If you’re searching for a dessert that is as stunning as it is delightful, look no further than this Strawberry Angel Cake Recipe. It’s a perfect harmony of airy, cloud-like angel food cake layered with luscious macerated strawberries and fluffy homemade whipped cream. This dessert captures the essence of fresh summer berries, delivering a light sweetness that feels indulgent yet refreshingly delicate. Whether it’s a special occasion or a casual weekend treat, this Strawberry Angel Cake Recipe brings joy to the table with every bite.
Ingredients You’ll Need
This recipe calls for simple, fresh ingredients, each playing a crucial role in crafting the perfect balance of flavor and texture. The angel food cake provides a light, spongey base, while fresh strawberries infuse natural sweetness and vibrant color. Cream and a touch of sugar help create the irresistibly smooth whipped topping that pulls the whole dessert together.
- Angel food cake: Either store-bought or homemade works perfectly as a fluffy foundation for layering.
- Fresh strawberries: Sliced and tossed with sugar, they release a juicy, fragrant syrup that brightens each bite.
- Granulated sugar for strawberries: Helps to sweeten and soften the berries, creating that beautiful strawberry syrup.
- Heavy whipping cream: Whipped to stiff peaks, it adds rich, dreamy texture without overpowering the cake.
- Powdered sugar: Mixed into the cream for just the right hint of sweetness and smoothness.
- Vanilla extract: A splash that elevates the whipped cream with subtle warmth and depth.
- Fresh mint leaves (optional): Perfect for a pop of green color and a refreshing finish when garnishing.
How to Make Strawberry Angel Cake Recipe
Step 1: Prepare the Strawberries
Begin by washing and slicing your fresh strawberries. Toss them gently with granulated sugar and let them sit for 15 to 20 minutes. This simple step allows the berries to release their juices, creating a naturally sweet strawberry syrup that will soak into the cake, making each layer moist and bursting with flavor.
Step 2: Whip the Cream
Next, pour the heavy whipping cream into a large bowl and add the powdered sugar and vanilla extract. Using a hand mixer or stand mixer, beat the mixture until stiff peaks form. This fluffy whipped cream will be the luscious, velvety layer that cushions the strawberries and cake, lending a perfectly airy texture to the dessert.
Step 3: Slice the Angel Food Cake
Slice your angel food cake into layers—two or three horizontal layers work beautifully. Alternatively, cut the cake into cubes if you prefer a more rustic, trifle-like presentation. The spongey, light cake serves as the foundation, absorbing the strawberry syrup and adding height to your dessert layers.
Step 4: Assemble Your Strawberry Angel Cake Recipe
In a large serving dish, start layering your dessert by placing a portion of angel food cake at the bottom. Follow with a generous layer of the macerated strawberries, then a thick spoonful of whipped cream. Repeat the layering process until you’ve used all the ingredients, finishing with a lush layer of whipped cream on top to give your cake a beautifully smooth finish.
Step 5: Serve and Garnish
For an extra special touch, garnish the top with additional sliced strawberries and fresh mint leaves. You can serve this Strawberry Angel Cake Recipe chilled for a refreshing treat or at room temperature for a more tender texture. Either way, it’s guaranteed to impress.
How to Serve Strawberry Angel Cake Recipe
Garnishes
When it comes to garnishing, fresh strawberries are the star. Adding mint leaves alongside creates a striking contrast of colors and adds a light, fragrant note. For a little sparkle, consider a dusting of powdered sugar or even some edible flowers for an elegant presentation.
Side Dishes
This dessert shines beautifully on its own but pairs wonderfully with a light, crisp salad or a small scoop of vanilla bean ice cream. A glass of chilled rosé or sparkling water with a twist of lemon complements the sweetness and freshness without overpowering the delicate flavors.
