Introduction & Inspiration: A Light, Airy, and Fruity Delight
This Strawberry Angel Food Cake is a showstopper! I love its light, airy texture, its beautiful presentation, and the delightful combination of angel food cake and a fresh, strawberry-jello filling.
The inspiration for this recipe came from a vintage recipe. And a desire to create a dessert that was both elegant and relatively light. I wanted a cake that was perfect.
I’ve adapted the original recipe. Simplifying the steps and emphasizing the fresh strawberry flavor. The result is a cake that’s both impressive and surprisingly easy to make.
This cake is perfect for spring and summer gatherings, birthdays, or any occasion that calls for a beautiful and delicious dessert. It’s a guaranteed crowd-pleaser, and it’s a refreshing change from heavier cakes.
Nostalgic Appeal (and the Magic of Angel Food Cake)
Angel food cake, with its light, airy texture and its delicate sweetness, evokes a sense of nostalgia and classic American baking. It reminds me of church picnics, summer gatherings, and the simple pleasure of a light and fluffy dessert.
This Strawberry Angel Food Cake takes that familiar cake. And elevates it with a vibrant, fresh strawberry filling and a simple whipped cream frosting. It is a beautiful presentation.
There’s something inherently magical about angel food cake. Its unique texture, achieved by whipping egg whites to stiff peaks. Makes it incredibly light and airy.
It’s the kind of cake that’s perfect for showcasing fresh fruit and delicate flavors. This Strawberry Angel Food cake does just that, creating a dessert.
Homemade Focus (and the Satisfaction of Baking from Scratch)
I’m a strong advocate for homemade desserts, and this Strawberry Angel Food Cake is a perfect example of why. Making your own cake, from the angel food cake itself to the strawberry filling and the whipped cream topping, allows you to control. Creating.
Store-bought versions of angel food cake often lack the fresh flavor and the perfectly light and airy texture that you can achieve with homemade.
This recipe, while requiring a few steps, is surprisingly straightforward. The angel food cake relies on a simple technique of whipping egg whites. And the filling is a breeze.
It’s a recipe that I encourage everyone to try, even if you’ve never made an angel food cake from scratch before. It’s a great way to learn the basics. And to enjoy.
Flavor Goal
The flavor goal of this Strawberry Angel Food Cake is to achieve a delicate balance of sweetness, a light and airy texture. And a burst of fresh strawberry flavor, all complemented by a simple whipped cream topping.
The angel food cake itself, made with egg whites, cream of tartar, sugar, cake flour, salt, and vanilla extract. It is incredibly light, airy, and subtly sweet. It’s the perfect.
The strawberry filling, made with strawberry Jell-O, boiling water, and frozen sliced strawberries. Adds a vibrant, fresh strawberry flavor and a beautiful pink color to the center of the cake.
The whipped cream topping, made with heavy cream and sugar. Provides a light, creamy, and slightly sweet finish that complements the cake and the filling perfectly. The overall.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Angel Food Cake:
Egg whites, at room temperature, are the key. Use fresh egg whites, and make sure there are no traces of yolk.
Cream of tartar helps to stabilize the egg whites. Granulated sugar, sifted three times, adds sweetness.
Cake flour is essential for achieving the light and airy texture of angel food cake. It has a lower protein content. Salt enhances the flavors.
Vanilla extract adds a delicate flavor that complements the cake.
For the Filling:
Strawberry Jell-O provides the strawberry flavor and the gelatinous texture. Boiling water is used to dissolve the Jell-O.
Frozen sliced strawberries add a boost of fresh strawberry flavor and texture to the filling. Using frozen strawberries helps to cool the Jell-O mixture.
For the Icing (Whipped Cream):
Heavy cream, chilled, is the base of the whipped cream. Granulated sugar adds sweetness.
Essential Equipment
You’ll need a few key pieces of equipment:
A 10-inch tube pan (with a removable bottom). This type of pan is essential for baking angel food cake. Do not grease the pan.
Stand Mixer (or a hand mixer and a large bowl)
Several bowls: for mixing and sifting.
A rubber spatula: for folding.
A serrated knife: for slicing.
A small paring knife.
