Serves a Crowd

Angel Food Cake With Strawberries & Whipped Cream

June 22, 2022
4 Ratings
Photo by MJ Kroeger
  • Serves 12
Author Notes

My mother used to make this cake often for birthdays or for our Sunday dessert. It was my brother Greg’s, always requested birthday cake for his July 30th birthday. It never misses an ooooh or ahhhh when brought to the table. The towering presentation, light and refreshing coolness, was always a hit, particularly in late July in steamy St. Louis. This cake really isn’t hard, and it is so pretty, so light and so delicious!! —MaryFrancesCooks

Test Kitchen Notes

We’ll sing the praises of Angel Food Cake to the high, high heavens. This light and airy cake gets its signature texture from two ingredients: the first is cake flour, which has a lower protein count and less gluten than regular all-purpose flour. So what does this mean for your baked goods? Fluffier, lighter treats that have a finer cake crumb. The other is egg whites: A dozen of them are whipped to form soft peaks, and then are folded into the flour mixture. Pro tip: When cracking and separating eggs, do not get any yellow yoke in the whites. If you do, set the whites aside for tomorrow’s breakfast, and try again. It’s super important that the whites are clear in order to create the right texture and angelic white color for the cake. For an even easier separating process, crack the eggs into a separate glass bowl first, then pour them into the mixing bowl (this also gives you the chance to remove any tiny pieces of shells first).

In between each layer of fluffy cake is a luscious vanilla cream made with heavy cream, powdered sugar, and a little bit of vanilla extract. Think of it as your best-ever whipped cream, made even better with fresh strawberries (save a few for garnishes on top).

To assemble the cake, slice it into three layers and stack them on top of each other, with layers of cream in between. Top with more farm-fresh strawberries because it’s summer.

What You'll Need
  • Angel Food Cake
  • 1 cup cake flour
  • 1 1/2 cups granulated sugar, plus 2 tablespoons, divided
  • 12 large egg whites, room temperature
  • 1 1/2 teaspoons cream of tartar
  • 1/4 teaspoon kosher salt
  • 3/4 cup confectioners' sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • Cake Filling
  • 2 cups heavy cream, plus more as needed
  • 1 tablespoon confectioners' sugar
  • 1 teaspoon vanilla extract
  • 12-16 ounces fresh strawberries, washed and dried
  1. Preheat oven to 375°F. Sift the cake flour and 3/4 cup plus 2 tablespoons of granulated sugar together; set aside. In a separate bowl, combine the vanilla and almond extracts; set aside.
  2. Beat egg whites, cream of tartar, and salt until peaks form. Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form. Remove bowl from mixer and fold in flour mixture in parts and extracts slowly. Make sure you fold in the sides and bottom of your mixing bowl.
  3. Spoon batter into an angel food cake pan. Use a toothpick to remove any visible air pockets. Bake 30-35 minutes, or until top springs back when touched lightly with finger. Remove from oven and immediately invert pan onto a liquor bottle to cool completely.
  4. To remove the cake from your pan, take a flat metal cake spatula and insert it perpendicular in up and down motions around the rim of the cake pan just to get the ‘crust’ away from the pan. Invert onto your serving plate, using a knife to remove the edges of the cake from the pan. Cut the cake into 3 layers.
  5. Whip heavy cream, powdered sugar, and vanilla extract. Spread each layer with whipped cream and top with sliced fresh strawberries. Top with even more whole strawberries and serve immediately.

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1 Review

Frank C. April 2, 2018
We made this cake for our friend’s 70 th birthday. The cake is very light and was quite easy to make. It divided easily into three layers. A very pretty and easy Spring dessert.