Strawberry Angel Food Cake

Light and tender angel food cake layered with macerated strawberries and fresh sweet cream.

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When strawberries are in season, they are sweet and juicy. I try to use them as much as possible. Using what is seasonal is important to me for two reasons. The first is that fruits and vegetables will always taste better at their peak harvest. Second, is that I always want to try and use local produce. Not only to help my carbon footprint but also to support local growers.

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Angel food cake is one of my favorites because it is light and airy and can be made a day or two ahead. It is also not too sweet which is great to pair with the strawberries and allow them to be the center of focus.

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What ingredients do you need for strawberry angel food cake?

• Cake Flour
• Sugar
• Egg Whites
• Cream of Tartar
• Vanilla
• Seedless Strawberry Jam
• Strawberrier
• Sugar
• Vanilla
• Grand Marnierr or Rum, Optional
• Heavy Cream
• Powdered sugar
• Vanilla

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The Recipe

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Cake Recipe: Preheat the oven to 350 degrees. You do not need to prepare the pan with anything. The pan should be clean and absolutely no greasy residue, so the batter can climb the side for extra lift. Sift together the flour and half of the sugar. In a clean mixing bowl, start whipping the egg whites. When they are frothy and white start adding the remaining 3/4 of a cup of sugar by sprinkling it in. Continue whipping until medium to stiff peaks. Meaning they should form a point when lifted up.

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Whisk the cream of tartar and vanilla in. Now gently fold in the flour. Do not over mix. Just until the flour is incorporated. Pour the batter into the pan and level with a knife. Run the knife through to the bottom to make sure there are no big holes. Bake in the oven for approximately 40-45 minutes. The cake is done when it springs back when touched. Remove the cake from the oven and let cool for 5 minutes. While the cake is still warm, run a knife around the outside edge and the inner tube then turn it upside down to remove from the pan.

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Macerated Strawberries: Place quartered strawberries in a large bowl and toss with sugar, vanilla, and liquor. Let sit for at least 30 minutes to marinate.

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Whipped Cream: Place cream, sugar and vanilla in a mixing bowl and whip until almost stiff peak

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Bring it together: Place the cake on a cake plate and cut in half horizontally removing the top. Cover bottom with a layer of strawberry jam. Lay marinated strawberries on the bottom covering all the surface. Then take a little of the juice in the bowl and drizzle on top. Now cover strawberries with half off the whipped cream.

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Gently lay the top cake on top of the cream and cover the top with the rest of the strawberries and drizzle with the juice.  Top with the rest of the cream. Place strawberry jam in the microwave and heat for 30 seconds. When just a little runny drizzle on top and around cream to decorate.

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Recipe Tips:

• I like to make this cake a day or two in advance and wrap it tightly when cooled. This will make it easier to slice.
• Use other seasonal fruit such as blueberries, peaches, raspberries or blackberries while in season.
• I prefer to use a seedless jam whether homemade or store bought.

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Make Ahead:

• I prefer to make all the components ahead and then put it all together maybe an hour or two ahead of serving so that it does not get too soggy.

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Storing tips:

• Store and leftovers in the refrigerator for up to 3 days.
• The cake can be frozen for up to 3 months. Make sure it is tightly wrapped so it does not dry out .