Strawberry Angel Food Cream Cake – Light, Airy, and Bursting with Fresh Flavor

This Strawberry Angel Food Cream Cake is a no-fuss, crowd-pleasing dessert that’s as beautiful as it is delicious. Made with fluffy angel food cake, luscious whipped cream, and sweet strawberries, it’s the perfect treat for spring, summer, or any day you crave something refreshing and light.

Whether you use store-bought cake or bake your own, this recipe is foolproof and ideal for busy families, potlucks, and birthday celebrations.

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 Ingredients

•  1 prepared angel food cake (store-bought or homemade)

•  2 cups fresh strawberries, chopped

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•  2 cups heavy whipping cream

•  ¼ cup powdered sugar

•  1 tsp vanilla extract

Optional: 1 tbsp strawberry jam for swirls, or 1 tsp lemon zest for brightness

 Equipment

• Serrated knife

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• Large bowl

• Hand mixer or stand mixer

• Rubber spatula

• 9-inch tube pan (if making from scratch)

 Instructions

1. Make the Whipped Cream

1. In a large chilled bowl, beat heavy whipping cream until it begins to thicken.

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2. Add powdered sugar and vanilla extract.

3. Continue beating until stiff peaks form. Set aside.

2. Prep the Strawberries

1. Wash and chop the strawberries into small pieces.

2. Pat dry with paper towel to prevent excess moisture.

3. Optionally, toss them with a teaspoon of sugar or jam for more sweetness.

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3. Assemble the Cake

1. Slice the angel food cake horizontally into 3 layers using a serrated knife.

2. Place bottom layer on a serving plate.

3. Spread a thick layer of whipped cream and top with chopped strawberries.

4. Repeat for the second layer.

5. Add the final layer and frost entire cake with remaining whipped cream.

 For a bakery-style finish, use a piping bag to decorate the top and edges.

4. Chill & Serve

1. Chill the cake in the fridge for at least 1 hour before slicing.

2. Garnish with extra strawberries or a dusting of powdered sugar.

 Time & Yield

• Prep time: 20 minutes

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• Chill time: 1 hour

• Total time: ~1 hour 20 minutes

• Servings: 10–12 slices

 Tips & Variations

• Use blueberries, raspberries, or mango for seasonal twists.

• Fold some chopped fruit directly into the whipped cream for extra texture.

• Make mini versions using cupcake molds or mason jars.

• Add almond extract instead of vanilla for a nutty aroma.

 Storage Instructions

• Fridge: Store covered for up to 3 days.

• Freezer: Not recommended due to whipped cream.

• Make ahead: Assemble the night before and chill.

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