If you’re craving a dessert that feels light, fresh, and effortlessly elegant, this Strawberry Angel Cake Recipe is your new go-to. Imagine airy, fluffy angel food cake layers enveloped in luscious whipped cream and bursting with juicy, sweet strawberries—every bite is a celebration of summer’s best flavors. This dessert comes together with simple ingredients but delivers a stunning effect, perfect for family gatherings or impressing friends without fuss. I’m excited to share how easy it is to create this delightful cake that’s as beautiful as it is delicious!
Ingredients You’ll Need
Gathering the right ingredients is half the joy of making the Strawberry Angel Cake Recipe. Each component plays a crucial role, whether creating that airy texture, silky smooth creaminess, or vibrant fruit freshness. Here’s what you’ll need to make this cake truly sing.
- Angel food cake: A store-bought or homemade cake, fully cooled, which gives the dessert its signature light and fluffy base.
- Fresh strawberries: Sliced to provide natural sweetness and color, plus a juicy pop in every bite.
- Whipped topping or whipped cream: This adds richness and a velvety finish that hugs the cake layers perfectly.
- Vanilla extract (optional): A splash adds a warm, aromatic depth to homemade whipped cream.
- Powdered sugar (optional): Helps sweeten and stabilize the whipped cream if you’re making it from scratch.
How to Make Strawberry Angel Cake Recipe
Step 1: Prepare the Angel Food Cake
Start by placing a fully cooled angel food cake on your serving platter. The cake needs to be completely cool so it holds its shape when you slice it and layers it with cream and strawberries.
Step 2: Prep the Strawberries
Wash, hull, and slice your strawberries carefully. Set aside the prettiest slices for garnishing the top of your cake later, and toss the rest with a little sugar if you like to enhance their natural sweetness.
Step 3: Whip the Cream
If you’re using homemade whipped cream, beat cold heavy cream with vanilla extract and powdered sugar until you get stiff peaks—the texture should be fluffy but hold its shape. If you prefer store-bought whipped topping, just thaw it if needed, then it’s ready to use.
Step 4: Slice the Cake Horizontally
Using a serrated knife, carefully slice the angel food cake horizontally into two even layers. This allows you to create that gorgeous layered effect with strawberries and whipped cream inside.
Step 5: Assemble the Cake
Spread a generous layer of whipped topping over the bottom cake layer, then scatter the sliced strawberries evenly on top. Gently place the upper cake layer back on and press lightly to set.
Step 6: Frost and Garnish
Cover the entire cake with the remaining whipped topping, smoothing it out into a beautiful finish. Decorate the top with the reserved strawberry slices, arranging them for maximum visual appeal.
Step 7: Chill Before Serving
Pop the cake into the fridge and chill for at least 30 minutes. This allows the flavors to meld beautifully and the whipped cream to firm up, making the cake easier to slice and more refreshing to eat.
Step 8: Serving the Cake
When ready, slice the cake gently to maintain the delicate layers and serve cold. Add extra strawberries on the side if you want to amp up the fresh fruit vibe.
How to Serve Strawberry Angel Cake Recipe
Garnishes
Fresh strawberry slices are obvious but irresistible garnishes. You can also sprinkle a light dusting of powdered sugar for a fairy-tale touch or add a few mint leaves to brighten the presentation and aroma. These finishing touches elevate the look and make your Strawberry Angel Cake Recipe feel truly special.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a drizzle of strawberry sauce for an extra burst of flavor. Sometimes, a cup of light herbal tea or chilled lemonade is all you need on the side to balance the sweetness and refresh the palate.
Creative Ways to Present
For a fun twist, serve the cake slices in clear glasses layered with extra whipped cream and strawberries, transforming it into a deconstructed strawberry angel cake parfait. Or add edible flowers on top for an elegant look that will wow your guests at a brunch or garden party.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, cover the Strawberry Angel Cake Recipe tightly with plastic wrap and keep it in the refrigerator. It’s best enjoyed within 2 days to maintain the cake’s fluffiness and the cream’s freshness.
