Here’s a delightful recipe for Strawberry Angel Cake – a light, fluffy dessert that’s perfect for spring and summer!
🍓 Strawberry Angel Cake: A Light and Flavorful Delight
Ingredients
For the Cake:
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1 box angel food cake mix (or homemade angel food cake)
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Water (as required by the mix)
For the Strawberry Topping:
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1 lb (450 g) fresh strawberries, hulled and sliced
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1/4 cup granulated sugar
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1 tsp lemon juice (optional, enhances flavor)
For the Whipped Cream Layer:
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1 cup heavy whipping cream
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2–3 tbsp powdered sugar
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1 tsp vanilla extract
🧁 Instructions
1. Bake the Angel Food Cake
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Preheat your oven according to the cake mix instructions.
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Prepare the angel food cake mix as directed.
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Pour the batter into an ungreased angel food cake or tube pan.
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Bake as directed until golden and the top springs back when touched.
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Invert the pan and let it cool completely before removing the cake.
2. Prepare the Strawberry Topping
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In a medium bowl, combine sliced strawberries, sugar, and lemon juice.
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Stir and let sit for 15–30 minutes to macerate and become juicy.
3. Make the Whipped Cream
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In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
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Keep refrigerated until ready to use.
4. Assemble the Cake
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Once the cake is completely cool, you can either:
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Serve it as a whole with strawberries and whipped cream on top, or
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Cut the cake into layers or cubes and create a layered trifle-style dessert in a dish.
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5. Garnish & Serve
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Spoon strawberries over the cake and top generously with whipped cream.
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Garnish with extra fresh berries or mint leaves if desired.
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Serve immediately or chill slightly before serving.
💡 Tips:
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Short on time? Use store-bought angel food cake and focus on fresh toppings.
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Make it extra special: Add a drizzle of strawberry syrup or a sprinkle of toasted almonds.
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Low-sugar option: Use a sugar substitute for the berries and whipped cream.