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Strawberry Angel Cake

A light and airy dessert that combines the sweetness of strawberries with a fluffy cake, perfect for any gathering.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

For the Angel Cake
  • 1 cup egg whites (about 8–10 large eggs) Ensure no yolks are present for proper whipping.
  • 1.5 cups granulated sugar
  • 1 cup cake flour Sift before use.
  • 1 teaspoon cream of tartar
  • 0.5 teaspoon salt
  • 1 teaspoon vanilla extract Feel free to add more for extra flavor.
For the Topping
  • 2 cups fresh strawberries (sliced)
  • 1 cup heavy whipping cream
  • 0.25 cup powdered sugar
  • 1 teaspoon vanilla extract You can never have too much vanilla!

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, beat egg whites until foamy. Add cream of tartar and salt, and continue beating until soft peaks form. Gradually add granulated sugar, one tablespoon at a time, until stiff peaks form.
  3. Gently sift in cake flour and fold using a spatula to avoid deflating the egg whites.
  4. Fold in vanilla extract.
Baking
  1. Pour the batter into an ungreased angel food cake pan and bake for about 30-35 minutes or until golden brown and springs back to the touch.
  2. Invert the pan onto a wire rack to cool completely.
Topping Preparation
  1. While the cake cools, whip heavy cream with powdered sugar and vanilla until soft peaks form.
  2. Slice strawberries and set aside.
Assembly
  1. Once the cake has cooled, slice it into two or three layers. Spread whipped cream on each layer and top with sliced strawberries. Stack the layers and finish with more cream and strawberries.

Notes

Ensure that egg whites are free from yolks for proper whipping. Let the cake cool upside down to maintain airy texture. You can use other berries as a substitute for strawberries.