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Strawberry Angel Food Cake

A light and airy cake infused with fresh strawberries and topped with whipped cream, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup cake flour look for a quality brand like Bob’s Red Mill
  • 1 1/4 cups granulated sugar, divided cane sugar adds a lovely sweetness
  • 1 cup egg whites about 8 large eggs; use fresh farm eggs for a rich flavor
  • 1 teaspoon cream of tartar essential for stabilizing egg whites
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract, divided use pure vanilla for the best flavor
For the Strawberry Topping
  • 1 pound fresh strawberries look for plump, juicy berries
  • 3 tablespoons granulated sugar
  • 1 cup heavy cream use cold for easy whipping
  • 2 tablespoons powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and position a rack in the middle.
  2. In a medium-sized mixing bowl, sift together 1 cup of cake flour, 1/4 cup of granulated sugar, and the salt.
  3. In a large, spotless bowl, use an electric mixer to beat the egg whites and cream of tartar on medium speed until soft peaks form, approximately 2-3 minutes.
  4. Slowly add the remaining 1 cup of granulated sugar, one tablespoon at a time, and continue mixing until stiff peaks form, about 5 more minutes.
  5. Gently fold in 1 teaspoon of the vanilla extract into the meringue with a rubber spatula.
  6. Sift the flour mixture over the beaten egg whites in three additions, folding gently with each addition until just combined.
  7. Transfer the batter to an ungreased 9-inch tube pan and bake for 35-40 minutes, or until golden and springs back when lightly touched.
Cooling and Topping Preparation
  1. Invert the pan onto a bottle or funnel to cool completely upside down for about 1 hour.
  2. Hull and slice the strawberries, tossing them with 3 tablespoons of granulated sugar, and let them macerate for about 15 minutes.
  3. In a chilled bowl, whip the heavy cream with powdered sugar and the remaining 1 teaspoon of vanilla extract until soft peaks form, about 3-4 minutes.
Assembly
  1. Once the cake has completely cooled, gently remove it from the pan and transfer to a serving plate.
  2. Top with whipped cream and arrange the macerated strawberries beautifully on top.

Notes

Ensure utensils are free of grease when whipping egg whites. Store leftovers in an airtight container in the fridge for 1-2 days.