This post may contain affiliate links.
Do you know what is tasty? Strawberries and angel food cake! I’m sure you have had strawberries and angel food cake together before, but have you ever had strawberries IN angel food cake?! Well, now you can. This Strawberry Angel Food Cake recipe has fresh strawberries baked right into it! I know you’re going to like this recipe.
Before we get to making the Strawberry Angel Food Cake, however, I want to talk a little bit about where the recipe came from. I have experimented with angel food cake in the past: Fresh Lemon Angel Food Cake, Key Lime Angel Food Cake, and Cranberry Orange Angel Food Cake. These angel food cakes along with today’s Strawberry Angel Food Cake are all basic angel food cakes with a few key differences. I have added two things to each: a bit of extra dry ingredient (citrus zest or freeze dried strawberries) and extra liquid (citrus juice, cranberry orange sauce, or fresh strawberries). The results have been great!
Now on to this Strawberry Angel Food Cake recipe. The first run through of this recipe I did 1/4c. freeze dried strawberries (made into a “flour” in the food processor) and 1/4c. strawberry puree. I chose 1/4c. of strawberry puree because that is the amount of extra liquid I added to the aforementioned angel food cakes. It turned out pretty well, but it wasn’t super strawberry flavored and if you put anything on top (whipped cream or fresh strawberries) you really didn’t taste the strawberries of the cake at all. So for the second run through of the recipe, I used the same amount for freeze dried strawberry powder and upped the fresh strawberries to 1/3c. hoping that the extra liquid would not make the cake fall. Furthermore, instead of using strawberry puree I just chopped the strawberries up fine, so that there were still some chunks. I figured if you could see the berries it would help you know what the cake had strawberries in it and would also add bursts of strawberry flavor. The second run through turned out much better! Much more flavorful and more visually appealing. So, let’s make it!
In a food processor, process freeze dried strawberries until they have been reduced to a powder. Set aside. (Note: you can find freeze dried strawberries near the dried fruit section of most grocery stores).
Chop the strawberries so that there are some small pieces and some juice. Set aside.
Whip the egg whites in the mixer until they are light and foamy.
Then whip in the cream of tartar.
Whip in the salt.
Gradually whip in the sugar.
Whip until stiff peaks form.
Place the meringue in a larger bowl and add vanilla, sugar, cake flour, freeze dried strawberry “flour,” and crushed strawberries.
Gently fold all the ingredients together until well combined.
Carefully spoon the batter into an angel food cake pan.
Bake at 350F for 40-50 minutes or until a skewer inserted into the cake comes out clean. Be sure not to open the oven for the first 40 minutes of baking or your cake might fall.
Cool the cake upside down for 10 minutes in the pan. Run a long icing spatula or knife around the outside of the pan to loosen the cake from the pan. Then place your serving plate on top of the pan and flip the whole thing over so that the cake pan/cake are now on top of the serving plate. Remove the outer part of the pan and use the icing spatula to loosen the cake from the bottom of the pan. Remove the bottom of the pan and allow the cake to cool completely.
Here is a picture of the first run through of the angel food cake, the one with the strawberry puree.
And this is a picture of the second time through. See the lovely chunks of berries? It looks much better.
This Strawberry Angel Food Cake is a fun twist on traditional angel food cake and it is sure to please everyone who get to enjoy it. It’s a perfect treat for a summer BBQ party or to end a light luncheon. For the best flavor be sure to use to freshest, most flavorful strawberries you can find. You can store this cake at room temperature or freeze it for longer storage.
Have you ever made an angel food cake?
- 14 egg whites
- 1t. cream of tartar
- ¼t. salt
- 1c. sugar
- 1t. pure vanilla extract
- 1c. sugar
- 1¼c. cake flour
- ¼c. freeze dried strawberries (processed in a food processor to a fine "flour")
- ⅓c. crushed strawberries
- Preheat oven to 350F. Get out an angel food cake pan and set it aside for later (no need to grease the pan).
- In the bowl of an electric mixer fitted with a whip attachment, whip the egg whites until they are light and fluffy.
- Whip in the cream of tartar and salt. Gradually whip in 1c. sugar. Whip until stiff peaks form.
- Place the meringue in a larger bowl and gently fold in the vanilla, 1c. sugar, cake flour, freeze dried strawberry "flour," and crushed strawberries.
- Spoon the batter into the angel food cake pan. Bake at 350F for 40-50 minutes or until a skewer inserted into the cake comes out clean. Do not open the oven for the first 40 minutes of baking.
- Cool the cake upside down for 10 minutes. Loosen the cake from the outside of the pan with a long icing spatula or knife. Turn the cake over onto a serving plate and remove the outside of the pan. Loosen the cake from the bottom of the pan with the icing spatula and remove the bottom of the pan so that the cake is now on the serving plate. Cool completely.
Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)