strawberry angel food cake dessert recipe

Written ByJenny Smyth Posted on
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The Best strawberry angel food cake dessert recipe

I am so excited to share this strawberry angel food cake dessert recipe with you. It is one of those desserts that feels fancy but is actually super simple to put together. My kids absolutely love it and ask for it all summer long when strawberries are at their best. The combination of light fluffy angel food cake and sweet juicy strawberries is just perfect. It is a great way to use up fresh berries from the farmers market or your own garden. I love that this dessert is naturally low in fat since angel food cake has no butter or oil. It is a lighter option for when you want something sweet but not too heavy. This recipe is perfect for family dinners, potlucks, or even a special birthday treat. The best part is how easy it is to customize with different fruits or toppings. I have been making this for years and it never fails to impress.

The key is to get the cake just right so it stays airy and tender. You want to fold the strawberries in gently so they don’t weigh down the batter. This dessert is all about celebrating fresh simple flavors. I hope you give it a try and see why it is a favorite in our house. This strawberry angel food cake dessert is a classic American recipe that has been around for decades. Angel food cake originated in the United States in the 1800s and became popular for its light texture. Strawberries add a bright fruity flavor that balances the sweetness of the cake. When you bite into it you get the soft pillowy cake and the burst of berry goodness. It feels like a cloud with a little bit of tartness from the fruit. The texture is airy and delicate which makes it feel like a special treat.

I love how the strawberries release their juices and soak into the cake slightly. It creates a wonderful contrast between the dry cake and the moist fruit. This dessert is perfect for spring and summer when strawberries are in season. You can also use frozen strawberries if fresh are not available. Just thaw them and drain excess liquid before using. The technique for making angel food cake is all about whipping egg whites to stiff peaks. You need to be careful not to overmix or the cake will be dense. Folding in the strawberries requires a light hand to keep the air bubbles intact. This recipe is forgiving and even if your cake sinks a little it will still taste amazing. When I make this strawberry angel food cake dessert I like to serve it with a dollop of whipped cream or a drizzle of strawberry sauce.

It is also wonderful on its own with a cup of coffee or tea. The cake itself is made with simple ingredients like egg whites sugar flour and vanilla. Strawberries are packed with vitamin C and antioxidants so you can feel good about eating this dessert. It is a healthier choice compared to heavy buttercream cakes or pies. I often make this for Easter brunch or Fourth of July picnics. It is a crowd pleaser and everyone always asks for the recipe. The light texture makes it easy to eat even after a big meal. You can also turn it into a trifle by layering cake strawberries and cream. This recipe is versatile and you can add other berries like blueberries or raspberries too. I love that it comes together quickly with minimal fuss.

The hardest part is waiting for the cake to cool before adding the strawberries. But trust me it is worth the wait. This dessert is a celebration of simple wholesome ingredients. I am so glad I can share it with you and your family. One of the things I love most about this strawberry angel food cake dessert is how it brings people together. My husband and I enjoy making it on lazy Sunday afternoons. The kids love helping to wash and slice the strawberries. It is a fun activity that gets everyone involved in the kitchen. The aroma of vanilla and strawberries fills the house and makes it feel cozy. This recipe is also great for meal prep because you can make the cake ahead of time.

Just store it in an airtight container and add the strawberries right before serving. The cake stays fresh for a few days but it is best eaten within 24 hours. I have also frozen leftover cake slices for a quick treat later. Just wrap them well and thaw at room temperature. This dessert is a lifesaver when you need something impressive but don’t have a lot of time. It is also budget friendly since angel food cake mix is inexpensive and strawberries are affordable in season. I always keep a box of cake mix in my pantry for last minute desserts. This recipe is a keeper and I know you will love it as much as we do. Give it a try and let me know how it turns out. Happy baking!

