Strawberry Angel Food Cake
Strawberry Angel Food Cake is light as a feather, not too sweet and has a gorgeous pink color. Both fresh and freeze dried strawberries are added for full berry flavor in a super tender cake.
When I was developing my classic Angel Food Cake recipe I baked the cake 8 times. For each test I tweaked the ingredients and technique until I was satisfied that I had created a perfectly tender and moist cake.
Read through that post and watch the video if you want to see why those small changes can make a big difference in the outcome.
Ingredients
- Freeze Dried Strawberries
- Fresh Strawberries
- Egg whites
- Granulated Sugar
- Cake flour
- Salt
- Vanilla extract
- Cream of tartar
How to make Strawberry Angel Food Cake
See the recipe card for detailed measurements and instructions.
- Combine the freeze dried strawberries, half the sugar, the flour and salt in a food processor.
- Grind the mixture to a fine powder.
- Transfer the powder to a small bowl and set it aside.
- Place 8oz of fresh strawberries in the same food processor.
- Puree the berries until completely smooth.
- Strain the puree to remove seeds. You should have about 1/4 cup (2oz) of seedless strawberry puree. Set the puree aside with the strawberry powder.
- Whip the egg whites with the cream of tarter to soft peak. Slowly add the remaining sugar and whip to full peak.
- With the mixer running on low, add the strawberry puree.
- Return the mixer to high speed and bring the meringue back to full peak.
- Gather the strawberry meringue and the strawberry powder.
- In three batches, sift the strawberry powder over the meringue and fold it in. Discard any larger bits of dried strawberry left in the sieve.
- Transfer the batter to an ungreased angel food pan.
- Spread the batter evenly in the pan.
- Bake until a toothpick inserted in the center of the cake comes out clean and the cake springs back when lightly pressed.
- Immediately flip the pan over and set on a cooling rack. Allow the cake to cool completely before inverting and removing the cake from the pan.
Storage
- Strawberry Angel Food cake will keep, covered, at room temperature 2-3 days.
- The whole cake or individual slices can be wrapped in plastic and frozen for up to 3 months.
You might also want to try Chocolate Angel Food Cake and Lemon Lavender Angel Food Cake.
Now that you’ve made this recipe what should you do with the extra yolks? Check out this collection of recipes that use extra yolks for some great ideas.
Did you know that you can freeze egg yolks? You can!
If you love this recipe as much as I do, I’d really appreciate a star rating and a quick comment. Ratings and comments help my recipes show in search results. Thanks!
Strawberry Angel Food Cake Recipe
Ingredients
- 1 oz Freeze Dried Strawberries
- 12 oz sugar (1 ½ cups, divided)
- 4 ½ oz cake flour (1 cup, see note)
- ¼ teaspoon salt
- 8 oz Strawberries (¼ cup)
- 2 teaspoons vanilla extract
- 12 large egg whites (14 oz)
- 1 teaspoon cream of tartar
Instructions
- Preheat the oven to 350 °F. Have an angel food pan, ungreased, ready for the batter.
- Combine 1 oz Freeze Dried Strawberries with half the sugar in the bowl of a food processor. Process for 10-15 seconds to grind the strawberries to a powder. Add 4 ½ oz cake flour and ¼ teaspoon salt. Pulse a few times. Transfer to a small bowl and set the bowl aside.
- In the same food processor, puree 8 oz Strawberries. Strain the puree through a fine sieve to remove the seeds. You should have about 1/2 cup of puree after straining. Add 2 teaspoons vanilla extract to the puree and set it aside.
- In a large mixer bowl or in the bowl of a stand mixer, whisk 12 large egg whites on medium speed (#6-7) until frothy. Add 1 teaspoon cream of tartar and continue whipping until soft peaks form. With the mixer running, gradually add the remaining sugar. Increase the speed to medium-high (#7-8) and continue whipping until stiff peaks are formed. The total whipping time will be about 8-10 minutes.
- With the mixer running on low, add the strawberry puree to the meringue and whip back to full peak. Remover the bowl from the mixer.
- Sift 1/3 of the flour mixture over the meringue and use a balloon whisk to fold in the flour until it's almost incorporated. Sift and fold in the remaining flour mixture in two batches. Fold until all the flour is incorporated. The batter will still be quite fluffy.
- Scoop the batter into the tube pan and spread to even layer. Bake until the cake is lightly browned and springs back when pressed or a toothpick inserted in the center comes out clean, about 35-40 minutes.
- Remove the pan from the oven and immediately invert the pan over a cooling rack. Leave the pan inverted until the cake is completely cool.
- Run a small spatula or paring knife around the sides of the cake to loosen and release the cake from the pan.
- The cake will keep, well-wrapped, at room temperature for several days.
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