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Strawberry Angel Food Cake

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A delightful dessert featuring a fluffy angel food cake topped with sweet macerated strawberries and whipped cream.

Ingredients

Scale
  • 1 cup cake flour
  • 1 1/4 cups granulated sugar, divided
  • 1 cup egg whites
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract, divided
  • 1 pound fresh strawberries
  • 3 tablespoons granulated sugar
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C) and position the rack in the middle of the oven to ensure even baking.
  2. Sift the cake flour with 1/4 cup of the granulated sugar and the salt into a medium bowl until well combined.
  3. Beat the egg whites with the cream of tartar until soft peaks start to form.
  4. Add the remaining granulated sugar gradually, one tablespoon at a time, while beating until stiff peaks form.
  5. Gently fold in 1 teaspoon of the vanilla extract into the beaten egg whites.
  6. Sift the flour mixture over the egg whites in three additions, folding gently after each addition until just combined.
  7. Transfer the batter to an ungreased 9-inch tube pan and smooth the top.
  8. Bake for 35 to 40 minutes or until golden and springs back when touched.
  9. Invert the pan onto a bottle and let the cake cool completely upside down for about 1 hour.
  10. Hull and slice the strawberries, tossing with 3 tablespoons of granulated sugar and let sit for 15 minutes.
  11. Whip the heavy cream with powdered sugar and the remaining 1 teaspoon of vanilla extract until soft peaks form.
  12. Carefully remove the cake from the pan and top it with whipped cream and macerated strawberries.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Combine whipped cream just before serving.

Nutrition

Find it online: https://recypez.com/strawberry-angel-food-cake/

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