This Homemade Angel Food Cake with Whipped Cream & Strawberries is a light, airy, and elegant dessert that’s as beautiful as it is delicious. The fluffy vanilla-infused sponge cake is made entirely from scratch, then topped with luscious homemade whipped cream and fresh strawberries kissed with sugar. Perfect for spring and summer celebrations, this cake brings joy and comfort to every slice and makes a meaningful centerpiece for any occasion.

Full Recipe:

Ingredients

For the Angel Food Cake

• 12 large egg whites, at room temperature

• 1 cup cake flour

• 1½ cups white sugar, divided

• 1 tablespoon vanilla extract

• ½ teaspoon sea salt

• 1½ teaspoons cream of tartar

For the Homemade Whipped Cream

• 1 pint cold heavy whipping cream

• ½ cup powdered sugar

• 2 teaspoons vanilla extract

For the Strawberry Topping

• 3 cups chopped strawberries

• 2 tablespoons granulated sugar

Directions

1. Preheat Oven & Prep Pan
   Preheat oven to 325°F. Do not grease the Angel Food Cake tube pan.

2. Whip the Egg Whites
   In a stand mixer with a whisk attachment, combine egg whites, sea salt, and vanilla. Beat on medium speed until soft peaks form (about 5 minutes). Add cream of tartar and beat on high until glossy, stiff peaks form (about 4 minutes).

3. Incorporate Sugar & Flour
   Remove bowl from mixer. Slowly fold half of the sugar into the egg whites with a spatula (about ¼ cup at a time). In a separate bowl, sift together the remaining sugar with the cake flour. Gently fold this into the egg white mixture.

4. Bake the Cake
   Spoon batter into an ungreased Angel Food Cake pan. Bake for 45 minutes, until golden and set. Immediately invert the pan and let the cake cool upside-down for 2 hours.

5. Make the Whipped Cream & Strawberries
   In a chilled bowl, whip heavy cream, powdered sugar, and vanilla for about 7 minutes until stiff peaks form. In another bowl, mix strawberries with granulated sugar and refrigerate until juicy.

6. Assemble & Serve
   Once the cake is fully cooled, use a knife to release it from the pan. Mix 1 cup of macerated strawberries with whipped cream and spread over the cake. Top with remaining strawberries before serving. Optional: Garnish with basil leaves or edible flowers for presentation.

Nutrients (Per Serving – Approximate for 10 servings)

• Calories: 280

• Total Fat: 12g

• Saturated Fat: 7g

• Cholesterol: 35mg

• Sodium: 80mg

• Carbohydrates: 35g

• Sugar: 28g

• Protein: 5g

• Fiber: 1g

• Vitamin C: High (from strawberries)

Preparation and Bake Time

Angel Food Cake may have a reputation for being delicate to make, but with a few simple techniques, it becomes an approachable and rewarding baking project. From start to finish, the process takes about two and a half hours, most of which is hands-off. The batter is built around whipped egg whites, carefully folded with sugar and sifted flour to maintain its signature lift and airy crumb. Baking in an ungreased tube pan allows the batter to cling to the sides and rise properly. Once baked, the cake is cooled upside down—an essential step to prevent collapse and maintain its lofty structure. While the cake cools, the whipped cream and macerated strawberries come together quickly, ready to transform the cake into a decadent, show-stopping dessert.

Yield and Serving

This recipe yields approximately 10 generous servings, making it perfect for a small party, family celebration, or weekend gathering. Each slice is satisfyingly thick yet light on the palate, offering a wonderful contrast between the spongy cake and the rich, velvety whipped cream. The macerated strawberries bring a welcome burst of color and tart-sweet juiciness to round out the flavors. Because the cake is already portioned into natural slices, it’s easy to serve and requires no intricate decoration to look stunning. Whether plated individually or served whole at the center of the table, it’s a dessert that invites oohs and aahs before anyone even takes a bite.

Cuisine Type

Angel Food Cake is a classic American dessert with roots dating back to the 19th century. Its name is inspired by its feather-light texture—so light, in fact, that it was said to be “fit for angels.” Often associated with church picnics, potlucks, and family reunions, this cake holds a nostalgic place in American baking traditions. Pairing it with strawberries and whipped cream draws from the beloved summer flavor combination found in desserts like strawberry shortcake, creating a familiar yet elevated flavor profile. The homemade whipped cream and fresh fruit add a modern, wholesome twist that honors the cake’s origins while celebrating seasonal ingredients.

