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Fluffy Strawberry Angel Food Cake with Whipped Cream Topping

Fluffy Strawberry Angel Food Cake - featured image
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A light and airy angel food cake made mostly of egg whites, topped with fresh strawberries and whipped cream. Perfect for a refreshing homemade dessert that feels indulgent without being heavy.

Ingredients

Scale
  • 12 large egg whites, room temperature
  • 1 1/2 cups granulated sugar, divided
  • 1 cup cake flour, sifted (unbleached or gluten-free flour blend)
  • 1 1/2 teaspoons cream of tartar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 cups fresh strawberries, hulled and sliced
  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Do not grease the angel food cake pan.
  2. Sift together cake flour, 3/4 cup granulated sugar, cream of tartar, and salt into a bowl. Set aside.
  3. In a large, clean bowl, beat egg whites on medium speed until frothy. Gradually add remaining 3/4 cup sugar, about a tablespoon at a time, while increasing speed to high. Beat until stiff, glossy peaks form. Add vanilla extract during the last few seconds of whipping.
  4. Gently fold the sifted dry mixture into the egg whites in three additions using a rubber spatula, maintaining airiness.
  5. Pour batter into the ungreased angel food cake pan and smooth the top.
  6. Bake for 35-40 minutes until golden and springs back when lightly pressed. A toothpick inserted should come out clean.
  7. Immediately invert the pan onto a bottle or funnel and let cool completely upside down.
  8. Whip chilled heavy cream with powdered sugar and lemon juice until soft peaks form. Avoid overwhipping.
  9. Once cake is cooled, loosen edges with a thin knife and remove from pan.
  10. Top cake generously with whipped cream and freshly sliced strawberries just before serving.

Notes

Do not grease the cake pan to allow the batter to climb and rise properly. Use a clean, grease-free bowl and beaters to ensure egg whites whip correctly. Avoid opening the oven door during the first 30 minutes of baking to prevent deflation. Fold dry ingredients gently to maintain airiness. Cool cake upside down to prevent collapse. For dairy-free whipped topping, substitute heavy cream with coconut cream. Frozen strawberries can be used if thawed and drained well.

Nutrition

Keywords: angel food cake, strawberry cake, whipped cream topping, light dessert, homemade cake, summer dessert, easy cake recipe

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