Ingredients
Method
Prepare the Angel Food Cake:
- Preheat your oven to 350°F (175°C). Ensure your tube pan is clean and ungreased.
- In a large bowl, sift together the flour and ¾ cup of the granulated sugar. Set aside.
- In a separate mixing bowl, beat the egg whites until frothy. Add the cream of tartar and salt, and continue to beat until soft peaks form.
- Gradually add the remaining sugar (¾ cup), beating until stiff peaks form. Mix in the vanilla extract.
- Gently fold in the flour mixture, one-third at a time, being careful not to deflate the egg whites.
- Pour the batter into the prepared tube pan, smoothing the top. Bake for 30-35 minutes, or until the cake is golden and springs back when touched.
- Remove from oven and immediately invert the pan, allowing the cake to cool completely upside down.
Prepare the Strawberry Topping:
- In a bowl, toss the sliced strawberries with 2 tablespoons of sugar, lemon juice, and 1 teaspoon of vanilla extract. Let this mixture sit for at least 10 minutes to allow the strawberries to macerate and release their juices.
Make the Whipped Cream:
- In a chilled mixing bowl, beat the heavy cream until soft peaks begin to form. Add the powdered sugar and vanilla extract, and continue to beat until medium peaks form.
Assemble the Dessert:
- Once the angel food cake has cooled completely, carefully remove it from the pan and place it on a serving platter.
- Use a serrated knife to slice the cake horizontally into layers (about 2 or 3 layers, depending on your preference).
- Spread a layer of whipped cream onto the first slice of cake, then top with a portion of the macerated strawberries. Repeat with the remaining layers.
- Finish by topping the last layer with whipped cream and remaining strawberries.
Serve and Enjoy:
- Slice into wedges and serve the Strawberry Angel Food Cake Delight immediately, garnished with additional strawberries or mint leaves if desired.
Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8-10