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Strawberry Angel Food Cake

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A light and airy Strawberry Angel Food Cake, perfect for summer gatherings, featuring fresh strawberries and whipped cream.

Ingredients

Scale
  • 1 cup cake flour
  • 1 1/4 cups granulated sugar, divided
  • 1 cup egg whites
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract, divided
  • 1 pound fresh strawberries
  • 3 tablespoons granulated sugar
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C) and position the rack in the middle.
  2. Sift together the cake flour, 1/4 cup of granulated sugar, and salt in a medium bowl.
  3. Beat the egg whites with cream of tartar until soft peaks form.
  4. Gradually add the remaining granulated sugar, one tablespoon at a time, continuing to beat until stiff peaks form.
  5. Gently fold in 1 teaspoon of vanilla extract with the beaten egg whites.
  6. Sift the flour mixture over the egg whites in three additions, folding gently after each addition until just combined.
  7. Pour the batter into an ungreased 9-inch tube pan and smooth the top with a spatula.
  8. Bake for 35 to 40 minutes or until golden and springs back when lightly touched.
  9. Invert the pan onto a bottle or funnel and let the cake cool completely upside down, about 1 hour.
  10. Hull and slice the strawberries, tossing them with 3 tablespoons of granulated sugar.
  11. Whip the heavy cream with powdered sugar and the remaining 1 teaspoon of vanilla extract until soft peaks form.
  12. Carefully remove the cake from the pan, transfer it to a serving plate, top with whipped cream, and arrange the macerated strawberries over the top.

Notes

Ensure bowls and whisks are grease-free when beating egg whites. Consider adding lemon zest or almond extract for a twist.

Nutrition

Find it online: https://tashirecipez.com/angel-food-cake-with-strawberries/

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