Step-by-Step Instructions
Step 1: Prepare the Strawberries
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Mix sliced strawberries with sugar and lemon juice.
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Let them sit at least 30 minutes to release juices (hello, natural syrup!).
Step 2: Preheat the Oven & Prepare Pan
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Preheat oven to 350°F (175°C).
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Use an un-greased tube pan—this is key for proper rise.
Step 3: Sift the Dry Ingredients
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Sift flour with ½ cup sugar—do it twice for extra airiness.
Step 4: Whip the Egg Whites
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Beat egg whites, cream of tartar, and salt until foamy.
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Gradually add remaining sugar while beating.
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Whip until glossy stiff peaks form, then fold in vanilla & almond extract.
Step 5: Fold in the Flour
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Gently fold flour mixture into egg whites, a little at a time, being careful not to deflate the mixture.
Step 6: Bake
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Spoon batter into tube pan, smooth the top.
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Bake 35–40 minutes, until cake springs back when touched.
Step 7: Cool Upside Down
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Immediately invert pan after baking.
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Cool 1–2 hours upside down to prevent collapse.
Step 8: Remove & Assemble
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Run a knife along pan edges to release.
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Slice cake, top with macerated strawberries, whipped cream, and more fresh berries.
Tips for Success
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Don’t grease the pan – Cake needs to cling to rise.
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Fresh egg whites only – Avoid carton egg whites; they don’t whip as well.
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Invert immediately – Cooling upside down prevents sinking.
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Sift, sift, sift – Extra sifting makes for that angel-light crumb.
What to Serve With Strawberry Angel Cake
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A glass of cold lemonade or iced tea.
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Fresh mint leaves for garnish.
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A scoop of vanilla or strawberry ice cream for extra indulgence.
Storage Instructions
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Room Temp: Cover and store up to 2 days.
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Refrigerator: Store cake and strawberries separately, up to 4 days.
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Freezer: Freeze plain cake (without toppings) up to 2 months. Thaw before serving with fresh berries.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! Bake the cake a day in advance and add strawberries & cream just before serving.
Can I use frozen strawberries?
Fresh is best, but thawed frozen strawberries (with their juices) will work too.
Do I need a tube pan?
Yes—an angel food cake pan ensures the cake rises tall and airy. Bundt pans don’t work as well.
Nutritional Information (per slice, with strawberries & whipped cream, approx.)
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Calories: 210
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Protein: 4g
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Fat: 5g
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Carbs: 38g
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Fiber: 2g
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Sugar: 25g
Final Thoughts
This Strawberry Angel Cake is light, fluffy, and a showstopper every single time. Whether you’re making it for a birthday, picnic, or just a sweet weeknight treat, it’s guaranteed to bring smiles around the table.
