Julie Clark
Posted:
Strawberry Angel Food Cake
May contain affiliate links. Terms of Use Policy.
A deliciously fluffy and light Strawberry Angel Food Cake. Perfect on its own, but also delicious as a strawberry shortcake base with whipped heavy cream and fresh berries.
Strawberries and angel food cake just go together don’t they? Fresh strawberries can be tricky in baking because they are juicy and often end up adding too much moisture to the cake. With this angel food cake, I used freeze-dried strawberries in place of some of the sugar.
Want to make this recipe gluten-free? Use the flour blend from our gluten-free angel food cake recipe. And try our pecan angel cookies, chocolate angel food cake cupcakes and pumpkin angel food cake, too.
Why Strawberry Angel Food Cake Is Perfect for Valentine’s Day
Angel food cake is easily one of my favorite cakes! Its light and airy texture and subtle sweetness set this cake apart from the rest. Plus, it’s low in fat. With the addition of the freeze-dried strawberries, you’ll end up with a perfectly pink dessert that is just right for a Valentine’s day potluck.
The most important thing to remember when making angel food cake is to use clean utensils and bowls. If there is any grease on the cooking tools, your egg whites might not fluff and the cake could even fall while baking.
This type of cake needs to be light and fluffy. In order to keep the fluff, cool the cake upside down. It’s important for the right texture. You can place the pan upside down on 3 glasses of equal heights to steady the pan.
Try topping it with our strawberry sauce or raspberry sauce.
If you can’t get enough of sweet strawberry desserts, check out our strawberry monkey bread, strawberry chocolate galette, strawberry shortcake cupcakes, or even strawberry valentine cake! And make our homemade whipped cream with heavy whipping cream as a topper for your dessert choice.
Enjoy! -Julie
Strawberry Angel Food Cake
A deliciously fluffy and light Strawberry Angel Food Cake. Perfect on its own, but also delicious as a strawberry shortcake base.
Servings 12
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Equipment
- Tube Cake Pan
Ingredients
- 1.2 ounces freeze dried strawberries (crushed to powder makes about ½ cup strawberry powder)
- 1¼ cups granulated sugar
- 1 cup cake flour
- 1½ cups egg whites
- ½ teaspoon salt
- 1½ teaspoons cream of tartar
- 1 teaspoon almond flavoring or vanilla extract
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- In a bowl, mix together the sugar and strawberry powder (crush dried strawberries with a food processor). Sift together ¾ cup of sugar mix and the flour, re-sifting the mixture three times. Set it aside.1.2 ounces freeze dried strawberries, 1¼ cups granulated sugar, 1 cup cake flour
- In a clean bowl, beat the egg whites until they are frothy. Add the salt and cream of tartar, then beat until the eggs hold stiff peaks.1½ cups egg whites, ½ teaspoon salt, 1½ teaspoons cream of tartar
- Add the remaining sugar, three tablespoons at a time, beating well after each addition.
- Using a rubber spatula, fold in the flour/sugar mixture about ½ a cup at a time, then fold in the almond flavoring.1 teaspoon almond flavoring
- Spoon the batter into an ungreased angel food cake tube pan and bake on the lowest oven rack for 45 minutes or until the top is lightly browned and looks dry.
- Remove the pan from the oven and immediately invert the pan, standing it upside down on 3 glasses that are equal in height for support.
- Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake. Remove the cake to a plate and serve with strawberries and whipped cream.
Notes
It’s important to seal angel food in an airtight container or airtight plastic wrap. It’s safe to keep at room temperature on the counter for up to 3 days. If you are going to have any left, I’d store it in the fridge from that point on.
You can make angel food cake one day in advance which means it is a great make ahead dessert.
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 146kcal | Carbohydrates: 31g | Protein: 5g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 148mg | Potassium: 160mg | Fiber: 1g | Sugar: 23g | Vitamin A: 0.2IU | Vitamin C: 35mg | Calcium: 5mg | Iron: 1mg
How to Make Strawberry Angel Food Cake: Step-by-Step
Preheat the oven to 325 degrees Fahrenheit. In a medium bowl, whisk together the sugar and strawberry powder. Sift together ¾ cup of sugar mix and the flour three times. Set it aside.
In a clean, grease-free bowl, use a stand mixer or hand mixer on medium speed to beat the egg whites until they are frothy. Add the salt and cream of tartar, then beat until the eggs holds a stiff peak.
Add the remaining sugar, three tablespoons at a time, beating well after each addition. Fold in the flour mixture about ½ a cup at a time, then fold in the almond flavoring.
Spoon the batter into an ungreased angel food cake tube pan.
Bake on the lowest oven rack for 45 minutes or until the top is lightly browned and looks dry. Remove the pan from the oven and immediately invert the pan, standing it upside down on 3 glasses that are equal in height for support. Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake. Remove the cake to a serving plate.
