Strawberry Angel Food Cake
Prep Time
30 mins
Cook Time
50 mins
Cooking Time
1 min
Total Time
1 hr 21 mins
My Strawberry Angel Food Cake is light, airy, and bursting with real berry flavor—topped with whipped cream and ready in under 90 minutes!
Servings: 12 people
Ingredients
Strawberry Puree
- 2 cups (10 oz/284 g) strawberries, chopped
- 1 tablespoon granulated sugar
Angel Food Cake
- 1 ½ cups (6 oz/170 g) powdered sugar
- 1 cup (5 oz/142 g) all-purpose flour
- 2 tablespoons cornstarch
- 1 ½ cups (12 oz/340 g) egg whites (from about 12 eggs), at room temperature
- 1 teaspoon cream of tartar
- ⅛ teaspoon salt
- 1 cup (8 oz/225 g) granulated sugar
- 2 teaspoons vanilla extract
- A few drops pink gel food coloring , optional
- Whipped cream and fresh strawberries , for serving
Instructions
To Make the Strawberry Puree
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In a small saucepan, combine the strawberries and sugar and cook over medium-low heat, stirring frequently, until the strawberries soften and begin to break down.
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Cook until the mixture is reduced to about ¾ cup (6 oz/170 g), about 5 minutes. Let cool to room temperature.
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Place the strawberries in a blender and puree, then pass through a sieve to remove seeds.
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Measure out ¾ cup (6 oz/170 g). Set aside excess for another use.
To Make the Angel Food Cake
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Preheat the oven to 325°F (165°C) and set aside an ungreased, unlined angel food cake pan.
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Sift the powdered sugar, flour and cornstarch together into a medium bowl and set aside.
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In the bowl of a stand mixer fitted with a whisk attachment (or with a large bowl and a handheld electric mixer), whip the egg whites, cream of tartar and salt on medium-high speed for about 3 minutes, or until you reach soft peaks.
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With the mixer running, add the sugar, one tablespoon at a time, and continue whipping until you reach stiff, glossy peaks.
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Add in the vanilla extract, strawberry puree and food coloring (if using) and mix briefly to incorporate.
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Remove the bowl from the machine and sprinkle in half of the flour mixture. Fold in gently with a large metal spoon, then incorporate in the remaining flour mixture.
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Spread the batter evenly into the angel food cake pan and bake for 40-50 minutes, until puffed and the top springs back when gently pressed.
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Remove from the oven and immediately turn upside down onto a wire rack. Let cool completely for about 1 hour before releasing the cake from the pan.
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Serve with freshly whipped cream and strawberries. Store leftovers in an airtight container in the fridge for up to 3 days.
Recipe Notes
- Cook gently: When cooking down the strawberries in this angel food cake recipe, be sure to use medium-low heat and stir frequently so they don’t burn.
- Berry options: You can use fresh or frozen strawberries when making the puree.
- When to use frozen: If you are making this when strawberries are out of season, I recommend frozen strawberries because they will have better flavor.
- Do not grease the pan! Using an ungreased, straight-sided tube pan (angel food cake pan) is a must. An ungreased pan gives the cake batter traction, so it can climb along the sides of the pan as it bakes.
- Careful separation: Separate the eggs correctly. Even a drop of egg yolk can prevent the egg whites from whipping up and forming stiff, glossy peaks.
- Meringue tip: When folding the flour into the meringue, use a large metal spoon, as a rubber spatula might deflate the meringue too much.
- Upside down is key: It is very important to let angel food cakes cool completely while upside down, or they can collapse.
- Serve fresh: Freezing can negatively alter the texture of this cake, so I recommend serving this cake within a couple of days of baking it.
- Use the right knife: A serrated knife makes cutting this soft cake easier.