Heavenly Layers: A Simple & Delicious Strawberry Angel Food Cake

Summer is a season for light, fresh, and delicious desserts, and few things fit that description better than a layered angel food cake with fresh whipped cream and strawberries. The cake itself is incredibly light and airy, providing the perfect contrast to rich, creamy whipped cream and the sweet, juicy burst of fresh strawberries. It’s a dessert that feels celebratory yet simple, making it ideal for a backyard barbecue, a picnic, or a relaxing evening on the patio.

The Heavenly History of Angel Food Cake

Angel food cake is a classic dessert with a rich history. As its name suggests, the cake is known for its ethereal, “light as a cloud” texture, which some say is so delicate that angels could eat it. It first appeared in the United States in the late 19th century, likely originating in the Pennsylvania Dutch community. Early versions of this cake were often referred to as “snowdrift cake” or “silver cake” and were challenging to make. The success of the cake depended on a baker’s ability to whip egg whites to stiff peaks by hand—a task that required a strong arm and a lot of time.

The widespread popularity of angel food cake soared with the invention of the rotary egg beater in the 1870s. This new tool made the laborious process of whipping egg whites much easier and more accessible to home cooks. The first detailed recipe for “Angel’s Food Cake” appeared in a cookbook in 1878, and by the end of the century, it had become a beloved staple in American kitchens. The cake’s white color and light texture, achieved by using only egg whites and no butter or egg yolks, set it apart from other cakes and secured its place as a unique and cherished dessert.

The Recipe

This recipe makes one large, fluffy cake perfect for layering.

Cake Ingredients:

• 12 large egg whites, at room temperature (or 1 3/4 cups of egg whites)
• 1 ½ teaspoons cream of tartar
• 1 cup cake flour
• 1 ½ cups granulated sugar, divided (I used light brown sugar for a richer flavour (do not use dark brown it’s too strong of a sugar for the cake)
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon salt

Whipped Cream Ingredients:

• 1 liter of cold whipping cream
• 1 cup icing sugar (or to taste)
• 1 ½ teaspoons vanilla extract

Instructions:

1. Preheat your oven to 350°F. Do not grease your large tube pan, as the batter needs to cling to the sides of the pan as it rises.
2. In a medium bowl, whisk together the cake flour and ¾ cup of the granulated sugar. Sift this mixture together at least twice to ensure it is light and airy. Set aside.
3. In a very clean, large bowl or the bowl of a stand mixer, beat the egg whites and cream of tartar on low speed until they are frothy. Add the salt and vanilla extract. Gradually increase the speed to medium-high and beat until soft peaks form.
4. Slowly add the remaining ¾ cup of granulated sugar, one tablespoon at a time, continuing to beat until stiff, glossy peaks form.
5. Gently fold the flour and sugar mixture into the egg white mixture in three batches using a rubber spatula. Be careful not to overmix, as this will deflate the egg whites.
6. Pour the batter into the ungreased tube pan and run a knife or skewer through the batter to remove any large air pockets.
7. Bake for 40-45 minutes, or until the top springs back when lightly touched.
8. Immediately upon removing it from the oven, invert the cake pan. If your pan has “legs,” you can rest it on the counter. If not, balance the pan on the neck of a bottle to allow the cake to cool completely while inverted. This crucial step prevents the cake from collapsing.
9. Once the cake is completely cool, run a thin knife around the edges and center tube to release it from the pan.

Assembly:

1. Slice the cooled cake horizontally into three even layers using a serrated knife.
2. In a separate bowl, combine the cold whipping cream, icing sugar, and vanilla extract. Beat with a mixer until stiff peaks form.
3. Place the bottom layer of the cake on a serving plate. Spread a generous amount of whipped cream over the top and arrange a layer of sliced strawberries on the cream.
4. Carefully place the second cake layer on top and repeat with the whipped cream and strawberries.
5. Top with the final cake layer and frost the entire cake with the remaining whipped cream. Garnish with fresh strawberries. You can also use other fruits like blueberries, raspberries, or peaches.
6. Serve immediately, or store in the refrigerator. The extra whipped cream you made with the liter of whipping cream can be served on the side for guests. It also pairs wonderfully with a scoop of vanilla ice cream!