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    Home » Recipes » Cakes and Cupcakes

    Strawberry Angel Food Cake

    May 5, 2020 by Amee 8 Comments

    Jump to Recipe Print Recipe

    I've had the idea for this Strawberry Angel Food Cake in the back of my mind for *years*. I don't know what took me so long to make it, but I'll be making it again soon--and often!

    Slice of Strawberry Angel Food Cake on a plate with whipped cream and fresh strawberries.

    This post may contain affiliate links, and as an Amazon Associate I earn from qualifying purchases. I’ll never link to anything I don’t use and love! Click here for full disclosure and privacy policy.

    This Strawberry Angel Food Cake is a twist on a classic! This light, fluffy angel food cake has serious strawberry flavor and a beautiful pink hue thanks to freeze-dried strawberries!

    If you enjoy this recipe, check out the posts for my Blueberry Angel Food Cake, Tropical Angel Food Cake, and Strawberry Cheesecake Cookies!

    Jump to:
    • Ingredients
    • Instructions
    • Tips for the Best Angel Food Cake
    • Frequently Asked Questions
    • Other Recipes You May Like
    • Strawberry Angel Food Cake
    • 💬 Comments

    Ingredients

    Top view of sliced Strawberry Angel Food Cake on a white cake plate.

    Strawberry Angel Food Cake Ingredients

    • Freeze-Dried Strawberries- For flavor and gorgeous color! Make sure to use *freeze-dried* strawberries, as they are free of moisture and will process into a powder along with the sugar.
    • Sugar - For sweetness and keeps the cake moist.
    • Cake Flour - Gives the cake structure. Cake flour is a must for this recipe! The texture of the cake won't be right (or could collapse completely) if you use another type of flour. Also be sure to sift your flour well before using!
    • Cream of Tartar - To help the egg whites whip up as much as possible.
    • Salt - To balance and enhance the flavors in the cake.
    • Egg Whites - Provide the only leavening in the cake! If you need some ideas to use up all those leftover yolks, check out my post on Ways to Use Egg Yolks!
    • Vanilla Extract - For flavor.

    Vanilla Whipped Cream Ingredients/Topping

    • Heavy (Whipping) Cream - You can't make whipped cream without it! 🙂
    • Powdered Sugar - For sweetness. I prefer using powdered sugar because it dissolves so well, and because the small amount of cornstarch in powdered sugar helps the whipped cream to hold its shape for longer.
    • Vanilla Bean Paste - For flavor and gorgeous vanilla bean flecks in the whipped cream! If you prefer to substitute, you can use an equal measure of vanilla extract.
    • Fresh Strawberries- To serve alongside the cake. These are optional, but I like the fresh strawberry flavor, and that when someone walks up to the cake it's clear what the pink flavor is!
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    Instructions

    If you've never made an angel food cake before, don't let it intimidate you! There are just a few rules that you need to follow in order to have it turn out. Make sure you check out my list of tips below!

    Closeup of pink Strawberry Angel Food Cake batter.
    Strawberry Angel Food Cake batter in pan.

    How to Make Strawberry Angel Food Cake

    • In the bowl of a food processor, pulse the sugar and freeze-dried strawberries until thoroughly combined.
    • Sift flour and ½ cup strawberry sugar into a medium bowl.
    • Combine egg whites, salt, and cream of tartar in a mixer bowl. Beat until firm peaks form.
    • Gradually add remaining strawberry sugar. Beat on high speed until thick and shiny.
    • Add vanilla extract. Beat on high speed one more minute.
    • Sift ¼ of flour mixture into mixer bowl and carefully fold in, being cautious not to deflate the egg white mixture. Once fully combined, repeat with the remaining flour mixture in three more additions.
    • Pour batter into an *ungreased* 10-inch tube pan, preferably an angel food cake pan with small feet. Smooth top of the batter.
    • Bake until top of cake springs back when touched. Invert pan on counter or cooling rack (see note), and allow to cool completely. Run a thin knife around the cake to remove it from the pan.

    How to Make Vanilla Bean Whipped Cream

    • Pour cold heavy cream, powdered sugar, and vanilla bean paste in the bowl of a stand mixer fitted with the whisk attachment. Start the mixer on low speed, and gradually increase the speed to high. Whip until the cream thickens and forms peaks.
    • Serve the cake with the whipped cream and fresh strawberries, if desired.
    View of slices of Strawberry Angel Food Cake on plates from above.

