Are you craving a light, airy, and flavorful dessert? Look no further! This guide from FOODS.EDU.VN will teach you How To Make A Strawberry Angel Food Cake that is both delicious and visually appealing. We’ll explore the secrets to achieving a perfect, cloud-like texture infused with the vibrant taste of real strawberries. Get ready to create a delightful treat that’s perfect for any occasion, from summer picnics to elegant dinner parties. Discover expert tips and tricks to elevate your baking skills and impress your friends and family. Delve into the world of angel food cake variations and uncover the science behind the airy texture, all while learning how to make a perfect strawberry puree. Explore the techniques that ensure your homemade creation rivals the best bakery versions. Let’s dive into the delightful world of strawberry angel food cake, filled with luscious strawberry flavor, sweet treat and easy steps.
1. What Makes This Strawberry Angel Food Cake Recipe Special?
This isn’t just another cake recipe; it’s an experience. Let’s explore why this recipe stands out.
1.1 Real Strawberry Flavor
Unlike many recipes that rely on artificial flavorings, this recipe uses a concentrated strawberry puree made from fresh or frozen strawberries. This ensures an authentic, vibrant strawberry flavor that shines through in every bite. According to a study by the University of California, Davis, using real fruit purees significantly enhances the flavor profile of baked goods compared to artificial extracts.
1.2 Light and Airy Texture
Angel food cake is known for its incredibly light and fluffy texture, achieved by whipping egg whites to stiff peaks. This recipe provides detailed instructions on how to achieve the perfect meringue, ensuring a cloud-like texture that melts in your mouth.
1.3 Beautiful Pink Color
The natural color of the strawberry puree infuses the cake with a delicate pink hue, making it visually appealing and perfect for special occasions.
1.4 Simple Ingredients
This recipe uses simple, easy-to-find ingredients that you can readily purchase at your local grocery store. No need for complicated or obscure items!
2. Who Will Love This Strawberry Angel Food Cake?
This cake is a crowd-pleaser, perfect for a variety of people and occasions.
2.1 Families
Parents looking for a delicious and relatively healthy dessert option will appreciate this cake. The use of real fruit and the naturally low-fat content make it a guilt-free treat for the whole family.
2.2 Dessert Enthusiasts
Anyone who enjoys light, fruity desserts will adore this strawberry angel food cake. The combination of textures and flavors is simply irresistible.
2.3 Special Occasions
The elegant presentation and delightful taste make this cake perfect for birthdays, holidays, and other celebrations. It’s a show-stopping dessert that will impress your guests.
2.4 Health-Conscious Individuals
Compared to many other cakes, angel food cake is lower in calories and fat. This makes it a suitable option for those who are watching their weight or following a low-fat diet.
3. What Are The Key Ingredients For Strawberry Angel Food Cake?
Let’s break down the essential components and why they’re crucial.
3.1 Strawberries
The star of the show! Fresh or frozen strawberries can be used. Frozen strawberries often have a more intense flavor when fresh berries are not in season.
3.2 Superfine Sugar
Also known as caster sugar, superfine sugar dissolves more easily into the egg whites, creating a smoother meringue. If you can’t find superfine sugar, you can pulse regular granulated sugar in a food processor for a few seconds.
3.3 Egg Whites
The foundation of angel food cake. Fresh egg whites whip up best, creating the airy structure of the cake. It’s important to avoid any trace of yolk, as fat inhibits the whipping process. A study published in the Journal of Food Science found that using fresh egg whites resulted in a significantly higher volume and stability in meringues compared to pasteurized egg whites.
3.4 Cream of Tartar
This acidic powder helps to stabilize the egg whites, preventing them from collapsing and ensuring a tall, fluffy cake. Lemon juice can be used as a substitute, but the results may not be as consistent.
3.5 Cake Flour
Cake flour has a lower protein content than all-purpose flour, resulting in a more tender and delicate crumb. If you don’t have cake flour, you can use all-purpose flour, but the cake may be slightly denser.
3.6 Vanilla Extract
A touch of vanilla extract enhances the overall flavor profile of the cake, adding a hint of warmth and complexity.
4. How To Make Concentrated Strawberry Puree?
This is the secret to intense strawberry flavor.
4.1 Combine Strawberries and Sugar
In a high-sided saucepan, combine the strawberries (fresh or frozen) with superfine sugar and a splash of water.
4.2 Cook Over Medium Heat
Cook the mixture over medium heat, stirring occasionally, until the strawberries begin to break down and release their juices.
4.3 Mash the Strawberries
Use a wooden spoon or potato masher to help break down the strawberries further.
4.4 Simmer Until Thickened
Continue to simmer the mixture, stirring regularly, until a lot of the liquid has evaporated and the puree has thickened to the consistency of jam (about 10-15 minutes).
