Description
A light and airy strawberry angel food cake topped with whipped cream and fresh strawberries, perfect for summer celebrations.
Ingredients
Scale
- 1 cup cake flour
- 1 1/4 cups granulated sugar, divided
- 1 cup egg whites (approximately 8–10 large eggs)
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract, divided
- 1 pound fresh strawberries
- 3 tablespoons granulated sugar
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and position the rack in the middle.
- In a medium bowl, sift together cake flour, 1/4 cup granulated sugar, and salt.
- Beat your egg whites with cream of tartar until soft peaks form.
- Gradually add the remaining granulated sugar, one tablespoon at a time, beating well after each addition.
- Gently fold in 1 teaspoon of vanilla extract into the beaten egg whites.
- Sift the flour mixture over the egg whites in three additions, folding gently after each until just combined.
- Transfer the batter to an ungreased 9-inch tube pan.
- Bake for 35 to 40 minutes, or until golden brown.
- Invert the pan onto a bottle or funnel and let the cake cool completely upside down for about 1 hour.
- Hull and slice your fresh strawberries, then toss them with 3 tablespoons of granulated sugar.
- In a chilled bowl, whip heavy cream with powdered sugar and remaining vanilla until soft peaks form.
- After cooling, carefully remove the cake from the pan, top with whipped cream and arrange the macerated strawberries over the top.
Notes
For a gluten-free option, substitute gluten-free flour for cake flour. Storage: Best enjoyed fresh but can be kept in an airtight container for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 20g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg