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!
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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!
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Ingredients
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!
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.
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.
Frequently Asked Questions
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.
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.
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
Strawberry Angel Food Cake
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
Nutrition information is provided as a courtesy and is only an estimate.
Amy
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.
Amee
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! 🙂
Antonia
I made this because I really loved the color, but I didn't expect it to have so much strawberry flavor! Love it!
Amee
Those freeze-dried berries really pack a punch! So glad you enjoyed the recipe, Antonia!
Joyce pate
Can you use freeze dried peaches? If so would you use almond extract or stick with vanilla
Amee
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!
Robin
Question: Can I use the liquid egg whites you can find in the store, instead of cracking 10 eggs? Looking forward to making this!
Amee
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!