    Tips for the Best Angel Food Cake

    1) You need to use cake flour. The texture of the cake won't be right (or could collapse completely) if you use another type of flour. Make sure the flour is well sifted before using it, so that you can avoid lumps.

    2) You must make sure that you whip the egg whites sufficiently. Using fresh, *room temperature* egg whites will get you the best results!

    3) You need to be veeeery gentle when folding in the dry ingredients.

    4) Do NOT grease the pan! Greasing the pan for an angel food cake will make it more difficult for the cake to rise in the pan, and your cake will likely collapse!

    5) The cake needs to cool upside down. Angel food cakes are so light, they must be cooled upside down to prevent collapse after baking! Angel food cake pans have small feet on them that allow you to invert the pan. If you do not have feet on your pan, invert the cake pan on a wire rack to cool.

    Partially eaten slice of Strawberry Angel Food Cake on a plate with whipped cream and fresh strawberries.

    Frequently Asked Questions

    Can you freeze angel food cake?

    Yes! Wrapped well, angel food cake will keep in the freezer for up to 6 months.

    Angel food cake doesn't contain butter or oil like other cakes, so it will dry out quickly. Because of this, it's best to freeze the cake soon after it has completely cooled. Even better, if you don't need the cake to remain whole, sliced will keep better than a whole cake. Just slice the cake, wrap the slices, and place the slices in an airtight container.

    To thaw, just place the cake in the refrigerator for a few hours (thawing will take less time if you've cut the cake into slices). Once the cake has been thawed, I don't suggest refreezing it.

    Can I use boxed egg whites?

    Fresh egg whites are best for angel food cake! Since the egg whites are the only leavening in the cake, you want to make sure you get the best rise you can out of them. Boxed or previously frozen egg whites will not whip up to the same volume as fresh egg whites, and your cake will be shorter.

    What can I do with the leftover yolks?

    Check out my post Recipes Using Egg Yolks! The post has not only recipes to use them up, but also information on storing them to use later!

    Other Recipes You May Like

    • Slice of Blueberry Angel Food Cake with whipped cream and blueberries on a plate with a fork alongside.
      Blueberry Angel Food Cake
    • Tropical Angel Food Cake
    • Strawberry Cream Cheese Cookies on white plate.
      Strawberry Cheesecake Cookies
    • Partially eaten slice of Caramel Apple Angel Food Cake on a white plate.
      Caramel Apple Angel Food Cake
    Slice of Strawberry Angel Food Cake on a plate with whipped cream and fresh strawberries.

    Strawberry Angel Food Cake

    Amee
    This Strawberry Angel Food Cake is light and fluffy with serious strawberry flavor thanks to freeze-dried berries! Also delicious using blueberries, with the bonus of a showstopping purple color!
    5 from 2 votes
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Cakes
    Servings 8 slices
    Prevent your screen from going dark while you bake!

    Ingredients
      

    Strawberry Angel Food Cake:

    • 1¾ cups sugar, divided
    • 1.2 oz freeze-dried strawberries (see note)
    • 1⅓ cups cake flour (see note)
    • 1½ teaspoon cream of tartar
    • ½ teaspoon salt
    • 1½ cups egg whites, at room temperature (from about 10 eggs)
    • 1 teaspoon vanilla extract

    Topping:

    • 2 cups heavy (whipping) cream
    • ½ cup powdered sugar
    • 2 teaspoon vanilla bean paste (see note)
    • strawberries

    Instructions
     

    For Cake:

    • Preheat oven to 350° F. In the bowl of a food processor, pulse the sugar and freeze-dried strawberries (see note) until thoroughly combined. Set aside.
    • Sift flour and ½ cup strawberry sugar into a medium bowl. Set aside.
    • Combine egg whites, salt, and cream of tartar in a mixer bowl. Using the whisk attachment, beat mixture on medium-high until firm peaks form.
    • Reduce mixer to medium and gradually add remaining strawberry sugar. Beat on high speed until thick and shiny.
    • Add vanilla extract. Beat on high speed one more minute.
    • Sift ¼ of flour mixture into mixer bowl and carefully fold in, being cautious not to deflate the egg white mixture. Once fully combined, repeat with the remaining flour mixture in three more additions. Ensure that the mixture is completely combined, with no unmixed dry ingredients.
    • Pour batter into an *ungreased* 10-inch tube pan, preferably an angel food cake pan with small feet (see notes). Smooth top of the batter.
    • Bake 30-35 minutes, or until top of cake springs back when touched. Invert pan on counter or cooling rack (see note), and allow to cool completely. Run a thin knife around the cake to remove it from the pan.

