Flavored angel food cake is a perfect summer dessert. Use freeze-dried strawberries to make a homemade strawberry angel food cake that tastes like strawberries-and-cream — all without cake flour.
This post shows how to make angel food cake without cake flour and includes seven key tips for making a light, homemade strawberry angel food cake. There’s also a gluten-free option that works beautifully.
I’m excited to share this recipe — readers asked for flavored angel food cakes, and the response was enthusiastic when I teased it on Instagram. Read on for clear instructions and helpful tips to get a perfectly airy strawberry angel food cake from scratch.
How to make angel food cake without cake flour
Yes — you can make angel food cake without store-bought cake flour. Cake flour is finely milled with a lower protein content than all-purpose flour, which helps create a tender crumb. Instead of buying it, you can make your own substitute using all-purpose flour and cornstarch.
How to make homemade cake flour
To make a cake flour substitute, combine measured all-purpose flour with cornstarch and sift them together several times. Sifting thoroughly (about five times) aerates and blends the mixture, resulting in a lighter, fluffier cake. Well-sifted dry ingredients are essential for a cloud-like angel food cake.
How to make gluten free angel food cake
This strawberry angel food cake can be made gluten-free. I tested it with both regular all-purpose flour and a gluten-free one-to-one substitute. A reliable gluten-free measure-for-measure flour works well as a direct replacement in this recipe, producing a similar texture and rise.
7 tips for making homemade angel food cake
1. Sift the dry ingredients. Sifting the flour, cornstarch and strawberry powder removes seeds and helps the cake stay light and fluffy.
2. Bring egg whites to room temperature. Room-temperature whites whip up faster and to greater volume. If you forget, place the egg whites in a sealed container in warm water for about 10 minutes.
3. Whip egg whites to stiff peaks. This can take 10–15 minutes but is crucial. Stiff peaks hold their shape and won’t fall back when you lift the beater.
4. Add dry ingredients to the whipped whites in 3–4 batches and gently fold with a spatula. Folding preserves the air you worked to incorporate.
5. Do not grease the angel food cake pan. The batter needs to cling to the sides as it rises to achieve proper height and texture.
6. Use a proper angel food cake pan. A bundt pan won’t produce the same result; angel food cakes require a tube pan designed for this style.
7. Invert the pan immediately after baking. Cool the cake upside down on a bottle, mug, or can for 2–3 hours to maintain volume. After cooling, run a knife or small spatula around the edges and center tube to release the cake.
How do I know if my pink angel food cake is done?
Insert a wooden skewer or popsicle stick into the cake; it should come out clean with no wet crumbs. The top will be lightly golden and spring back gently when touched.
How long do you leave angel food cake upside down?
Leave the cake inverted until it is completely cool, about 2–3 hours. Cooling upside down preserves the cake’s height and texture.
How far in advance can you make angel food cake? How long can angel food cake sit out?
Baked angel food cake stored in an airtight container at room temperature will stay fresh for 1–2 days. Wrapped lightly in plastic and stored in an airtight container in the refrigerator, it will keep for up to 5 days.
How to freeze an angel food cake
Once completely cool, wrap the cake tightly in aluminum foil, place it in a freezer bag, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Fancy strawberry flavored angel food cake
To dress up the cake, split it horizontally and spread homemade whipped cream between the layers along with chopped strawberries and kiwi. Replace the top layer and finish with more whipped cream and fruit for an attractive, fruit-filled presentation.
More angel food cake recipes
- Homemade Classic Angel Food Cake
- Lemon Blueberry Angel Food Cake
- Oreo Angel Food Cake
For a visual guide, the same process is shown in the classic angel food cake video tutorial.
Equipment
- Angel Food Cake Pan
- Spatula
- Glass mixing bowl
- Electric mixer
Ingredients
Strawberry Angel Food Cake
- 1 oz freeze-dried strawberries
- 1 cup minus 2 Tbsp (105 g) all-purpose flour or gluten-free all-purpose flour
- 2 Tbsp cornstarch
- 1 1/2 cups (297 g) granulated sugar, divided
- 1/4 tsp salt
- 12 large egg whites, room temperature
- 1 1/2 tsp cream of tartar
- 1/2 tsp vanilla extract
Whipped Cream
- 2 cups (473 ml) heavy whipping cream
- 1/2 cup (56 g) powdered sugar
- 1 tsp vanilla extract
Garnishes
- Chopped strawberries and kiwi
Instructions
Instructions
- Grind the freeze-dried strawberries in a blender until they form a fine powder.
- Preheat oven to 350°F. Measure 1 cup of all-purpose flour, remove 2 Tbsp and return it to the container. Add 2 Tbsp cornstarch and the strawberry powder to the flour. Sift the mixture five times to create a light homemade cake flour.
- Add 3/4 cup of the sugar and the salt to the flour mixture. Sift two more times and set aside.
- In a mixing bowl, beat the room-temperature egg whites on medium speed for about 2 minutes. Add cream of tartar and vanilla, then increase speed to medium-high and continue beating.
- Gradually add the remaining 3/4 cup sugar, about 1 tablespoon at a time, waiting 10–15 seconds between additions. Beat on high until stiff, glossy peaks form. This can take 10–13 minutes.
- Remove the bowl from the mixer. Sift the flour mixture into the whipped whites in 3–4 batches, folding gently with a spatula each time to avoid deflating the whites.
- Transfer the batter to an ungreased angel food cake pan. Run a butter knife through the batter to remove air pockets.
- Bake 42–45 minutes, or until a skewer inserted into the cake comes out clean.
- Immediately invert the pan to cool on a bottle, mug, or can for 2–3 hours. After cooling, run a small spatula or knife around the edges and center tube to release the cake.
- Place the cake on a serving plate when released.
Whipped Cream
- Chill a metal bowl and beaters in the freezer for 15 minutes.
- Beat the heavy cream, powdered sugar and vanilla until stiff peaks form, about 4–5 minutes.
Assemble the cake
- Carefully cut the cake horizontally in half. Spread half the whipped cream on the bottom layer, top with chopped strawberries and kiwi, then place the top layer back on. Finish with remaining whipped cream and fruit. Slice with a serrated or bread knife and serve.
Notes
This recipe works well with a quality gluten-free measure-for-measure flour. Freeze-dried strawberries can often be found at larger grocery stores.
Nutrition
Carbohydrates: 32 g |
Protein: 4 g |
Fat: 11 g
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Changing ingredients or quantities will alter the estimated nutritional information.