Homemade Angel Food Cake with Strawberries is the perfect springtime dessert! A beautifully light and tender cake that will permanently break you from buying the store-bought versions forever. Plus, as far as a dessert goes, it is low in calories so it will fit into your nutrition plan.
With hints of spring starting to appear here in Minnesota, last weekend we shoveled the remaining snow away from the grill and tossed on some hamburgers before ending our first “spring” meal with this delicious dessert. It was spring perfection!
Yes, you can purchase a fully baked angel food cake from the store but here is why you should take a bit of extra time to make your own:
- The texture is significantly better with the homemade version. Less like eating a sweet sponge and more of a cake texture while still being light and tender.
- The sweetness level is perfect.
- The flavor has a better depth and complexity, instead of the overwhelming powerhouse of only cream of tartar in the ones from the store.
Is angel food cake with strawberries healthy?
Let’s be honest here, it is still a dessert but if you are concerned about the amount of sugar and calories in your nutritional plan, this recipe a great option. You can always skip the whipped cream or use a low calorie version to make it a bit healthier.
For this fabulous homemade recipe, one serving of the cake with the strawberry topping is only 175 calories. I personally love the fat free Reddi Whip which would only add about 10 more calories for a nice dollop on top.
What is an angel food cake pan?
There’s no special technology involved in an angel food cake pan but it is important to have one. They are oftentimes referred to as a tube pan and are usually 9″ in diameter. Because angel food cake batter is very light and has beaten egg whites as it’s foundation to hold up the flour suspended in the batter, without the center hole, it will always collapse.
The inner tube allows it to bake from both the inside and outside of the cake, and that tube also gives the batter something to cling to as it rises, allowing it to hold up it’s signature height.
Can angel food cake be made in a bundt pan?
I know it is tempting because at first glance, it would seem that it meets the requirements listed above with that middle tube but don’t do it. When an angel food cake is done baking and completely cooled, it requires you to run a long knife along the edges of the pan before removing it because you don’t grease the tube pan before pouring in the batter.
A bundt pan’s intricate designs won’t allow that to happen and it will stick…badly. Plus, most bundt pans are non-stick and that will not allow the batter to grip and climb as it should while baking.
If you don’t happen to have a tube pan, you can always use a tall cake pan and place an empty, clean pop can in the center to act as the tube.
Why do you cool an angel food cake upside down?
This step is an absolute must, so don’t skip it my friend! Until the cake has completely cooled, which takes 2-3 hours, the spongy structure of the cake isn’t fully set. Cooling it upside down makes sure it doesn’t collapse as it comes to room temperature.
Also, once it is cooled completely, be sure to use a long serrated knife to gently cut the cake. You worked so hard to get that light, airy texture. Don’t lose it by roughly cutting it with any old knife.
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A perfectly light and delicious dessert for when the weather is warmer!
1 cup (3 ounces) sifted plain cake flour
1 1/2 cups (10.5 ounces) sugar, divided
12 large egg whites at room temperature
1 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 1/2 teaspoons vanilla
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon almond extract
1 pound fresh strawberries, sliced
1/4 cup (50 g) sugar
- Preheat oven to 325 degrees. In a small bowl, mix together the flour with 3/4 cup of sugar. Set aside.
- Beat egg whites at low speed until just beginning to froth. Add the cream of tar and the salt. Beat at medium speed until the until whites become soft and billowy. With the mixer still at medium, slowly sprinkle on the remaining 3/4 cup of sugar until all the sugar is added and the whites are shiny and form soft peaks. Add the vanilla, lemon juice, and almond extract and mix to blend.
- Using a large rubber spatula, sprinkle 1/4 cup of the flour mixture over the top of the egg whites and gently fold in. Repeat with remaining flour mixture, 1/4 cup at a time.
- Gently scrape batter into a 9 inch un-greased tube pan and smooth the top. Tap the pan on the counter a couple times to release any large bubbles.
- Bake until the cake is golden brown and springs back when firmly touched, about 50-60 minutes.
- To cool the cake, invert the pan and allow the cake to cool upside down to keep the cake from falling as it cools. Let it cool completely, about 2-3 hours.
- While the cake cools, combine the strawberries and sugar. Let them sit for a couple hours so the sugar will dissolve and a syrup will form.
- To un-mold the cake, run a knife around the edge of the pan and slide the cake out of the pan by pushing on the bottom. Once the sides are removed, run the knife along the bottom and slide the cake off the bottom of the pan. Use a serrated knife to cut and serve with the strawberries.
- Serving Size: 1/12th
- Calories: 175
- Sugar: 31 g
- Sodium: 55 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: easy summer dessert recipe, fresh strawberry dessert