This Strawberries and Cream Angel Food Cake is a dreamy, summery delight. Fluffy cake pairs with fresh strawberries and whipped cream—perfect as a standout angel food cake from your cake recipes, offering a light, creamy treat that’s simple yet irresistible for any occasion.
Recipe Tips and Tricks
Use room-temp egg whites—whips higher; cold ones flop. Sift flour twice—keeps it airy; clumps weigh it down. Don’t grease the pan—cake needs grip; grease makes it slip. Cool upside down—preserves height; upright deflates it. Chill cream—whips firmer; warm cream stays runny.
Why You’ll Love This Recipe
Get ready to fall head over heels for a dessert that’s as heavenly as it is easy with this Strawberries and Cream Angel Food Cake—it’s a standout angel food cake from your cake recipes collection, making it your new favorite for a fresh, creamy indulgence! This recipe is a summer dream: fluffy, cloud-like cake rises high with a tender crumb, then gets layered with juicy strawberries and billowy whipped cream—all whipped up with simple steps, turning basic ingredients into a delightful classic that’s perfect for any gathering or sweet craving. It’s the ultimate fruity treat—just mix, bake, and top, then slice into a piece that’s light and luscious, turning any moment into a joyful celebration without any fuss. Whether you’re hosting a picnic, craving a classic combo, or just want a dessert that feels like a warm breeze, this one’s a total winner—strawberry-sweet, creamy, and guaranteed to make every bite a delightful, stress-free joy that keeps you smiling from start to finish!
Strawberries and Cream Angel Food Cake
Fluffy angel food cake with strawberries and cream—summery bliss.
Ingredients
- 12 large egg whites (room temperature)
- 1 ¼ cups granulated sugar
- 1 cup cake flour
- 1 tsp cream of tartar
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 cups fresh strawberries, hulled and sliced
- 1 cup heavy cream
- 2 tbsp granulated sugar (for cream)
Instructions
- Gear Up for a Creamy Delight: Alright, let’s whip up this light, summery treat—grab a mixing bowl, a whisk or mixer, a sifter, an angel food cake pan, and a spoon! This cake is about to make your day sweet and fresh. Picture that creamy slice—let’s get started with a big, excited grin lighting up our faces!
- Preheat and Prep: Set your oven to 325°F (165°C)—imagine that perfect bake coming. Keep the pan ungreased—picture the cake rising tall. Take a moment to feel the excitement build as we dive into this strawberry adventure!
- Whip the Whites: Pour 12 room-temp egg whites into your bowl—add 1 tsp cream of tartar and ¼ tsp salt. Whisk or beat on medium until foamy—imagine those bubbles growing. Crank it to high, slowly adding ¾ cup granulated sugar—picture those stiff, glossy peaks. Grin at the airy magic unfolding!
- Add Flavor: Splash in 1 tsp vanilla extract—imagine that warm note lifting it. Beat until peaks hold firm—picture that cloud-like texture. Feel proud as you set the bowl aside, ready for the next fluffy step!
- Sift and Fold: Sift 1 cup cake flour and ½ cup granulated sugar together—twice! Imagine that tender, light crumb. Gently fold into the egg whites with a spatula—picture it staying fluffy. Keep it slow and gentle, grinning at this airy masterpiece coming together!
- Fill the Pan: Spoon the batter into your ungreased angel food cake pan—smooth the top lightly. Imagine that golden rise—pop it into the oven for 35-40 minutes. Picture it turning light brown and springy, feeling excited for the big reveal!
- Cool It Right: Pull the cake out—flip the pan upside down on a bottle or rack right away. Imagine it holding that height—let it cool for 1 hour. Grin at the suspense, dreaming of that fluffy base for our creamy topping!
- Whip the Cream: In a chilled bowl, whip 1 cup heavy cream with 2 tbsp sugar—imagine that billowy cloud forming. Picture it spreading smooth—beat to soft peaks, feeling proud of this creamy crown!
- Assemble the Cake: Run a knife around the cooled cake’s edges—ease it onto a plate. Spread whipped cream over the top—pile on 2 cups sliced strawberries. Imagine that fresh, creamy combo—make it look dreamy, grinning at this summery finish!
- Serve Your Strawberry Bliss: Slice that gorgeous cake—admire its airy texture and creamy topping! Serve with extra berries or solo—dig in slow, savoring every fluffy, fruity bite with a big, happy grin, feeling that summery joy lift your spirits!
Notes
- Room-temp whites—cold won’t whip; warm rises best!
- No grease—cake slips; ungreased climbs high!
- Chill cream—warm won’t whip; cold stays firm!
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 226Total Fat 7gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 2gCholesterol 22mgSodium 109mgCarbohydrates 35gFiber 1gSugar 25gProtein 5g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Egg whites lift—12 large (90g protein, 0g fat, 204 kcal) airy base. Sugar sweetens—1 ¼ cups (300g carbs, 1200 kcal) fine texture. Cake flour lightens—1 cup (120g carbs, 400 kcal) soft crumb. Cream of tartar stabilizes—1 tsp (negligible macros) firm peaks. Vanilla extract flavors—1 tsp (negligible macros) warm note. Strawberries top—2 cups (40g carbs, 100 kcal) juicy freshness. Heavy cream whips—1 cup (80g fat, 800 kcal) creamy richness. Sugar for cream—2 tbsp (25g carbs, 100 kcal) subtle sweetness.
Variations and Substitutions
Swap strawberries with raspberries—2 cups (30g carbs), tart twist. Use almond extract instead of vanilla—1 tsp (negligible macros), nutty hint. Sub cake flour with all-purpose + cornstarch—¾ cup + 2 tbsp (120g carbs), similar lightness. Replace heavy cream with coconut cream—1 cup (45g fat), tropical vibe. Use honey for cream—2 tbsp (34g carbs), floral sweetness. Add lemon zest—1 tsp (negligible macros), citrus lift. Top with blueberries—1 cup (20g carbs), instead of strawberries. Dust with powdered sugar—1 tbsp (10g carbs), simple finish.
Storage Options
Store unfrosted cake at room temp—covered, lasts 2-3 days; stays fluffy. Store with cream and berries in fridge—airtight, keeps 1-2 days; cream softens cake. Freeze unsauced slices—wrap tightly, up to 2 months; thaw at room temp, add toppings fresh. Keep cool—cream melts in heat.
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