Strawberry Angel Food Cake is a delightful dessert that perfectly captures the essence of spring and summer. This light and airy cake, made primarily from egg whites, sugar, and flour, is a favorite among many for its fluffy texture and sweet, fruity flavor. Originating in the United States during the late 19th century, this cake has become a staple at picnics, barbecues, and celebrations, often served with fresh strawberries and whipped cream.
What I love most about Strawberry Angel Food Cake is how it balances sweetness with a refreshing lightness, making it an ideal treat for warm weather. The combination of the soft cake and juicy strawberries creates a delightful contrast that keeps everyone coming back for more. Plus, it’s incredibly easy to make, allowing you to whip up a stunning dessert in no time. Whether you’re hosting a gathering or simply indulging yourself, Strawberry Angel Food Cake is sure to impress and satisfy your sweet tooth!
Ingredients:
- 1 cup cake flour
- 1 ½ cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 2 cups fresh strawberries, hulled and sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Preparing the Batter
Let’s start by preparing the batter for our light and fluffy Strawberry Angel Food Cake. This cake is all about the egg whites, so make sure they are at room temperature for the best results.
- Preheat your oven to 350°F (175°C). Do not grease the pan, as the batter needs to cling to the sides of the pan to rise properly.
- In a medium bowl, sift together the cake flour and 1 cup of granulated sugar. Sifting is crucial as it aerates the flour and helps to create a light texture in the cake.
- In a large mixing bowl, combine the egg whites, cream of tartar, and salt. Using an electric mixer, beat the egg whites on medium speed until they become frothy.
- Once frothy, increase the mixer speed to high and continue beating until soft peaks form. This should take about 2-3 minutes.
- Gradually add the remaining ½ cup of granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. Beat until stiff peaks form and the mixture is glossy. This is the key to a fluffy cake!
- Gently fold in the sifted flour mixture, one-third at a time, using a rubber spatula. Be careful not to deflate the egg whites; we want to keep that airy texture.
- Finally, fold in the vanilla extract and almond extract (if using) until just combined. The batter should be light and fluffy.
Baking the Cake
Now that we have our batter ready, it’s time to bake the cake. This is where the magic happens!
- Pour the batter into an ungreased 10-inch tube pan. Use a spatula to smooth the top, ensuring it’s even.
- Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and springs back when lightly touched. The cake should also pull away from the sides of the pan slightly.
- Once baked, remove the cake from the oven and immediately invert the pan onto a wire rack. This helps the cake cool down without collapsing.
- Let the cake cool completely in the pan, about 1-2 hours. Once cooled, run a knife around the edges to loosen the cake, then carefully remove it from the pan.
Preparing the Strawberries
While the cake is cooling, let’s prepare the strawberries. They will add a fresh and juicy element to our dessert.
- Rinse the strawberries under cold water and gently pat them dry with a paper towel.
- Hull the strawberries by removing the green tops and slice them into thin pieces. You can slice them into halves or quarters, depending on your preference.
- In a medium bowl, toss the sliced strawberries with 2 tablespoons of granulated sugar. This will help to draw out their natural juices and create a delicious syrup.
- Let the strawberries sit for about 15-20 minutes, stirring occasionally. You’ll notice they will start to release their juices, creating a lovely syrup.
Making the Whipped Cream
Now, let’s whip up some fresh cream to top our cake. This is the perfect finishing touch!
- In a large mixing bowl, pour in the heavy whipping cream. Make sure your bowl and beaters are cold for the best results.
- Add the powdered sugar and 1 teaspoon of vanilla extract to the cream.
- Using an electric mixer, beat the cream on medium-high speed until
Conclusion:
In summary, this Strawberry Angel Food Cake is an absolute must-try for anyone looking to indulge in a light, fluffy dessert that bursts with fresh flavor. The combination of airy angel food cake and sweet, juicy strawberries creates a delightful treat that is perfect for any occasion, whether it’s a summer picnic, a birthday celebration, or simply a sweet ending to a weeknight dinner. For serving suggestions, I recommend pairing this cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an extra touch of decadence. You can also experiment with variations by adding a drizzle of chocolate sauce or incorporating other fruits like blueberries or raspberries for a mixed berry twist. I truly encourage you to give this Strawberry Angel Food Cake a try! It’s not only simple to make but also a crowd-pleaser that will leave your friends and family asking for seconds. Once you’ve whipped up this delightful dessert, I’d love to hear about your experience. Share your thoughts, any variations you tried, or even a picture of your creation! Let’s spread the joy of this delicious Strawberry Angel Food Cake together! Print
Strawberry Angel Food Cake: A Light and Delicious Dessert Recipe
- Total Time: 15 minutes
- Yield: 10 servings
Description
This light and fluffy Strawberry Angel Food Cake features a delicate cake topped with fresh strawberries and whipped cream, making it a refreshing dessert perfect for any occasion.
Ingredients
- Egg whites
- Granulated sugar
- All-purpose flour
- Salt
- Fresh strawberries
- Whipped cream
Instructions
- Once the cake has cooled completely, place it on a serving platter.
- Spread a generous layer of whipped cream over the top of the cake.
- Top the whipped cream with the macerated strawberries, allowing some of the syrup to drizzle over the cake.
- Slice and serve immediately, enjoying the light and fluffy texture of the cake paired with the fresh strawberries and whipped cream!
Notes
- Make sure your egg whites are at room temperature for the best volume.
- Do not grease the pan; the batter needs to cling to the sides to rise properly.
- This cake is best served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 35-40 minutes
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