If you’re looking to wow your friends and family with a dessert that feels light as air yet packed with luscious strawberry flavor, you’re going to love this Strawberry Angel Food Cake Recipe. It combines the delicate sweetness of angel food cake with the fresh, vibrant burst of strawberries, creating a dessert that’s as stunning to look at as it is delightful to eat. Whether it’s for a spring gathering, a summer barbecue, or anytime you want a refreshing treat, this recipe is a total showstopper that’s surprisingly easy to make.
Ingredients You’ll Need
Each ingredient in this Strawberry Angel Food Cake Recipe plays an important role in creating the perfect balance of texture and flavor. From the pristine egg whites that give the cake its signature fluffiness to the vibrant strawberries that add natural sweetness and color, these straightforward ingredients come together beautifully.
- 16 oz Strawberries (fresh or frozen): The star of the recipe, these provide natural sweetness and a gorgeous pink hue when pureed.
- 1/2 cup Superfine Sugar: Used to sweeten the strawberry puree, ensuring it’s smooth and balanced.
- 12 large Egg Whites: Whipped to create the light-as-air texture essential for angel food cake.
- 1 1/2 cups Superfine Sugar: Gradually added to stabilize the egg whites and add sweetness to the cake batter.
- 1 tsp Cream of Tartar: A natural stabilizer that helps the egg whites hold their volume.
- 1 1/4 cups Cake Flour: Sifted to keep the texture extremely tender and fine.
- 1/4 tsp Salt: Balances the sweetness and enhances overall flavor.
- 1 tsp Vanilla Extract: Adds a lovely warm aroma and depth to the cake.
How to Make Strawberry Angel Food Cake Recipe
Step 1: Make the Strawberry Puree
Start by gently heating your strawberries with the 1/2 cup of superfine sugar in a saucepan. This softens the fruit and draws out its juices. Once softened, blend the strawberries into a smooth puree. This fresh puree will infuse the cake with a beautiful strawberry flavor and add moisture to the batter.
Step 2: Preheat Your Oven
Get your oven ready by setting it to 350°F (180°C). This precise temperature will ensure the cake bakes evenly, developing the delicate crust and airy interior we all love in an angel food cake.
Step 3: Whip the Egg Whites
Using a stand mixer with the whisk attachment, beat the egg whites until they become frothy. Then add the cream of tartar, which acts as a stabilizer, and continue whipping until soft peaks form. This stage is crucial because the aeration here gives your cake that signature volume and lightness.
Step 4: Add the Sugar and Fold in Ingredients
Slowly add the 1 1/2 cups superfine sugar into the whipped egg whites, continuing to beat until stiff peaks form—this means the mixture holds its shape well. Gently fold in the strawberry puree and the sifted mixture of cake flour and salt. Folding ensures you keep that beautiful air in the batter without deflating it.
Step 5: Bake to Perfection
Transfer the finished batter into an ungreased tube pan. This is important because the cake needs to cling to the sides to rise properly. Bake for 34 to 40 minutes until the cake is lightly golden and springs back when touched gently.
Step 6: Cool and Finish
Once out of the oven, invert the pan and let the cake cool completely upside down. This prevents it from collapsing and keeps the texture light and fluffy. When cooled, carefully release it from the pan, slice, and get ready to serve!
How to Serve Strawberry Angel Food Cake Recipe
Garnishes
Fresh whipped chantilly cream paired with a handful of sliced strawberries on top perfectly complements the cake’s light texture and strawberry-forward flavor. A light dusting of powdered sugar adds an elegant finishing touch.
Side Dishes
If you want to serve this cake alongside other treats, consider fresh fruit salad or a tangy citrus sorbet. These sides balance the sweetness and elevate the overall dessert experience.
Creative Ways to Present
For special occasions, serve this cake in delicate trifle glasses layered with more strawberry puree and cream. Or turn slices into petite cake sandwiches with whipped cream between layers. Either way, it’s guaranteed to impress!