    Notes

    Note on freeze-dried strawberries: Make sure to use *freeze-dried* strawberries, as they are free of moisture and will process into a powder along with the sugar. If you can't find them at your local grocery store, they are available [here]. 
    Note on cake flour: Cake flour is a must for this recipe! The texture of the cake won't be right (or could collapse completely) if you use another type of flour. If you can't find it at your local store, you can find some [here].
    Note on vanilla bean paste: It's no secret that I love vanilla bean paste. It's soooo tasty without the vanilla bean price tag (and it pretty much stays good forever). If you prefer to substitute, you could use 1 vanilla bean or 1 teaspoon vanilla extract. If you'd like to get some vanilla bean paste and you can't find it in your local grocery store (I never can), you can find some [here].
    Note on pan prep: There is no need to grease the pan. Greasing the pan for an angel food cake will make it more difficult for the cake to rise in the pan, and your cake will likely collapse!
    Note on angel food cake pan: Angel food cakes are so light, they must be cooled upside down to prevent collapse after baking. Angel food cake pans have small feet on them that allow you to invert the pan (see [here]). If you do not have an angel food cake pan, invert the cake pan on a wire rack to cool.
     

    Nutrition information is provided as a courtesy and is only an estimate.

    Tried this recipe?I'd love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!

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    Reader Interactions

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    1. Amy

      April 24, 2021 at 7:47 pm

      5 stars
      I made this today but in two round layers vs. a tube pan. The flavor was delicious! The cake consistency was more dense than I expected so not sure where I went wrong. Nonetheless the cake seemed to be a hit and so I will make it again though I will probably go the traditional route and get a tube pan.

      Reply
      • Amee

        April 24, 2021 at 8:25 pm

        So glad you made this and loved the flavor! 💕 When you made the cake in the round cake pans, did you turn them upside down to cool? If angel food cake isn’t inverted to cool it will collapse on itself. The only other reason I can think of is if the egg whites might have needed to be whipped a bit more. Thanks so much for your comment! 🙂

        Reply
    2. Antonia

      March 23, 2022 at 10:12 am

      5 stars
      I made this because I really loved the color, but I didn't expect it to have so much strawberry flavor! Love it!

      Reply
      • Amee

        April 10, 2022 at 1:50 pm

        Those freeze-dried berries really pack a punch! So glad you enjoyed the recipe, Antonia!

        Reply
    3. Joyce pate

      June 28, 2022 at 2:38 pm

      Can you use freeze dried peaches? If so would you use almond extract or stick with vanilla

      Reply
      • Amee

        June 29, 2022 at 9:48 am

        Hi, Joyce! Freeze-dried peaches would definitely work! As for the almond extract, I think it would be delicious, but I would probably use less of it so the almond doesn't overpower the flavor of the peaches. Or maybe use vanilla in the cake and put the almond extract in the whipped cream to serve alongside? Either way it sounds fantastic--I hope you love it!

        Reply
    4. Robin

      February 05, 2023 at 7:39 am

      Question: Can I use the liquid egg whites you can find in the store, instead of cracking 10 eggs? Looking forward to making this!

      Reply
      • Amee

        February 05, 2023 at 3:48 pm

        Hi, Robin! I wish I could say yes, because I know having 10 leftover yolks isn't ideal, but using fresh eggs will give you the best results! Since the egg whites are the only leavening in the cake, you want to make sure you get the best rise you can out of them. Boxed or previously frozen egg whites will not whip up to the same volume as fresh egg whites. So, while the cake would still be delicious using boxed whites, it will turn out denser/shorter. I do have a post with all my recipes using egg yolks if you're looking for ways to use them up: 15+ Recipes Using Egg Yolks I hope you love the recipe, Robin!

        Reply

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