Strawberry Angel Food Cake - the perfect homemade angel food cake with fluffy whipped cream and fresh strawberries. Not only is it delicious but it's also low in calories since it contains no oil or butter. You can cut down on the sugar by replacing half the sugar with a sugar substitute, if you wish.
Hello sweet readers! I feel like I haven't talked to you guys in awhile. I decided to take a little time off from the blog for Spring Break which was the first week of April. Then we got back and were knee deep in baseball season for our son and soccer season for our daughter which has been a lot of fun. And they've also had testing for Georgia milestones for a couple of weeks which means going to bed early and having a big breakfast and a big lunch, prepared by mommy, of course. I guess I just get overwhelmed easily. I haven't had a whole lot of time to bake but I'm excited to get back to it!
A Lower sugar option for this cake
I was back in the kitchen this weekend and I'm super excited about this lovely Strawberry Angel Food Cake. Not only is it a perfect homemade angel food cake with fluffy whipped cream and fresh strawberries, but it's actually low in calories and low in sugar. But not low in flavor. It's just so tasty! If you want to cut the sugar in half, you can replace half the sugar with a sugar substitute. Or you can use all regular sugar for a more traditional recipe.
Layers of light, airy angel food cake and sweetened whipped cream with naturally sweet and juicy fresh strawberries. Just the right amount of sweet. You'd never know it was a reduced sugar recipe.
Try replacing half the sugar with Swerve
I used a combination of real sugar and Powdered Swerve Sweetener for this recipe. (It's also available as Granular Swerve.)
How to make strawberry angel food cake
The first step in this recipe is to beat the egg whites with cream of tartar and vanilla with an electric mixer on medium high speed until soft peaks form (tips curl).
Then gradually add the real sugar (only 1 cup in the entire recipe or double it if you don't want to use the sugar substitute), until stiff peaks form (tips stand straight up as shown in the above photo).
Sift together Swerve sweetener and cake flour into a medium bowl, then sift one fourth of the mixture into the beaten egg whites and fold in gently. Repeat, folding in remaining flour mixture by fourths. Note: If you don't want to use the Swerve, just sift the cake flour for this step.
Pour batter into an ungreased 10-inch tube pan. (I love that I didn't have to grease the pan; so much easier.)
Bake at 350°F. for 40-45 minutes, then immediately invert pan and let it cool completely while upside down (sorry I didn't take a photo of that step).
Loosen sides of cake from pan and remove cake. Isn't it perfect! Look how beautiful it is. 🙂
Transfer cake to a serving plate and cut horizontally into three layers. Fill the layers with whipped cream which has been sweetened with Swerve, then top each interior layer with sliced fresh strawberries.
Frost the rest of the cake and add more strawberries on top.
Slice and enjoy!
Strawberry Angel Food Cake is a beautiful and delicious cake that would be perfect for Mother's Day.
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Strawberry Angel Food Cake
For the cake
- 12 large egg whites room temperature
- 1 cup cake flour 125g
- 1 cup granulated sugar (note: double the sugar if you don't want to use the Swerve) 190g
- 1 cup powdered Swerve Sweetener 140g
- 1 ½ teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 2 cups whipping cream 473mL
- ½ cup powdered Swerve Sweetener or powdered sugar 70g
- 1 pint fresh strawberries 454g
- Preheat oven to 350°F.
- Sift powdered Swerve and flour together into a medium bowl. Set aside.
- In a large bowl, beat egg whites, cream of tartar, and vanilla with an electric mixer on medium high speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
- Sift about ¼ of the flour mixture over beaten egg whites; fold in gently. Repeat, folding remaining flour mixture by fourths.
- Pour into an ungreased 10-inch tube pan. Bake on the lowest rack of preheated oven for 40-45 minutes or until top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake. Cut cake horizontally two times, creating three cake layers.
- For the topping, beat whipping cream with powdered Swerve or powdered sugar. Frost first layer of cake with whipped cream, then add sliced strawberries. Repeat for second layer, then frost the entire cake with whipped cream. Add strawberries on top, if desired. Refrigerate for 1-2 hours before serving. Store covered in refrigerator for up to 3 days.
All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.