Strawberry Angel Food Cake Recipe

Strawberry Angel Food Cake has always held a special place in my heart. The texture of this stuff is so soft it’s hard to believe.

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This cake is perfect for family get-togethers, birthday parties, or just because you want something special at the end of the day. I’ll bring a Strawberry Angel Food Cake to ANY gathering.

The strawberry jello mix gives it a bright pink color and a burst of fruity flavor that pairs perfectly with whipped cream, fresh strawberries, or even a drizzle of glaze.

This strawberry angel food cake recipe is also great because it uses simple ingredients.

You’ll want your egg whites at room temperature to get the best results, and don’t forget to let the cake cool upside down in the angel food cake pan.

That helps it stay tall and soft instead of collapsing.

Whether you top it with juicy strawberries, cool whip, or just enjoy it plain, this Strawberry Angel Food Cake is a fluffy treat that you’ll love!

1. Light and fluffy texture: Whipping the egg whites at high speed adds lots of air, which makes the cake rise and stay soft.
2. Full of strawberry flavor: Strawberry jello mix gives this cake a fruity twist and that pretty pink color.
3. Easy to make: With a few simple ingredients and a tube pan, you’ll have a beautiful cake that looks like it came from a bakery.

• Granulated sugar
• Strawberry jello mix
• All-purpose flour
• Salt
• Egg whites
• Cream of tartar
• Vanilla extract

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE STRAWBERRY ANGEL FOOD CAKE:
• FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• WHAT SIZE PAN DO I NEED?
• CAN I ADD A GLAZE?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Strawberry Angel Food Cake Recipe

1. Preheat the oven to 325°F.
2. Place the sugar and jello mix in a food processor. Turn the food processor on and let it run for 2 minutes. I put a towel over the top so catch any sugar dust that comes out.
3. Take half of the sugar mixture, along with the flour and salt, sift it twice into a large bowl. Set aside.
4. Place the egg whites into the body of a stand mixer with the whisk attachment along with the cream of tartar.
5. Place the mixer on medium speed and very slowly pour the remaining sugar mixture in while the mixer is running.
6. Once all of the sugar is added, place the mixer on medium-high speed and whip until soft peaks for 2-4 minutes.
7. Stir in the extract.
8. Take the bowl off of the mixer and in four batches, sift the flour mixture over the egg whites and fold it in. Be very gentle so you don’t deflate the egg whites.
9. Once all the flour is mixed in, add the batter to a 10-inch ungreased tube pan.
10. Gently shake the pan back and forth so the batter evens out and is almost smooth on top.
11. Bake for 40-45 minutes until a toothpick inserted into the center comes out clean.
12. Take the pan out of the oven and immediately flip it upside down on top of a cooling rack. Let it cool for 3 hours like this.
13. Run a thin knife along the edge of the pan and invert the pan again. Give it a few taps until the cake releases from the pan.
14. Let cool completely. Use a sharp, serrated knife to slice and serve.

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WHAT SIZE PAN DO I NEED?

You’ll need a 10-inch ungreased tube pan (angel food cake pan) for this recipe.

This special pan helps the cake bake evenly and rise tall without collapsing.

You’ll be surprised at what a difference it makes.

CAN I ADD A GLAZE?

Yes, you sure can!

A simple glaze made with powdered sugar and a little bit of milk or lemon juice is a delicious way to top this cake.

Or, OOO! Try a cream cheese glaze for extra flavor!

I’m a huge fan of glaze. You really can’t go wrong with it.

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ANY ADDITIONS?

There are plenty of delicious options you can choose from.

• Fresh strawberries on top
• Whipped cream or cool whip
• Sliced almonds
• Chocolate drizzle
• Fresh blueberries
• Powdered sugar dusting
• Lemon glaze
• Cream cheese frosting

ANY SUBSTITUTIONS?

Yes! Let me know in the comments how these turn out for you.

• Use cake flour instead of all-purpose flour for a lighter texture
• Try almond extract instead of vanilla for a twist in flavor
• Use freeze-dried strawberries instead of jello mix for natural flavor
• Replace granulated sugar with coconut sugar (color may change)
• Egg white carton instead of fresh egg whites (if you’re in a rush)
• Gluten-free flour blend in place of all-purpose flour

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ROOM TEMPERATURE: Cover the whole cake with plastic wrap or store slices in an airtight container.

It’ll stay fresh for up to 2 days.

REFRIGERATOR: Store in the fridge for up to 5 days.

Place slices in an airtight container to keep the texture of the cake soft.

FREEZER: Freeze individual servings by wrapping them in plastic wrap and putting them in a freezer bag.

They’ll keep for up to 2 months.

Strawberry Angel Food Cake is a sweet and simple dessert that brings a little bit of sunshine to your table.

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Learn more about the author, Dana DeVolk, on our ABOUT ME page!