Short Description:
Craving something sweet but light? This Strawberry Angel Cake is the perfect dessert to satisfy your sweet tooth without feeling overly indulgent. Fluffy angel food cake paired with sweet, fresh strawberries and whipped cream makes for a refreshing, melt-in-your-mouth treat!
Why You’ll Love This Recipe?
If you love light, airy desserts that aren’t too heavy but are still packed with flavor, this Strawberry Angel Cake is a dream come true. The angel food cake has a soft, spongy texture that perfectly complements the juicy sweetness of fresh strawberries and the creamy whipped topping. It’s simple, beautiful, and perfect for any occasion, from casual family dinners to elegant summer gatherings. Plus, it’s easy to make and requires only a few basic ingredients!
Ingredients:
Here are the main ingredients you’ll need for this light and luscious dessert:
- Angel food cake (store-bought or homemade)
- Fresh strawberries
- Sugar (for macerating the strawberries)
- Heavy cream
- Powdered sugar
- Vanilla extract
(Find the full list of ingredients and measurements below.)
Directions
Step 1: Prepare the Strawberries
Start by washing and hulking the strawberries, then slicing them into thin pieces. In a bowl, toss the sliced strawberries with a tablespoon or two of sugar. Let them sit for about 20-30 minutes to macerate, which will help release their natural juices and make them even sweeter. The result will be beautifully softened strawberries in their own sweet syrup.
Step 2: Whip the Cream
While the strawberries are macerating, it’s time to prepare the whipped cream. In a chilled mixing bowl, pour the heavy cream and add the powdered sugar and vanilla extract. Using a hand mixer or stand mixer, beat the cream on medium-high speed until soft peaks form. Be careful not to overwhip it—stop once it’s fluffy and smooth.
Step 3: Assemble the Cake
If you’re using a store-bought angel food cake, slice it into even layers. If you’re making it from scratch, allow the cake to cool completely before slicing it into layers. Start by placing the bottom layer of angel food cake on a serving dish. Spoon a generous amount of the macerated strawberries over the cake, letting some of the juice drizzle down. Follow that with a layer of whipped cream, spreading it out evenly.
Step 4: Repeat the Layers
Continue layering with the remaining angel food cake, strawberries, and whipped cream. You can do two or three layers depending on how tall you want your cake to be. Finish with a final layer of whipped cream and top with any remaining strawberries and syrup.
Step 5: Chill and Serve
Let the cake sit in the fridge for about an hour before serving, allowing the flavors to meld and the cake to soak up some of the strawberry syrup. When ready to serve, slice it up and enjoy the sweet, creamy goodness!
Expert Tips and Tricks
- Make it ahead: This cake actually gets better after it sits for a while, so you can prepare it a few hours in advance or even the night before.
- Use a serrated knife: When slicing the angel food cake, use a serrated knife to ensure clean, even cuts without squishing the cake.
- Chill your mixing bowl: For the best whipped cream, chill your mixing bowl and beaters in the freezer for a few minutes before whipping the cream. It helps the cream whip up faster and fluffier.
- Add a twist: For extra flavor, try adding a splash of almond extract to the whipped cream or a drizzle of chocolate syrup on top. You can also fold in a handful of blueberries for a fun berry mix.
Recipe Variations and Possible Substitutions
- Gluten-Free Option: If you need a gluten-free version, you can either make a gluten-free angel food cake or purchase a gluten-free one.
- Dairy-Free: Substitute the heavy cream with coconut cream and use a dairy-free whipped topping if you’re making a dairy-free version of this cake.
- Berry Mix: While strawberries are the star of this recipe, feel free to add in other berries like raspberries, blackberries, or even blueberries to create a mixed berry version of this cake.
Serving and Pairing Suggestions
Strawberry Angel Cake is perfect on its own, but here are a few ways to elevate your dessert experience:
- With a side of ice cream: Vanilla or coconut milk ice cream pairs beautifully with this light cake, adding an extra creamy element.
- Serve with a cup of tea or coffee: For a delightful afternoon treat, pair the cake with a warm cup of herbal tea or a rich coffee.
