Strawberry Angel Cake: A Light and Flavorful Delight

Here’s a light and flavorful Strawberry Angel Cake recipe that’s perfect for spring and summer gatherings:

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🍓 Strawberry Angel Cake: A Light and Flavorful Delight

Ingredients

For the Cake:

• 1 box (16 oz) angel food cake mix (or homemade angel food cake)

• Water (amount per cake mix instructions)

For the Strawberry Topping:

• 1 lb (450 g) fresh strawberries, hulled and sliced

• 1/4 cup granulated sugar (adjust to taste)

• 1 tsp lemon juice

• Optional: 1 tsp vanilla extract

For the Whipped Cream:

• 1 cup heavy whipping cream

• 2 tbsp powdered sugar

• 1 tsp vanilla extract

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🧁 Instructions

Step 1: Bake the Angel Food Cake

1. Preheat oven to 350°F (175°C).

2. Prepare angel food cake according to box directions or your favorite homemade recipe.

3. Pour the batter into an ungreased angel food cake pan (tube pan).

4. Bake as directed (usually 35–40 minutes), until the top is golden and cracks feel dry.

5. Invert the pan to cool completely before removing the cake.

Step 2: Prepare the Strawberries

1. In a medium bowl, combine sliced strawberries, sugar, lemon juice, and vanilla extract (if using).

2. Let the mixture sit for 15–30 minutes to macerate and become syrupy.

Step 3: Make the Whipped Cream

1. In a cold mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

2. Keep chilled until ready to serve.

Step 4: Assemble and Serve

1. Slice the cooled angel food cake.

2. Top each slice with a generous spoonful of strawberries and a dollop of whipped cream.

3. Garnish with a whole strawberry or mint sprig if desired.

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🌟 Tips

• For a twist, add a splash of balsamic glaze to the strawberries.

• Lightly toast slices of the cake for added texture.

• Use store-bought whipped topping for a quicker version.