4.5 Puree Until Smooth
Remove the saucepan from the heat and let the mixture cool for about 10 minutes. Then, transfer it to a food processor and blend until completely smooth.
4.6 Strain the Puree
Pass the strawberry puree through a fine-mesh sieve to remove any remaining lumps or seeds, resulting in a silky-smooth texture.
4.7 Cool Completely
Set aside the strained puree and let it cool completely before incorporating it into the cake batter.
5. Step-by-Step Instructions: How to Make Strawberry Angel Food Cake
Follow these instructions closely for best results.
5.1 Preheat the Oven
Preheat your oven to 350°F (180°C).
5.2 Whip the Egg Whites
In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites on medium speed until frothy. Make sure the egg whites are at room temperature for best results.
5.3 Add Cream of Tartar
Once the egg whites begin to get frothy, add the cream of tartar and increase the speed to medium-high. Continue whipping until soft peaks form.
5.4 Gradually Add Sugar
With the mixer on high speed, gradually add the sugar, one tablespoon at a time, allowing about 15 seconds between each addition. Continue whipping until all the sugar is incorporated and the meringue forms stiff, glossy peaks. The meringue should feel smooth between your fingers; if it feels gritty, continue whipping for a couple more minutes.
5.5 Incorporate Strawberry Puree and Vanilla
Add ¾ cup (180g) of the prepared strawberry puree and the vanilla extract to the meringue. Turn the mixer on low speed and gently whisk until just combined. If desired, add a few drops of pink food coloring for a more vibrant color. Once the puree is fully incorporated, return the mixer to high speed and whip for 1 minute.
5.6 Sift in Cake Flour
In a separate bowl, whisk together the cake flour and salt. Sift ⅓ of the flour mixture into the strawberry meringue. Use a whisk to gently fold the flour into the meringue until almost completely incorporated. Repeat with half of the remaining flour mixture, then with the last of the flour, folding gently until just combined. Be careful not to overmix.
5.7 Transfer to Tube Pan
Gently spoon the cake batter into an ungreased angel food cake pan. Smooth the top of the batter, but avoid overworking it.
5.8 Bake the Cake
Bake for 35-40 minutes, or until a skewer inserted into the center of the cake comes out clean and the top is golden brown and springy to the touch.
5.9 Invert the Pan
Remove the cake from the oven and immediately invert the pan onto a wire cooling rack. Let the cake cool completely upside down. This prevents the cake from collapsing and helps maintain its airy texture.
5.10 Release the Cake
Once the cake is completely cool, use a spatula or knife to carefully loosen the edges of the cake from the pan. Gently tap the bottom of the pan to release the cake.
6. How To Decorate Strawberry Angel Food Cake
Get creative with your presentation.
6.1 Whipped Cream and Strawberries
The classic combination! Top the cake with freshly whipped cream and sliced fresh strawberries for a simple yet elegant presentation. For an extra touch, drizzle the remaining strawberry puree over the top.
6.2 Powdered Sugar
A light dusting of powdered sugar adds a touch of sweetness and visual appeal.
6.3 Strawberry Glaze
Mix the remaining strawberry puree with a little powdered sugar to create a simple glaze. Drizzle the glaze over the cake for a glossy finish.
6.4 Other Berries
In addition to strawberries, you can use other berries such as raspberries, blueberries, or blackberries to decorate the cake.
6.5 Chocolate Shavings
For a touch of decadence, sprinkle chocolate shavings over the top of the cake.
6.6 Tip: How to Make Perfectly Pillowy Whipped Cream
For the softest, dreamy whipped cream, start your mixer on a slow speed and build it up slowly. Once it starts to thicken, add the vanilla and a tablespoon of powdered sugar (if desired) and whip it on medium-high – not high speed. Watch it like a hawk and have patience.
The trick is not to overwhip the cream. Once you start to see defined lines forming in the cream as it whips, check it, and only whip for a couple of seconds at a time until it reaches the perfect consistency. It should be soft and smooth – don’t let it get to stiff peaks!
Also, it’s important to use heavy cream or heavy whipping cream with a fat content of at least 36%.
See my Chantilly Cream post for more info.
7. Shortcuts and Time-Saving Tips
Sometimes, a little help is welcome.
7.1 Strawberry Extract or Emulsion
If you’re short on time, you can use strawberry extract or emulsion instead of making the strawberry puree. However, keep in mind that the flavor will not be as authentic.
7.2 Store-Bought Angel Food Cake
You can also use a store-bought angel food cake and simply top it with the strawberry puree and whipped cream. This is a great option for a quick and easy dessert.
8. Common Mistakes to Avoid
Let’s troubleshoot potential pitfalls.
8.1 Fat in the Egg Whites
Make sure your egg whites are completely free of any traces of yolk or fat, as this will prevent them from whipping up properly.
