Strawberries & Cream Angel Food Cake

The “Omg” dessert to kick off any summer weekend! A real showstopper even for the most novice of bakers. A light, airy cake layered with lashings of whipped cream and your favorite berries. The recipe includes a homemade Angel food cake but a cake mix version works just well - no judgement here…

Recipe:

Preheat the oven to 350°F/180°C

For the cake:
1 cup flour (all purpose or cake/pastry flour)
¼ teaspoon salt
1¼ cups sugar divided
8 egg whites (room temperature)
½ teaspoon lemon juice or 1 teaspoon of cream of tartar
1 teaspoon vanilla extract
0R: use an Angel food cake mix following the instructions on the back of the box

Topping:
1¼ cups cream (whipping or whole)
½ cup mascarpone or cream cheese
3 tablespoons powdered/icing sugar
2-3 cups strawberries, hulled. Halve 2 cups of the strawberries and leave one cup whole. (A combination of berries works well too. Add sliced peaches or plums when they come into season)

In a medium bowl sift together the flour, salt and ¼ cup sugar 3 times.


In a large bowl with hand beaters or the bowl of a stand mixer with the whisk attachment beat the egg whites, lemon juice and vanilla on medium speed until soft peaks form.


Gradually add one cup of sugar (a little at a time), continue beating until stiff peaks form (don’t over beat).


With a spatula fold in the flour mixture (a quarter cup at a time), gently fold until combined (do not over fold). Spoon into 2 buttered & floured 9 inch cake pans 


Bake for approximately 25 - 30 minutes, or until toothpick comes out clean. Cool the cake upside down in the pan on a cooling rack.


Spread half the topping on one layer, add some berries, top with second layer and spread with remaining topping and berries or desired fruit. Garnish with mints leaves and enjoy🍓🍰✨