This delicious homemade angel food cake recipe is layered with fresh strawberries, whipped cream filling, and a creamy homemade whipped cream frosting.
This delicious cake is perfect in the summer months and is absolutely light and delicious.
This fluffy angel food cake is a also a great birthday cake and a delicious cake for Valentine's Day.
Layered Angel Food Cake
This angel food cake is made in a 10-inch angel food pan, cooled and then sliced in half, and filled with fresh strawberries and homemade whipped cream. This cake is light and fluffy and every bite of cake has a light vanilla flavor.
It's important to let the angel food cake cool inverted on a bottle before removing it from the pan.
Before slicing the cake in half, allow the cake to cool completely before slicing it in half with a knife.
Ingredients in Angel Food Cake
The ingredients for the angel food cake are:
- Egg whites
- Confectioner's sugar
- Cake flour
- Cream of tartar
- Granulated sugar
- Vanilla extract
- Salt
Ingredients in Whipped Cream filling:
- Strawberries (fresh berries)
- Granulated sugar
- Heavy Cream
- Powdered sugar
- Vanilla extract
How To Make Layered Angel Food Cake
- Preheat the oven- Preheat the oven to 375ºF and place a rack in the lowest position inside the oven.
- Prepare the pan- Do not grease the angel food cake pan because the batter will not rise properly while baking.
- Combine the dry ingredients- Combine the cake flour and the powdered sugar in a mixing bowl.
- Combine the wet ingredients- Beat the egg whites together with the cream of tartar until the eggs are foamy. This step is important.
- Sprinkle in the granulated sugar, vanilla extract, and salt, and beat using a hand mixer or stand mixer until the mixture is stiff and glossy.
- Add the flour mixture- Sprinkle the flour mixture into the wet ingredients a little at a time. Fold the ingredients together with a spatula, not an electric mixer.
- Fill the angel food cake tube pan- Spoon the angel food cake batter into the ungreased angel food pan and tap the pan on the countertop to break any air pockets that may have formed while spooning in the batter.
- Bake- Bake for 30-35 minutes in the preheated oven on the lowest rack setting.
- Invert and cool- Immediately invert pan on a bottle and allow the cake to cool upside down for 2 hours before slicing.
- Make the whipped topping- Beat the heavy cream with a hand mixer until stiff peaks form. This will take a few minutes. Add in the granulated sugar and vanilla extract, and beat in the confectioner's sugar. Reserve all but 1 cup of whipped cream.
- Slice the strawberries- Wash and pat dry 2 cups of strawberries and then slice them into thin slices.
- Slice the cake and assemble- Once the angel cake is cool, slice the cake in half in an even layer using a large serrated knife and spread the 1 cup of reserved whipped cream on top of the bottom layer of the angel food cake. Layer the sliced strawberries on top of the whipped cream. Place the second layer on top of the strawberries.
- Frost the angel food cake- Using a rubber spatula, spread the remaining homemade whipped topping on the top layer and cover the sides and the top of the cake evenly.
- Cover and chill in the refrigerator until it is time to serve.
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📖 Recipe
Layered Angel Food Cake
Equipment
Ingredients
Angel Food Cake
- 12 Egg whites
- 1 ½ cups powdered sugar
- 1 cup Cake flour
- 1 ½ teaspoons Cream of tartar
- 1 cup Granulated sugar
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
Whipped Cream (divided)
- 2 cups chopped strawberries - for topping
- 1 teaspoon Granulated sugar
- 2 cups Heavy Cream
- ¼ cup powdered sugar
- Vanilla extract
Instructions
- Preheat the oven to 375ºF and place a rack in the lowest position inside the oven.
- Do not grease the angel food cake pan because the batter will not rise properly while baking.
- Combine the cake flour and the powdered sugar in a mixing bowl.
- Beat the egg whites together with the cream of tartar until the eggs are foamy. This step is important.
- Sprinkle in the granulated sugar, vanilla extract, and salt, and beat using a hand mixer or stand mixer until the mixture is stiff and glossy.
- Sprinkle the flour mixture into the wet ingredients a little at a time. Fold the ingredients together with a spatula, not an electric mixer.
- Spoon the angel food cake batter into the ungreased angel food pan and tap the pan on the countertop to break any air pockets that may have formed while spooning in the batter.
- Bake for 30-35 minutes in the preheated oven on the lowest rack setting.
- Immediately invert pan on a bottle and allow the cake to cool upside down for 2 hours before slicing.
- Beat the heavy cream with a hand mixer until stiff peaks form. This will take a few minutes. Add in the granulated sugar and vanilla extract, and beat in the confectioner's sugar. Reserve all but 1 cup of whipped cream.
- Wash and pat dry 2 cups of strawberries and then slice them into thin slices.
- Once the angel food cake is cool, slice it in half in an even layer using a large serrated knife. Then, spread 1 cup of reserved whipped cream on top of the bottom layer of the angel food cake.
- Layer the sliced strawberries on top of the whipped cream. Place the second layer on top of the strawberries.
- Using a rubber spatula, spread the remaining homemade whipped topping on the top layer and cover the sides and the top of the cake evenly.
- Cover and chill in the refrigerator until it is time to serve.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
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Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
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