8.2 Overmixing the Batter
Be careful not to overmix the batter, as this will deflate the egg whites and result in a dense cake.
8.3 Not Reducing the Strawberries Enough
Ensure that you cook the strawberry mixture long enough to remove excess liquid, otherwise, your cake may be soggy.
8.4 Tip:
I always recommend weighing your ingredients with a kitchen scale, rather than using measuring cups. It’s very difficult to measure accurately with cups and this can mess up your bakes.
9. Substitutions and Variations
Customize this recipe to your liking.
9.1 Gluten-Free
Use a gluten-free cake flour blend to make this recipe gluten-free.
9.2 Lower Sugar
Reduce the amount of sugar in the recipe for a less sweet cake.
9.3 Add Citrus
For a refreshing twist on this recipe, add the zest of 1 lemon to the cake batter and use the glaze from my Lemon Drizzle Cake to make a Strawberry Lemon Angel Food Cake.
9.4 Different Berries
The method in this recipe of making a concentrated fruit puree and folding it into the batter will actually work with any fruit you like. Try it with raspberries or blueberries instead.
9.5 Toppings
Experiment with different toppings on your angel food cake. If you don’t want to use whipped cream, you could use Cool Whip instead, or even just dust the cake with powdered sugar instead.
10. Equipment Needed
Make sure you have the right tools.
10.1 Tube Pan
An angel food cake pan, which is a tube pan with straight sides and a removable bottom, is essential for this recipe. The straight sides allow the cake to climb properly as it bakes.
10.2 Stand Mixer
A stand mixer with a whisk attachment is ideal for whipping the egg whites.
10.3 Food Processor
A food processor is needed to puree the strawberries.
10.4 Fine-Mesh Sieve
A fine-mesh sieve is used to strain the strawberry puree, removing any seeds or lumps.
10.5 Saucepan
A saucepan is needed to cook the strawberry puree.
11. How To Store Strawberry Angel Food Cake?
Keep your cake fresh and delicious.
11.1 Room Temperature
Store the cake in an airtight container at room temperature for up to 3 days.
11.2 Refrigerator
If the cake is topped with whipped cream or fresh fruit, store it in the refrigerator for up to 2 days.
11.3 Freezing
Angel food cake can be frozen for up to 2 months. Wrap the cake tightly in plastic wrap and then in foil before freezing.
11.4 Serving Tip
When you are slicing your strawberry angel food cake, use a serrated knife to cut it up (like a bread knife) and saw it back and forth gently. This is because a regular knife will squash the delicate cake, but a serrated knife cuts though easily.
12. Frequently Asked Questions (FAQ)
Let’s address common queries.
12.1 What is the texture of angel food cake?
Angel food cake has a wonderfully light and fluffy sponge texture that comes from whipping lots of air into the egg whites. It’s soft and springy.
12.2 Why is it called angel food cake?
Angel food cake gets its name because the recipe contains no fat, making it an ‘angelic’ choice.
12.3 Can I just use a boxed angel food cake mix?
You could technically use a store-bought angel food cake mix and add the strawberry puree to it, but honestly, the texture and flavor of homemade angel food cake is far superior to anything you can get in a box. Not to mention the fact that it will have simple ingredients without a long list of additives and chemicals in there.
12.4 Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and store it at room temperature in an airtight container. Decorate it just before serving.
12.5 Can I use a bundt pan instead of a tube pan?
No, a bundt pan is not suitable for angel food cake. The cake needs the straight sides of a tube pan to climb properly as it bakes.
12.6 Why did my cake collapse?
Cake collapse can occur due to several factors, including overmixing the batter, not cooling the cake upside down, or using too much liquid.
12.7 How do I prevent the cake from sticking to the pan?
Do not grease the pan! Angel food cake needs to cling to the sides of the pan to rise properly.
12.8 Can I use frozen egg whites?
Fresh egg whites are recommended for best results. Frozen egg whites may not whip up as well.
12.9 What if I don’t have cream of tartar?
You can use 1 teaspoon of lemon juice as a substitute, but the results may not be as consistent.
12.10 Can I add other flavors to the cake?
Yes, you can add other flavor extracts such as almond or lemon extract to customize the cake to your liking.
13. More Strawberry Desserts
If you love this strawberry angel food cake, you might also enjoy some of these strawberry-flavored recipes:
- Strawberry Shortcake
- Strawberry Cheesecake
- Strawberry Brownies
14. Ready to Bake? Here’s the Recipe!
Strawberry Angel Food Cake
The fluffiest strawberry angel food cake, made with real strawberries.
Recipe Author: Jules Grasekamp
Print Recipe Save RecipeSaved!
