream Use full-fat heavy cream.
  • 2 tablespoons powdered sugar For sweetening and stabilizing whipped cream.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and position the rack in the middle.
  2. In a medium bowl, sift together the cake flour, 1/4 cup of the granulated sugar, and the salt.
  3. In a large bowl, beat the egg whites with the cream of tartar until soft peaks form.
  4. Gradually add remaining sugar while beating until stiff peaks form.
  5. Fold in 1 teaspoon of vanilla extract into the beaten egg whites.
  6. Sift the flour mixture over the egg whites in three additions, folding gently after each addition.
  7. Transfer the batter into an ungreased 9-inch tube pan.
Baking
  1. Bake for 35 to 40 minutes or until golden and springs back when touched.
  2. Invert the pan onto a bottle to cool completely for about 1 hour.
Preparation of Topping
  1. Hull and slice strawberries, toss with 3 tablespoons of sugar, and let sit for 15 minutes.
  2. In a chilled bowl, whip heavy cream with powdered sugar and remaining vanilla until soft peaks form.
Assembly
  1. Remove the cake from the pan and transfer it to a serving plate.
  2. Top with whipped cream and arrange macerated strawberries on top.

Notes

Best served fresh, can be stored at room temperature for a day or refrigerated for up to three days.