That’s it! This recipe requires a specific type of pan (the tube pan). But otherwise, the equipment is pretty standard.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
Angel Food Cake:
- 15 whole Egg Whites, At Room Temperature
- 1 tsp. Cream Of Tartar
- 1 ½ cups Plus 2 Tablespoons Sugar, Sifted Three Times
- 1 cup Cake Flour
- ¼ tsp. Salt
- 1 tsp. Vanilla
Filling:
- 1 package (3 Oz.) Strawberry Jello
- 2 ½ cups Boiling Water
- 1 package (1 Pound) Frozen Sliced Strawberries
Icing:
- 1 ½ cups Heavy Cream
- 2 Tbsp. Sugar
These are the amounts from the recipe.
Remember to use fresh, high-quality ingredients whenever possible.
Step-by-Step Instructions
Ready to bake a stunning and delicious Strawberry Angel Food Cake? Here’s a detailed, step-by-step guide:
1. Prepare the Oven and Dry Ingredients:
Preheat the oven to 350°F (175°C).
Combine the cake flour and salt in a medium bowl.
Sift together five times. This helps to aerate the flour and ensure a light and airy cake. Set aside.
2. Whip Egg Whites: In the clean, dry bowl of a stand mixer (or using a hand mixer and a large, clean, dry bowl), beat the room-temperature egg whites until frothy (lots of bubbles but still liquidy and loose).
Add the cream of tartar.
Continue to beat on high speed until stiff peaks form. The peaks should stand straight up when the beaters are lifted.
3. Gradually Add Sugar:
With the mixer on medium-low speed, slowly sprinkle in the sifted sugar, a little at a time, as it mixes in.
4. Fold in Flour: Remove the bowl from the mixer.
Gently fold in the sifted flour mixture, a little at a time, using a rubber spatula. Be careful not to overmix, as this can deflate the egg whites.
Sprinkle the vanilla extract into the bowl.
Fold gently to combine.
5. Pour Batter into Pan: Spoon the batter into an ungreased 10-inch tube pan (with a removable bottom).
Smooth the top of the batter with a spatula.
6. Bake:
Bake for 35-45 minutes, or until a wooden skewer inserted all the way to the bottom comes out clean. Do not open the oven while the cake is baking, as this can cause it to collapse.
7. Invert and Cool: Carefully remove the cake from the oven.
Immediately invert the pan onto a wine or vinegar bottle (or any object that will allow the cake to hang upside down without touching the counter).
Let the cake cool completely while hanging upside down. This prevents it from collapsing.
8. Remove from Pan: Once the cake is completely cool, carefully remove it from the pan. Run a thin knife or spatula around the edges of the pan.
9. Make the Filling:
While the cake is cooling, make the filling.
Sprinkle the strawberry Jell-O powder into a bowl.
Pour in 2 ½ cups of boiling water.
Stir to dissolve the Jell-O completely.
Add the bag of frozen sliced strawberries.
Stir to cool the mixture.
Set the mixture aside to cool and thicken.
IMPORTANT: If the mixture is not thick and gelatinous, place it in the freezer for 15 minutes, or until it thickens and sets to a spoonable consistency.
10. Prepare the Cake for Filling:
Turn the cooled cake upside down so that the end that was stuck to the bottom of the pan is now facing up.
With a serrated knife, carefully cut the top 1 inch of cake from the top. Remove this layer and set it aside.
Next, with a small paring knife, make two concentric cuts in the cake: one cut is 1 inch from the outside rim, the other cut is 1 inch from the inside rim. Be careful not to cut all the way through to the bottom of the cake! Leave about an inch from the bottom.
Tear out a trench in between the two cuts, creating a hollow space for the filling. Save the torn cake pieces for another use (cake pops, trifles, etc.).
11. Fill the Cake:
Carefully spoon the cooled and thickened strawberry mixture into the trench in the cake. Filling it all the way to the top and even slightly above, to allow for a little settling.
Place the top layer of cake back on top, lining it up carefully.
12. Chill: Refrigerate the cake for a couple of hours (or you can stick it in the freezer for an hour or so if you’re in a hurry!).
13. Make the Whipped Cream: To serve, whip together the heavy cream and sugar until stiff peaks form.
14. Frost and Serve:
Spread the whipped cream all over the cake, covering the top and sides.
