Strawberry Angel Cake: A Light and Delightful Treat for Busy Days
Strawberry Angel Cake is the ideal dessert that says, "I love you!" in sweet, fluffy form. If you’re looking for a simple yet impressively light cake that doesn’t weigh you down on those warm summer days, you’ve landed in the right spot!
This cake is like a hug from grandma—there’s love in every bite, making it perfect for family gatherings, brunch with friends, or a sweet treat after a busy week. Plus, it always has that wow factor, even when it’s incredibly easy to whip up. So, grab your apron, and let’s dive into this delightful strawberry-infused recipe!
Why You’ll Love This Strawberry Angel Cake
- A Showstopper: With its gorgeous layers of fluffy angel food and fresh strawberries, this cake is bound to be the star of your dessert table.
- Quick and Easy: No one has hours to spend in the kitchen, right? This recipe is straightforward and perfect for those busy days when a little sweetness is much needed.
- Versatile Delight: You can enjoy it as-is, or dress it up with whipped cream and extra fruits to make it your own!
- Light as Air: Perfectly suited for those warmer days, this cake is light and airy—like biting into a cloud (sorry, clouds, your secret’s out!).
Ingredients You’ll Need
Now, let’s not keep those strawberries waiting! Here’s what you’ll need to bring your Strawberry Angel Cake to life:
Cake Ingredients
- 1 ½ cups egg whites (about 10-12 large eggs)
- 1 ½ cups granulated sugar
- 1 cup cake flour (sifted)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ teaspoon cream of tartar
Strawberry Layer Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons sugar (to sweeten the berries)
- 1 cup whipped cream (for that extra special touch)
How to Make Strawberry Angel Cake
Let’s get baking! Here’s how to transform those simple ingredients into a mouthwatering Strawberry Angel Cake:
Step 1: Prep Your Oven and Cake Pan
Preheat your oven to 325°F (160°C). Grab your angel food cake pan and set it aside. Important: Do not grease the pan! We want the cake to cling to the sides for the perfect rise.
Step 2: Whip it Good
In a large bowl, beat the egg whites until frothy. Add the cream of tartar and continue whipping until soft peaks form. Gradually add the sugar while continuing to whip until you reach stiff peaks. Feeling like a pro baker yet?
Step 3: Combine the Dry Ingredients
In another bowl, whisk together the cake flour, baking powder, and salt until well combined. Then, fold it delicately into the egg white mixture. Remember, we’re going for fluffiness here!
Step 4: Add the Finishing Touches
Gently fold in the vanilla extract. Transfer this heavenly mixture into the ungreased cake pan and smooth out the top. Bake for about 30-35 minutes, or until the top springs back when lightly pressed.
Step 5: Cool and Assemble
Once baked, invert the pan to cool for about an hour. Patience is a virtue here! For the topping, simply toss the sliced strawberries with sugar and allow them to sit until they release their juicy goodness.
Step 6: Time to Serve!
Once cooled, run a knife around the edges of the pan to release the cake. Carefully remove it, and plate it up. Layer on the sweetened strawberries and a dollop of whipped cream. Voilà! Your light and lovely Strawberry Angel Cake is ready to dazzle.
Cooking Tips for the Perfect Strawberry Angel Cake
- Don’t Skip the Cream of Tartar: This little gem stabilizes the egg whites and keeps them fluffy. Think of it as the fairy godmother of egg whites!
- Stledge Your Strainer: If those eggs don’t want to whip, just be sure they are completely free of yolks and grease—no cheat days here.
- Chill Out: If you want to make this a day ahead, go for it! Just keep it covered in the fridge—trust me, it stays delightful!
Frequently Asked Questions
Can I use frozen strawberries in this recipe?
Yes, but fresh strawberries bring a burst of flavor and texture you’ll want to embrace! If frozen is all you have, it’ll still be delicious—just let them thaw first.
What if I don’t have a cake flour?
No worries! You can make your own. Just replace 1 cup of all-purpose flour with 2 tablespoons of cornstarch. Trust me, it works like a charm!
How do I store leftover cake?
Keep any leftovers in the fridge, covered. But let’s be real, who ever has leftovers when this cake is around?
As you can see, Strawberry Angel Cake is not only a delightful treat but a beautiful reminder that simple ingredients can create magic in the kitchen. So, roll up those sleeves and get to baking!
What’s your favorite way to enjoy strawberries? If you loved this recipe, check out my other desserts, like Lemon Blueberry Muffins or Classic Banana Pudding!
Happy baking, and remember, it’s not just about the food—it’s all about making memories in the kitchen!
Meta Description: Strawberry Angel Cake is the perfect recipe for a light, delicious treat. Quick and easy, this dessert will become your go-to for any occasion!
Strawberry Angel Cake
Ingredients
Method
- Preheat your oven to 325°F (160°C) and set aside your angel food cake pan. Important: Do not grease the pan.
- In a large bowl, beat the egg whites until frothy. Add the cream of tartar and continue whipping until soft peaks form.
- Gradually add the sugar while continuing to whip until you reach stiff peaks.
- In another bowl, whisk together the cake flour, baking powder, and salt until combined.
- Gently fold the dry ingredients into the egg white mixture to maintain fluffiness.
- Fold in the vanilla extract, then transfer the mixture into the ungreased cake pan.
- Bake for about 30-35 minutes, or until the top springs back when pressed.
- Once baked, invert the pan to cool for about an hour.
- Toss the sliced strawberries with sugar and allow them to sit until juices are released.
- Run a knife around the edges of the pan to release the cake and carefully remove it.
- Plate the cake, layer with sweetened strawberries, and add a dollop of whipped cream.