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Experience the light, airy texture of classic fluffy Angel Food Cake with a delightful twist – fresh strawberry puree. This Strawberry Angel Food Cake is perfect for any occasion, offering a sweet and fruity flavor that pairs wonderfully with whipped cream. Made with simple ingredients and added strawberry puree not only infuses the cake with natural sweetness but also gives it a beautiful pink hue. Top it with homemade whipped cream and extra strawberries for a show-stopping dessert that’s as delicious as it is beautiful.
I am always looking for a new strawberry dessert recipe for strawberry season. Here are a few more to get you baking: Strawberry Shortcake recipe, Strawberry Pie, Strawberry Jam.
The Chemistry of Strawberry Angel Food Cake
The key to the perfect angel food cake lies in the chemistry of egg whites and sugar. Whipping egg whites with cream of tartar stabilizes the proteins, creating a foam that gives the cake its signature light and airy texture. The addition of powdered sugar helps to sweeten and stabilize the foam. By folding in cake flour gently, you ensure that the batter retains its airiness. The strawberry puree adds moisture and flavor without compromising the structure of the cake, while the strawberry emulsion enhances the overall strawberry flavor.
What is in strawberry angel food cake?
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Cake Flour
Has a lower amount of protein and is very fine. It gives your treat a specific flavor and makes them very white or light in color. It’s made of soft wheat so it should not be used in place of all-purpose or bread flour. Only use when your recipe specifically calls for it.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand. All of my favorite salts are from Redmond and I have a discount code for you to get 15% off.
Egg Whites
Made up of protein and water, it will help leaven your baked good and add moisture.
Cream of Tartar
Stabilizes the egg whites, ensuring they hold their structure when whipped.
Powdered Sugar
Sweetens and stabilizes the egg white foam.
Strawberry Emulsion
Enhances the strawberry flavor in the cake.
Fresh Strawberries
Adds natural sweetness and a lovey pink color to the cake.
Heavy Whipping Cream
Makes a softer, more spreadable frosting. When melted with chocolate it adds more fat and moisture to the mixture, resulting in a silkier blend.
Powdered Sugar
Is just finely ground granulated sugar. It will absorb moisture in your batter or dough. It dissolves easily, ensuring a smooth texture without grittiness. Because it is so fine, it can melt quickly in the oven and spread cookies out more. Powdered sugar also stabilizes and thickens the frosting, thanks to the small amount of cornstarch it contains.
How do you make strawberry angel food cake?
Cake
- In a medium-sized saucepan add all of the chopped strawberries. Turn the heat on medium high.
- Allow the strawberries to reach a boil, stirring occasionally. Continue cooking and stirring until they have reduced in half. Takes about 10 minutes.
- Remove from heat and allow them to cool down.
- Preheat your oven to 325 degrees
- In a handheld food processor, combine the granulated sugar, cake flour, and salt. Pulse a few times.
- In a standing mixer, add the egg whites and tartar. Mix on medium-high speed until foamy.
- Add the powdered sugar and whip on high until it reaches soft peaks
- Fold in the flour mixture.
- Once the flour mixture is combined, fold in the strawberry emulsion and strawberry puree.
- Pour the batter into a greased Angel Food Cake pan or Bundt Cake Pan.
- Bake for 20 minutes. It should be lightly golden brown when finished.
- Remove when finished and let the cake cool upside down on parchment paper. This ensures a flat bottom and a perfect top of the cake.
- Remove the pan after 5-10 minutes and let the cake completely cool.
Whipped Topping
- In a medium bowl, add the heavy cream, powdered sugar, and vanilla. Whip with an electric mixer on high speed until stiff peaks form.
- Slice and scoop some whipped cream on each serving. Top with sliced strawberries or other fresh berries if you desire! As an alternative topping, you could also use cool whip.
Storage Tips
Store your strawberry angel food cake in an airtight container at room temperature for up to 2 days to keep it fresh. If you need to store it longer, place it in the refrigerator for up to 5 days. Store the whipped topping separately in the fridge.
This cake is best enjoyed within the first two days of baking, as it maintains its light and airy texture. Refrigeration can extend its shelf life to about five days. It’s best to make the whipped topping fresh when needed, but it can be stored in the refrigerator for up to 2 days.
Freezing Instructions
To freeze the cake, wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. Freeze for up to 3 months. Thaw the cake at room temperature or in the refrigerator before serving. The whipped topping should be made fresh for the best results.
Making Ahead
This cake can be made a day in advance and stored at room temperature or in the refrigerator. Prepare the whipped topping just before serving to ensure it’s fresh and fluffy. If you need to make the whipped topping ahead of time, store it in the refrigerator and give it a quick whip before serving.
Recommended Products
Why make strawberry angel food cake?
This airy angel food cake is a delightful and refreshing dessert for any occasion. Its combination of light and airy cake, fresh strawberry flavor, and creamy whipped topping makes it a crowd-pleaser, the perfect dessert.
Homemade angel food cake is always a special treat in our household – light, fluffy, and perfect for warm weather. I decided to put a fruity twist on the classic by adding strawberry puree, and the result is absolutely stunning. It’s a wonderful way to celebrate fresh strawberries and create a dessert that’s both elegant and delicious. I hope you enjoy making and savoring this cake as much as I do!
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid before reducing them on the stovetop. This will prevent the cake from becoming too moist.
How should I store this strawberry angel food cake?
Store the cake in an airtight container at room temperature for up to 2 days. If you need to store it longer, place it in the refrigerator for up to 5 days. The whipped topping should be stored separately in the refrigerator.
Can I make this cake gluten-free?
Yes, you can substitute the cake flour with a gluten-free blend suitable for baking. Ensure the blend contains xanthan gum or another binder to maintain the cake’s structure.
Why do I need to cool the cake upside down?
Cooling the cake upside down prevents it from collapsing and helps maintain its airy structure. This method ensures the cake retains its light and fluffy texture.
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Strawberry Angel Food Cake Recipe
Ingredients
Cake
- 1 cup granulated sugar
- 1 1/2 cup cake flour
- 1/4 tsp fine sea salt
- 12 egg whites
- 1 tsp tartar
- 3/4 cup powdered sugar
- 1 tsp strawberry emulsion
- 1 cup strawberries **chopped & then reduced on stovetop
Whipped Topping
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
Cake
- In a medium-sized saucepan add all of the chopped strawberries. Turn the heat on medium high.
- Allow the strawberries to reach a boil, stirring occasionally. Continue cooking and stirring until they have reduced in half. Takes about 10 minutes.
- Remove from heat and allow them to cool down.
- Preheat your oven to 325 degrees
- In a handheld food processor, combine the granulated sugar, cake flour, and salt. Pulse a few times.
- In a standing mixer, add the egg whites and tartar. Mix on medium-high speed until foamy.
- Add the powdered sugar and whip on high until it reaches soft peak
- Fold in the flour mixture.
- Once the flour mixture is combined, fold in the strawberry emulsion and strawberry puree.
- Pour the batter into a greased Angel Food Cake pan or Bundt Cake Pan.
- Bake for 20 minutes.
- Remove when finished and let the cake cool upside down on parchment paper. This ensures a flat bottom.
- Remove the pan after 5-10 minutes and let the cake completely cool.
Whipped Topping
- In a medium sized bowl add the whipping cream, powdered sugar and vanilla. Whip with a hand mixer on high speed until you reach stiff peak.
- Slice and scoop some whipped cream on each serving. Top with sliced strawberries if you desire!
Nutrition
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