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Strawberry Angel Food Cake

Strawberry Angel Food Cake is a light and fluffy summer dessert that combines the sweetness of ripe strawberries with a cloud-like cake. This delightful treat is perfect for any gathering, whether it’s a picnic or a birthday party. With its airy texture and vibrant colors, each bite is a refreshing burst of flavor that will leave your guests raving. Easy to make and visually stunning, this cake is sure to become a favorite in your dessert repertoire.

  • Total Time: 55 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 12 large egg whites
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 2 cups fresh strawberries, sliced
  • 1 tablespoon lemon juice
  • Pinch of salt
  • Whipped cream (heavy or coconut) for topping

Instructions

  1. Preheat oven to 350°F (175°C) and prepare an ungreased tube pan.
  2. Beat egg whites in a large bowl until frothy. Gradually add half the sugar, beating until stiff peaks form.
  3. In another bowl, whisk together flour, remaining sugar, salt, and lemon juice.
  4. Gently fold the dry mixture into the whipped egg whites until just combined.
  5. Carefully fold in sliced strawberries.
  6. Pour batter into the prepared pan and bake for 35-40 minutes until golden brown and springy to touch.
  7. Invert pan onto a cooling rack and cool completely before slicing. Serve with whipped cream.
  • Author: Adriana
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approximately 100g)
  • Calories: 130
  • Sugar: 17g
  • Sodium: 45mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: - For extra flavor, consider adding lemon zest or almond extract to the batter. - You can substitute strawberries with other fruits like blueberries or peaches for variations. - Store leftovers in an airtight container at room temperature for up to two days or refrigerate for up to one week.