Strawberry Angel Cake
This cloud-soft angel food cake is layered with juicy, macerated strawberries and finished with pillowy whipped cream.
It is elegant enough for celebrations and simple enough for a sunny weekend—very much in the spirit of the tinsuf kitchen.
Light crumb, bright berries, and a clean slice when chilled briefly before serving.
Ingredients
Angel Food Cake
1 cup (120 g) cake flour, sifted
1 1/2 cups (300 g) granulated sugar, divided
12 large egg whites, room temperature
1 1/2 tsp cream of tartar
1/4 tsp fine salt
1 tsp vanilla extract
1/2 tsp almond extract (optional)
Strawberry Topping
2 cups (300 g) fresh strawberries, hulled and sliced
2 Tbsp granulated sugar
1 tsp lemon juice
Optional Whipped Cream
1 cup (240 ml) heavy whipping cream, cold
2 Tbsp powdered sugar
1/2 tsp vanilla extract
Step-by-Step Instructions
Macerate berries: Combine strawberries, sugar, and lemon juice. Let stand 30 minutes to release juices.
Pan & oven: Heat oven to 350°F (175°C). Use an ungreased 10-inch tube pan.
Sift dry: Sift cake flour with 1/2 cup sugar; sift twice more and set aside.
Beat whites: In a large bowl, beat egg whites with cream of tartar and salt to foamy. Gradually add remaining 1 cup sugar; beat to stiff, glossy peaks. Beat in vanilla and almond extract.
Fold: Sift the flour mixture over the meringue in three additions, gently folding just until incorporated.
Bake: Spoon batter into the pan, smooth the top, and bake 35–40 minutes until the surface springs back when touched.
Cool inverted: Immediately invert the pan and cool upside down 1–2 hours.
Unmold: Run a thin knife around the edges and center tube to release. Transfer to a serving plate.
Whipped cream: Beat cream, powdered sugar, and vanilla to soft peaks.
Assemble: Slice cake into 2–3 horizontal layers. Spoon berries and some juices between layers and over the top. Finish with whipped cream if desired. Chill 30 minutes before slicing for clean layers.
Why This Recipe Works
Multiple siftings keep the flour ultra-light for maximum rise.
Room-temperature whites and cream of tartar create a strong, stable meringue.
Ungreased pan allows the batter to climb the sides for a tall, airy crumb.
Macerated berries provide natural syrup that soaks gently into the cake without making it soggy.
Troubleshooting & Tips
No yolk contamination: Even a trace of yolk can prevent proper whipping.
Fold, don’t stir: Use broad, gentle strokes to avoid deflating the meringue.
Cool inverted: Essential to prevent collapse and keep the crumb open.
Make-ahead: Bake the cake a day in advance; add berries and cream just before serving.
Storage & Make-Ahead
Store assembled cake covered and refrigerated for up to 2 days. The plain, unfilled cake can be wrapped airtight at room temperature for 2 days or frozen (unfrosted) for up to 2 months; thaw, then layer with berries and cream.
