Strawberry Angel Food Cake Recipe
An airy angel food cake features a light cream cheese filling and is topped with sweet strawberries, making it an ideal summer treat.
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Instructions
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Preheat oven to 350 F. Sift together flour, cornstarch, 1/2 cup sugar, and salt.
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In a separate bowl, beat egg whites with cream of tartar and extracts until soft peaks form. Gradually add remaining sugar, beating until stiff peaks develop.
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Gently fold the sifted flour mixture into the egg white mixture in 1/4 cup increments.
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Spoon batter into an ungreased 10-inch tube pan, then cut through it with a knife to eliminate air pockets.
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Bake for 50 minutes until the cake springs back; invert the pan onto a wire rack to cool completely.
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Once cool, carefully loosen the cake from the pan's sides and base using a knife.
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Beat cream cheese and condensed milk together in a large bowl for 1 minute.
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Fold in the whipped topping.
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Slice the cooled cake horizontally in half. Spread half of the cream cheese mixture over the bottom layer, then top with chopped strawberries.
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Place the top cake half over the strawberries and spread with the remaining cream cheese mixture.
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Position the largest strawberry in the cake's center hole.
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Arrange remaining whole strawberries on top and dust with confectioners' sugar.