Description
Light, fluffy, and naturally sweetened, this angel food cake is topped with juicy macerated strawberries for a summer dessert that feels indulgent without being heavy. It’s the perfect make-ahead treat for gatherings, or a light bite to enjoy after dinner.
Ingredients
12 large egg whites
1 ½ cups granulated sugar (divided)
1 cup cake flour
1 ½ teaspoons cream of tartar
1 teaspoon vanilla extract
¼ teaspoon salt
3 cups fresh strawberries (diced)
2 tablespoons sugar (for strawberries)
Instructions
1. Wash, hull, and dice the strawberries. Toss them with 2 tablespoons of sugar and let sit at room temperature while you prepare the cake.
2. Sift together the cake flour and ¾ cup of the granulated sugar. Repeat 2–3 times until fully aerated.
3. In a clean mixing bowl, beat the egg whites until frothy. Add cream of tartar and salt. Beat until soft peaks form.
4. Gradually add the remaining ¾ cup sugar while beating until glossy, firm peaks form.
5. Add vanilla extract and gently fold in the flour mixture in batches. Avoid deflating the egg whites.
6. Spoon the batter into an ungreased angel food cake pan and smooth the top.
7. Bake at 350°F (175°C) for 35–40 minutes until the top is golden and springs back.
8. Invert the pan and cool the cake upside down. Once cool, run a knife around the edges to release.
9. Slice and serve topped with juicy strawberries and syrup. Optional: add whipped cream or ice cream.
Notes
Be sure no yolk gets into your egg whites, or they won’t whip properly.
Do not grease the pan—the cake needs the surface to cling and rise.
Let the strawberries sit long enough to release juices for a perfect syrupy topping.
Nutrition
- Serving Size: 1 slice
- Calories: 142
- Sugar: 17g
- Sodium: 65mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: angel food cake, strawberry dessert, light summer cake