Light Angel Food Cake with Juicy Strawberries

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Feather-light, sweet, and refreshingly fruity, this Light Angel Food Cake with Juicy Strawberries is a showstopper of a dessert that’s surprisingly simple to make. The spongy, cloud-like texture of the angel food cake pairs beautifully with a generous topping of macerated strawberries and freshly whipped cream, creating a delightful harmony of flavor and texture.

This dessert is perfect for spring and summer gatherings, holidays, or when you just want to treat yourself to something special without feeling too indulgent. It’s lower in fat, incredibly light, and lets the natural sweetness of strawberries shine through in every bite.

Why You’ll Love This Light Angel Food Cake with Juicy Strawberries

This cake hits the sweet spot between indulgence and simplicity. It’s naturally low in fat thanks to the egg whites, yet still delivers a satisfyingly sweet, moist crumb. The whipped cream adds creaminess, and the fresh strawberries bring a bright, juicy pop that ties it all together.

Best of all, it requires no fancy decorating skills or complex techniques. You can make it ahead of time and keep it chilled until you’re ready to serve.

What Kind of Strawberries Should I Use?

Fresh, ripe strawberries are always the best choice. Look for berries that are deep red all over, fragrant, and firm. If strawberries aren’t in season, you can use frozen strawberries—just make sure to thaw and drain them well before using. Macerating them with a bit of sugar helps bring out their natural juices and intensifies the flavor.

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Ingredients for the Light Angel Food Cake with Juicy Strawberries

Angel food cake relies on just a few key ingredients that each play an important role:

• Egg whites: The foundation of angel food cake; they provide structure and volume when whipped into stiff peaks.
• Granulated sugar: Adds sweetness and stabilizes the egg whites.
• Cake flour: Gives the cake its delicate, fine crumb.
• Cream of tartar: Helps stabilize the egg whites, ensuring they whip properly.
• Vanilla extract: Adds warmth and depth of flavor to the cake.
• Fresh strawberries: Sweet and juicy, they’re macerated with sugar to make a flavorful topping.
• Powdered sugar: Lightly sweetens the whipped cream.
• Heavy whipping cream: Adds richness and balances the airiness of the cake.

How To Make the Light Angel Food Cake with Juicy Strawberries

Step 1: Prep the Cake Pan

Use an ungreased tube pan to help the cake cling to the sides and rise properly. Preheat your oven to 350°F.

Step 2: Beat the Egg Whites

In a large mixing bowl, beat egg whites with cream of tartar and a pinch of salt until soft peaks form. Gradually add granulated sugar and continue beating until stiff, glossy peaks form.

Step 3: Fold in the Dry Ingredients

Sift together cake flour and some of the remaining sugar. Gently fold into the egg whites in batches, being careful not to deflate the mixture.

Step 4: Bake the Cake

Spoon the batter into the tube pan and smooth the top. Bake for about 35-40 minutes, until the top is golden and springs back when lightly touched.

Step 5: Cool Upside Down

Immediately invert the pan and let the cake cool completely upside down. This keeps the cake from collapsing.

Step 6: Make the Strawberry Topping

Slice fresh strawberries and combine with a few tablespoons of sugar. Let sit for at least 15 minutes to draw out the juices.

Step 7: Whip the Cream

Beat heavy cream with powdered sugar until soft peaks form.

Step 8: Assemble and Serve

Once the cake is cooled, remove it from the pan. Slice and top each piece with whipped cream and juicy strawberries.

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How to Serve and Store Light Angel Food Cake with Juicy Strawberries

This cake is best served fresh and slightly chilled. It feeds around 10 to 12 people, making it a great option for potlucks, picnics, or dinner parties. Top slices right before serving to keep the whipped cream and strawberries fresh.

To store, keep the cake covered at room temperature for up to 2 days, and refrigerate any leftover toppings separately. You can also refrigerate the assembled cake, but note that it may become soggy over time.

What to Serve With Light Angel Food Cake with Juicy Strawberries

Fresh Lemonade

A tart, refreshing glass of lemonade pairs beautifully with the sweet, airy cake.

Mint Iced Tea

Light and cooling, mint tea enhances the fruity flavors without overpowering them.

Vanilla Bean Ice Cream

Add an extra layer of creamy indulgence to each slice.

Chocolate Sauce Drizzle

For a decadent touch, drizzle a little warm chocolate sauce over the strawberries.

Mixed Berry Compote

A spoonful of blueberry or raspberry compote adds a burst of contrast and color.

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Frequently Asked Questions

Can I use boxed angel food cake mix instead of homemade?
Yes, for a quicker option, a boxed mix works well. Just follow the package directions and continue with the strawberry and cream topping as instructed.

How do I know when the egg whites are whipped enough?
They should form stiff, glossy peaks that stand up on their own when the beaters are lifted. Avoid overbeating, which can cause them to collapse.

Can I make this dessert ahead of time?
Yes! Bake the cake and prepare the toppings separately. Store everything in the fridge and assemble just before serving for the best texture.

What if I don’t have cream of tartar?
You can use a splash of lemon juice or white vinegar as a substitute. These acids help stabilize the egg whites in the same way.

Is this recipe low in calories?
Angel food cake is naturally lower in fat compared to other cakes. When topped with fresh fruit and light whipped cream, it’s a great lighter dessert option. You can find more healthy dessert ideas here.

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