Nutritional Information

Each serving of this cake offers approximately 280 calories, with 12 grams of fat and 35 grams of carbohydrates. The bulk of the fat comes from the whipped cream, while the cake itself is naturally low in fat thanks to its egg white base. The sugar content is balanced by the acidity and freshness of the strawberries, making the dessert taste sweet without being overwhelming. With about 5 grams of protein per serving, largely from the egg whites, and a boost of vitamin C from the strawberries, this cake is a lighter alternative to many traditional layer cakes or frosted desserts. It’s a treat that feels indulgent yet gentle on the body—perfect for enjoying on warm days when heavier desserts don’t quite fit the mood.

Origin and Popularity

Angel Food Cake is believed to have originated in the United States in the mid-1800s, gaining popularity in the post-Civil War era due to its simple ingredients and ethereal texture. It became especially beloved in the early 20th century as baking technology improved and electric mixers made whipping egg whites less labor-intensive. Today, it remains a staple of American baking, particularly in spring and summer when lighter desserts are in high demand. The addition of strawberries and cream has long been a favorite variation, making this version of Angel Food Cake both classic and current. Its popularity persists not only because of its flavor and texture but also because of its versatility—it can be dressed up or down depending on the occasion.

Why You’ll Love This Dessert

There are countless reasons to fall in love with this cake. First, its texture is a revelation—pillowy, soft, and slightly chewy, it offers a lightness that few other cakes can match. Second, it delivers flavor without heaviness; the vanilla-scented cake is subtly sweet and acts as a perfect base for the whipped cream and strawberries, which add richness and brightness. Third, it’s visually stunning. With its tall, golden crown and vibrant topping, it looks like a centerpiece dessert that required hours of effort—but in reality, it’s simple and straightforward to make. Finally, it’s incredibly satisfying to eat. Every bite is a harmony of flavors and textures: airy cake, creamy topping, and juicy fruit. It’s a dessert that feels special and celebratory, yet never overdone.

Health Benefits

Though desserts are typically indulgent, this Angel Food Cake offers some notable nutritional benefits. Egg whites, which form the base of the cake, are high in protein and free of fat and cholesterol. This makes the cake itself a lower-fat option than traditional butter-based cakes. Strawberries are rich in vitamin C, antioxidants, and fiber, contributing to immune support and digestive health. The homemade whipped cream, while rich, can be made with minimal sugar and no artificial stabilizers, offering a cleaner alternative to store-bought toppings. By choosing fresh, seasonal ingredients and making everything from scratch, this dessert becomes a celebration of both flavor and mindful eating.

Serving Suggestions

This cake is best served cold or at room temperature, with whipped cream and strawberries added just before serving. For a brunch, serve slices alongside herbal tea or sparkling lemonade. For dinner parties, pair it with a glass of Prosecco or a light rosé. To make it more festive, garnish the cake with edible flowers like pansies or violets, or add a few fresh basil leaves for a herbal twist. You can also serve it with a drizzle of berry coulis or lemon curd for an extra touch of flavor. This cake adapts well to a variety of themes and menus, making it a versatile choice for any season.

Baking Tips

Use room temperature egg whites for the best volume and ensure your mixing bowl and whisk are clean and grease-free—any fat will prevent the whites from whipping properly. Fold the flour and sugar mixture into the egg whites gently to maintain the airiness of the batter. Always bake Angel Food Cake in an ungreased tube pan to allow the batter to grip the sides and rise properly. Inverting the pan to cool is non-negotiable—this step prevents the cake from collapsing and helps retain its structure. For the whipped cream, chilling the bowl and beaters ahead of time leads to a fluffier, more stable result. Macerating the strawberries ahead of time helps release their juices, which adds extra flavor and color to the final presentation.

Variations

While strawberries and whipped cream are the classic pairing, this cake is a blank canvas for countless variations. Swap strawberries for raspberries, blueberries, or a mix of seasonal berries. Add a touch of lemon zest to the cake batter for a citrus twist, or fold a few tablespoons of passionfruit puree into the whipped cream for a tropical flair. Infuse the whipped cream with lavender or basil for an herbal element, or top the cake with roasted peaches or poached rhubarb for a more unique presentation. You can also slice the cake horizontally and layer it with cream and fruit for a more structured, layer-cake effect. Each variation maintains the spirit of the original while offering a new flavor experience.

Conclusion

Homemade Angel Food Cake with Whipped Cream & Strawberries is more than just a dessert—it’s a celebration of simplicity, freshness, and joy. Light yet luscious, elegant yet effortless, it embodies everything we love about warm-weather gatherings and homemade baking. Whether you’re looking for a show-stopping centerpiece or a comforting classic, this cake fits the bill with grace and ease. Its gentle sweetness, airy texture, and vibrant fruit topping create a combination that feels timeless and uplifting. Share it with loved ones, bring it to a celebration, or make it just for yourself—this cake proves that sometimes the most heavenly things really are made from the simplest ingredients.