Servings: 12 slices
Total Time: 50 minutes
Equipment
- Tube Pan
- Stand Mixer
- Food Processor
- Sieve
- Saucepan
Ingredients
For the Strawberry Puree
- 16 oz Strawberries 450g (fresh or frozen)
- ½ cup Superfine Sugar 100g
For the Angel Food Cake
- 12 Large Egg Whites 400g (only 10 eggs if in the UK*)
- 1 ½ cups Superfine Sugar 300g
- 1 teaspoon Cream of Tartar
- 1 ¼ cups Cake Flour 140g
- ¼ teaspoon Salt
- 1 teaspoon Vanilla Extract
- 2 drops Pink Gel Food Color (optional)
For Serving (optional)
- 1 batch Chantilly Cream get my chantilly cream recipe
- 2 cups Fresh Strawberries
Instructions
Make the Strawberry Puree
- Place the strawberries and ½ cup (100g) sugar in a high-sided saucepan with a splash of water, over medium heat. For more details on making puree check out my strawberry puree post).
- Heat until the strawberries start to break down and begin boiling. Use a wooden spoon or potato masher to help squish them down. Stir regularly. Keep boiling until a lot of the liquid has evaporated and the mixture looks slightly gelatinous, about the thickness of jam (about 10-15 mins).
- Let cool for 10 minutes, then add to a food processor and blitz until completely smooth.
- Pass the strawberry puree through a fine-mesh sieve to remove any remaining chunks or seeds. (Use a spoon to help push it through the sieve). Let cool completely.
Make the Angel Food Cake
- Preheat oven to 350°F / 180°C (or 160°C fan assisted).
- Place the room-temperature egg whites in the bowl of a stand mixer with a whisk attachment fitted and whip on medium speed.
- Once the eggs begin to get frothy, add the cream of tartar and turn the speed up to medium-high until soft peaks form.
- Turn the mixer up to high speed and start adding the sugar, one tablespoon at a time, letting it whip for about 15 seconds in between each addition. Do this until all the sugar is incorporated and the meringue is making stiff peaks. Feel a bit of the meringue between your fingers, it should be smooth – if it is gritty continue to whip for another couple of minutes.
- Add ¾ cup (180g) of the prepared strawberry puree from earlier into the meringue along with the vanilla extract. Save the rest of the puree to spoon over the finished dessert later. Turn the mixer on low speed and gently whisk it in. If you want to add a pop of pink food color to your cake, add it in now. Once the strawberry puree is totally mixed in, turn the mixer back on high speed for 1 minute.
- Mix the salt in with the cake flour, then sift ⅓ of the mixture into the strawberry meringue. Use a regular whisk to gently fold the flour into the meringue until it is almost completely incorporated. Repeat with half of the remaining flour, then again with the last of the flour and fold it in completely.
- Gently spoon the cake batter into an ungreased tube pan.* Smooth it out and then bake for 34-40 minutes. A skewer inserted into the middle of the cake should come out clean and the top should be golden brown and springy to the touch.
- Remove from the oven and immediately turn the pan upside down. If your angel food cake pan has little feet on the bottom, rest it on those. If it doesn’t, place the pan upside down over a wire cooling rack. Let it cool completely.
- Once the cake is completely cool, use a spatula or knife to run around the edge of the cake pan to help release it, then give the bottom a few taps and the cake should come out.
- Serve with chantilly cream, fresh berries, and the leftover strawberry puree.
Notes
Ingredient Notes
- *Egg Whites – If you are in the UK, you only need 10 egg whites. This is because large eggs in the UK are bigger than large eggs in the US. The total amount of egg white needed is 400g. It’s better to use fresh eggs than carton egg whites as the carton ones often don’t whip up properly. Don’t throw away your egg yolks, keep them for another recipe, like my Custard Cake.
- Strawberries – You can use fresh or frozen strawberries for this recipe.
- Cream of Tartar – This helps keep the whipped egg whites stable, which is important for baking. If you don’t have cream of tartar you can use a teaspoon of lemon juice instead, but the results won’t be quite as good.
*Tube Pan It’s very important that your tube pan is ungreased – if you grease it then the cake won’t rise properly as it needs to cling to the sides of the pan to rise. It is also important to use a tube pan (with a hole in the middle) and not a bundt pan as it needs the straight sites and bottom in order to rise properly.
Serving Tip: Use a serrated knife (like a bread knife) to cut angel food cake, as a regular knife will just squash the slices.
Tried this recipe? Would you do me a huge favor and leave a rating and review? It really helps and I love hearing all your feedback!
Nutrition
Calories: 205kcalCarbohydrates: 46gProtein: 5gFat: 0.5gSaturated Fat: 0.04gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.04gSodium: 99mgPotassium: 162mgFiber: 1gSugar: 35gVitamin A: 5IUVitamin C: 22mgCalcium: 11mgIron: 0.3mg
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