Angel food strawberry cake dessert is the ultimate sweet treat when you’re craving something light, fruity, and indulgent without being heavy. With its fluffy texture, juicy strawberries, and a generous topping of whipped cream, this dessert is a beautiful twist on the classic strawberry shortcake. It’s perfect for spring and summer gatherings, from backyard barbecues to Mother’s Day brunch, and it looks as stunning as it tastes.
What makes this angel food strawberry cake dessert stand out is the way it blends simplicity with elegance. Whether you make the cake from scratch or use a store-bought version, the combination of airy sponge, sweet berries, and cream is irresistibly good. Plus, it’s naturally lower in fat than traditional cake recipes, which means you can enjoy a second slice without the guilt.
Light as Air – Why Angel Food Strawberry Cake Dessert Wins Every Time
The Summer I Fell in Love with Angel Food Strawberry Cake Dessert
Every family has that one dessert—the one you secretly hope shows up at every gathering. For us, it’s the angel food strawberry cake dessert. The first time I had it, I was probably nine, sitting on a picnic blanket in my aunt Carol’s backyard while fireflies blinked in the distance. She brought out this pale, pillowy cake topped with fresh strawberries and homemade whipped cream, and I remember thinking it looked too pretty to eat. I was wrong. It was better than I ever imagined—cool, sweet, light, and absolutely unforgettable.
Now, decades later, this dessert is still my go-to when the berries are ripe and the sun is out. And you don’t need to be a trained pastry chef to pull it off. Whether you’re hosting a summer cookout or just craving something fresh after dinner, this angel food strawberry cake dessert is a reliable, crowd-pleasing treat that feels fancy but couldn’t be easier.
A Light, Luscious Twist on Strawberry Shortcake
Traditional strawberry shortcake is delicious, no doubt—but sometimes those biscuits can feel a bit heavy, especially on hot days. That’s why I started swapping them for angel food cake. With its springy, cloud-like texture and subtle vanilla flavor, it complements the juicy strawberries and creamy topping like a dream. It’s also naturally fat-free (a bonus!), which makes it a lighter option when you’re serving dessert after a big meal.
The best part? You can go all-out and make the cake from scratch—or pick up a store-bought one and just layer it up. Either way, it tastes like summer on a plate.
Print
Angel Food Strawberry Cake Dessert – Easy, Light & Irresistible
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Low Fat
Description
A light, airy angel food cake layered with sweet strawberries and fluffy whipped cream. Perfect for warm-weather gatherings, this dessert is low in fat and bursting with fresh flavor.
Ingredients
1 cup cake flour
1 ½ cups granulated sugar (divided)
12 large egg whites
1 ½ teaspoons cream of tartar
1 teaspoon pure vanilla extract
Pinch of salt
1 ½ pounds fresh strawberries (sliced)
2 tablespoons granulated sugar (for berries)
½ teaspoon vanilla extract (for berries)
Whipped cream or Cool Whip
Instructions
1. Pulse ¾ of the sugar until fine, then sift with cake flour and salt.
2. Whip egg whites with cream of tartar and vanilla until soft peaks form.
3. Slowly add reserved sugar and continue whipping.
4. Gently fold in flour mixture in small batches.
5. Pour into ungreased tube pan and bake at 350°F for 35–40 mins.
6. Cool upside down for 1 hour, then release and cool completely.
7. Mix strawberries with sugar and vanilla; refrigerate 1 hour.
8. Spread whipped cream over cake and top with strawberries.
9. Serve with extra toppings on the side.
Notes
Store leftovers in an airtight container in the fridge.
You can make this with a store-bought cake for ease.
Avoid adding strawberry mixture before the cake is cool.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 22g
- Sodium: 85mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
How to Make the Best Angel Food Strawberry Cake Dessert at Home
Simple Ingredients for a Beautifully Balanced Dessert
The beauty of angel food strawberry cake dessert is how few ingredients it really takes to create something spectacular. Whether you’re making the cake from scratch or using a shortcut, the fresh strawberries and whipped topping do most of the heavy lifting when it comes to flavor. Here’s what you’ll need to get started:
For the Angel Food Cake:
- 1 cup cake flour (sifted for lightness)
- 1 ½ cups granulated sugar (pulsed until fine)
- 12 large egg whites (room temperature, no yolks allowed!)
- 1 ½ teaspoons cream of tartar (helps stabilize the egg whites)
- 1 teaspoon pure vanilla extract
- Pinch of salt
For the Strawberry Topping:
- 1 ½ pounds fresh strawberries (sliced)
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
To Finish:
- Whipped cream or Cool Whip (homemade or store-bought)
If you’re short on time, you can grab a pre-made angel food cake from your local grocery store. That version takes only 10 minutes to assemble—ideal for last-minute parties or surprise guests.
Equipment Essentials for the Perfect Texture
To nail the signature airy texture of this cake, a few tools go a long way. A tube pan is non-negotiable—skip the Bundt pan, as it grips the cake too tightly and can ruin that light rise. A stand mixer or electric hand mixer is your best friend for whipping egg whites to just the right soft peaks. You’ll also want a food processor or blender to pulse the sugar to a fine texture and a sifter to keep everything as fluffy as a cloud.
If you don’t have an egg separator, no worries—I still use the “hands method,” passing yolks back and forth between fingers to let the whites fall through. Just be sure not a drop of yolk sneaks in, or your egg whites won’t whip properly.
