Strawberry Angel Food Cake: A huge Summer hit! Let’s be real: there are desserts that impress, and then there are desserts that comfort. This Strawberry Angel Food Cake sits firmly in the second camp — soft, sweet, unapologetically nostalgic, and just indulgent enough to make you feel like you did something right. It’s the kind of cake you make not because you’re having a fancy dinner party, but because it’s Thursday, the strawberries were on sale, and you need a win.
You’ve tried angel food cake before, but have you ever had a Strawberry Angel Food Cake? We’re talking about a very fluffy angel food cake, juicy strawberries, and a very creamy mousse-type cake. The summer months are quickly approaching, and that means you’ll want a list of delicious dessert recipes to make in a hurry. Those last-minute cookouts and gatherings ain’t got nothing on you when you have this delicious angel food cake recipe up your sleeve.
There’s something really wholesome about this one. Maybe it’s the absurd amount of egg whites (twelve!), maybe it’s the way it bakes up into this cloud-like, bouncy thing that smells like vanilla dreams, or maybe it’s that moment when you crown it with cold whipped cream and those glossy fresh strawberries and suddenly the whole thing looks like summer on a plate. No pressure, no piping bags, no overly curated Pinterest energy. Just cake — really, really good cake.
Why You’ll Love Strawberry Angel Food Cake Dessert
- Perfect texture: One reason to love this recipe is that the texture is light and airy.
- Easy to store: Once this angel food cake is made, it’s easy to store in the fridge for easy access.
- Delicious to enjoy: There are a lot of yummy summer desserts out there, but this Strawberry Angel Food Cake recipe is one of the best!
Ingredients Needed for the Cake
Get the full list of ingredients for the topping below.
- Egg whites – You will need egg whites to make angel food cake.
- Salt – A little salt will go a long way in this recipe.
- Cream of tartar – To help bring the angel food cake to life, a little cream of tartar is needed.
- Sugar – You’ll want the angel food cake to be sweet!
- Vanilla – Anytime you’re baking something, a little vanilla goes a long way.
- Strawberry extract – This is an optional ingredient for this recipe, but it makes everything taste so delicious.
- All-purpose flour – You’re going to need all-purpose flour for this recipe!
- Cornstarch – To thicken things up, a little cornstarch goes a long way.
Tips for Making Strawberry Angel Food Cake Recipe
- Do not grease the pan for angel food cake. The batter will need to cling to the sides of the pan in order to rise. As crazy as it sounds, the cake needs something to hang on to, in order to rise, which is why the ungreased pan is so necessary!
- Beat those eggs until they are stiff. Just when you think you’ve beat the eggs enough, you haven’t. Keep beating the eggs until they are completely stiff. If the mixture is thin at all, this is a sign that you need to keep beating. The peaks should hold their shape!
- Fold in ingredients gently. When you are making a batter, it’s super easy to be rough. However, with angel food cake, it’s vital that you are gentle when folding in the flour and cornstarch. When you overmix the batter, the air will be knocked out of the cake and then the cake will not rise like it’s supposed to!
- Bake the cake at the right temperature. This might sound wild, but the temperature in which you bake the cake must be followed appropriately. The right temp is important because then it will bake and rise like it’s supposed to. Otherwise, it will deflate and be very spongy.
The Bake: Real Talk
You’ll bake this one low and slow, and when it’s done, you flip the pan upside down to cool — sounds scary, but it’s all part of what gives it that height and bounce. It is important to use an ungreased tube pan. I know that feels wrong. We’ve been trained since childhood to fear the ungreased pan. But not here. You want it to cling, to climb, to really settle into itself. When it cools, it releases with a little nudge, and you’re left with this golden, airy masterpiece that’s somehow sturdy and delicate at the same time.
FAQs for Making Strawberry Angel Food Cake
Can I make this angel food cake ahead of time?
Totally. Bake the cake a day ahead and keep it wrapped at room temp. Hold off on the whipped cream and strawberries until just before serving so everything stays fresh.
Do I have to use strawberry extract?
Nope. It adds a little extra strawberry flavor, but the cake is still great without it. If you’re using good fresh strawberries on top, you’re already in a good place.
What other type of fruit can I use for this recipe?
You may use fruit of your choice, such as blueberries or raspberries. Sometimes, I like to make one angel food cake for every type of fruit I’m craving. It’s easier to make multiple recipes for angel food cake than it is to make one!
Can I use boxed egg whites instead of separating 12 eggs?
Yes, you can — just make sure the carton says “100% egg whites” with no additives. Let them come to room temperature before whipping for the best volume. You’ll need about 1 ½ cups.
Why can’t I grease the pan?
Angel food cake needs to cling to the sides of the pan while it rises. Greasing it would cause the batter to slip and collapse. Un-greased is the way to go, even if it feels wrong.
What if I don’t have a tube pan?
