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Strawberry Angel Food Cake
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
A light cake layered with whipped cream and fresh strawberries
Course: Dessert
Cuisine: American
Author: Jackie
  • 1 cup cake flour
  • ¾ cups white sugar divided
  • ¼ teaspoon salt
  • 1 ½ cups egg whites approximately 12 eggs
  • 1 ⅕ teaspoons cream of tartar
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract optional
  • 1 tub frozen whip cream thawed
  • 1 pint strawberries sliced
  1. Preheat oven to 375 degrees.
  2. Sift cake flour and 2 tablespoons sugar together in a large bowl; set aside.
  3. Using an electric beater, beat egg whites, cream of tartar and salt until it soft peaks form.
  4. Add the remaining sugar slowly, then beat on high until stiff peaks form.
  5. Fold flour mixture into the egg whites, making sure to fold in the sides and bottom of the bowl thoroughly.
  6. Spoon batter into ungreased tube pan.
  7. Bake 30-35 minutes or until top springs back when touched lightly with finger.
  8. Cool upside down on cooling rack for at least an hour before removing from pan.
  9. To remove the cake from your pan run a knife around the rim of the tube pan, then invert onto cooling rack to cool completely.
  10. Once cool, slice in half and layer with half of the whipped cream and sliced strawberries.
  11. Top with remaining half, whipped cream, and strawberries.
  12. Slice, serve, and enjoy!