Creative Ways to Present
If you want to switch things up, serve this Strawberry Angel Cake Recipe in individual clear glasses or trifle bowls. Layered beautifully, the vibrant reds and whites create a show-stopping visual. Alternatively, turn it into cupcakes by layering cake, strawberries, and whipped cream in a jar for a portable party treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover Strawberry Angel Cake Recipe covered in the refrigerator. Make sure it’s sealed well to prevent the cake from drying out. It will stay fresh for up to two days, though the texture is best enjoyed within the first 24 hours.
Freezing
Because whipped cream and strawberries don’t freeze well, this dessert is best enjoyed fresh. Freezing is not recommended as it compromises the texture and flavor, causing the cake to become soggy and the cream to separate upon thawing.
Reheating
Since this is a chilled dessert, reheating is not necessary. However, allowing it to sit at room temperature for 10-15 minutes before serving lets the flavors meld and creates a softer texture that melts in your mouth.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are definitely preferred to keep the bright, juicy flavor and firm texture, but if you must use frozen, make sure to thaw and drain them well to avoid excess liquid making the cake soggy.
Is it possible to make the angel food cake from scratch?
Absolutely! Making your own angel food cake can add a personal touch, and it’s surprisingly simple. Just be sure to bake it in a tube pan and follow a trusted recipe to get that signature airy texture essential for this dessert.
How long does it take for the strawberries to macerate?
About 15-20 minutes is perfect for macerating. This time allows the strawberries to release their juices, creating a natural syrup without making them too mushy.
Can I substitute the whipped cream with a dairy-free alternative?
Yes! Coconut cream whipped with a bit of powdered sugar and vanilla makes a fantastic dairy-free substitute that keeps the dessert light and creamy while accommodating dietary needs.
What’s the best way to slice the angel food cake?
Use a serrated knife and cut gently with a sawing motion to avoid compressing the delicate sponge. Cooling the cake completely before slicing also helps maintain its airy texture.
Final Thoughts
Trust me, once you try this Strawberry Angel Cake Recipe, it will become a cherished favorite in your dessert repertoire. It’s quick to assemble but feels impressive and thoughtfully crafted. With its beautiful layers of fluffy cake, sweet strawberries, and silky whipped cream, it’s the perfect way to celebrate any occasion or simply treat yourself to a little bit of summer indoors. Go ahead, dive in and enjoy every luscious bite!
Print
Strawberry Angel Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes plus 15-20 minutes maceration
- Yield: 8-10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A light and refreshing Strawberry Angel Cake featuring fluffy angel food cake layered with sweet macerated strawberries and rich homemade whipped cream, garnished with fresh mint for a delightful dessert perfect for any occasion.
Ingredients
Angel Food Cake
- 1 store-bought or homemade angel food cake (about 10 inches)
Strawberries
- 4 cups fresh strawberries, sliced
- 1/4 cup granulated sugar
Whipped Cream
- 1 1/2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Garnish
- Fresh mint leaves (optional)
- Additional fresh strawberries (optional)
Instructions
- Prepare the Strawberries: Wash and slice the strawberries. Place them in a bowl and toss with granulated sugar. Let them sit for about 15-20 minutes to release their juices and create a light strawberry syrup.
- Whip the Cream: In a large bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, creating a smooth and fluffy whipped cream topping.
- Assemble the Cake: Slice the angel food cake into 2 or 3 horizontal layers, or into cubes depending on your serving preference.
- Layering: In a large serving dish, alternate layers of angel food cake, macerated strawberries with their syrup, and whipped cream. Repeat until all ingredients are used, ending with a generous layer of whipped cream on top.
- Serve: Garnish with additional fresh strawberries and mint leaves if desired. Serve chilled or at room temperature for best flavor and texture.
Notes
- For an extra touch, chill the macerated strawberries before layering.
- You can replace granulated sugar with honey or maple syrup for a different sweetness profile.
- Ensure whipped cream is beaten to stiff peaks to hold the layers well.
- This dessert is best served the same day to maintain the texture of the cake.
