Strawberry Angel Food Cake With Cream

Name: Strawberry Angel Food Cake With Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 cup cake flour; 1 1/2 cups granulated sugar; 1/4 teaspoon salt; 12 large egg whites; 1 teaspoon vanilla extract; 1/2 teaspoon cream of tartar; 2 cups heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups fresh strawberries, sliced

Highlighted under: Cakes, Cookies & More

I love making Strawberry Angel Food Cake With Cream, especially during the warmer months. The combination of airy cake and fresh strawberries creates a perfect dessert for any gathering. It’s light, yet satisfying, and surprisingly simple to make. I enjoy whipping up the cream to top the cake, which adds a luxurious touch. Whether it’s a picnic or a backyard barbecue, this cake is always a crowd-pleaser that leaves everyone asking for seconds!

Created by

Lucy Bennett

Last updated on 2026-02-28T01:17:35.007Z

When I first tried making a Strawberry Angel Food Cake, I was amazed at how quickly it came together. The light and fluffy texture paired beautifully with the sweet strawberries. I discovered that the secret to achieving that perfect fluffiness lies in beating the egg whites to the right peaks – it’s a game changer!

I remember the first time I topped it with homemade whipped cream; the richness perfectly complemented the lightness of the cake. I recommend using fresh strawberries whenever possible for the best flavor. This cake not only tastes divine but also looks stunning on any dessert table.

Why You'll Love This Recipe
Delicate angel food cake melts in your mouth
Fresh strawberries provide a natural sweetness
A delightful dessert for warm-weather gatherings

The Importance of Egg Whites

Egg whites are the backbone of this Angel Food Cake. When beaten, they create a stable meringue that provides the cake's airy structure. Make sure your mixing bowl is completely clean and free of grease, as any fat can prevent the egg whites from reaching their full volume. I also recommend using room temperature egg whites, as they whip to a greater volume compared to cold ones, giving your cake that perfect, fluffy texture.

Beating the egg whites should be done carefully. Start on a low speed until frothy, then increase to medium-high. Look for soft peaks to form before adding the cream of tartar; this stabilizes the meringue. For best results, be sure to stop the mixer once stiff peaks form—a visual cue that means your meringue is ready and won’t deflate during the folding process.

Mastering the Folding Technique

The folding process is crucial for maintaining the light texture of your cake. Use a large spatula to gently incorporate the flour mixture into the meringue. Scoop flour from the bottom of the bowl and lift the meringue over it—rotate the bowl as you go for even mixing. This technique minimizes the risk of deflating the egg whites, which could lead to a dense cake instead of the desired lightness. If you notice lumps of flour, just continue folding gently until incorporated.

Be patient during this step; hurried mixing can destroy the air bubbles you worked hard to create. The goal is a smooth batter without streaks of flour, signifying that the mixtures are well combined yet still airy. If you see any flour left after folding, work it in gently or consider preparing a small batch of meringue to rescue it!

Ingredients

Gather the following ingredients before starting:

For the Cake

1 cup cake flour
1 1/2 cups granulated sugar
1/4 teaspoon salt
12 large egg whites
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar

For the Topping

2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
2 cups fresh strawberries, sliced

Make sure to prepare everything before proceeding to the next steps.

Instructions

Follow these steps to create a delicious Strawberry Angel Food Cake:

Preheat Oven

Preheat your oven to 350°F (175°C). Do not grease the angel food cake pan.

Sift Dry Ingredients

In a bowl, sift together the cake flour, 1 cup of sugar, and salt. Set aside.

Beat Egg Whites

In a large mixing bowl, beat the egg whites with a mixer until frothy. Add the cream of tartar and continue beating until soft peaks form.

Add Sugar Gradually

Gradually add the remaining sugar (1/2 cup) while beating until stiff peaks form. Mix in the vanilla extract.

Incorporate Flour Mixture

Gently fold in the flour mixture into the egg whites a little at a time until just combined. Be careful not to deflate the egg whites.

Bake the Cake

Pour the batter into the ungreased angel food cake pan and smooth the top. Bake for 30 minutes or until lightly golden.

Cool the Cake

Once baked, invert the cake pan onto a cooling rack. Let it cool completely before removing it from the pan.

Prepare the Whipped Cream

In a mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Serve

Slice the cooled cake, top with whipped cream, and fresh strawberries, and enjoy your delightful dessert!

Enjoy this exquisite cake with family and friends!

Pro Tips

For an extra burst of flavor, consider adding a splash of lemon juice to your whipped cream or garnishing with mint leaves.

Serving Suggestions

This Strawberry Angel Food Cake shines as a centerpiece dessert at any gathering. For a more elaborate presentation, consider adding a layer of fresh whipped cream between sliced layers of cake, creating a beautiful strawberry shortcake alternative. Additionally, pairing it with a scoop of vanilla ice cream can elevate the dessert to another level of indulgence.

For a unique twist, try incorporating a flavored syrup, like a balsamic reduction, drizzled over the strawberries. The acidity from the balsamic elevates the sweetness of the strawberries, bringing a sophisticated touch to this light dessert.

Make-Ahead and Storage Tips

This cake is an excellent make-ahead option. You can bake and cool the angel food cake a day in advance. Store it inverted in the pan to maintain its structure and softness. Cover loosely with plastic wrap to keep it from drying out during storage, or place it in an airtight container once cooled.

The whipped cream can also be prepared ahead of time but should be used within 24 hours of whipping for the best texture. To stabilize it, consider adding a teaspoon of unflavored gelatin dissolved in water, which will help it maintain its shape longer if you need to store it.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. Just store it in an airtight container at room temperature.

→ How do I store leftovers?

Store leftover cake in an airtight container in the refrigerator for up to 3 days.

→ Can I use frozen strawberries?

Fresh strawberries are recommended for the best flavor, but you can use frozen if fresh ones aren't available. Just make sure to thaw and drain them well.

→ What's the key to fluffy whipped cream?

Make sure your mixing bowl and beaters are cold, and avoid overbeating to prevent the cream from turning into butter.