Make Ahead and Storage
Storing Leftovers
Keep leftover cake airtight in the refrigerator for up to 3 days. This helps preserve the cake’s softness and keeps the strawberries fresh.
Freezing
You can freeze whole or sliced Strawberry Angel Food Cake Recipe wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving to retain its fluffy texture.
Reheating
Angel food cake is best enjoyed chilled or at room temperature, but if you prefer it slightly warm, briefly heat slices in the microwave for about 10 seconds. Avoid overheating to maintain its delicate crumb.
FAQs
Can I use frozen strawberries for this recipe?
Absolutely! Frozen strawberries work just as well as fresh ones. Just thaw and drain any excess liquid before heating them with sugar for the puree.
Why do I need to use an ungreased pan?
Angel food cake needs to cling to the sides of the pan to rise properly. Greasing the pan prevents this, causing the cake to collapse or collapse.
Can I substitute cake flour?
While cake flour is preferred for its low protein content, you can substitute it with all-purpose flour mixed with cornstarch to achieve a similar tender texture.
Is cream of tartar necessary?
Cream of tartar helps stabilize and maintain the volume of whipped egg whites. If you don’t have it, lemon juice can be used as a substitute, but the texture might be just slightly different.
How can I tell when the cake is done?
The cake is done when the surface is lightly golden and springs back when gently pressed. A toothpick inserted in the center should come out clean.
Final Thoughts
This Strawberry Angel Food Cake Recipe is one of those delightful desserts that brings smiles with every bite. Its airy texture combined with the vibrant flavor of strawberries makes it a perfect treat for any occasion. I encourage you to give it a try—you might just find your new favorite cake that everyone asks for again and again!
Print
Strawberry Angel Food Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in this light and airy Strawberry Angel Food Cake, a perfect dessert combining the delicate sweetness of angel food cake with the fresh, vibrant flavor of strawberries. Made by folding a luscious strawberry puree into a classic egg white batter, this cake is baked to golden perfection and served with chantilly cream and fresh strawberries for an elegant finish.
Ingredients
Strawberry Puree
- 16 oz Strawberries (fresh or frozen)
- 1/2 cup Superfine Sugar
Cake Batter
- 12 large Egg Whites
- 1 1/2 cups Superfine Sugar
- 1 tsp Cream of Tartar
- 1 1/4 cups Cake Flour
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
Serving
- Chantilly Cream
- Fresh Strawberries
Instructions
- Prepare Strawberry Puree: In a saucepan, heat the strawberries with 1/2 cup of superfine sugar over medium heat until the berries become soft and release their juices. Transfer the cooked strawberries to a blender and puree until smooth. Set aside to cool.
- Preheat Oven: Set your oven to 350°F (180°C) to ensure it reaches the proper temperature for baking the angel food cake.
- Whip Egg Whites: Using a stand mixer, beat the 12 egg whites until they become frothy. Add the cream of tartar, which stabilizes the egg whites, and continue whipping until soft peaks form.
- Add Sugar and Fold Ingredients: Gradually add 1 1/2 cups superfine sugar to the egg whites, beating continuously until stiff peaks form. Gently fold in the cooled strawberry puree, sifted cake flour, salt, and vanilla extract until fully incorporated without deflating the batter.
- Bake the Cake: Spoon the batter into an ungreased tube pan, which allows the cake to cling to the sides and rise properly. Bake for 34 to 40 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Invert the cake pan and allow the cake to cool completely upside down, which helps maintain its height and texture. Once cooled, loosen the edges and remove the cake from the pan. Slice and serve with freshly whipped chantilly cream and fresh strawberries for a beautiful presentation.
Notes
- Do not grease the tube pan; the batter needs to cling to the sides to rise correctly.
- Ensure egg whites are at room temperature for better volume when whipped.
- You can substitute fresh strawberries with frozen, but thaw them thoroughly before cooking.
- Folding the puree and flour gently is crucial to avoid deflating the egg whites and keep the cake airy.
- Serve with chantilly cream made from heavy cream whipped with sugar and vanilla for best pairing.
