Strawberry Angel Food Cake With Cream

Name: Strawberry Angel Food Cake With Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 cup (120g) cake flour; 1 1/2 cups (300g) granulated sugar; 12 large egg whites (about 1 1/2 cups); 1/4 teaspoon salt; 1 teaspoon cream of tartar; 1 teaspoon vanilla extract; 1 cup (240ml) heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; 2 cups (300g) fresh strawberries, hulled and sliced

Highlighted under: Oven-Kissed Treats

I absolutely love making Strawberry Angel Food Cake with Cream, especially during the warm months when strawberries are in season. The light, airy texture of the angel food cake perfectly complements the sweetness of fresh strawberries and the velvety cream. It's a delightful dessert that feels luxurious yet is surprisingly easy to whip up. Whether it's for a family gathering or a picnic with friends, this cake never fails to impress with its vibrant colors and incredible taste. I can't wait to share this recipe with you!

Created by

Lillian Hayes

Last updated on 2026-02-27T18:29:35.037Z

When I first tried my hand at making an angel food cake, I was surprised at how forgiving the recipe was. I learned that the key is to whip the egg whites to soft peaks before gradually adding sugar, which creates that signature fluffiness. After experimenting with various toppings, I discovered that fresh strawberries and a simple cream blend not only elevated the cake's flavor but also brought a beautiful presentation.

One tip I found crucial is to ensure your mixing bowl is free from any fat or oil when whipping the egg whites. This simple step can make all the difference in achieving the ultimate volume and lightness in your cake. Plus, serving it chilled enhances the refreshing taste, making it a perfect summer dessert!

Why You'll Love This Recipe
Light and fluffy texture that melts in your mouth
Fresh strawberries add a burst of natural sweetness
Versatile for any occasion, from picnics to celebrations

Mastering the Angel Food Cake

Creating the perfect angel food cake hinges on the egg whites. Use fresh, room-temperature egg whites, as this helps to achieve those beautifully airy peaks. Make sure your mixing bowl is completely free of grease, as even a small amount can hinder the whipping process. I recommend using a stand mixer with a whisk attachment for optimal results, but a hand mixer works just fine. Beat the egg whites until they form stiff, glossy peaks for the best texture.

The folding process is crucial when combining the dry ingredients with the egg whites. Gently cut through the mixture with a spatula, turning the bowl as you go. This technique minimizes the deflation of the beaten whites, preserving that essential lightness. If you notice any flour pockets remaining after folding, resist the urge to over-mix; a few streaks of flour won’t harm the final product.

Whipping Cream to Perfection

For the whipped cream, using heavy cream with a fat content of at least 36% is key for achieving rich, stable peaks. Chill your mixing bowl and beaters in the freezer for about 10 minutes before whipping; this helps the cream whip faster and hold its shape. When combining the powdered sugar, do so gradually, as this allows for even distribution and prevents clumping.

Keep an eye on the whipped cream as it beats. You’ll know it’s done when soft peaks form, which should take about 3-5 minutes. Over-whipping can lead to a grainy texture or even butter, so stop when the peaks just hold their shape. If you want to add flavor variations, consider infusing the cream with a splash of almond extract or a tablespoon of lemon juice for a refreshing twist.

Ingredients

For the Cake

1 cup (120g) cake flour
1 1/2 cups (300g) granulated sugar
12 large egg whites (about 1 1/2 cups)
1/4 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon vanilla extract

For the Cream and Topping

1 cup (240ml) heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
2 cups (300g) fresh strawberries, hulled and sliced

Instructions

Prepare the Cake

Preheat your oven to 350°F (175°C). In a mixing bowl, sift together the cake flour and 3/4 cup of the granulated sugar. Set aside.

Whip Egg Whites

In a large, clean mixing bowl, combine the egg whites, salt, and cream of tartar. Beat on medium speed until soft peaks form. Gradually add the remaining granulated sugar, continuing to beat until stiff peaks form and the egg whites are glossy.

Incorporate Dry Ingredients

Gently fold the flour mixture into the whipped egg whites in batches, being careful not to deflate the batter. Add vanilla extract.

Bake the Cake

Pour the batter into an ungreased tube pan. Bake for 30 minutes, until the top is golden and springs back when touched.

Cool the Cake

Invert the pan onto a cooling rack and let it cool completely for about 1 hour before removing it from the pan.

Make the Cream

In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Serve

Slice the cooled cake and serve with the whipped cream and fresh strawberries on top.

Pro Tips

For the best flavor, use fresh, ripe strawberries and serve the cake immediately after assembling to maintain its texture.

Storage and Make-Ahead Tips

Angel food cake can be made a day in advance, making it an excellent choice for events where prep time can be tight. Once baked and cool, store it loosely covered at room temperature. If you do have leftovers, the cake can be kept in the fridge for up to three days, although note that the texture may soften slightly due to moisture absorption.

For the whipped cream, I recommend preparing it shortly before serving for optimal fluffiness. However, if you need to make it ahead of time, store it in the refrigerator, but keep it in a sealed container. It can be re-whipped briefly if it begins to separate.

Variations and Serving Ideas

While fresh strawberries are a fantastic topping, feel free to experiment with different fruits like blueberries, raspberries, or even mixed berries for a colorful presentation. You can also create a layered effect by slicing the cake into layers and adding fruit between them for a stunning showstopper dessert. A drizzle of chocolate or a berry compote can elevate the flavor as well.

If you’re catering to dietary restrictions, consider using a sugar substitute in the whipped cream or omitting the sugar altogether for a lighter option. Additionally, gluten-free cake flour is available for those needing a gluten-free version of this delightful dessert, ensuring that everyone can indulge in this light and fluffy treat.

Questions About Recipes

→ Can I make this cake in advance?

Yes, but it’s best to store the cake and cream separately in the refrigerator and assemble just before serving.

→ What can I use instead of strawberries?

You can substitute with other berries such as blueberries or raspberries for a variation.

→ Why is my angel food cake dense?

This can happen if the egg whites weren't whipped enough or if the flour mixture was overmixed.

→ How do I store leftovers?

Keep the leftover cake in an airtight container in the refrigerator for up to 3 days.