Strawberry Angel Cake recipe
This Strawberry Angel Cake recipe creates a stunning pink-hued dessert that combines the classic technique of angel food cake with the fresh flavor of pureed strawberries. The cake features an incredibly light, airy texture with natural strawberry flavor throughout every bite. Serving 10-12 people, this recipe requires fresh strawberries, egg whites, cake flour, and sugar to create a naturally fat-free dessert that's perfect for summer entertaining. The beautiful color and delicate flavor make this cake suitable for everything from casual gatherings to elegant celebrations.
Equipment
- 10-inch ungreased tube pan (angel food cake pan)
- Large mixing bowl
- Electric mixer with whisk attachment
- Food processor or blender
- Fine-mesh sieve
- Rubber spatula
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Wire cooling rack
- Large spoon for folding
- Small bowl for strawberry puree
Ingredients
- For the Strawberry Angel Cake:
- 1 cup cake flour sifted
- 1½ cups granulated sugar divided
- 12 large egg whites at room temperature
- 1½ teaspoons cream of tartar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries hulled and chopped
- 2 tablespoons granulated sugar for strawberry puree
- 1 tablespoon fresh lemon juice
- Pink food coloring optional, for enhanced color
- For Optional Garnish:
- 2 cups fresh strawberries sliced
- 2 tablespoons granulated sugar
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare strawberry puree: In a food processor, blend 1 cup chopped strawberries with 2 tablespoons sugar and lemon juice until smooth. Strain through fine-mesh sieve to remove seeds, pressing solids with a spoon. You should have about ½ cup puree. Set aside to cool completely.
- Prepare for baking: Preheat oven to 375°F (190°C). Ensure your tube pan is completely clean and ungreased, as the cake needs to cling to the sides to rise properly.
- Prepare flour mixture: Sift cake flour with ½ cup granulated sugar through a fine-mesh sieve three times into a medium bowl. Set aside.
- Whip egg whites: In a large, spotlessly clean mixing bowl, beat egg whites with electric mixer on medium speed until foamy. Add cream of tartar and salt, continuing to beat until soft peaks form.
- Add remaining sugar: Gradually add the remaining 1 cup sugar, about 2 tablespoons at a time, beating on high speed until stiff, glossy peaks form. The mixture should hold its shape when beaters are lifted.
- Add flavorings: Gently fold in vanilla extract and the cooled strawberry puree using a rubber spatula. Add 2-3 drops of pink food coloring if desired for enhanced color.
- Fold in flour: Sift the flour-sugar mixture over the egg white mixture in three additions, gently folding each addition with a rubber spatula until just combined. Work quickly but gently to preserve air bubbles.
- Transfer to pan: Spoon batter into the ungreased tube pan, spreading evenly. Gently tap pan on counter and run a knife through batter to eliminate large air bubbles.
- Bake: Bake 35-40 minutes until the top is golden and springs back when lightly touched. Do not open oven door during baking.
- Cool completely: Immediately invert pan onto a wire rack or place center tube over a bottle neck. Cool completely upside down for at least 1½ hours.
- Remove from pan: Run a thin knife around edges and center tube to release cake. Invert onto serving plate.
- Prepare garnish (if using): Slice remaining strawberries and toss with 2 tablespoons sugar. Whip cream with powdered sugar and vanilla until soft peaks form.
- Serve: Slice with serrated knife using gentle sawing motion. Serve with sugared strawberries and whipped cream if desired.
Notes
The success of this Strawberry Angel Cake recipe depends on properly prepared strawberry puree and perfectly whipped egg whites. The strawberry puree must be completely cooled before adding to prevent deflating the egg whites. Strain the puree to remove seeds for the smoothest texture. Ensure all equipment is completely grease-free, as even a trace of fat can prevent egg whites from whipping properly. The cake must cool completely upside down to maintain its height and prevent collapse.