Light Angel Food Cake with Juicy Strawberries

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This Light Angel Food Cake with Juicy Strawberries is what summer dessert dreams are made of. Each bite is cloud-like, soft, and naturally sweetened with vanilla, crowned with a glossy pile of fresh macerated strawberries that drip into every airy crevice. It’s one of those recipes that looks stunning, tastes even better, and comes together with minimal fuss.

Whether you’re hosting a weekend brunch, bringing a dessert to a cookout, or just want a lighter treat after dinner, this angel food cake has you covered. It’s fat-free, feather-light, and soaks up those juicy strawberry flavors like a sponge. And don’t be fooled by the fancy look—it’s incredibly easy to make.

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What Kind of Strawberries Should I Use?

The best strawberries for this recipe are ripe, in-season berries. Look for bright red strawberries with a sweet aroma. If you’re prepping this in the off-season, you can boost the flavor by adding a splash of lemon juice and a teaspoon of sugar while macerating the strawberries. Organic strawberries are ideal, especially if they’re going on top of something as simple and clean as angel food cake.

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Ingredients for the Light Angel Food Cake with Juicy Strawberries

• Egg Whites: These are the backbone of angel food cake, providing structure and height. Be sure there is no yolk in your whites, or they won’t whip properly.
• Granulated Sugar: Used in stages, it sweetens and stabilizes the whipped egg whites.
• Cake Flour: This gives the cake its tender texture. It’s lighter than all-purpose flour and helps keep the crumb airy.
• Cream of Tartar: Helps stabilize the egg whites and maintain volume.
• Vanilla Extract: Adds gentle sweetness and depth to the flavor.
• Salt: Just a pinch enhances all the other flavors.
• Fresh Strawberries: The star of the topping. Dice them and let them sit with a touch of sugar to release their juices.
• Sugar (for strawberries): Just enough to bring out their natural sweetness and create that glossy, juicy topping.

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How To Make the Light Angel Food Cake with Juicy Strawberries

Step 1: Prep the Strawberries

Start by washing, hulling, and dicing the strawberries. Place them in a bowl and sprinkle with a bit of granulated sugar. Let them sit at room temperature while you prepare the cake—this will draw out their natural juices and make a delicious syrup.

Step 2: Sift the Dry Ingredients

Sift the cake flour with half of the granulated sugar. Sifting is key for an airy cake. Repeat the sifting process two or three times to ensure it’s light and lump-free.

Step 3: Whip the Egg Whites

In a large, grease-free mixing bowl, beat the egg whites until frothy. Add cream of tartar and salt. Continue beating until soft peaks form, then gradually add the remaining sugar. Beat until you get glossy, firm peaks that hold their shape.

Step 4: Fold and Combine

Add the vanilla extract. Gently fold in the sifted flour mixture in small batches using a rubber spatula. Be careful not to deflate the whipped egg whites.

Step 5: Bake the Cake

Transfer the batter to an ungreased angel food cake pan. Smooth the top and bake at 350°F (175°C) for 35-40 minutes, or until the top is golden and springs back to the touch.

Step 6: Cool Upside Down

Once baked, invert the cake pan and let it cool upside down. This helps the cake maintain its height and prevents it from collapsing. Once cooled completely, run a knife around the edges to release.

Step 7: Top and Serve

Slice the angel food cake and spoon over the juicy strawberries. Let some of the syrup soak into the cake. Serve with extra berries on the side if desired.

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How to Serve and Store This Light Angel Food Cake with Juicy Strawberries

To serve, slice the cake using a serrated knife (a sawing motion helps keep the airy texture intact). Spoon a generous helping of juicy strawberries over each slice and serve immediately. For an extra treat, add a dollop of whipped cream or a scoop of vanilla bean ice cream.

To store, keep the angel food cake covered at room temperature for up to 2 days. Once topped with strawberries, store leftovers in the refrigerator and consume within 24 hours for best taste and texture. You can also freeze the cake (without strawberries) wrapped tightly in plastic wrap and foil for up to 2 months.

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Frequently Asked Questions

Can I use frozen strawberries?

Yes, but they won’t have the same texture or fresh flavor. Thaw them first and drain excess liquid before sweetening.

Why did my cake deflate?

Most likely from overmixing or underbaking. Make sure your egg whites are whipped to firm peaks and avoid greasing the pan.

Can I make this ahead of time?

You can make the cake a day ahead and store it covered. Add strawberries just before serving to keep the cake from getting soggy.

What if I don’t have cake flour?

You can make a substitute by removing 2 tablespoons of all-purpose flour per cup and replacing it with cornstarch. Sift well.

How do I know when the cake is done?

The surface should be golden and spring back when gently pressed. A toothpick inserted should come out clean.

Can I use a bundt pan instead of a tube pan?

Not recommended. Angel food cake needs a flat-bottom tube pan for proper rise and structure.

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Want More Strawberry Dessert Ideas?

If you loved this light and dreamy treat, you’ll fall for these other delicious strawberry desserts from Life with Nina:

• Strawberry Cheesecake Banana Pudding — a luscious mix of creamy pudding and cheesecake flavor.
• Strawberry Cheesecake Donut Holes for bite-sized sweetness in every pop.
• Strawberry Crunch Cheesecake Salad brings a chilled, creamy crunch to your dessert table.
• Strawberry Cheesecake Cupcakes that are as pretty as they are delicious.
• Strawberry Puff Pastry Hearts for a flaky, buttery twist.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Life with Nina on Pinterest

And let me know in the comments how yours turned out. Did you serve it with whipped cream or keep it simple? Did you try it with other fruits?

I love hearing how you put your spin on it. Got questions? Leave them below — let’s bake joyfully together.

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