Description
A light and fluffy strawberry angel food cake topped with chocolate whipped cream and fresh strawberry syrup.
Ingredients
Scale
- 24 ounces strawberries, halved
- 1/2 cup granulated sugar
- 2 teaspoons vanilla
- 1 cup cake flour
- 3/4 cup powdered sugar
- 1/4 teaspoon salt
- 12 egg whites, at room temperature
- 1 teaspoon cream of tartar
- 1 teaspoon lemon juice
- 3/4 cup granulated sugar
- 1/2 cup strawberry puree
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 2 tablespoons cocoa powder
- 1 tablespoon grated chocolate for garnish
Instructions
- Preheat oven to 350 degrees F. Grease the bottom of a 9×13 inch baking pan with butter. Line bottom with parchment paper and brush more butter on top.
- Combine halved strawberries, sugar, and vanilla in a medium saucepot. Bring to a boil over medium heat and continue to cook until berries are softened and liquid is reduced, about 10 minutes. Remove from heat and place about half in a blender, reserving the remaining. You’ll need 1/2 cup strawberry puree total for the cake batter. Puree until smooth and let cool completely.
- Sift together cake flour, powdered sugar, and salt three times.
- Combine egg whites, cream of tartar, and lemon juice in the bowl of a stand mixer. Beat egg whites with whisk attachment until soft peaks form. Slowly add granulated sugar 2 tablespoons at a time while mixer is still running until all of the sugar has been added. Continue to beat egg whites until medium-stiff peaks form.
- Fold in 1/3 of the dry ingredients. Add 1/4 cup strawberry puree and another 1/3 dry ingredients, folding until just combined. Add remaining 1/4 cup strawberry puree and remaining flour, folding just until combined. Gently pour cake batter into prepared baking dish and spread in an even layer.
- Bake strawberry angel food cake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on a wire rack.
- Make chocolate whipped cream. Whip together heavy cream with cocoa powder and powdered sugar until stiff peaks.
- Use a 3 1/2-inch biscuit cutter and cut 6 rounds from the cake. Slice each round in half horizontally to create two layers. Spread chocolate whipped cream on bottom layer followed by reserved strawberry syrup. Stack top layer and spread more whipped cream and strawberry syrup. Grate chocolate on top if desired and serve immediately.
Notes
- Be sure to use room temperature egg whites for the best volume when whipping.
- This cake is best served the same day for optimal freshness.
- You can substitute other berries if desired.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 22g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg