Name: Strawberry Angel Food Cake with Chantilly Cream and Fresh Berries Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 16 oz Strawberries (450g, fresh or frozen); 1/2 cup Granulated Sugar (100g); 12 large Egg Whites (400g, room temperature); 1 1/2 cups Superfine Sugar (300g); 1 tsp Cream of Tartar; 1 1/4 cups Cake Flour (140g); 1/4 tsp Salt; 1 tsp Vanilla Extract; 2 drops Pink Gel Food Color (optional); 1 batch Chantilly Cream (prepared separately); 2 cups Fresh Strawberries; Leftover strawberry puree

Ingredients

16 oz Strawberries (450g, fresh or frozen)

1/2 cup Granulated Sugar (100g)

12 large Egg Whites (400g)

1 1/2 cups Superfine Sugar (300g)

1 tsp Cream of Tartar

1 1/4 cups Cake Flour (140g)

1/4 tsp Salt

1 tsp Vanilla Extract

2 drops Pink Gel Food Color (optional)

1 batch Chantilly Cream (see recipe link below)

2 cups Fresh Strawberries for serving

Instructions

Step 1: Make the strawberry puree by placing the strawberries, 1/2 cup sugar, and a splash of water in a saucepan over medium heat. Cook until the berries break down and the mixture thickens to a jam-like consistency, about 10–15 minutes. Let cool for 10 minutes.

Step 2: Blend the cooled mixture in a food processor until smooth. Strain it through a fine mesh sieve to remove seeds and chunks. Set aside to cool completely.

Step 3: Preheat the oven to 350°F (180°C) or 160°C fan assisted. Prepare a tube pan without greasing it.

Step 4: In a stand mixer fitted with a whisk, whip the room-temperature egg whites on medium speed until frothy. Add cream of tartar and increase speed to medium-high until soft peaks form.

Step 5: Gradually add superfine sugar, one tablespoon at a time, whipping on high speed until stiff, smooth, and glossy peaks form. This may take a few minutes longer if the mixture feels gritty.

Step 6: Gently fold 3/4 cup (180g) of the strawberry puree and the vanilla extract into the meringue on low speed. Add pink gel food color if desired, then whip on high speed for 1 minute.

Step 7: Combine salt with cake flour and sift 1/3 into the meringue. Fold gently with a whisk until mostly incorporated. Repeat folding with half of the remaining flour mixture, then fold in the last portion completely.

Step 8: Spoon the batter into the ungreased tube pan and smooth the top. Bake for 34–40 minutes until golden brown and a skewer comes out clean.

Step 9: Immediately invert the pan onto its feet or a wire rack and let the cake cool completely upside down to maintain its height.

Step 10: Once cool, run a spatula or knife around the edges to release the cake. Tap the bottom gently to remove the cake from the pan.

Step 11: Serve slices with chantilly cream, fresh strawberries, and leftover strawberry puree spooned over as a delicious finishing touch.

Tips & Variations

Use superfine sugar for the meringue to ensure it dissolves fully and creates a smooth texture.

Fold the flour gently to maintain the airy structure of the batter and prevent deflating the meringue.

If you don’t have a tube pan, use a deep, ungreased round cake pan and cool the cake upside down on a bottle to keep it elevated.

Swap fresh strawberries for frozen if out of season, but thaw and drain excess water first.

FAQs

Can I use regular granulated sugar instead of superfine sugar?

Regular granulated sugar can be used but may take longer to dissolve in the meringue, potentially resulting in a slightly grainy texture. If you only have granulated sugar, pulse it in a food processor for a few seconds to make it finer.

Why do I need to invert the cake while cooling?

Inverting the cake prevents it from collapsing as it cools and helps keep its signature light and fluffy texture. Cooling upside down ensures the delicate structure stays tall and airy.