For the Strawberry Topping:
• 4 cups fresh strawberries, hulled and sliced
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• 3 tablespoons granulated sugar
• 1 teaspoon lemon juice (optional)
For the Whipped Cream:
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
• Preheat your oven to 350°F (175°C).
• Make sure to use an ungreased angel food cake pan (tube pan). The batter needs to cling to the sides of the pan while baking to rise properly.
2. Make the Angel Food Cake:
• In a large mixing bowl, sift together the cake flour and ¾ cup of granulated sugar. Set aside.
• In a separate large bowl, using an electric mixer, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt, then increase the speed to high and continue beating until stiff peaks form. This may take around 5-7 minutes.
• Gradually add the remaining ¾ cup sugar, a tablespoon at a time, while continuing to beat until the mixture is glossy.
• Gently fold in the vanilla extract, almond extract (if using), and the flour-sugar mixture, a little at a time. Be sure not to deflate the batter while folding.
• Carefully spoon the batter into the ungreased angel food cake pan, smoothing the top with a spatula.
3. Bake the Cake:
• Bake the cake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
• Once done, invert the pan (place it on a bottle or on a cooling rack) and let the cake cool completely in the pan. This helps the cake maintain its light texture.
4. Prepare the Strawberry Topping:
• While the cake is cooling, combine the sliced strawberries with 3 tablespoons of sugar and lemon juice (if using) in a bowl. Let the mixture sit for about 20 minutes to allow the juices to release, creating a natural syrup.
5. Whip the Cream:
• In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip the cream.
6. Assemble the Cake:
• Once the angel food cake has cooled completely, remove it from the pan and place it on a serving platter.
• Slice the cake into pieces and top each slice with a generous amount of the sweetened strawberries and a dollop of whipped cream.
7. Serve and Enjoy:
• Serve the cake chilled or at room temperature, and enjoy the light, airy texture combined with the refreshing strawberry topping!
Variations
For a twist on the classic angel food cake, consider adding a layer of flavor by incorporating citrus zest, such as orange or lime, into the batter.
This adds a bright, refreshing note that pairs beautifully with the strawberries. Alternatively, swap the strawberries for other seasonal fruits like raspberries, blueberries, or a mix of berries for a colorful and flavorful topping.
You could also drizzle the cake with a balsamic reduction for a sophisticated touch, as the tangy-sweet syrup enhances the natural sweetness of the fruit.
If you’re looking for a richer dessert, try layering the cake with pastry cream or mascarpone whipped cream instead of plain whipped cream.
For a nutty variation, fold finely ground almonds or hazelnuts into the batter, or sprinkle toasted coconut over the whipped cream topping.
These small changes can transform the dessert into something new while keeping the light, airy essence of the original recipe.
Tips
To ensure your angel food cake turns out perfectly, make sure your egg whites are at room temperature before beating—this helps them reach stiff peaks more easily.
Avoid getting any yolk in the whites, as even a small amount of fat can prevent them from whipping properly.
When folding in the flour mixture, use a gentle hand and a spatula, cutting through the center and lifting from the bottom to maintain as much air as possible in the batter.
For the strawberry topping, if your berries aren’t very sweet, you can add an extra tablespoon of sugar or a splash of orange juice instead of lemon for a different flavor profile.
When whipping the cream, chill your bowl and beaters in the freezer for 10 minutes beforehand to help the cream whip faster and hold its shape better. If you prefer a sturdier whipped cream, you can add a teaspoon of cornstarch while whipping to stabilize it.
How to Store
Angel food cake is best enjoyed fresh but can be stored at room temperature for up to two days, covered loosely with plastic wrap or in a cake dome to prevent drying out.
If you’ve already topped the cake with strawberries and whipped cream, it’s best to refrigerate it and consume it within a day, as the whipped cream may deflate and the strawberries can make the cake soggy over time.
For longer storage, wrap the unfrosted cake tightly in plastic wrap and freeze for up to a month. Thaw at room temperature before serving.
Store any leftover strawberry topping separately in an airtight container in the fridge for up to three days. Whipped cream should be made fresh, but if needed, it can be refrigerated for a few hours—just give it a quick whisk before using.
Conclusion
This angel food cake with strawberry topping and whipped cream is a delightful dessert that’s light, fresh, and perfect for any occasion. The airy cake, sweet-tart strawberries, and creamy topping create a harmonious balance of flavors and textures. Whether you’re serving it at a summer gathering or enjoying a slice as a sweet treat, it’s sure to impress with its simplicity and elegance.
Feel free to experiment with different fruits, flavors, and toppings to make it your own. The versatility of angel food cake makes it a fantastic base for creativity, while its classic preparation ensures a crowd-pleasing result every time. Enjoy the process of baking and sharing this delicious dessert!