Need more tips on seasonal treats? Head over to Pecan Pie Dump Cake and Lazy Day Lemon Cream Pie Bars for more kitchen shortcuts and sweet wins.
Bake, Build, and Enjoy – Bringing Your Angel Food Strawberry Cake Dessert to Life
The Cake: Homemade or Store-Bought, It’s All About That Texture
To create the soft, airy base for your angel food strawberry cake dessert, you can bake it from scratch or opt for a store-bought version. If you enjoy baking, making it at home delivers unbeatable freshness and flavor. Here’s a straightforward method:
- Pulse ¾ cup of granulated sugar in a food processor until fine. This ensures a smoother cake texture.
- Sift together cake flour, the fine sugar, and a pinch of salt.
- In a separate bowl, beat room-temperature egg whites with cream of tartar and vanilla extract until soft peaks form, slowly adding the remaining sugar.
- Gently fold the dry ingredients into the whipped egg whites in small batches, being careful not to deflate the mixture.
- Pour the batter into an ungreased tube pan and bake at 350°F for 35–40 minutes.
- Once done, cool the cake upside down in the pan to maintain height and fluffiness.
Not a baker? No problem. A pre-made cake from the grocery store still results in a lovely angel food strawberry cake dessert with less prep time—perfect for quick entertaining.
Strawberries: Fresh, Juicy, and the Star of the Show
While your cake cools, slice your strawberries and mix them with sugar and a splash of vanilla. Let them sit in the fridge for an hour. This allows the berries to release their juices and turn into a naturally sweet topping that enhances every bite of your angel food strawberry cake dessert.
This step is simple but key—those macerated strawberries infuse the dish with that signature summer flavor. For similar fruit-forward treats, visit our Fruit Desserts and Desserts sections for more ideas.
Assembling Your Strawberry Angel Cake
Once your components are ready, it’s time to put it all together:
- Place the cooled cake on your serving platter.
- Top it generously with whipped cream or Cool Whip.
- Spoon the sweet strawberry mixture over the top, allowing some of the juices to drip naturally down the sides.
- Serve with extra strawberries and cream on the side for anyone who wants more (and trust me—they will).
That’s it. You’ve now built a showstopping angel food strawberry cake dessert that looks gorgeous, tastes heavenly, and feels totally effortless. Whether served at a summer cookout or just as a midweek surprise, it’s a feel-good favorite that brings smiles every single time.
Tips, Mistakes to Avoid & FAQs About Angel Food Strawberry Cake Dessert
Expert Tips for a Flawless Finish
Once you’ve baked, chilled, and assembled your angel food strawberry cake dessert, a few small details can take it from good to unforgettable:
- Use superfine sugar for both the cake and strawberry mixture—it dissolves more evenly and keeps everything light.
- Separate egg whites carefully. Even a small trace of yolk will keep your egg whites from whipping properly.
- Don’t grease your tube pan. This allows the cake to rise and cling to the sides as it bakes.
- Cool completely before decorating. Adding whipped cream or strawberries too early will melt everything down.
- Serve extra topping on the side. Everyone loves a bit more strawberries and cream.
Common Mistakes to Avoid
Even experienced bakers can trip up with angel food cake. Keep these in mind:
- Overbeating the egg whites will lead to stiff peaks that break down during baking.
- Dumping flour in all at once knocks the air out of the batter—fold gently and gradually.
- Using a Bundt pan can cause sticking and uneven baking. Always use a proper tube pan.
- Storing in a sealed container before cooling will make your cake soggy.
With a little care and attention, your angel food strawberry cake dessert will turn out light, flavorful, and perfect for any warm-weather celebration. For more baking inspiration, check out our Favorites and Cakes pages.
FAQs
1. Is angel food cake or pound cake better for strawberry shortcake?
Angel food cake is lighter and lower in fat, making it a great choice for a fresh, airy version of strawberry shortcake. Pound cake is richer and denser. If you’re after a light, summery treat, angel food cake is the better fit.
2. Can I add strawberry puree to angel food cake mix?
It’s not recommended to add puree directly into the mix, as it adds moisture that can flatten the airy structure. Instead, use it as a topping or swirl it in very gently after baking for flavor without compromising the texture.
3. What are some common mistakes when making angel food cake?
Common pitfalls include overwhipping egg whites, adding yolks by accident, greasing the pan, or overfolding the batter. Each of these can deflate your cake or cause it to collapse.
4. What is the secret to angel food cake?
The key is air. Properly whipped egg whites, sifted dry ingredients, and gentle folding are crucial. A clean, ungreased tube pan also allows the batter to rise correctly.
Conclusion:
There’s a reason angel food strawberry cake dessert has become a warm-weather classic in our home—it’s simple, sweet, and full of sunshine in every bite. Whether you take the time to bake the cake from scratch or go with a quick store-bought version, the flavor always delivers. With its airy texture, juicy strawberries, and pillowy whipped cream, it’s one of those desserts that feels indulgent without ever being heavy.
This isn’t just a recipe—it’s a memory-maker. Every time I serve this angel food strawberry cake dessert, someone asks for the recipe, and someone else goes back for seconds. It’s the kind of treat that invites people to slow down, share stories, and savor the moment. That’s what I love most about it.
So whether you’re planning for a summer party, a weekend brunch, or just craving something light and fruity, keep this angel food strawberry cake dessert close by. It’s proof that the best desserts don’t need to be complicated—they just need to be made with love.
