Strawberry Angel Food Cake

Strawberry Angel Food Cake is basically an Angel Food Cake topped with fresh strawberries.

Angel Food Cakes are light and airy cakes. Some say that this was the reason why it was named this way. The secret in making light cakes such as this is in the manner of preparation. To be particular, the egg whites need to be whisked until tiny spaces of air are produced. This also makes the mixture stiff. Another factor is the method of mixing the stiff egg white mixture with the other ingredients called Folding. This method allows the mixture to mix with the ingredients in a gentle manner (see cooking verbs). Through this method, the air inside the egg white mixture is preserved – which makes the cake airy and light when baked.

This cake recipe makes use of buttercream icing. This was the same icing that we use when we made Vanilla Chiffon Cake. I also made use of an ungreased tube pan (I just covered the hole in the middle of the cake with strawberries and cake trimmings, and topped it with icing to make it look better). This helps the cake to rise properly.

I love the texture and flavor of Strawberry Angel Food Cake. Compared to other cakes, this cake is heavenly and less filling. I like to have this with Frappuccino.

Try this Strawberry Angel Food Cake recipe and let me know what you think.


Buttercream icing (see Vanilla Chiffon Cake icing recipe)

1/2 lb fresh strawberries, cleaned and halved

Whites of 11 eggs, room temperature

1 cup granulated white sugar

1 teaspoon vanilla extract

1 1/8 cups confectioner’s sugar, sifted

1 1/2 teaspoons cream of tartar

1 cup all-purpose flour, sifted

1/4 teaspoon salt



1. Preheat oven to 350 degrees Fahrenheit.

2. In a mixing bowl, combine egg whites, cream of tartar, vanilla extract, and salt. Beat using an electric mixer.

3. Gradually add the granulated sugar and continue beating until soft peak forms (stiff). Set aside.

4. In a separate bowl, combine flour and confectioner’s sugar and mix well.

5. Fold-in the flour and sugar mixture with the egg white mixture.

6. Transfer to a tube pan and bake for 35 to 40 minutes or until it passes the toothpick test.

7. Remove from the oven and turn the pan upside down. This will prevent the cake from deflating.

8. Let cool and transfer to a serving plate.

9. Top lightly with buttercream icing and fresh strawberries.

10. Serve. Share and enjoy!

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