Strawberry Angel Food Cake

This homemade Strawberry Angel Food Cake recipe features a fluffy, low-fat sponge made from egg whites and swirled with real strawberry puree. Baked to golden perfection, it’s the ideal spring and summer dessert. Made without butter or oil, this light and airy cake is perfect for birthdays, holidays, baby showers, or Easter. Topped with fresh strawberries and whipped Chantilly cream, it’s a beautiful centerpiece that’s easy to bake at home with simple ingredients.

A light, fluffy angel food cake swirled with homemade strawberry puree, served with Chantilly cream and fresh berries. This stunning dessert is perfect for spring and summer occasions.

Ingredients

Strawberry Puree

• 16 oz (450g) strawberries, fresh or frozen
• ½ cup (100g) superfine sugar

Angel Food Cake

• 12 large egg whites (400g) (UK: about 10 eggs)
• 1½ cups (300g) superfine sugar
• 1 tsp cream of tartar
• 1¼ cups (140g) cake flour
• ¼ tsp salt
• 1 tsp vanilla extract
• 2 drops pink gel food coloring (optional)

For Serving (Optional)

• 1 batch Chantilly Cream
• 2 cups fresh strawberries
• Reserved strawberry puree

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Instructions

Make the Strawberry Puree

1. In a saucepan, combine strawberries, sugar, and a splash of water. Cook over medium heat, stirring frequently.
2. Let the mixture boil and break down, mashing the berries with a wooden spoon or potato masher. Continue boiling for 10–15 minutes until it thickens to a jam-like consistency.
3. Let cool for 10 minutes, then purée in a food processor until smooth.
4. Strain through a fine mesh sieve to remove seeds. Set aside to cool completely.

Make the Angel Food Cake

1. Preheat oven to 350°F / 180°C (160°C fan-assisted).
2. In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy.
3. Add the cream of tartar, then increase speed to medium-high and beat until soft peaks form.
4. Gradually add the sugar, 1 tablespoon at a time, letting it whip for about 15 seconds between additions. Continue until the mixture forms stiff, glossy peaks and feels smooth when rubbed between your fingers.
5. Gently mix in ¾ cup (180g) of the strawberry puree and vanilla extract on low speed. Add pink food coloring, if using. Whip on high for 1 more minute to ensure everything is fully incorporated.
6. In a separate bowl, sift together cake flour and salt. Sift ⅓ of the mixture over the meringue and gently fold in using a whisk or spatula. Repeat in two more additions until fully combined.
7. Spoon the batter into an ungreased tube pan. Smooth the top and bake for 34–40 minutes, or until golden and springy. A skewer should come out clean.
8. Immediately invert the cake pan to cool upside down. Use the pan’s feet or place over a wire rack. Let cool completely.
9. Once cool, run a knife or spatula around the edges and center of the pan to release the cake.

Serve

Slice and serve with Chantilly cream, fresh strawberries, and the reserved strawberry puree spooned on top.

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Tips

• Room-temperature egg whites whip better and create more volume—don’t skip this!
• Superfine sugar dissolves more easily into the meringue. If you don’t have it, blitz granulated sugar briefly in a food processor.
• Don’t grease the pan—the batter needs to cling to the sides to rise properly.
• Use a tube pan with a removable bottom for easier release.

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Variations and Substitutions

• Berries: Try raspberries or blueberries in place of strawberries for a twist.
• Flavored extracts: Swap vanilla for almond or lemon extract for a new flavor profile.
• Gluten-free: Use a gluten-free cake flour blend suitable for angel food cakes.
• Color: Omit the food coloring for a more natural look or add more for a vibrant pink hue.

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FAQs

Can I use carton egg whites?
For best results, use fresh egg whites. Carton egg whites may not whip to full volume.

Can I make this in a regular cake pan?
Angel food cake needs a tube pan to rise correctly. A regular cake pan won’t work for this recipe.

How do I store the cake?
Store at room temperature, uncovered or loosely covered with foil, for up to 2 days. Add toppings just before serving.

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Serving Suggestions

• Serve slices with Chantilly cream and fresh berries for an elegant presentation.
• Add a drizzle of leftover strawberry puree over each slice.
• Pair with a scoop of vanilla ice cream for a decadent treat.

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Why You’ll Love This Recipe

• Light, airy texture that melts in your mouth
• Fresh strawberry flavor in every bite
• Visually stunning with its pink hue and cloud-like crumb
• Perfect for celebrations, spring gatherings, or afternoon tea