Description
A light and airy angel food cake topped with a luscious strawberry cream frosting, perfect for summer gatherings and special occasions.
Ingredients
Scale
- 1 1/4 cups cake flour, sifted
- 1 3/4 cups granulated sugar, divided
- 1/4 teaspoon salt
- 1 1/2 cups egg whites (about 11 large eggs)
- 1 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 (8-ounce) package cream cheese, softened
- 3/4 cup strawberries, chopped
- 1/8 teaspoon red food coloring (optional)
- 1 1/2 cups heavy cream
- Juice of 1 lemon
Instructions
- Preheat your oven to 325°F (165°C). Sift together cake flour, 1 cup sugar, and salt in a large bowl.
- In a large mixing bowl, beat egg whites until frothy, then add cream of tartar and beat until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form.
- Gently fold flour mixture into egg whites along with vanilla and almond extracts.
- Pour batter into an ungreased tube pan. Bake for 45-50 minutes until golden.
- Prepare frosting by beating cream cheese until smooth. Mix in sugar, strawberries, lemon juice, and food coloring.
- Whip heavy cream until stiff peaks form, then fold into the strawberry mixture.
- Once the cake has cooled, frost the top with strawberry cream frosting.
Notes
Ensure all ingredients are at room temperature for optimal blending. Store the cake in the refrigerator and consume within 3 days for best taste.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg