Light Angel Food Cake with Juicy Strawberries

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Light as air and delicately sweet, this angel food cake is the perfect base for a cascade of juicy, macerated strawberries. It’s the kind of dessert that feels indulgent without weighing you down — ideal for spring and summer gatherings, Sunday dinners, or simply when you want something beautiful and effortless.

Each bite melts in your mouth with the soft, cloud-like texture of angel food cake paired with the bright burst of fresh strawberries. The whipped topping ties everything together with a creamy smoothness that keeps you coming back for more. Whether served as a light treat or dressed up for a celebration, this cake is a showstopper that doesn’t require fancy ingredients or complicated steps.

Why You’ll Love This Light Angel Food Cake with Juicy Strawberries

• Naturally low in fat and calories, yet completely satisfying.
• Perfect make-ahead dessert for warm-weather events and picnics.
• Simple ingredients, but elegant presentation.
• A light dessert that’s big on flavor thanks to the fresh strawberries.
• Great option for those looking for dairy-free or low-fat dessert ideas.

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Preparation Phase & Tools to Use

To prepare this dessert, a few essential kitchen tools will make your life much easier:

• Tube pan or bundt pan: Critical for baking the angel food cake evenly and allowing proper rise.
• Stand mixer or electric hand mixer: Helps whip the egg whites to the perfect stiff peaks essential for that airy structure.
• Rubber spatula: Ideal for gently folding the batter without deflating it.
• Sharp serrated knife: Helps slice through the airy cake cleanly without squashing it.
• Mixing bowls (preferably metal or glass): Plastic can retain grease, which can ruin your whipped egg whites.
• Cake cooling rack: Ensures the cake cools properly and maintains its height.

Each of these tools plays a key role in preserving the cake’s light structure and ensuring your strawberries and cream topping is silky and smooth.

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Preparation Tips

When making angel food cake, the most crucial step is whipping the egg whites properly. They should be whipped until stiff peaks form, but avoid over-mixing or they’ll break down. Make sure all your tools are grease-free, as even a little oil can prevent the egg whites from whipping up. Fold your flour into the egg whites gently to keep the batter airy. Cool the cake upside-down in its pan to prevent collapsing. As for the strawberries, letting them macerate (rest with a bit of sugar) brings out their natural juices, creating a luscious syrup that takes the flavor to the next level. Always assemble just before serving to keep everything fresh and picture-perfect.

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Ingredients for Light Angel Food Cake with Juicy Strawberries

For the Cake:

• 1 cup cake flour (sifted)
• 1 1/2 cups granulated sugar (divided)
• 12 large egg whites (room temperature)
• 1 1/2 tsp cream of tartar
• 1/4 tsp salt
• 2 tsp vanilla extract
• 1/2 tsp almond extract (optional)

For the Strawberry Topping:

• 1 lb fresh strawberries (hulled and sliced)
• 2 tbsp granulated sugar (adjust to taste)
• 1 tsp lemon juice (optional for brightness)

For the Whipped Topping (optional):

• 1 cup heavy whipping cream (cold)
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

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Step 1: Preheat and Prepare Your Pan

Preheat your oven to 350°F (175°C). Do not grease your angel food cake pan. The batter needs the ungreased sides to climb and create that signature height. Use a tube pan with a removable bottom if possible for easy release.

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Step 2: Sift and Mix Dry Ingredients

Sift the cake flour with 1/2 cup of the granulated sugar at least three times. This adds air to the flour and helps maintain the cake’s lightness. Set aside.

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Step 3: Whip Egg Whites to Perfection

In a clean, grease-free mixing bowl, whip the egg whites using a stand mixer or hand mixer on medium speed until foamy. Add the cream of tartar and salt. Continue whipping until soft peaks form. Then slowly add the remaining 1 cup of sugar, a tablespoon at a time, and increase to high speed. Whip until stiff, glossy peaks form.

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Step 4: Fold in Dry Ingredients Gently

Using a rubber spatula, gradually fold the sifted flour mixture into the whipped egg whites. Do this in thirds, folding carefully to avoid deflating the batter. Add vanilla and almond extract near the end of folding.

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Step 5: Bake the Cake

Spoon the batter into the ungreased tube pan. Gently smooth the top with a spatula and tap the pan on the counter once to release any large air bubbles. Bake for 35-40 minutes or until the top is golden and springs back when lightly touched.

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Step 6: Cool Upside-Down

Immediately after baking, invert the pan over a bottle or use the pan’s built-in legs. Let the cake cool completely upside-down for 1-2 hours to prevent it from collapsing.

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Step 7: Remove and Slice

Once cooled, run a knife around the edges of the pan to loosen the cake. Gently remove the cake and place on a serving platter. Use a serrated knife for cleaner slices.

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Step 8: Prepare the Strawberry Topping

In a bowl, combine the sliced strawberries with sugar and lemon juice. Toss and let sit for at least 30 minutes to macerate. This will create a syrupy, sweet topping.

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Step 9: Make Whipped Cream (Optional)

In a cold bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Keep chilled until ready to use.

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Step 10: Assemble and Serve

Just before serving, slice the angel food cake and top with a generous spoonful of macerated strawberries. Add a dollop of whipped cream if desired. Serve immediately for the best texture and flavor.

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Notes

This light angel food cake is best enjoyed fresh on the day it’s made, but with the right storage, it can last beautifully for a couple of days. The texture of the cake depends heavily on properly whipped egg whites and gentle folding techniques. You can enhance the strawberry topping with a splash of balsamic vinegar or a few mint leaves for a gourmet twist. If strawberries aren’t in season, feel free to swap in raspberries, blueberries, or even peaches.

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Watch Out for These Mistakes While Cooking

• Using a greasy bowl for egg whites: Even a trace of fat will prevent your egg whites from whipping properly.
• Overwhipping or underwhipping the egg whites: Both can ruin the texture. Look for stiff but not dry peaks.
• Folding too aggressively: This deflates the egg whites and results in a dense cake.
• Greasing the pan: This stops the batter from climbing and rising during baking.
• Not inverting the cake after baking: The cake will collapse as it cools if not inverted.

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Storage Instructions

Store leftover angel food cake at room temperature, tightly wrapped in plastic wrap or in an airtight container, for up to 2 days. If topped with whipped cream or strawberries, refrigerate it and consume within 24 hours to preserve freshness. Keep strawberries separate until just before serving to avoid sogginess. Whipped cream should be stored in the fridge and re-whipped slightly if it begins to separate.

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Estimated Nutrition (Per Slice, without whipped cream)

• Calories: 140 kcal
• Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 85mg
• Carbohydrates: 30g
• Sugar: 20g
• Fiber: 1g
• Protein: 4g

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Frequently Asked Questions

Can I use all-purpose flour instead of cake flour?

Cake flour is best because it’s finer and makes the cake lighter. You can make a substitute by replacing 1 tbsp of each cup of all-purpose flour with cornstarch.

How do I know when egg whites are at stiff peaks?

Lift the whisk – if the peak stands straight without curling over, they’re stiff. They should look glossy, not grainy.

Can I make this cake in a regular round pan?

Not recommended. The tube pan design is essential for structure and even baking.

What if I don’t have cream of tartar?

You can use 1 tsp of lemon juice or white vinegar as a substitute. It helps stabilize the egg whites.

How far ahead can I make this cake?

You can make the cake a day ahead, but don’t add toppings until just before serving to keep it fresh.

Can I freeze angel food cake?

Yes, without toppings. Wrap it well in plastic and foil. Thaw at room temperature for 1–2 hours before serving.

How can I make it dairy-free?

The cake is already dairy-free. Just skip the whipped cream or use a coconut-based alternative.

Can I reduce the sugar?

Reducing sugar can affect texture, especially in the egg whites. Reduce slightly if needed, but results may vary.

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Conclusion

Light Angel Food Cake with Juicy Strawberries is a refreshing, crowd-pleasing dessert that brings together simplicity and elegance. Its airy texture paired with vibrant, syrupy strawberries creates a balance that feels indulgent yet light. With proper technique and a few fresh ingredients, this cake is a guaranteed success for any occasion, from family dinners to birthdays. Let it shine as your go-to summer dessert or your secret weapon for impressing guests with minimal effort.

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