Strawberry Angel Cake Recipe
If you’re searching for the ultimate light and airy dessert that celebrates the sweetness of berries, Strawberry Angel Cake is about to become your new go-to treat. This dreamy combination of fluffy angel food cake, juicy macerated strawberries, and pillowy whipped cream is as delightful to assemble as it is to devour. Whether you’re hosting a summer gathering, looking for a quick weeknight dessert, or simply wanting to indulge in something beautiful and delicious, this Strawberry Angel Cake brings together simplicity and wow-factor in every bite.
Ingredients You’ll Need
-
For the Cake and Strawberries
- 1 prepared angel food cake (store-bought or homemade)
- 1 lb fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
For the Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
How to Make Strawberry Angel Cake
Step 1: Macerate the Strawberries
Start by combining your hulled and sliced strawberries in a medium bowl with granulated sugar, lemon juice, and vanilla extract. Give everything a good stir and let the mixture sit for at least 15 minutes. This step draws out the berries’ natural juices, creating a sweet, syrupy sauce that will soak beautifully into your cake layers.
Step 2: Whip the Cream
While the strawberries are working their magic, pour your cold heavy whipping cream into a mixing bowl. Add powdered sugar and a splash of vanilla extract. Beat the mixture with a hand mixer or stand mixer until soft peaks form, making sure not to overwhip. You’re aiming for a cloudlike texture that holds its shape but still looks pillowy.
Step 3: Prepare the Cake
Take your angel food cake and either cut it into neat cubes or tear it into rustic chunks, depending on your presentation preference. The cake’s airy structure means it will soak up the strawberry juices like a sponge, becoming even more delicious.
Step 4: Assemble the Strawberry Angel Cake
Now for the fun part: layering! In a trifle dish, individual cups, or directly onto plates, alternate layers of angel food cake, macerated strawberries (with their juices), and whipped cream. Repeat the layers if you like, finishing with a generous dollop of whipped cream and a few extra strawberry slices on top for that irresistible, festive look.
Step 5: Chill or Serve
You can serve the Strawberry Angel Cake right away or pop it into the fridge for up to 2 hours to let the flavors meld and the cake soften. Just be sure to assemble close to serving time for the best texture and appearance.
How to Serve Strawberry Angel Cake
Garnishes
To make your Strawberry Angel Cake extra special, top it with a few whole or halved strawberries and a fresh mint sprig. The pop of green adds beautiful contrast, while the extra berries accentuate its summery charm. A dusting of powdered sugar right before serving gives it a snowy, elegant finish.
Side Dishes
This cake pairs perfectly with other light and fruity accompaniments. Consider serving it alongside a citrus fruit salad, a scoop of lemon sorbet, or even a drizzle of tangy berry coulis. For something a little richer, a few dark chocolate curls or a small glass of dessert wine make a decadent match.
Creative Ways to Present
Think beyond the basic trifle! For a show-stopping presentation, layer Strawberry Angel Cake in individual mason jars for picnics, or use a clear glass loaf pan for an elegant centerpiece. Mini dessert cups are perfect for parties, and deconstructed versions on plates let each guest create their own dream dessert. The possibilities are endless and oh-so-fun!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Strawberry Angel Cake, cover it tightly and refrigerate. The cake will continue to soak up the berry juices, becoming even more flavorful overnight, though the texture will soften. Enjoy leftovers within 2 days for the best taste and appearance.
Freezing
While the whipped cream and fresh berries don’t freeze well once assembled, you can freeze angel food cake on its own, tightly wrapped, for up to 2 months. Thaw at room temperature, then add fresh strawberries and whipped cream when you’re ready to serve for a just-made taste.
Reheating
Since Strawberry Angel Cake is a no-bake, chilled dessert, there’s no need to reheat. If it’s been in the fridge, let it sit at room temperature for 10–15 minutes before serving to take the chill off and revive the flavors.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries if fresh are out of season. Thaw them first and drain excess liquid; the flavor will still be delicious, though the texture may be a bit softer than with fresh berries.
Is it possible to make this dessert dairy-free?
Absolutely! Swap the heavy cream for coconut cream or your favorite non-dairy whipped topping. Make sure your angel food cake is also dairy-free if you’re accommodating allergies or dietary preferences.
What’s the best way to cut angel food cake without squishing it?
Use a serrated knife or angel food cake cutter, and saw gently for clean cubes or slices. If you prefer a rustic look, tearing the cake by hand works beautifully and helps the cake catch more strawberry juices.
Can I prepare Strawberry Angel Cake in advance?
You can prep the strawberries and whipped cream a few hours ahead, but assemble everything just before serving to keep the cake fluffy and light. Assembled too early, the cake can get soggy—still tasty, but less pretty!
How can I make this dessert lower in sugar?
For a lighter version, use a sugar-free angel food cake and reduce or skip the sugar in the berries and whipped cream. The strawberries’ natural sweetness will still shine, making this a great choice for anyone watching their sugar intake.
Final Thoughts
There’s something undeniably joyful about sharing Strawberry Angel Cake with family and friends. Its vibrant layers, refreshing flavors, and irresistible lightness make it a crowd-pleaser every single time. If you’ve never tried making this classic yet endlessly customizable dessert, I encourage you to dive in—you’ll love every blissful bite!
Print
Strawberry Angel Cake Recipe
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Strawberry Angel Cake is a light and refreshing no-bake dessert featuring airy angel food cake layered with sweet macerated strawberries and fluffy vanilla whipped cream. Perfect for summer gatherings, this easy-to-make treat combines fresh berries with creamy sweetness for a delightful finish to any meal.
Ingredients
For the Cake and Strawberries
- 1 prepared angel food cake (store-bought or homemade)
- 1 lb fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
For the Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Strawberries: In a medium bowl, combine the sliced strawberries with granulated sugar, lemon juice, and 1 teaspoon of vanilla extract. Stir well to coat all the strawberries evenly and let the mixture sit for at least 15 minutes to macerate, allowing the berries to release their natural juices and become sweeter.
- Make the Whipped Cream: In a separate chilled bowl, beat the heavy whipping cream, powdered sugar, and 1/2 teaspoon vanilla extract using an electric mixer until soft peaks form. The whipped cream should be light and fluffy but still hold its shape.
- Prepare the Angel Food Cake: Cut or tear the angel food cake into bite-sized cubes or slices, making it easy to layer and serve.
- Assemble the Dessert: In a trifle dish, individual cups, or on serving plates, layer pieces of angel food cake with a generous spoonful of the macerated strawberries and a dollop of whipped cream. Repeat the layers if desired, finishing with whipped cream and a few strawberry slices on top for garnish.
- Serve or Chill: Serve the dessert immediately for the best texture, or chill it in the refrigerator for up to 2 hours to let the flavors meld together. Garnish with fresh mint leaves if desired before serving.
Notes
- You can prepare the whipped cream and strawberry mixture ahead of time, but assemble just before serving to maintain the best texture.
- Garnish with fresh mint leaves for a pop of color and added freshness.
- For a lower-sugar option, use a sugar-free angel food cake or substitute light whipped topping for the cream.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 18 g
- Sodium: 160 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
