Recipe For Angel Food Cake With Strawberries

Light, fluffy, and bursting with berry flavor, this recipe for angel cake from strawberry shortcake is a nostalgic dessert layered with juicy strawberries and whipped cream.

Prep time

20 minutes

Cook time

40 minutes

Total time

1 hour

Yield

10 servings

Ingredients

1 cup cake flour, sifted 3 times

1 1/2 cups granulated sugar, divided

12 large egg whites (room temperature)

1 1/2 tsp cream of tartar

1/4 tsp salt

1 1/2 tsp vanilla extract

2 cups fresh strawberries, hulled and sliced

2 tbsp sugar (for macerating berries)

1 cup whipped cream or topping

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Ensure your tube pan is ungreased
2. Step 2: Whip egg whites with cream of tartar and salt until soft peaks form
3. Step 3: Gradually add 3/4 cup sugar and beat to stiff glossy peaks
4. Step 4: Sift cake flour with remaining sugar three times
5. Step 5: Gently fold dry ingredients into the egg whites in batches
6. Step 6: Pour batter into the pan. Smooth the top and bake for 35–40 minutes
7. Step 7: Invert pan immediately and cool completely before removing
8. Step 8: Toss strawberries with 2 tbsp sugar and let sit 20–30 minutes
9. Step 9: Slice the cooled cake into layers or chunks as desired
10. Step 10: Top or layer cake with strawberries and whipped cream. Serve immediately

Notes

Do not grease the pan; this helps the cake rise.

Fresh, ripe strawberries work best for juiciness and flavor.

Make a trifle by layering cake, berries, and cream in a clear bowl.