Cut into slices and serve! Note that once you make a cut, the filling will slightly seep out of the remaining cake, but not overly so. Enjoy your beautiful and delicious Strawberry Angel Food Cake!
Troubleshooting
Common issues:
Problem: The angel food cake collapses.
Solution: Make sure you’re whipping the egg whites to stiff peaks. Also, make sure you’re not opening the oven door while the cake is baking. And be sure to invert the cake immediately after baking and let it cool completely upside down.
Problem: The angel food cake is tough.
Solution: Make sure you’re not overmixing the batter after adding the flour.
Problem: The strawberry filling is too runny.
Solution: Make sure you’re allowing the Jell-O mixture to cool and thicken completely before spooning it into the cake. You can place it in the freezer to speed up the process.
Problem: The whipped cream is too soft.
Solution: Make sure you’re using heavy cream that is well-chilled. You can also chill the bowl and beaters before whipping the cream.
Problem: Cake is sticking to pan. Solution: Do not grease an angel food cake pan.
Tips and Variations
Some extra tips:
Tip: For an even more intense strawberry flavor, add a teaspoon of strawberry extract to the whipped cream.
Tip: If you don’t have cake flour, you can make a substitute by measuring out 1 cup of all-purpose flour, removing 2 tablespoons, and then adding 2 tablespoons of cornstarch. Sift together several times.
Tip: To make sure your egg whites whip properly, make sure your bowl and beaters are completely clean and free of any grease or oil.
Variation: Use a different flavor of Jell-O, such as raspberry or lemon, for the filling.
Variation: Add fresh sliced strawberries or other berries to the top of the cake before frosting it with whipped cream.
Variation: Drizzle the finished cake with a simple glaze made from powdered sugar and lemon juice or milk.
Variation: Omit the filling and serve the angel food cake with fresh berries and whipped cream.
Variation: Add food coloring to the whipped cream.
Serving and Pairing Suggestions
Serving and pairing suggestions:
Serving Suggestions:
Serve the cake chilled or at room temperature.
Serve it as a dessert for a spring or summer party, a birthday celebration, a potluck, or any occasion.
It’s a beautiful and impressive dessert.
Pairing Suggestions:
This cake pairs well with a variety of beverages.
A glass of cold milk.
A cup of coffee or tea.
A glass of sparkling wine or a crisp white wine.
A glass of lemonade or iced tea.
It is also delicious on its own.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming 12 servings):
- Calories: Approximately 250-350
- Protein: 5-7 grams
- Fat: 10-15 grams (mostly from the heavy cream)
- Carbohydrates: 35-45 grams
- Fiber: 1-2 grams
This is just an estimate. This Strawberry Angel Food Cake is a relatively light dessert compared to richer cakes.
It does contain sugar and fat from the heavy cream. It’s best enjoyed in moderation.
You can reduce the sugar.
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Strawberry Sparkle Cake
Description
This Strawberry Angel Food Cake is a showstopper! I love its light, airy texture, its beautiful presentation, and the delightful combination of angel food cake and a fresh, strawberry-jello filling.
Ingredients
Angel Food Cake:
- 15 whole Egg Whites, At Room Temperature
- 1 tsp. Cream Of Tartar
- 1 ½ cups Plus 2 Tablespoons Sugar, Sifted Three Times
- 1 cup Cake Flour
- ¼ tsp. Salt
- 1 tsp. Vanilla
Filling:
- 1 package (3 Oz.) Strawberry Jello
- 2 ½ cups Boiling Water
- 1 package (1 Pound) Frozen Sliced Strawberries
Icing:
- 1 ½ cups Heavy Cream
- 2 Tbsp. Sugar
Instructions
1. Prepare the Oven and Dry Ingredients:
Preheat the oven to 350°F (175°C).
Combine the cake flour and salt in a medium bowl.
Sift together five times. This helps to aerate the flour and ensure a light and airy cake. Set aside.
2. Whip Egg Whites: In the clean, dry bowl of a stand mixer (or using a hand mixer and a large, clean, dry bowl), beat the room-temperature egg whites until frothy (lots of bubbles but still liquidy and loose).
Add the cream of tartar.
