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.
Notes
Ensure egg whites are room temperature for best volume when whipped.
Do not grease the tube pan—this helps the batter climb and rise.
Cooling upside down is essential to prevent the cake from collapsing.