Light, fluffy, and berry loaded Strawberry Angel Food Cake. Put the season’s juicy and tasty California strawberries to sweet use in this strawberry dessert recipe.
This post is sponsored by California Strawberries. My Kitchen Love only works with companies and products we use and love at home.
Strawberry season is here, and it’s my favourite berry season for baking and snacking. Snack time is a complete dream with kids when bright red and juicy strawberries are in season. My kids go absolutely crazy for them. Which is fantastic. California strawberries are a tasty, packed with Vitamin C, and are incredibly convenient for me to set out for the kids to snack on. This make snacking on 8 strawberries a day an easy health win.
Here I’ve paired California Strawberries with the light, fluffy, and luscious Angel Food Cake. Given the times we’re in, I’ve made the Strawberry Angel Food Cake easy to make at
home. I make the cake in a loaf pan and load it up with lots of strawberries and whipping cream as they make an incredible dream team. So good together.
This Angel Food Cake recipe would not be the same with out strawberries. California Strawberries are in peak in season currently and readily available now – when local strawberries are off-season!
While my kids love snacking on strawberries, they also love baking with them. Since we’re all home more now and in the kitchen, now is the time for us to get baking together with tasty desserts like this Strawberry Angel Food Cake.
And you guys, I have to tell you, it was incredibly delicious. I did go through a few test runs of making various angel food cakes, including cupcakes, but the final decision made by my taste testers was this loaf pan layered angel food cake recipe.
This might be a bit silly, but my favourite piece of Angel Food Cake is a big strawberry (or 3!) with an end piece. The end pieces have that golden crumb on the exterior that is just a bit more sticky and oh so good.
What’s your favourite piece? My girls all ask for the big strawberry pieces with extra whipped cream – they are a dream team aren’t they?
Tips for making the perfect Angel Food Cake:
- The first step is to make sure the egg whites hold a soft glossy peak.
- The flour and sugar are either processed in a food processor OR are sifted multiple times to create a fine powder that won’t cave in on the egg whites.
- Fold the flour and egg whites together versus stirring them.
- A metal pan is used so the batter can climb the sides of the pan.
Other strawberry dessert recipes we’re loving:
- Easy Strawberry Rhubarb Tart
- Strawberry Pistachio Cream Tarts
- Strawberry Coffee Brioche Cupid Cups
- Strawberry Shortcake with Lemon Lavender Cream
For even more strawberry recipes and ideas hop on over to California Strawberries.
Light, fluffy and strawberry packed Angel Food Cake recipe. Perfect for a decadent and yet still light dessert.
- 1/2 cup all-purpose flour
- 1 tbsp cornstarch* also known as cornflour
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 2 tsp lemon zest
- 3/4 cup egg whites this equals about 5 large egg whites
- 2 tsp warm water
- 2 tsp lemon juice
- 1/2 tsp cream of tartar
- 1/2 tsp vanilla extract
- 1/4 cup granulated sugar
- 1 cup liquid 33% whipping cream
- 1 tsp granulated sugar
- 1/4 tsp vanilla extract
- 1 lbs California strawberries, hulled
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Preheat oven to 350° F and set out a non-greased metal loaf pan**.
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In a food processor, blend together flour, cornstarch, 1/2 cup granulated sugar, and salt until a fine powder is formed. Sift into a bowl and add lemon zest. Set aside.
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In a large bowl add egg whites, water, lemon juice, cream of tartar, and vanilla and whisk using an electric mixer (either handheld or a stand mixer) on low speed for 1 minute.
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Turn mixer to high and whisk until soft peaks form and the mixture has increased by four to five times, about 2-4 minutes.
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On medium speed, slowly add remaining 1/4 cup of granulated sugar, about 1 tbsp at a time, until soft glossy peaks form***.
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Using a rubber spatula gently fold in the flour mixture 1/3 cup at a time by hand (using the spatula, cut down the middle of the egg whites and push the whites to the side of the bowl and back up). Do this until the flour is just mixed and no dry spots remain (some lumps are fine).
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Place mixture into loaf pan and gently tap on counter to release any large air bubbles. Bake for 25-35 minutes or until cake is golden brown and a cake tester comes out clean.
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Immediately invert loaf pan and allow cake to fully cool in pan upside down (this will prevent the cake from falling into itself), this can take up to 2 hours. I used 2 tin cans on the far edges of the loaf pan. Remove cake from pan before storing.
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To remove the cake once completely cooled, run a sharp knife along the sides and gently tapped the pan on the counter to loosen the cake.
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Combine all ingredients in a medium bowl and whisk by hand (or using an electric mixer) until soft peaks form.
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Using a serrated knife (such as a bread knife), cut lengthwise down the middle of cake so that a middle layer of whipping cream and strawberries can be added.
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Add half of whipped cream and strawberries to the middle of the cake. Top with top layer of the cake and repeat with the remaining whipped cream and strawberries.
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To slice the cake, carefully use a serrated knife.
* If you have cake flour you can use that and replace the all-purpose flour and cornstarch. So you will add 1/2 cup plus 1 tbsp of cake flour in lieu.
** You need a tin / metal loaf pan. If you don’t have one, line your loaf pan with aluminum foil so that the cake can “climb” the sides of the pan while baking as there is no chemical leavener in this recipe. My metal loaf pan is 10″ x 4″, however a standard 8.5″ x 4.5″ will also work.
*** It’s really important not to over beat the mixture. If over beaten the cake will become more dense and less airy.
Enjoy! xo
40 Mother’s Day Recipes – Brunch and Dessert
