Light Angel Food Cake with Juicy Strawberries

WANT TO SAVE THIS RECIPE?

Light as air and sweetened by nature, this Light Angel Food Cake with Juicy Strawberries is a dessert that feels indulgent without weighing you down. With its cloud-like texture and vibrant strawberry topping, it’s a go-to treat for spring and summer celebrations—or anytime you need a refreshing pick-me-up.

What makes this dessert so delightful is its balance. The soft, spongy cake offers a gentle sweetness, while the juicy strawberries add a bright and tangy contrast. It’s a beautiful, crowd-pleasing dish that looks impressive but is surprisingly easy to prepare. Whether you’re hosting a backyard brunch or looking for a light finish to a hearty meal, this angel food cake is a winning choice.

---

Why You’ll Love This Light Angel Food Cake with Juicy Strawberries

This dessert is the epitome of elegance and ease. It requires minimal ingredients, is low in fat, and still delivers incredible flavor and texture. Plus, it’s naturally dairy-free and can be adapted for gluten-free diets, making it a versatile option for guests with dietary restrictions.

The juicy strawberry topping, made with fresh berries and just a touch of sugar, brings out the natural sweetness of the fruit. Combined with the airy cake, it creates a dreamy bite that feels like a celebration on your tongue.

---

What Kind of Cake Pan Should I Use for Angel Food Cake?

For best results, use a classic ungreased tube pan with a removable bottom. The high sides and center tube help the batter rise and bake evenly, while the ungreased surface allows the cake to “climb” the sides and achieve its signature height. After baking, it’s essential to cool the cake upside down to maintain its fluffy structure—a cooling rack or bottle can help with this process.

If you don’t have a tube pan, a bundt pan is not a recommended substitute, as its non-stick surface and detailed shape can prevent the cake from rising properly and make it difficult to remove cleanly.

---

Ingredients for the Light Angel Food Cake with Juicy Strawberries

Each ingredient in this recipe plays an important role in building the light, fluffy texture and fresh, fruity flavor that define this dish.

• Egg Whites: The key to the airy texture. Whipped into stiff peaks, they create the volume and structure of the cake.
• Granulated Sugar: Sweetens the cake and stabilizes the egg whites during whipping.
• Cake Flour: Its low protein content ensures a soft, tender crumb.
• Cream of Tartar: Helps to stabilize the whipped egg whites, making the cake light yet stable.
• Vanilla Extract: Adds subtle, sweet aromatic notes that enhance the overall flavor.
• Salt: Balances the sweetness and enhances all the other flavors.
• Fresh Strawberries: The star of the topping—juicy, ripe berries add brightness and natural sweetness.
• Sugar (for strawberries): Just a small amount to macerate the strawberries and create a luscious syrup.

---

How To Make the Light Angel Food Cake with Juicy Strawberries

Step 1: Prep Your Ingredients

Separate the egg whites carefully to avoid any yolk. Let the egg whites come to room temperature for better whipping. Sift the cake flour and half the sugar together to eliminate clumps.

Step 2: Whip the Egg Whites

In a clean, dry bowl, beat the egg whites until foamy. Add cream of tartar and salt, then continue beating until soft peaks form. Gradually add the remaining sugar and vanilla extract, whipping until stiff, glossy peaks form.

Step 3: Fold in Dry Ingredients

Gently fold the sifted flour and sugar mixture into the whipped egg whites in batches, being careful not to deflate the batter.

Step 4: Bake the Cake

Spoon the batter into an ungreased tube pan. Smooth the top and bake at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted comes out clean. Invert the cake to cool completely in the pan.

Step 5: Prepare the Strawberries

While the cake cools, slice the strawberries and toss them with a bit of sugar. Let them sit at room temperature for 20-30 minutes to release their juices.

Step 6: Assemble and Serve

Once the cake is fully cooled, run a knife around the edges to release it from the pan. Slice and serve with a generous spoonful of the juicy strawberries and syrup over the top.

---

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

This cake is best served fresh on the day it’s made, ideally within a few hours of assembly. Slice and top each portion with the juicy strawberry mixture right before serving to keep the cake from becoming soggy.

If you have leftovers, store the cake and strawberries separately. Keep the cake in an airtight container at room temperature for up to 2 days. The strawberries should be refrigerated in a sealed container and used within 1-2 days.

This recipe yields approximately 10 to 12 servings, making it ideal for a family gathering, potluck, or a special weekend treat.

---

What to Serve With Light Angel Food Cake with Juicy Strawberries?

Whipped Cream

A dollop of freshly whipped cream makes this dessert even more luscious and balances the fruitiness with creamy richness.

Lemon Curd

A spoonful of lemon curd adds a tart contrast that pairs beautifully with the sweet strawberries.

Mint Garnish

Fresh mint leaves not only add a pop of color but also a refreshing herbal note.

Vanilla Ice Cream

For a more decadent dessert, serve with a scoop of vanilla ice cream on the side.

Balsamic Reduction

A light drizzle adds a gourmet touch and enhances the strawberries’ natural sweetness.

Chocolate Shavings

Sprinkle a few dark chocolate curls over the top for a hint of bittersweet flavor.

Toasted Almonds

Add crunch and a nutty flavor that complements the cake’s softness.

---

Frequently Asked Questions

Can I use frozen strawberries instead of fresh?
Yes, but fresh strawberries are preferred for the best flavor and texture. If using frozen, thaw them completely and drain excess liquid before sweetening.

Why didn’t my angel food cake rise properly?
This usually happens if the egg whites weren’t whipped enough or were overmixed during folding. Also, be sure not to grease the pan, as the batter needs to cling to the sides to rise.

Can I make this cake gluten-free?
Absolutely! Substitute cake flour with a gluten-free flour blend designed for baking. Look for a mix that includes xanthan gum for best texture.

How far in advance can I make the cake?
The cake itself can be baked a day ahead. Keep it covered and at room temperature. Only assemble with strawberries right before serving.

What’s the best way to slice angel food cake?
Use a serrated knife or an angel food cake cutter. A gentle sawing motion will keep the cake from squishing.

---

Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you serve it with whipped cream or try something unique?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other bake smarter.
For more recipes like this, check out my Pinterest at Life With Livia.

---

Conclusion

Light Angel Food Cake with Juicy Strawberries is the perfect combination of airy, sweet, and fruity. It’s a dessert that not only looks stunning but also satisfies without feeling heavy. Whether you’re baking it for a special occasion or just because strawberries are in season, this cake is bound to impress. Try it once, and it may just become your go-to light dessert!

---

Print

WANT TO SAVE THIS RECIPE?