Classic Angel Food Cake & Pie Filling Recipes To Bake

Indulge in a delightful dessert with this heavenly Angel Food Cake, complemented by fresh strawberries and whipped cream. This light and airy treat is perfect for any occasion, offering a sweet yet subtle flavor that pairs beautifully with the fruit. Below is a detailed guide to making this classic dessert that is sure to impress.

Angel Food Cake with Strawberries & Cream

This angel food cake is a light, fluffy dessert that melts in your mouth. Its subtle sweetness is enhanced by the addition of fresh strawberries and a dollop of cream, making it a perfect summer treat.

Angel Food Cake with Strawberries & Cream ### Ingredients for the Angel Food Cake:

1 cup all-purpose flour, sifted
1 1/2 cups granulated sugar, divided
1/4 teaspoon salt
12 large egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Ingredients for the Strawberries & Cream Topping:

2 cups fresh strawberries, hulled and sliced
2 tablespoons granulated sugar
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions:

Preheat your oven to 350°F (175°C). Do not grease the pan, as this cake requires the batter to cling to the sides of the pan to rise properly.
In a separate bowl, combine the flour, 1 cup of sugar, and salt. Sift the mixture and set it aside.
In a large mixing bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup of sugar, beating until stiff peaks form. Add the vanilla and almond extracts, mixing until just combined.
Gently fold the flour mixture into the egg whites, using a spatula to ensure you do not deflate the mixture.
Pour the batter into an ungreased tube pan, smoothing the top. Bake for 30-35 minutes, or until the cake is golden brown and springs back when lightly touched.
Once baked, invert the pan onto a cooling rack and allow the cake to cool completely in the pan.

While the cake is cooling, prepare the strawberries and cream topping. In a bowl, toss the sliced strawberries with sugar and allow them to sit for about 15 minutes to release their juices.

For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract until medium to stiff peaks form. Once the cake has completely cooled, carefully remove it from the pan.

To serve, slice the angel food cake and top with the macerated strawberries and a generous dollop of whipped cream. Enjoy this luscious dessert that’s perfect for warm days and special gatherings!