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Homemade Angel Food Cake with Whipped Cream & Strawberries

Indulge in the light and airy delight of homemade angel food cake, topped with freshly whipped cream and sweet, juicy strawberries. This classic dessert is perfect for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 3 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake
  • 12 large egg whites at room temperature
  • 1 cup cake flour
  • 1.5 cups white sugar divided
  • 1 tablespoon vanilla extract
  • 0.5 teaspoon sea salt
  • 1.5 teaspoons cream of tartar
Topping
  • 1 pint cold heavy whipping cream
  • 0.5 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 3 cups chopped strawberries
  • 2 tablespoons granulated sugar

Method
 

  1. Preheat oven to 325°F. Do not grease the Angel Food Cake tube pan.
  2. Combine egg whites, sea salt, and vanilla. Beat until soft peaks form. Add cream of tartar and beat until stiff peaks form.
  3. Fold half of the sugar into the egg whites. Sift remaining sugar with cake flour and fold into the egg white mixture.
  4. Spoon batter into an ungreased pan. Bake for 45 minutes. Invert the pan and let the cake cool upside-down for 2 hours.
  5. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Mix strawberries with granulated sugar and refrigerate until juicy.
  6. Release cake from pan. Mix 1 cup of macerated strawberries with whipped cream and spread over the cake. Top with remaining strawberries before serving.

Notes

For best results, use a metal Angel Food Cake pan and ensure egg whites are at room temperature before whipping.