It’s a tough one to sub. A bundt pan isn’t great here — it’s too heavy and nonstick, and the cake won’t rise properly. If you’re serious about angel food cake, it’s worth grabbing a proper tube pan (with feet, ideally).
How do I store leftovers?
Cover it and pop it in the fridge. It’ll stay good for up to four days, though the whipped cream might soften a bit over time. Still tasty.
Can I freeze it?
You can freeze angel food cake — just the cake, without toppings. Slice it, wrap it tightly, and freeze for up to 2 months. Thaw at room temp when you’re ready to eat.
Why You’ll Love This (Even If You Don’t Love Baking)
If you’re someone who loves the idea of baking but not the stress of perfection, angel food cake is your best friend. It’s pretty forgiving, which is wild considering how dramatic it sounds to say “whip 12 egg whites into submission and bake it upside down.” But trust me, once you do it once, it becomes this sort of meditative little ritual.
The batter feels like magic — you watch it go from clear, slimy egg whites to this glossy, marshmallowy fluff that holds its shape like a dream. Folding in the flour and cornstarch feels retro in a satisfying way, like something your grandma might’ve done with a chipped ceramic bowl and a wooden spoon. No need for butter. No oil. It’s light, but not in that sad-diet-dessert kind of way. More like, “I could eat three slices and not feel like I need to nap immediately” kind of way.
Let’s Talk Topping
Okay, so the cake on its own is good. Like, really good. But then comes the whipped cream. We’re not doing the canned stuff. You could, but don’t. Make it from scratch — it takes literally five minutes and three ingredients. Cream, powdered sugar, vanilla. That’s it. You don’t even need to make it fancy unless you want to. Spoon it on messily. Let it drip down the sides. Channel your inner “it doesn’t have to be perfect to be beautiful” energy.
And the strawberries? Slice ’em, leave ’em whole, toss them in a little sugar if you want them glossy and soft — whatever feels right. Honestly, however you like them!
Make It Your Own
Want to make it extra strawberry-forward? Add that strawberry extract. It’s optional, but a fun little flavor boost. Don’t have it? Skip it. Want to top it with raspberries or peaches instead? Go for it. No one is gatekeeping fruit here. You’re in charge.
Serving for a party? Layer it up with whipped cream and strawberries between slices and make it into a makeshift trifle. Just you and a fork and some peace and quiet? Slice off a piece, pile on the toppings, and eat it standing at the kitchen counter like a boss.
The next time you’re thinking you want angel food cake, use this recipe. There are no other recipes out there that will get you this deliciously creamy and fluffy cake! What’s your favorite part of making angel food cake?
So yeah, this cake isn’t fancy. It’s not trendy. But it’s got heart. It’s the kind of dessert you make once and then keep coming back to. It feeds a crowd, looks beautiful with zero effort, and tastes like a bite of sunshine. And that, my friend, is the kind of energy I think we all deserve more of in the kitchen.
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Strawberry Angel Food Cake
Ingredients
Cake:
- 12 egg whites
- 1 tsp salt
- 1 tsp cream of tartar
- 1 2⁄3 c sugar
- 1 1⁄2 tsp vanilla
- 1 1⁄2 tsp strawberry extract optional*
- 1 c all purpose flour
- 3 Tbs cornstarch
Topping:
- 2 1⁄2 c heavy cream
- 1 1⁄3 c powdered sugar
- 1 tsp vanilla
- Strawberries for topping
Instructions
Cake:
- 1 – Preheat the oven to 375°. In the bowl of a stand mixer fitted with a whisk attachment, add egg whites. Whisk on medium speed for about 1-2 minutes, until the egg whites are fluffy. Add in salt and cream of tartar and continue to whisk for 1 minute. While the mixer is running, slowly stream in the sugar. Once all of the sugar has been added, whip until stiff – about 10 minutes. Once the batter is stiff, add in vanilla and strawberry extract. Whip until stiff, about 1 minute.
- 2 – Remove the bowl from the stand mixer and sift in the flour and cornstarch. Fold in gently using a rubber spatula. Gently transfer the batter into an ungreased angel food tube pan. Place into the oven on the center rack and bake for 40 minutes, until golden. You can test to see if the cake is done by gently pressing on it with your finger. If it springs back, it is baked. If it leaves an indentation, then it needs to bake longer.
- 3 – Once baked, remove the cake from the oven and immediately cool it upside down on a wire cooling rack. Allow the cake to cool completely. Once the cake is completely cooled, use a knife to cut around the side of the pan and carefully remove the cake. Set the cake onto a cake stand or plate.
Topping:
- 1 – In the bowl of a stand mixer fitted with a whisk attachment, add heavy cream. Whip on medium speed for 3-4 minutes, until somewhat stiff. Add in powdered sugar and vanilla and continue to whip until stiff. Once stiff, frost the top and sides of the cake. You may also just spoon it on top if desired. Top with strawberries and serve.
Storage:
- Cake may be stored in an airtight container in the fridge for up to 4 days.
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