Strawberry Angel Food Cake Dessert

4.6 from 896 votes

A light and airy angel food cake filled with fresh strawberries. This dessert is perfect for summer gatherings and is naturally low in fat.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Cake

1 box angel food cake mix (about 16 ounces)
1 1/4 cups cold water
1 teaspoon vanilla extract

For the Strawberry Topping

2 cups fresh strawberries, hulled and sliced
2 tablespoons granulated sugar
1 tablespoon lemon juice

For Serving

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 350 degrees Fahrenheit.
2In a large mixing bowl, combine the angel food cake mix with 1 1/4 cups cold water and 1 teaspoon vanilla extract.
3Beat on low speed for 30 seconds, then increase to medium speed and beat for 1 minute until the batter is smooth and slightly thickened.
4Pour the batter into an ungreased 10-inch tube pan.
5Use a spatula to spread it evenly and gently tap the pan on the counter to remove air bubbles.
6Bake for 35 to 40 minutes until the top is golden brown and the cake springs back when lightly touched.
7Immediately invert the pan onto a cooling rack or bottle neck to cool completely upside down.
8This usually takes about 1 to 2 hours.
9Do not remove the cake from the pan until it is fully cooled or it may collapse.
10While the cake cools, prepare the strawberry topping.
11In a small bowl, combine the sliced strawberries with 2 tablespoons sugar and 1 tablespoon lemon juice.
12Stir gently and let it sit for 15 minutes to release the juices.
13Once the cake is completely cool, run a thin knife around the edges of the pan to loosen it.
14Gently remove the cake and place it on a serving platter.
15Use a serrated knife to carefully slice the cake horizontally into two layers.
16Place the bottom layer on a plate and spoon half of the strawberry mixture over it.
Spread evenly.
17Place the top layer back on and add the remaining strawberries on top.
18Let it sit for 5 minutes so the juices soak in.
19In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
20Serve each slice of cake with a dollop of whipped cream on top.
21Enjoy immediately for best texture.

🔧Equipment

10-inch tube pan (ungreased)
Electric mixer
Large mixing bowl
Small bowl
Cooling rack
Serrated knife

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 40mg🧂Sodium: 380mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 5g

📝Notes

Tips: For a dairy free version, skip the whipped cream and serve with coconut cream. You can also use frozen strawberries if fresh are not available. Just thaw and drain them before using.

Watch Video Of How Strawberry Angel Food Cake Dessert Works

This strawberry angel food cake dessert is always a good idea for any occasion. It is light enough for a summer picnic but special enough for a birthday party. I love how it brings a touch of elegance to the table without a lot of effort.

The combination of fluffy cake and fresh berries never gets old. It is one of those recipes that feels like a hug on a plate. My family always asks for it and I am happy to oblige.

For storing leftovers, keep the cake in the refrigerator covered with plastic wrap. It will stay fresh for up to two days but the texture is best on the first day. To reheat, you can microwave a slice for about 10 seconds to take the chill off.

Serve it with a scoop of vanilla ice cream or extra berries for a special treat. This dessert is versatile and works well for family gatherings, potlucks, or just a quiet night in. I hope you enjoy making it as much as I do.

❓ Frequently Asked Questions About Strawberry Angel Food Cake Dessert

1. Can I use frozen strawberries for this recipe?

Yes you can use frozen strawberries. Thaw them completely and drain any excess liquid before using. This prevents the cake from getting too soggy. The flavor will still be great but fresh strawberries give the best texture.

2. How do I store leftover strawberry angel food cake?

Store leftovers in an airtight container in the refrigerator for up to 2 days. The cake may absorb some moisture from the strawberries so it is best eaten within 24 hours. You can also freeze the cake without toppings for up to a month.

3. Why did my angel food cake collapse?

Angel food cake can collapse if it is not cooled upside down or if the pan is greased. Make sure to use an ungreased tube pan and invert it immediately after baking. Also avoid opening the oven door during baking as temperature changes can cause sinking.

4. Can I make this dessert ahead of time?

Yes you can bake the cake a day ahead and store it in an airtight container. Add the strawberries and whipped cream just before serving to keep the cake light and fluffy. The strawberry topping can be made a few hours in advance and refrigerated.

5. What can I use instead of whipped cream?

You can use Greek yogurt, coconut cream, or a dairy free whipped topping. For a lighter option try a dusting of powdered sugar or a drizzle of honey. The cake is also delicious on its own without any topping.

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