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Fluffy Angel Food Cake Recipe with Strawberries Easy Homemade Dessert

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A light and airy angel food cake topped with fresh strawberries, perfect for any occasion. This easy homemade dessert combines a fluffy texture with a fresh, tangy strawberry topping.

Ingredients

Scale
  • 1 cup (120g) cake flour, sifted
  • 1 ½ cups (300g) granulated sugar, divided
  • 12 large egg whites, room temperature
  • 1 ½ teaspoons cream of tartar
  • ½ teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • Optional: a squeeze of fresh lemon juice
  • Optional garnishes: whipped cream or lightly sweetened Greek yogurt
  • Optional garnishes: fresh mint leaves

Instructions

  1. Preheat your oven to 350°F (175°C). Position the oven rack in the lower third. Do not grease your angel food cake pan.
  2. Sift the cake flour and half of the sugar together. Set aside.
  3. In a clean, dry mixing bowl, beat the egg whites, cream of tartar, and salt on medium speed until frothy.
  4. Gradually add the remaining sugar, about 2 tablespoons at a time, while increasing the mixer speed to high.
  5. Beat the egg whites until stiff, glossy peaks form, about 5–7 minutes. Avoid overbeating.
  6. Gently fold in the vanilla extract using a rubber spatula.
  7. Sift about a quarter of the flour mixture over the egg whites and fold gently. Repeat two more times until all flour is incorporated.
  8. Pour the batter into the ungreased angel food cake pan. Smooth the top gently and tap the pan lightly to release air bubbles.
  9. Bake for 35–40 minutes until golden and a toothpick inserted comes out clean.
  10. Remove from oven and invert the pan. Rest it upside down on a bottle or heatproof funnel to cool completely, about 1 hour.
  11. Run a thin knife around the edges and carefully remove the cake from the pan. Transfer to a serving plate.
  12. Prepare the strawberry topping by tossing sliced strawberries with sugar and lemon juice (if using). Let sit for 15 minutes to macerate.
  13. Serve the cake topped with strawberries and a dollop of whipped cream or Greek yogurt, garnished with fresh mint if desired.

Notes

Do not grease the pan to allow the batter to cling and rise properly. Whip egg whites to stiff peaks but avoid overbeating to prevent dryness. Fold flour in three stages gently to keep batter airy. Cool cake upside down to prevent collapse. Macerate strawberries for at least 15 minutes to enhance sweetness.

Nutrition

Keywords: angel food cake, fluffy cake, strawberry dessert, easy homemade dessert, light cake, summer dessert, crowd-pleaser

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