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.

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.

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.

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.

Angel Food Strawberry Cake Dessert – Irresistible & Light (2025)

Name: Angel Food Strawberry Cake Dessert
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 1 cake (10–12 servings)
Cuisine: American
Ingredients: 12 large egg whites, room temperature; 1 1/2 teaspoons cream of tartar; 1 1/4 cups granulated sugar; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract (optional); 1 cup cake flour, sifted; 1/4 teaspoon salt; 3 cups fresh strawberries, sliced; 2 tablespoons sugar (for macerating berries); 2 cups heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

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

Scale

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

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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