- With a drizzle of chocolate or caramel sauce: If you’re in the mood for a little indulgence, drizzle some melted chocolate or caramel sauce over the top of the cake for a decadent finishing touch.
Storage and Reheating Tips
- Storage: Keep leftover Strawberry Angel Cake in the fridge for up to 2-3 days. The cake can absorb the strawberry syrup over time, which will make it even more delicious.
- Freezing: While angel food cake can be frozen, the whipped cream and strawberries won’t freeze well. If you want to freeze the cake, store the angel food cake layers separately and add fresh whipped cream and strawberries when you’re ready to serve.
- Reheating: There’s no need to reheat the cake—serve it cold straight from the fridge for the best experience.
4 FAQs
- Can I use frozen strawberries instead of fresh?
While fresh strawberries are ideal, you can use frozen strawberries if needed. Just make sure to thaw them completely and drain off any excess liquid before using them. - Can I make the whipped cream ahead of time?
Yes, you can make the whipped cream ahead of time and store it in the fridge for a few hours. Just give it a quick whisk before using it if it stiffens up too much. - Can I use a store-bought angel food cake?
Absolutely! A store-bought angel food cake will save time and still work perfectly in this recipe. Just make sure to slice it evenly and layer it carefully. - Can I add other fruits to this cake?
Definitely! You can mix in other fruits like blueberries, peaches, or even kiwi for a fun twist. Just make sure to balance the sweetness of the fruit with the whipped cream and cake.
Conclusion
This Strawberry Angel Cake is the perfect balance of light and indulgent. It’s sweet, refreshing, and incredibly easy to make, making it the perfect dessert for any occasion. Whether you’re hosting a summer BBQ, celebrating a special event, or just treating yourself, this cake is sure to impress. With its airy cake, fresh strawberries, and whipped cream, it’s a dessert that’s always a hit!
Strawberry Angel Cake: A Light and Refreshing Dessert Delight
- Prep Time: 20 minutes
- Cook Time: None
- Total Time: 1 hour 20 minutes (includes chilling time)
- Yield: 8-10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Craving something sweet but light? This Strawberry Angel Cake is the perfect dessert to satisfy your sweet tooth without feeling overly indulgent. Fluffy angel food cake paired with sweet, fresh strawberries and whipped cream makes for a refreshing, melt-in-your-mouth treat!
Ingredients
- Angel food cake (store-bought or homemade): 1 (9-inch) cake
- Fresh strawberries: 2 cups, hulled and sliced
- Sugar (for macerating the strawberries): 2 tablespoons
- Heavy cream: 1 cup (240 ml)
- Powdered sugar: 2 tablespoons
- Vanilla extract: 1 teaspoon
Instructions
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Prepare the Strawberries:
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Wash and hull the strawberries, then slice them thinly.
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Toss the sliced strawberries with 1-2 tablespoons of sugar and let them sit for 20-30 minutes to macerate, which softens them and releases natural juices.
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Whip the Cream:
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In a chilled mixing bowl, combine heavy cream, powdered sugar, and vanilla extract.
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Beat with a hand mixer or stand mixer until soft peaks form. Be careful not to overwhip.
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Assemble the Cake:
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Slice the angel food cake into even layers (if using homemade, let it cool completely first).
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Place the bottom layer on a serving dish. Spoon a generous amount of macerated strawberries and their syrup over the cake.
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Add a layer of whipped cream on top of the strawberries.
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Repeat the Layers:
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Continue layering the remaining angel food cake, strawberries, and whipped cream until all components are used. End with whipped cream and top with any remaining strawberries and syrup.
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Chill and Serve:
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Refrigerate for at least 1 hour before serving to allow the flavors to meld.
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Slice and serve chilled.
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Notes
- Make Ahead: The cake improves with time, so it’s perfect to prepare a few hours in advance or even the night before.
- Serrated Knife: Use a serrated knife to slice the angel food cake cleanly without squashing it.
- Chill the Bowl: Chill your mixing bowl and beaters in the freezer before whipping the cream for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 28g
- Sodium: 60mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg