Strawberry Angel Food Cake: A Love Story in Every Slice

Recipe by The Jelly Queens’ momma, Lois Anderson | A few additions by Rebecka Evans

This scrumptious, scratch-made Strawberry Angel Food Cake recipe comes from The Jelly Queens, Donna Collins’ sweet momma, Lois Anderson.

Donna told us that her momma has served this cake at every birthday, holiday, wedding, and many other celebrations since Donna was a child.

I loved it so much that I’ve made it many times since — it’s become my go-to for celebrating the people I love. Plus, angel food cake is lighter than traditional layer cakes, so you can indulge without the heaviness. And the strawberry-pink whipped cream? Naturally Valentine’s-ready without being kitschy.

Of course, I couldn’t help but add a few personal touches to the cake. I frosted it with my favorite Mascarpone whipped cream, added a layer of vanilla crème anglaise made with the leftover egg yolks, and, in addition to the fresh strawberries, a few fresh raspberries and blueberries.

Yes, this cake has many “layers,” but each step is worth it when family and friends swoon at the first bite! A sweet way to celebrate Valentine’s Day — or any day worth savoring. (And you can make parts of it ahead — see the notes below.)

PREP TIME: 15 mins | COOK TIME: 35 mins | INACTIVE COOKING: 30 mins | TOTAL TIME: 1 hr 20 mins

EQUIPMENT

• 1 large tube pan
• 1 medium piping bag
• 1 Wilton Drop Flower Piping Tip – 2C

All INGREDIENTS

• 1¼ cups large egg whites, about 9
• 1½ cups granulated sugar
• 1 cup cake flour
• 1¼ teaspoons cream of tartar
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• ¼ teaspoon salt

Strawberry whipped cream and berry filling 

• 2½-ounce containers of freshstrawberries, washed and divided
• 1 cup granulated sugar, divided, for the berries and whipped cream
• 2 cups heavy whipped cream
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• 16-ounce container mascarpone cheese
• 1 cup mixed raspberries, blueberries
• Mint for garnish

Vanilla Crème Anglaise

• 2 cups heavy cream
• ½ cup granulated sugar
• 1 vanilla bean, split
• 4 jumbo eggs
• 1 teaspoon vanilla extract

INSTRUCTIONS

For the cake

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
• Sift ½ cup sugar and flour together twice; then set aside.
• Place the oven rack in the lowest position. Preheat the oven to 350°.
• Add cream of tartar, extracts, and salt to egg whites; beat on medium speed until soft peaks form.
• Gradually add the remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form.
• Gradually fold in the flour mixture, about ½ cup at a time.
• Gently spoon into an ungreased 10-inch tube pan. Cut through the batter with a knife to remove air pockets. Bake until lightly browned and the entire top appears dry, 35-40 minutes.
• Immediately invert the pan; cool completely, about 1 hour.
• Run a knife around the sides and center tube of the pan. Remove the cake to a serving plate.

Strawberry whipped cream and berry filling

Berry filling: 

• Wash and pat the strawberries dry. Pick the best berries (about 15) in various sizes and set aside until ready to build the cake.
• Remove the green stems from the remaining berries and cut them in half. Place the cut berries in a medium saucepan with ½ cup sugar. Cook over medium heat until the berries are soft.
• Place a fine sieve over a glass bowl. Drain the berries, reserving ALL the liquid. Place the berries in a bowl and refrigerate.

Strawberry whipped cream:

• In a large bowl, combine heavy cream, mascarpone cheese, ½ cup sugar, and extracts.
• Whip until stiff peaks form. Add ¼ cup of the reserved strawberry liquid to the whipped cream and beat on low to incorporate. Add more syrup, whipping after each addition until stiff peaks form and the whipped cream turns pink.
• Add 1 cup of whipped cream to a piping bag fitted with the 2C Wilton Drop Flower Piping Tip. Keep the remaining whipped cream cool until ready to frost the cake.

Vanilla Crème Anglaise

• Bring heavy cream, ¼ cup sugar, and vanilla bean to a simmer in a small to medium saucepan.
• In a mixing bowl, whisk the egg yolks with the remaining ¼ cup of sugar until frothy.
• While stirring, slowly add about ½ of the heavy cream mixture to the eggs. Stir gently. Pour the egg mixture into the pot of remaining heavy cream. Continue cooking over medium-low heat until the mixture thickens and coats the back of a spatula or spoon, about 5-8 minutes.
• Stir in the vanilla extract, then remove from the heat. Pour the mixture through a strainer into a container. Place the container in the refrigerator until cool.

BUILD THE CAKE

• Once the cake is cooled, use a sharp serrated knife to cut the cake into three rings/or slices
• Spread the cooled strawberry jam over the bottom layer of the cake, then add half of the Crème Anglaise mixture and smooth it over the jam. Evenly distribute a few more slices of strawberries, blueberries, and raspberries over the cream.
• Place the next layer of cake. Pipe the 1 cup of whipped cream around the edges of the cake to create a barrier that contains the Crème Anglaise and berries. Be sure to pipe some whipped cream near the hole left by the tube pan as well, to keep the remaining Crème Anglaise from sliding into the hole. Evenly distribute a few more sliced strawberries, blueberries, and raspberries over the cream.
• Lastly, add the cake’s top layer. Tuck enough mixed berries into the hole left by the tube pan to give the cake structure, about ¼-½ cup. Use the reserved whipped cream on top of the cake, then spread the rest over the sides with an offset spatula. Frost the side of the cake with a thin layer of remaining whipped cream to create a beautiful “Naked Cake.”

• Decorate the cake with fresh berries and mint. Refrigerate for at least 3 hours before serving.

For the perfect beverage to pair with this luscious cake, try my Fuego Con Bourbon layered latte.  And for the chocolate lovers in your life, don’t miss my Chocolate Mayonnaise Cake.

Enjoy!

A few important notes for a delicious outcome

• Use a tube pan when making any angel food cake recipe. The delicate egg batter needs the tall sides of the pan to cling to, or it will collapse.
• Another way to keep your cake from collapsing is to add the sugar to the egg whites slowly. Doing so allows a beautiful foam to form. Adding too much sugar at once can deflate the air you’ve worked so hard to incorporate.
• Make-ahead tip:The vanilla crème anglaise and berry filling can both be made a day in advance and refrigerated — perfect for stress-free Valentine’s Day entertaining.

To learn more about the heritage of this lovely cake, visit At Home with Rebecka.

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