Description
Light, fluffy, and filled with juicy strawberries, this strawberry angel food cake is the ultimate crowd-pleaser for spring and summer gatherings.
Ingredients
12 egg whites (room temperature)
1 ½ cups granulated sugar
1 cup cake flour (sifted)
1 ½ tsp cream of tartar
¼ tsp salt
1 tsp vanilla extract
2 cups fresh strawberries (sliced)
Whipped cream for serving
Instructions
1. Preheat oven to 350°F (175°C). In a large bowl, beat egg whites until foamy. Add cream of tartar and continue beating until soft peaks form.
2. Gradually add sugar, beating until stiff peaks form. Gently fold in sifted cake flour and salt in batches. Add vanilla extract and fold until just combined.
3. Pour batter into an ungreased angel food cake pan. Bake for 35–40 minutes, or until golden brown and springy. Invert pan to cool completely.
4. Run a knife around the edges to release. Top with fresh strawberries and serve with whipped cream.
Notes
Do not grease the pan—this helps the cake rise properly.
For a winter version, use thawed frozen strawberries and reduce extra liquid.
Use a serrated knife to cut the cake cleanly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 130
- Sugar: 18g
- Sodium: 80mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg