Description
A light, fluffy Strawberry Angel Cake layered with fresh strawberries and whipped cream, creating a perfectly airy and refreshing dessert that’s sweet, delicate, and full of springtime flavor.
Ingredients
Scale
- 12 large egg whites
- 1 cup granulated sugar
- 1 cup cake flour
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 3 cups fresh strawberries, sliced
- 2 cups whipped cream
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F (175°C). Make sure your angel food cake pan is clean and ungreased.
- In a bowl, sift together cake flour and half the sugar.
- In another bowl, beat egg whites with cream of tartar and salt until soft peaks form.
- Gradually add the remaining sugar to the egg whites, beating until stiff peaks form.
- Gently fold in vanilla extract, then slowly fold in the flour mixture a little at a time until just combined.
- Pour the batter into the pan and smooth the top. Run a knife through the batter to remove air bubbles.
- Bake for 35–40 minutes, or until the top is golden and springs back when lightly touched.
- Invert the pan immediately and let cool completely upside down.
- Once cooled, slice the cake horizontally. Layer with whipped cream and sliced strawberries, then top with more whipped cream and strawberries.
- Chill before serving and enjoy!
Notes
- Do not grease the pan; this helps the cake rise properly.
- Use room-temperature egg whites for maximum volume.
- Cool completely before adding whipped cream and strawberries.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 30g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: strawberry angel cake, light cake, summer dessert, airy sponge cake, strawberry dessert