A deliciously fluffy and light Strawberry Angel Food Cake. Perfect on its own, but delicious also as a strawberry shortcake base.

Strawberries and angel food cake just go together don’t they? I had the idea to make a strawberry angel food cake and when I started researching it, I was surprised that I didn’t find angel food cake with strawberries baked in it.

Fresh strawberries can be tricky in baking because they have so much juice. They end up just adding too much moisture to the cake. So with this angel food cake, I used freeze dried strawberries in place of some of the sugar.

And it worked like a charm. Let me share the details with you.

cake sitting on a plate with a strawberry

Why you’ll love this recipe:

fluffy texture
amazing flavor
low fat
perfect topped with strawberries & whipped cream

a piece of angel food cake with a bite out

What does angel food taste like?

Angel food is like a sweet, fluffy cloud. It’s not rich or buttery. It’s light and fluffy and sweet and won’t weigh you down. Angel food is whipped egg whites with sugar and a bit of flour. Different flavors can be added in. In this case, we added powdered freeze dried strawberries and a touch of almond.

I bought these at Aldi and they are AMAZING in baked goods.

How to Make Strawberry Angel Food Cake

The most important thing to remember when making angel food cake is to use clean utensils and bowls. If there is any grease on the cooking tools, your egg whites might not fluff and the cake could even fall while baking.

Preheat the oven to 325 degrees Fahrenheit.
In a bowl, mix together the sugar and strawberry powder.
Sift together ¾ cup of sugar mix and the flour three times. Set it aside.
In a clean, grease-free bowl, beat the egg whites until they are frothy .

Add the salt and cream of tartar, then beat until the eggs hold stiff peaks.
Add the remaining sugar, three tablespoons at a time, beating well after each addition.
Fold in the flour/sugar mixture about ½ a cup at a time, then fold in the almond flavoring.
Spoon the batter into an ungreased angel food cake tube pan.

Bake on the lowest oven rack for 45 minutes or until the top is lightly browned and looks dry.

Why does an angel food cake cool upside down?

This type of cake needs to be light and fluffy. In order to keep the fluff, cool the cake upside down. It’s important for the right texture. You can place the pan upside down on 3 glasses of equal heights to steady the pan.

Then once the cake is cool, loosen it and remove it from the pan. Place it right side up on a cake plate.

How do you store angel food cake?

It’s important to seal angel food in an airtight container or airtight plastic wrap. It’s safe to keep at room temperature for up to 3 days. If you are going to have any left, I’d store it in the fridge from that point on.

You can make angel food cake one day in advance which means it is a great make ahead dessert.

Strawberry Angel Food Cake

4.34 from 6 votes

A deliciously fluffy and light Strawberry Angel Food Cake. Perfect on its own, but delicious also as a strawberry shortcake base.

Servings 12

Prep Time 15

Cook Time 45

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Equipment

Tube Cake Pan

Ingredients

1.2 ounces freeze dried strawberries (crushed to powder makes about ½ cup strawberry powder)
1 1/4 cups white sugar
1 cup cake flour (120 grams)
1 1/2 cups egg whites (11-12 eggs)
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon almond flavoring

Instructions

Preheat the oven to 325 degrees Fahrenheit.
In a bowl, mix together the sugar and strawberry powder.
Sift together ¾ cup of sugar mix and the flour three times. Set it aside.
In a clean, grease-free bowl, beat the egg whites until they are frothy .
Add the salt and cream of tartar, then beat until the eggs hold stiff peaks.
Add the remaining sugar, three tablespoons at a time, beating well after each addition.
Fold in the flour/sugar mixture about ½ a cup at a time, then fold in the almond flavoring.
Spoon the batter into an ungreased angel food cake tube pan.
Bake on the lowest oven rack for 45 minutes or until the top is lightly browned and looks dry.
Remove the pan from the oven and immediately invert the pan, standing it upside down on 3 glasses that are equal in height for support.
Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake.
Remove the cake to a plate and serve with strawberries and whipped cream.

Notes

The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**