Hey everyone, Jason Griffith here! When summer rolls around, I’m always looking for desserts that are light, refreshing, and don’t feel too heavy. This Strawberry Angel Food Cake recipe is my absolute favorite for just that reason. It’s a classic for a reason—the ethereal, cloud-like texture of the angel food cake, the sweet and juicy burst of fresh strawberries, and the creamy dollop of whipped topping come together to create a dessert that is simply divine. It’s the perfect sweet ending to any meal, and the best part is how incredibly easy it is to make!
Why I Love This Recipe
I am a big fan of recipes that deliver huge flavor with minimal effort, and this one fits the bill perfectly. While you can make angel food cake from scratch, I love using a store-bought cake as a simple shortcut. It frees up time to focus on the star of the show: the fresh strawberry topping. The combination of the sweet strawberries and the rich, creamy frosting is a perfect contrast to the light, airy cake. This dessert is also a crowd-pleaser, so it’s a great option for a potluck, a birthday party, or a simple family dinner. It’s elegant, delicious, and completely stress-free.
Ingredients
- 1 (10-inch) angel food cake, store-bought
- 2 lbs fresh strawberries, hulled and sliced
- 1 (16-ounce) container whipped topping, thawed (like Cool Whip)
- 1/4 cup granulated sugar (for the strawberries)
Swaps and Notes
- Angel Food Cake: A store-bought cake is a fantastic shortcut. You can find them in the bakery section of most grocery stores. If you prefer, you can make your own from a box mix or from scratch, but it will add time to the recipe.
- Strawberries: Fresh strawberries are a must for this recipe. You can use other berries too! A mix of strawberries, blueberries, and raspberries would be delicious.
- Whipped Topping: While you can certainly make your own whipped cream, a store-bought whipped topping holds its shape better and is a great time-saver.
- Sweetener: The amount of sugar you add to the strawberries can be adjusted based on their sweetness and your preference.
Step-by-Step Instructions
- Prep the Strawberries: Hull and slice the fresh strawberries. Place them in a medium bowl and sprinkle them with the granulated sugar. Gently toss the strawberries to coat them evenly. Let them sit for at least 15-20 minutes. This process is called macerating, and it helps the strawberries release their juices, creating a delicious syrup.
- Cut the Cake: Place the angel food cake on a serving platter. Using a large serrated knife, slice the cake horizontally into three layers.
- Assemble the Cake: Place the bottom layer of the cake on the platter. Spread a generous layer of the whipped topping over the cake. Spoon about one-third of the macerated strawberries (including some of the syrup) over the whipped topping.
- Repeat Layers: Place the second layer of cake on top of the strawberries. Repeat the process with more whipped topping and another third of the strawberries.
- Finish the Cake: Place the final layer of cake on top. Use the remaining whipped topping to frost the top and sides of the cake. Garnish the top with the remaining strawberries.
- Chill and Serve: For best results, place the cake in the refrigerator for at least 30 minutes to allow the layers to settle and the flavors to meld. Serve cold.
Tips for Success
- Use a Serrated Knife: Angel food cake is very delicate. A serrated knife will help you slice it without crushing it.
- Don’t Rush the Strawberries: Allowing the strawberries to macerate is key to the flavor of this dessert. Don’t skip that 15-minute wait!
- Chill Everything: Keeping the cake, strawberries, and whipped topping cold helps the cake hold its shape and gives it a refreshing taste.
- Garnish at the End: Add the fresh strawberries to the top of the cake right before serving to keep them looking their best.
Serving Suggestions and Pairings
This Strawberry Angel Food Cake is a perfect dessert on its own, but it pairs beautifully with other summer treats. A glass of chilled blueberry lemonade would be a fantastic drink pairing. You could also serve it alongside other no-bake desserts for a festive dessert spread, like my easy ice cream sandwich cake.
Nutritional Information (per serving, approximate)
- Calories: 350 kcal
- Carbohydrates: 50g
- Protein: 5g
- Fat: 15g
- Saturated Fat: 10g
- Cholesterol: 5mg
- Sodium: 250mg
- Fiber: 2g
- Sugar: 35g
Disclaimer: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.
Storage and Leftover Tips
This cake is best served fresh. However, you can store it, covered loosely, in the refrigerator for up to 2 days. The angel food cake will start to absorb the moisture from the berries and frosting, but it still tastes delicious.
More Recipes You’ll Love
If you’re a fan of easy, crowd-pleasing desserts, you might also like these other recipes:
- How this Unicorn Poke Cake became my favorite party trick
- This Grasshopper Pie is my favorite no-bake dessert with a mint chocolate twist
- This No-Bake Oreo Cream Pie is my favorite quick dessert hack
Final Thoughts
This Strawberry Angel Food Cake is a simple, elegant dessert that feels like a special occasion every time you make it. It’s a perfect blend of light, airy cake and fresh, sweet fruit that will leave everyone feeling happy and satisfied. Give it a try, and I guarantee it will become your new go-to for an effortless summer dessert.
What’s your favorite easy dessert to make for a crowd? I’d love to hear your ideas in the comments below! Be sure to follow me for more recipes that are both simple and spectacular.
Easy Strawberry Angel Food Cake: A Simple & Light Dessert
Ingredients
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 12 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 cups fresh strawberries, sliced
- 1 cup whipped cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, sift together the flour and half of the granulated sugar. Set aside.
- In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar, continuing to beat until stiff peaks form.
- Gently fold in the flour mixture, vanilla extract, and salt until just combined.
- Pour the batter into an ungreased angel food cake pan and smooth the top.
- Bake in the preheated oven for 30 minutes, or until the cake is golden and springs back when lightly touched.
- Remove from oven and invert the pan to cool completely.
- Once cooled, remove the cake from the pan and serve with sliced strawberries and whipped cream.
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