Angel food cake, with its airy texture and delicate sweetness, is already a thing of beauty. But when you add the bright, juicy flavor of fresh strawberries, you create a dessert that truly tastes like a little slice of heaven. This recipe for strawberry angel food cake is surprisingly simple to master, even if you’re a baking novice. So put on your apron, and let’s get baking!
A Taste of Summer in Every Bite
My earliest memories of summer involve picking sun-warmed strawberries with my grandmother, their sweet aroma filling the air. We’d use them to bake the most incredible strawberry angel food cake, a recipe passed down through generations. Light as a feather and bursting with the taste of fresh berries, this cake became synonymous with summer celebrations and cherished family moments. Today, I’m excited to share this piece of my family tradition with you.
Ingredients for Strawberry Angel Food Cake
For the Cake:
- 1 1/2 cups (190g) cake flour (not all-purpose), sifted
- 1 1/2 cups (300g) granulated sugar, divided
- 1/2 teaspoon salt
- 12 large egg whites, at room temperature
- 1 1/2 teaspoons cream of tartar
- 2 teaspoons vanilla extract
- 1/4 cup (50g) granulated sugar (for sprinkling on strawberries)
For the Strawberry Puree:
- 1 pound fresh strawberries, hulled and roughly chopped
- 1/4 cup (50g) granulated sugar
- 1 tablespoon lemon juice
Equipment You’ll Need
- Angel food cake pan (10-inch tube pan with removable bottom)
- Stand mixer or electric hand mixer
- Rubber spatula
- Fine-mesh sieve
- Saucepan
- Measuring cups and spoons
Strawberry Angel Food Cake Ingredients
Making the Magic Happen: Step-by-Step Guide
1. Prepping the Ingredients:
- Preheat your oven: Set it to 350°F (175°C).
- Prep the pan: Do NOT grease the angel food cake pan. The cake needs to cling to the sides to rise properly.
- Sift the flour and sugar: In a medium bowl, sift together 1 1/2 cups cake flour, 1 1/2 cups granulated sugar, and salt. Set aside.
- Prepare the strawberry puree: Combine the chopped strawberries, 1/4 cup sugar, and lemon juice in a saucepan. Cook over medium heat, stirring frequently, until the strawberries soften and release their juices (about 5-7 minutes). Remove from heat and let cool slightly.
- Puree the mixture: Once cooled, transfer the strawberry mixture to a blender or food processor and blend until smooth. Set aside.
2. Whipping Up the Egg Whites:
- In a large, clean bowl (using your stand mixer or electric hand mixer), beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add the remaining 1/4 cup of granulated sugar, a tablespoon at a time, while continuing to beat on medium-high speed. Beat until stiff, glossy peaks form. Don’t overbeat.
- Gently fold in the vanilla extract.
3. Combining the Wet and Dry Ingredients:
- Gradually sprinkle about 1/4 of the flour mixture over the beaten egg whites. Using a rubber spatula, gently fold the flour into the egg whites using a folding motion (scoop from the bottom and lift).
- Repeat the process with the remaining flour mixture in three more additions, folding gently after each addition until just combined. Be careful not to deflate the egg whites.
4. Incorporating the Strawberry Goodness:
- Gently fold in about 1/2 cup of the prepared strawberry puree into the cake batter. You’ll want to create a marbled effect, so don’t overmix.
5. Baking to Perfection:
- Pour the batter into the ungreased angel food cake pan.
- Bake for 30-35 minutes, or until the cake is golden brown and a wooden skewer inserted into the center comes out clean.
6. Cooling and Unmolding:
- Once baked, immediately invert the cake pan onto a wire rack. Let the cake cool completely upside down – this helps it maintain its light and airy texture.
Strawberry Angel Food Cake Baking
FAQs: Your Angel Food Cake Questions, Answered
Q: Can I use regular all-purpose flour instead of cake flour?
A: While all-purpose flour can work in a pinch, cake flour is truly the key to achieving that signature light and airy texture in angel food cake. Cake flour has a lower protein content, resulting in less gluten development, which is essential for this delicate cake.
Q: My egg whites aren’t whipping up properly. What am I doing wrong?
A: There are a few things that can hinder egg whites from whipping to their full potential. First, ensure your mixing bowl is completely clean and free of any grease or residue. Even a tiny bit of fat can prevent the whites from whipping properly. Second, make sure your egg whites are at room temperature – they’ll whip up to a larger volume this way.
Q: Can I make this cake ahead of time?
A: Absolutely! Angel food cake can be baked a day in advance. Once it’s completely cooled, wrap it tightly in plastic wrap and store it at room temperature.
Serving Your Strawberry Angel Food Cake Masterpiece
Once the cake is completely cool, carefully run a thin knife around the edges to loosen it from the pan. Invert it onto a serving plate.
Now, here’s where you can get creative with the remaining strawberry puree:
- Drizzle: Lightly drizzle the puree over the cooled cake, allowing it to cascade down the sides.
- Glaze: For a glossier finish, heat the remaining puree with a teaspoon of cornstarch until thickened, then pour it over the cake.
- Whipped Cream: Top your cake with a dollop of freshly whipped cream and a few slices of fresh strawberries.
Strawberry Angel Food Cake Serving
This strawberry angel food cake is not just a dessert; it’s an experience. The fluffy, melt-in-your-mouth texture paired with the bright, sweet flavor of strawberries is guaranteed to impress your family and friends. Enjoy! And don’t forget to share your baking triumphs with us in the comments below!
Craving more delightful desserts? Check out our recipe for the classic comfort food, Queen of Puddings! You’ll love the creamy texture and sweet, fruity flavors. Happy baking!
