Strawberry Angel Food Cake

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Why Strawberry Angel Food Cake Is So Special

This cake stands out because it is:

  • Extremely light and airy
  • Low in fat (no butter or oil)
  • Perfect with fresh fruit
  • Elegant yet simple
  • Ideal for warm weather desserts

The mild sweetness of the cake allows the strawberries to shine, creating a perfectly balanced dessert.

Ingredients You’ll Need

For the Angel Food Cake

  • 1 cup (120 g) cake flour
  • 1½ cups (300 g) granulated sugar, divided
  • 12 large egg whites, room temperature
  • 1 teaspoon cream of tartar
  • ¼ teaspoon salt
  • 1½ teaspoons vanilla extract

For the Strawberry Topping

  • 2½ cups fresh strawberries, sliced
  • ¼ cup sugar
  • 1 teaspoon lemon juice

Optional Toppings

  • Whipped cream
  • Mint leaves
  • Extra fresh strawberries

Preparing the Strawberries

Step 1: Macerate the Strawberries

In a bowl, combine sliced strawberries with sugar and lemon juice. Stir gently and let sit for 20–30 minutes until juicy and syrupy.

This process enhances the natural sweetness and creates a beautiful strawberry sauce.

Making the Angel Food Cake

Step 1: Preheat the Oven

Preheat oven to 170°C (340°F). Do not grease the angel food cake pan.

Step 2: Prepare Dry Ingredients

Sift together cake flour and ¾ cup of the sugar. Set aside.

Step 3: Whip the Egg Whites

In a large, clean bowl, beat egg whites until foamy. Add cream of tartar and salt.

Continue beating until soft peaks form.

Gradually add the remaining ¾ cup sugar, beating until glossy stiff peaks form.

Step 4: Add Vanilla

Gently fold in vanilla extract.

Step 5: Fold in the Flour Mixture

Sift the flour mixture over the egg whites in batches, gently folding with a spatula using light, sweeping motions.

Do not stir or overmix—this keeps the cake airy.

Baking the Cake

Pour the batter into the ungreased pan and gently smooth the top.

Bake for 35–40 minutes, or until:

  • The top is golden
  • The cake springs back when touched

Cooling the Cake (Very Important)

Immediately invert the pan upside down and let the cake cool completely.

This prevents the cake from collapsing and preserves its fluffy texture.

Assembling the Strawberry Angel Food Cake

Once cooled:

  1. Remove cake from pan
  2. Slice using a serrated knife
  3. Top generously with macerated strawberries and their juice
  4. Add whipped cream if desired

Texture & Flavor Experience

  • Cake: Soft, airy, cloud-like
  • Strawberries: Sweet, juicy, slightly tangy
  • Overall: Light, refreshing, elegant

This dessert melts in your mouth.

Common Mistakes to Avoid

  • Greasing the pan (the cake needs to cling to rise)
  • Overwhipping egg whites
  • Folding too aggressively
  • Skipping the upside-down cooling step

Delicious Variations

  • Strawberry & blueberry mix
  • Lemon angel food cake
  • Chocolate drizzle with strawberries
  • Individual angel food cupcakes

Serving Suggestions

Serve Strawberry Angel Food Cake:

  • Chilled or at room temperature
  • As a summer dessert
  • For birthdays or special occasions
  • With tea or coffee

Storage Tips

  • Store cake (without toppings) at room temperature for 1–2 days
  • Refrigerate with toppings up to 24 hours
  • Best enjoyed fresh

Nutritional Information (Approximate per Slice)

  • Calories: 180
  • Fat: 0 g
  • Carbohydrates: 38 g
  • Protein: 6 g

A light dessert you can enjoy without guilt.

Final Thoughts

Strawberry Angel Food Cake is the definition of simple elegance. Light as air, naturally sweet, and beautifully paired with fresh strawberries, it’s a dessert that feels special without being heavy or complicated.

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