Strawberry Filled Angel Food Cake Recipe - TGIF

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My mom used to make this when I was a kid. Everyone would always ask for the recipe. I remember being SO proud that my mom made something so fancy. Only later, when I was a little older, did she tell me how easy it was. Check out this Strawberry Filled Angel Food Cake recipe.

DIY Strawberry Filled Angel Food Cake Recipe

I love Angel Food Cake. My son loves it too but, he likes it plain. No frosting, no whipped cream, no sauces, no fruit. Just plain ole’ angel food cake. While I can eat a plain piece of this cake, I most certainly love mine with frosting or whipped cream. If it is a cream cheese frosting, that’s even better. Another reason why I love this cake.

This Strawberry Filled Angel Food Cake was always a favorite when I was a kid. My mom would often make it for a Sunday dinner. Еspecially when she needed to bring a dessert that would impress the guests.

Starting with a light and fluffy angel food cake, you then scoop out the middle and fill it with strawberries and whipped cream. It may look and sound fancy, but it is oh-so-easy! Just keep reading and I’ll show you how. Once you start slicing this cake and serve it up, people will wonder how you made it. Oh, and did I mention the Cream Cheese Frosting? You either like cream cheese or you’re wrong. That’s all there is to it.

So from my mother’s recipe box to you, may I present my favorite Strawberry Filled Angel Food Cake. Let’s get baking!

Strawberry Filled Angel Food Cake Ingredients

Cake

Granulated sugar/Powdered sugar
Cake flour
Salt
Egg whites
Cream of Tartar
Vanilla extract
Three cups quartered strawberries plus extra if you want to line the outside of your cake
Two pints of whipped cream
Angel food cubes after removing from the cake.

Frosting

One 8 oz brick Philadelphia cream cheese
One lb powdered sugar
Two tablespoon vanilla
Half cup butter (room temperature)
Garnishment if desired. Sprinkle nonpareils, or chocolate curls. I found my red and white chocolate curls at a gourmet food store nearby.

Preparing The Angel Food Cake

Step 1: Preheat The Oven

Preheat the oven to 325 degrees F. The right oven temperature ensures a high rising cake.

Once the cake is in the oven, the sugar interacts with the flour. If the oven temperature is too cool, the sugar will absorb liquid from the whites, turn syrupy, and weep out of the batter, pulling down the air cells and decreasing the cake’s volume.

On the other hand, if the oven is too hot, the cake’s outer structure will set before the cake can fully expand and bake through, making it dense and short.

Step 2: Sift The Flour

Sift the flour to break up any lumps in it. Add fine sugar to the flour and sift together. This makes it lighter and easier to mix with other ingredients.

Sifting the flour helps promote consistency in recipe results by removing the larger particles that could potentially result in the densely textured baked cake.

Set the sifted flour aside.

Step 3: Whip The Cream Of Tartar And Egg In a Bowl

Place the egg and cream of tartar in a bowl. Whip continuously until small bubbles or foams are formed. This forms what is known as meringue.

Step 4: To The Bowl, Add Sugar, Vanilla, And Mix Together In A Food Processor

Add your granulated or fine sugar to the cream of tartar/egg mixture. Turn ON the electric mixer and leave for 5-10 minutes. Time varies depending on the quantity. Do this continuously until the mixture is stiff and dry.

Step 5: Sift Flour/Sugar Mixture Over The Bowl

Remove the bowl from the mixer and sift one-third of the flour/sugar mixture over the bowl. Add the vanilla and salt. Then, add the remaining flour/sugar mixture. Sift while adding to prevent lump formation. This mixture is the batter.

Step 6: Put The Batter In A Pan And Bake

Pour the batter into the pan and bake. Bake for 40-45 minutes. Baking time varies. Bake it until the top becomes golden brown.

Step 7: Let The Cake Cool

When it turns golden brown, remove it from the oven and allow it to cool down completely. This cooling process usually takes up to 2 hours.

If the cake does not cool down, the structure does not set, and as a result, it could collapse.

Allowing it to cool upside down ensures it does not collapse. Many angel food cake pans come with feet around the edges for this very purpose. However, inverting the center ring onto the neck of a bottle will also work.

Preparing The Strawberry Filled Angel Food Cake

Step 1: Cut The Top Off Of The Cake

When cool, cut the top off of the cake. Use a long, serrated knife and keep it as level as possible while cutting. Cut about 3/4 to 1 inch down from the top of the cake. Remove the top of the cake.

If the cake turns out dense, you should rinse the knife in hot water before slicing. This will help prevent the knife from sticking or tearing the cake

Step 2: Cut A Hole Through The Cake

After the top has been removed, cut along the inside of the cake near the center hole. Use a shorter serrated knife and cut around the entire circle.

Step 3: Mark Out The Outer Edge Of The Cake

Mark the outer edge and cut around it to form a big circle in the cake. I usually cut about 1/2 – 3/4 inches away from the edge.

Slightly remove the inside of the angel food and ensure you leave some cake at the bottom. Set aside what you remove to add to the filling.

Step 5: Whip The Whipped Cream

With a beater, whip your whipped cream and add the desired amount of powdered sugar to taste.

Step 6: Cut Your Strawberries

Cut your strawberries into quarters (3 cups)

Step 7: Mix The Cream To The Strawberries

Combine 1 to 2 cups of whipped cream to the strawberries and mix.

Step 8: Add Removed Angel Cake To Above Mixture

Cut the angel food cake that you removed from the cake into cubes and add to the strawberries and whipped cream.

Step 9: Put The Mixture In The Cake

Spoon the strawberry mixture into the inside of the angel food cake. Fill to the top and even mound the filling.

Step 10: Replace The Cake

Replace the top of the cake with the cutout part.

Best Angel Food Cake Fillings/Toppings

In addition to strawberry, you can also use other fillings for your angel food cake. Here are some of my top favorite angel food cake fillings.

Blueberry
Lemon Pudding
Chocolate
Vanilla Berry
Raspberry
Pumpkin
Strawberry Basil
Lemon Berry
Almond Berry
Strawberry Jello
Pineapple Filled
Banana

There are other filling inspirations here that you can try out for yourself.

Tips To Makе The Perfect Angel Food Cake

When I made my first angel food cake, I made a few mistakes which resulted in my recipe failure. Here are some of the helpful tips I have collected over time. These would ensure you do not make these mistakes in your recipe.

1. Use An Ungreased Tube Pan

Ensure the pan used in baking the cake is ungreased. YES! that’s how t should be. The cake needs to stick to the sides of the pan as it rises, so greasing it would hurt the rise of your cake.

If you have greased your pan, wash the grease off and clean it before use.

2. Use Cake Flour

If you wish to achieve a fine-crumbed, tender angel food cake, use cake flour. This is because it’s low in protein, there’s less gluten, which can toughen a cake. You need a cake that can toughen easily. And cake flour’s fine particles are especially easy to fold into the batter.

3. Sift The Flour/Sugar Mixture Several Times

The flour/sugar mixture should be sifted several times. This should not be done once or twice but several times from three to five times. This takes just a few minutes.

This ensures the flour is light and incorporates easily into whipped egg white.

4. Start Whipping With Low Speed

When you add your egg white to a mixer bowl, whip them on a low speed until they start to get frothy. Increase the speed upon adding the vanilla extract and cream of tartar.

5. Turn Cake Upside Down

Once the cake is out of the oven, ensure it is placed in an upside-down position. This will allow the cake’s structure to be completely set until the cake has cooled. Left upright, it would quickly deflate and you won’t be able to cut a hole through.