Angel Food Cake Recipe with Strawberry || Topping

This angel food cake recipe with strawberry brings back memories from my early baking days, when I first learned to create a tall, airy sponge and pair it generously alongside a cool cream filling and fresh fruit.

I made this angel food cake recipe with strawberry after watching an older relative prepare a similar cake during a family gathering, and that scene encouraged me to try my own version at home.

The main specialty comes from the soft, light crumb balanced by sweet berries and a smooth center that settles gently through the cake.

I will now show up and show step-by-step about this angel food cake recipe with strawberry.

Why My Recipe Works

This angel food cake recipe with strawberry works because it balances structure, texture, and flavor carefully. Beating the egg whites to stiff peaks provides the lift and airy texture that defines an angel food cake. Folding in the flour gently prevents deflating the batter, keeping the cake light and tall.

The cream cheese and whipped topping filling adds a smooth, creamy center that contrasts beautifully with the sponge, while fresh strawberries give natural sweetness and a touch of acidity to brighten the dessert.

Cooling the angel food cake recipe with strawberry upside down ensures it stays tall and fluffy, resulting in a stable, tender, and visually impressive dessert every time.

How To Prepare Angel Food Cake Recipe With Strawberry?

Recipe Overview

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 1 hour

Course: Dessert

Cuisine: American

Yield: 12 servings

Kitchen Utensils Needed

• Stand mixer or hand mixer
• Rubber spatula
• Large mixing bowls
• Fine mesh sieve
• Tube pan (angel food cake pan)
• Cooling rack
• Serrated knife
• Mixing spoon
• Small bowl

Ingredients

For the Cake

• 2/3 cup cake flour
• 1 cup granulated sugar
• 1 tsp vanilla extract
• A pinch of salt
• 1 tsp cream of tartar
• 9 egg whites

For the Filling

• 1 (8-oz) container frozen whipped topping, thawed
• 2 (8-oz) packages cream cheese, softened
• 1/3 cup sweetened condensed milk

For the Topping

• 2 cups whole strawberries
• 1 cup strawberries, chopped
• 2 tsp confectioners’ sugar

Instructions

1. Prepare the oven and pan:

Preheat the oven to 350°F (175°C). Make sure your tube pan is completely clean and ungreased any grease will prevent the egg whites from rising properly.

2. Sift dry ingredients:

In a small bowl, sift together the cake flour, half of the granulated sugar, and a pinch of salt. Set aside.

3. Beat the egg whites:

In a large mixing bowl, whip the egg whites on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form.

4. Add remaining sugar:

Gradually add the other half of the granulated sugar to the egg whites while mixing. Beat until the mixture forms glossy, stiff peaks. Blend in the vanilla extract.

5. Fold in dry mixture:

Using a rubber spatula, gently fold the sifted flour mixture into the whipped egg whites in small portions. Take your time so the batter stays light and airy.

6. Bake the cake:

Spoon the batter into the ungreased tube pan and smooth the top. Bake for about 35–40 minutes, or until the top springs back when lightly touched.

7. Cool the cake:

Turn the cake pan upside down and let it cool completely in this position. This prevents the cake from collapsing and keeps it tall and fluffy.

8. Prepare the filling:

In a bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and mix until creamy. Gently fold in the thawed whipped topping until fully blended.

9. Assemble the filling inside the cake:

Once the cake is fully cooled, run a knife around the edges to release it from the pan. Use a serrated knife to cut a channel into the center of the cake (creating a tunnel). Spoon the cream cheese filling inside the tunnel, then place the removed cake pieces back on top.

10. Make the strawberry topping and finish:

Mix the whole and chopped strawberries in a bowl. Sprinkle with confectioners’ sugar and toss lightly. Spoon the strawberry mixture over the top of the cake right before serving.

Note: For the fluffiest result, make sure the egg whites contain absolutely no yolks and that the bowl is dry and grease-free. The cake must cool upside down to maintain its height. Always add the strawberries just before serving so the cake stays light and doesn’t become soggy.

Nutrition Facts Angel Food Cake Recipe With Strawberry

Nutrition	Amount
Calories	250
Protein	5g
Carbohydrates	45g
Fat	5g

Why You’ll Love This Recipe

This angel food cake recipe with strawberry stands out for its light, airy texture and creamy, fruity center. The sponge rises tall and tender, creating a delicate base that carries the sweet cream cheese filling and fresh strawberries beautifully.

The natural sweetness of the berries balances the richness of the filling, giving every slice a refreshing, indulgent taste.

Angel food cake recipe with strawberry visually appealing layers make it impressive on any table, while the gentle flavors and soft texture make it approachable for all ages.

The combination of fluffy cake, smooth filling, and juicy fruit delivers a dessert that delights both the eyes and the palate.

Best Serving Ideas

Serve the angel food cake recipe with strawberry chilled or at room temperature for the best texture. Slice it into generous wedges and place a few fresh strawberries on each plate, drizzling lightly with the juices from the topping.

A dollop of extra whipped topping or a spoonful of sweetened cream cheese filling on the side enhances richness. Garnish with a mint leaf or a light dusting of confectioners’ sugar for a polished look.

This angel food cake recipe with strawberry pairs beautifully with a cup of tea, coffee, or a glass of chilled sparkling juice, making it a delightful treat for dessert or afternoon gatherings.

Expert Baking Tips

1. Make sure all egg whites are completely free from yolks. Even a tiny bit of yolk can prevent the whites from whipping properly.

2. Use a clean, dry bowl when beating the egg whites. Any grease or moisture will stop the mixture from forming stiff peaks.

3. Sift the flour before folding it into the egg whites. This helps the batter stay light and prevents clumps.

4. Fold the flour gently into the egg whites. Avoid stirring too hard to keep the batter airy.

5. Bake the cake in an ungreased pan. This allows the batter to climb the sides and rise tall.

6. Cool the cake upside down. Letting it hang upside down ensures it keeps its height and soft texture.

Storage

This angel food cake recipe with strawberry should be stored in the refrigerator once the filling and topping are added. Cover it loosely with plastic wrap or place it in an airtight container to prevent it from drying out or absorbing other odors.

The cake can stay fresh for up to 3–4 days. If you need to store it longer, remove the strawberry topping and wrap the plain cake tightly in plastic wrap, then freeze for up to 2 months.

Thaw the angel food cake recipe with strawberry in the refrigerator before adding the filling and fresh strawberries for best results.

Conclusion

Making this angel food cake recipe with strawberry was a truly enjoyable experience. The light, fluffy cake paired with creamy filling and fresh strawberries turned out just as I hoped.

My family and guests loved it, praising both the taste and the presentation. Seeing everyone enjoy each slice made me very happy and proud of the result.

The angel food cake recipe with strawberry proved easier than expected, giving me confidence in my baking.

I am excited to share this angel food cake recipe with strawberry so others can recreate the same delicious dessert and enjoy the sweet, airy flavors just as much as I and my loved ones did.