Light, airy, and absolutely bursting with berry goodness, this angel food cake with juicy strawberries is the dessert you didn’t know you needed. Imagine a cloud of soft, vanilla-kissed cake topped with a mountain of sweet strawberries dripping in their own syrup—it’s the kind of simple pleasure that makes a summer evening unforgettable.

This cake brings a nostalgic vibe, reminiscent of picnics and grandma’s kitchen, yet it fits beautifully on a modern dessert table. Whether you’re celebrating a special moment or just treating yourself to something light and lovely, this angel food cake delivers all the flavor without the heaviness of traditional desserts.

What Kind of Strawberries Should I Use?

Fresh strawberries are always the first choice for this recipe. Look for berries that are fragrant, bright red, and slightly soft to the touch. If strawberries aren’t in season, frozen can work—just be sure to thaw and drain them well to avoid watering down the topping. A mix of sliced and halved strawberries adds texture and a rustic look.

Ingredients for the Light Angel Food Cake with Juicy Strawberries

Egg Whites
These are the backbone of angel food cake. Whipped into a foam, they give the cake its iconic height and fluffiness.

Cream of Tartar
Helps stabilize the egg whites, making sure your cake rises beautifully and holds its shape.

Sugar
A two-part role: part goes into the egg white foam and part is sifted with flour. It sweetens and adds structure.

Cake Flour
Low-protein and finely milled, cake flour keeps the texture light and tender.

Vanilla Extract
A must for giving the cake its signature mellow sweetness.

Salt
Just a pinch to balance the flavors and enhance the vanilla.

Fresh Strawberries
The star of the topping. Juicy, sweet, and slightly tangy.

Sugar (for strawberries)
Just a little added to draw out the juices and make a glossy syrup.

Whipped Cream (optional but delightful)
Adds richness and a soft contrast to the cake’s airy crumb and fruity topping.

How To Make the Light Angel Food Cake with Juicy Strawberries

Step 1: Whip the Egg Whites

In a clean, dry bowl, whip room-temperature egg whites until frothy. Add cream of tartar and continue beating until soft peaks form. Gradually add half of the sugar and beat until stiff peaks hold.

Step 2: Sift and Fold

Sift the cake flour with the remaining sugar and a pinch of salt. Gently fold this mixture into the egg whites in batches, using a spatula. Add vanilla extract and fold just until combined.

Step 3: Bake the Cake

Spoon the fluffy batter into an ungreased tube pan. Smooth the top and tap gently to remove air pockets. Bake at 350°F (175°C) for 35-40 minutes, or until the top is golden and springs back when touched.

Step 4: Cool Upside Down

Invert the cake pan on a bottle or cooling rack to cool completely upside down. This keeps the cake from collapsing while it sets.

Step 5: Prep the Strawberries

While the cake cools, slice or halve your strawberries and toss with a few tablespoons of sugar. Let them sit to draw out their natural juices.

Step 6: Assemble and Serve

Once cooled, release the cake from the pan. Slice and serve topped with juicy strawberries and their syrup. A dollop of whipped cream adds an extra touch of indulgence.

How to Serve and Store This Light Dessert

Serve slices of angel food cake generously topped with juicy strawberries and syrup, optionally adding whipped cream for that dreamy finish. It pairs beautifully with iced tea or sparkling lemonade on a warm day.

To store, keep the cake in an airtight container at room temperature for up to 2 days. If topped with strawberries, refrigerate and consume within 24 hours to maintain freshness. You can also freeze the un-topped cake slices for up to a month.

Frequently Asked Questions

Can I use a boxed angel food cake mix?

Absolutely. While homemade gives a fresher texture and flavor, a boxed mix is a reliable shortcut.

Can I use other berries instead of strawberries?

Yes! Blueberries, raspberries, or a mixed berry medley all work well.

What if I don’t have a tube pan?

You can use a loaf pan or cupcake tins, but skip the greasing and know the rise may not be as dramatic.

Can I make it in advance?

You can bake the cake a day ahead and prep the strawberries just before serving.

Why do I need to cool the cake upside down?

This prevents it from deflating and helps maintain that light, sponge-like texture.

Want More Cake Ideas with a Fruity Twist?

If you adore this Light Angel Food Cake with Juicy Strawberries, try these next:

Lemon Raspberry Swirl Cheesecake Cups for a creamy citrus hit.
Blueberry Lemon Dutch Baby for a brunch-worthy dessert.
Caramel Cheesecake Cookies if you’re after rich and chewy.
Cherry Cheesecake Poke Cake for layers of creamy and sweet.
Strawberry Cheesecake Dump Cake if you want effortless and delicious.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out! Did you go extra heavy on the whipped cream? Add a splash of liqueur to the berries?

I love hearing your spins on these classics. Got questions? Ask away—let’s bake better together.

Find even more delicious inspiration over on my Pinterest board.

Light Angel Food Cake with Juicy Strawberries

Author: Jam Scott

Print Recipe

Description

This Light Angel Food Cake with Juicy Strawberries is a dreamy, cloud-like dessert topped with sweet, syrupy strawberries and optional whipped cream. It’s the perfect light treat for summer evenings or special occasions—airy, elegant, and refreshingly simple.

Ingredients

12 egg whites

1 1/2 teaspoons cream of tartar

1 cup granulated sugar (divided)

1 cup cake flour

1 1/2 teaspoons vanilla extract

1/4 teaspoon salt

3 cups fresh strawberries, sliced or halved

2 tablespoons granulated sugar (for strawberries)

Whipped cream, optional for serving

Instructions

1. In a clean bowl, whip egg whites until frothy. Add cream of tartar and beat until soft peaks form. Gradually add 1/2 cup sugar and continue beating until stiff peaks form.

2. In a separate bowl, sift together the cake flour, remaining 1/2 cup sugar, and salt.

3. Gently fold the dry ingredients into the egg white mixture in batches, being careful not to deflate the batter. Fold in vanilla extract just until combined.

4. Spoon batter into an ungreased 10-inch tube pan. Smooth the top and gently tap the pan to remove air pockets.

5. Bake at 350°F (175°C) for 35–40 minutes, until golden and the top springs back when lightly pressed.

6. Invert the pan immediately and cool completely upside down for 1–2 hours.

7. While the cake cools, toss strawberries with 2 tablespoons sugar. Let sit for 20–30 minutes to create a syrup.

8. Once the cake is completely cooled, run a knife around the edges to release. Slice and serve topped with strawberries and syrup. Add whipped cream if desired.