Freezing
Since angel food cake and whipped cream are delicate, freezing this dessert isn’t ideal. The texture of the whipped topping may break down, and the cake can become soggy. It’s better to make this cake fresh or store it in the fridge.
Reheating
Reheating isn’t recommended as the charm of the Strawberry Angel Cake Recipe lies in its cool and airy freshness. Serve it chilled for the best taste and texture experience.
FAQs
Can I use frozen strawberries for this cake?
While fresh strawberries are preferred for their texture and flavor, you can use frozen strawberries if thawed and well-drained first to avoid extra moisture making the cake soggy.
Is it possible to make the cake completely from scratch?
Absolutely! Homemade angel food cake and whipped cream make this dessert even more special, though using store-bought items saves time without sacrificing much in flavor.
How long does the Strawberry Angel Cake Recipe take to prepare?
The whole process takes about 50 minutes including prep and chilling time, making it a great dessert for last-minute gatherings or a leisurely weekend treat.
Can I substitute the whipped topping with something else?
Yes, you can try using mascarpone cheese or a cream cheese frosting for a tangier twist, but this will change the light and airy feel of the original recipe.
How should I slice the cake to keep it neat?
Use a serrated knife and wipe it clean between cuts to maintain sharp slices and prevent the whipped cream from dragging or squishing the cake layers.
Final Thoughts
I hope you feel inspired to make this Strawberry Angel Cake Recipe as soon as possible because it truly is a crowd-pleaser that brings joy with every bite. Whether it’s a casual weekend indulgence or a holiday centerpiece, this cake’s simplicity and beautiful flavors never fail to impress. Go ahead and treat yourself to a slice of fluffy, fruity bliss—you deserve it!
Print
Strawberry Angel Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Strawberry Angel Cake is a light and airy dessert featuring layers of tender angel food cake, fresh sliced strawberries, and fluffy whipped topping. Perfect for any occasion, this cake combines the natural sweetness of strawberries with the delicate texture of angel food cake and creamy whipped cream for a refreshing, crowd-pleasing treat.
Ingredients
Angel Food Cake
- 1 angel food cake (store-bought or homemade, fully cooled)
Fruit
- 2 cups fresh strawberries, sliced
Whipped Topping
- 2 cups whipped topping or whipped cream
- 1 teaspoon vanilla extract (optional)
- 2 tablespoons powdered sugar (optional, if making whipped cream from scratch)
Instructions
- Prepare the Cake: Place a fully cooled angel food cake on a serving platter, ensuring it is stable for layering.
- Prepare Strawberries: Wash, hull, and slice the strawberries. Set aside the best slices for garnishing the top of the cake, and optionally toss the remaining slices with a little sugar to enhance sweetness.
- Prepare Whipped Cream: If using homemade whipped cream, beat cold heavy cream with vanilla extract and powdered sugar until stiff peaks form. If using store-bought whipped topping, thaw it if necessary to a spreadable consistency.
- Slice the Cake: Using a serrated knife, carefully slice the angel food cake horizontally into two even layers for filling.
- Assemble the Cake: Spread a generous layer of whipped topping on the bottom cake layer, then add a layer of sliced strawberries on top. Place the top half of the cake over the strawberry layer to form a sandwich.
- Frost the Cake: Cover the entire cake with the remaining whipped topping, spreading evenly and smoothly over the surface and sides.
- Garnish: Decorate the top of the cake with the reserved strawberry slices for an appealing presentation.
- Chill: Refrigerate the assembled cake for at least 30 minutes to allow flavors to meld and the whipped topping to set.
- Serve: Slice gently to avoid crumbling and serve chilled. Optional extra strawberries can be served alongside.
Notes
- Ensure the angel food cake is fully cooled before slicing to prevent crumbling.
- For a sweeter touch, toss strawberries with a teaspoon of sugar and let them macerate for 10 minutes.
- If making homemade whipped cream, chill your mixing bowl and beaters for best results.
- Leftover cake should be stored covered in the refrigerator and consumed within 2 days.