Continue to beat on high speed until stiff peaks form. The peaks should stand straight up when the beaters are lifted.
3. Gradually Add Sugar:
With the mixer on medium-low speed, slowly sprinkle in the sifted sugar, a little at a time, as it mixes in.
4. Fold in Flour: Remove the bowl from the mixer.
Gently fold in the sifted flour mixture, a little at a time, using a rubber spatula. Be careful not to overmix, as this can deflate the egg whites.
Sprinkle the vanilla extract into the bowl.
Fold gently to combine.
5. Pour Batter into Pan: Spoon the batter into an ungreased 10-inch tube pan (with a removable bottom).
Smooth the top of the batter with a spatula.
6. Bake:
Bake for 35-45 minutes, or until a wooden skewer inserted all the way to the bottom comes out clean. Do not open the oven while the cake is baking, as this can cause it to collapse.
7. Invert and Cool: Carefully remove the cake from the oven.
Immediately invert the pan onto a wine or vinegar bottle (or any object that will allow the cake to hang upside down without touching the counter).
Let the cake cool completely while hanging upside down. This prevents it from collapsing.
8. Remove from Pan: Once the cake is completely cool, carefully remove it from the pan. Run a thin knife or spatula around the edges of the pan.
9. Make the Filling:
While the cake is cooling, make the filling.
Sprinkle the strawberry Jell-O powder into a bowl.
Pour in 2 ½ cups of boiling water.
Stir to dissolve the Jell-O completely.
Add the bag of frozen sliced strawberries.
Stir to cool the mixture.
Set the mixture aside to cool and thicken.
IMPORTANT: If the mixture is not thick and gelatinous, place it in the freezer for 15 minutes, or until it thickens and sets to a spoonable consistency.
10. Prepare the Cake for Filling:
Turn the cooled cake upside down so that the end that was stuck to the bottom of the pan is now facing up.
With a serrated knife, carefully cut the top 1 inch of cake from the top. Remove this layer and set it aside.
Next, with a small paring knife, make two concentric cuts in the cake: one cut is 1 inch from the outside rim, the other cut is 1 inch from the inside rim. Be careful not to cut all the way through to the bottom of the cake! Leave about an inch from the bottom.
Tear out a trench in between the two cuts, creating a hollow space for the filling. Save the torn cake pieces for another use (cake pops, trifles, etc.).
11. Fill the Cake:
Carefully spoon the cooled and thickened strawberry mixture into the trench in the cake. Filling it all the way to the top and even slightly above, to allow for a little settling.
Place the top layer of cake back on top, lining it up carefully.
12. Chill: Refrigerate the cake for a couple of hours (or you can stick it in the freezer for an hour or so if you’re in a hurry!).
13. Make the Whipped Cream: To serve, whip together the heavy cream and sugar until stiff peaks form.
14. Frost and Serve:
Spread the whipped cream all over the cake, covering the top and sides.
Cut into slices and serve! Note that once you make a cut, the filling will slightly seep out of the remaining cake, but not overly so. Enjoy your beautiful and delicious Strawberry Angel Food Cake!
Recipe Summary and Q&A
Let’s recap this delightful Strawberry Angel Food Cake baking journey!
Summary: This Strawberry Angel Food Cake features a light and airy homemade angel food cake, a vibrant strawberry-jello filling, and a simple whipped cream topping. It’s a beautiful and delicious dessert that’s perfect for any occasion.
Q&A:
Q: Can I make this cake ahead of time?
A: Yes, you can make the angel food cake a day or two in advance. Store it, tightly wrapped, at room temperature. You can also make the strawberry filling ahead of time and store it in the refrigerator. Assemble the cake and frost it with whipped cream just before serving.
Q: Can I freeze this cake?
A: You can freeze the unfrosted angel food cake. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw at room temperature before filling and frosting. I don’t recommend freezing the filled and frosted cake.
Q: I don’t have a tube pan. Can I use a different type of pan?
A: A tube pan is essential for baking angel food cake properly. It allows for even heat distribution and helps the cake to rise properly. I don’t recommend using a different type of pan.
Q: Can I use a store-bought angel food cake? A: Yes, you can to save time.
Q: Can I use fresh strawberries? A: It is best to use frozen for this recipe.