Light And Fluffy Strawberry Angel Food Dessert

Name: Light And Fluffy Strawberry Angel Food Dessert
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup egg whites (about 8 large eggs); 1 1/2 cups granulated sugar; 1 cup cake flour, sifted; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 2 cups fresh strawberries, hulled and sliced; 1/2 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 tablespoon lemon juice

Highlighted under: Easy Baking Ideas

I absolutely love making this Light And Fluffy Strawberry Angel Food Dessert when I want to impress my guests without spending hours in the kitchen. The light, airy texture of the angel food cake combined with the fresh strawberries creates a delightful treat that simply melts in your mouth. Each bite is bursting with flavor, and it’s a fantastic way to celebrate the sweetness of strawberries in season. Plus, the simplicity of the recipe means I can focus on enjoying my time with friends and family instead of slaving away by the stove.

Created by

Olivia Martin

Last updated on 2026-02-23T22:18:36.715Z

Making this dessert was a joyous experiment in the kitchen. I decided to layer the angel food cake with luscious whipped cream and fresh strawberries, which not only made it visually stunning but also enhanced the flavors beautifully. By using room temperature egg whites, I found that I achieved the perfect volume for the cake, making it exceptionally fluffy.

While testing the recipe, I learned that sifting the flour multiple times really helps to keep the cake light and airy. It’s a step that sounds tedious but it’s truly worth it. I topped the dessert with a drizzle of strawberry sauce, which gave it an extra touch of elegance.

Why You'll Love This Recipe
Light and airy texture that is simply delightful
Fresh strawberries complement the sweetness perfectly
Perfect for warm weather gatherings and celebrations

Mastering the Angel Food Cake

The key to a successful angel food cake lies in the aeration of the egg whites. It’s essential to use clean, grease-free mixing bowls and beaters to achieve the best volume. Egg whites should be at room temperature for optimal beating, and when whisking, ensure that you’re incorporating air gently yet efficiently. Aim for stiff peaks that hold their shape but avoid overbeating, as it can lead to dry and dense cake. This technique sets the foundation for the cake’s signature lightness.

When folding in the sifted flour and salt mixture, use a gentle hand to maintain the airy structure you've created. Folding is not just about mixing, but about keeping that valuable air that gives well-risen cakes their unique texture. I always use a spatula and turn the bowl as I fold; this helps ensure an even distribution while preserving the fluffiness of the batter. An under-mixed batter can cause the cake to collapse, so check for no visible streaks of flour before filling the pan.

Perfecting the Strawberry Topping

Choosing the right strawberries is crucial for the topping. Look for ripe, fragrant berries, as they’ll deliver the best flavor. You can lightly macerate the strawberries with a sprinkle of sugar for about 15-20 minutes before folding them into the whipped cream. This not only enhances their natural sweetness but also helps draw out their juices, creating a delicious syrup that will soak slightly into the cake, boosting the overall flavor with every bite.

Whipping the cream is a delicate process; aim for soft peaks that still lightly hold their shape. Over-whipping can lead to a grainy texture, so watch closely if you’re using a stand mixer. Adding a touch of lemon juice brightens the flavor of both the strawberries and the cream, making it a zesty complement to the sweetness of the dessert. Mix the strawberries just before serving to keep them fresh and vibrant.

Ingredients

Gather the following ingredients before you start:

Ingredients for Strawberry Angel Food Cake

1 cup egg whites (about 8 large eggs)
1 1/2 cups granulated sugar
1 cup cake flour, sifted
1/4 teaspoon salt
1 teaspoon vanilla extract

Ingredients for Strawberry Topping

2 cups fresh strawberries, hulled and sliced
1/2 cup heavy whipping cream
2 tablespoons powdered sugar
1 tablespoon lemon juice

Have everything ready to go!

Instructions

Follow these steps for the perfect dessert:

Prepare the Angel Food Cake

Preheat the oven to 350°F (175°C). In a large mixing bowl, beat the egg whites until frothy. Gradually add in the granulated sugar while continuing to beat until stiff peaks form. Sift together the cake flour and salt, then gently fold into the egg mixture along with the vanilla extract.

Bake the Cake

Pour the batter into an ungreased angel food cake pan, smoothing the top. Bake for 25 minutes or until the cake is golden and springs back when touched. Invert the pan onto a wire rack to cool completely.

Make the Strawberry Topping

In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold in the sliced strawberries and lemon juice.

Assemble and Serve

Once the cake has cooled, carefully run a knife around the edges to release it from the pan. Cut into slices and serve topped with the strawberry mixture.

Enjoy your light and fluffy dessert!

Pro Tips

For the best results, use fresh, ripe strawberries. You can also replace the strawberries with other berries like blueberries or raspberries for a mixed berry version.

Storage and Make-Ahead Tips

While this dessert is best enjoyed fresh, you can store the finished dish in the refrigerator for up to two days. If preparing ahead, consider making the angel food cake a day in advance. Wrap it in plastic wrap or foil to prevent it from drying out. The strawberry topping can also be prepared ahead of time, but I recommend waiting to combine it with the whipped cream until serving to ensure optimal texture and freshness.

To freeze the angel food cake, slice it into individual servings and wrap each piece tightly in plastic wrap, followed by aluminum foil. This will allow you to pull out only what you need, and it can be stored in the freezer for up to three months. Just let it thaw in the refrigerator overnight before serving for the best texture.

Variations and Serving Suggestions

For a twist on this classic dessert, try introducing different seasonal fruits like blueberries or peaches, which pair wonderfully with the lightness of the cake and the cream. You could also infuse the whipped cream with a splash of vanilla extract or a hint of almond extract for added depth in flavor. It's a subtle change that elevates the dessert without complicating the preparation.

When serving, pair slices with a side of mint for a refreshing garnish. A dusting of additional powdered sugar can also add a lovely visual appeal. For a more festive presentation, use cookie cutters to create fun shapes from the cake or layer the ingredients in individual glass cups for a beautiful and sophisticated dessert display.

Questions About Recipes

→ Can I make this dessert ahead of time?

Yes, you can prepare the cake a day in advance. Just assemble the strawberry topping just before serving to keep everything fresh.

→ What if I don’t have cake flour?

You can make your own cake flour by measuring 1 cup of all-purpose flour, removing 2 tablespoons, and replacing them with 2 tablespoons of cornstarch.

→ Can I use frozen strawberries?

Fresh strawberries yield the best flavor and texture, but if using frozen, make sure to thaw and drain them well to avoid excess moisture.

→ What can I pair this dessert with?

This dessert pairs wonderfully with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra treat.