Delicious angel food cake layered with fresh strawberry whipped cream filling and a creamy homemade whipped cream frosting.
This delicious cake is perfect in the summer months and absolutely light and delicious.
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
- Granulated sugar
- Heavy Cream
- Confectioner's sugar
- Vanilla extract
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How To Make Layered Angel Food Cake
Preheat the oven- Preheat the oven to 375ºF and place a rack on the lowest position.
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 confectioner's sugar together.
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 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 the angel cake upside down on a bottle and allow the cake to cool for 2 hours before slicing.
Make the whipped cream- Beat the heavy cream with a hand mixer until small peaks form. This will take a few minutes. Add in the granulated sugar, 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 and spread the 1 cup of reserved whipped cream on top of the bottom layer of the angel food cake and then layer the sliced strawberries on top of the whipped cream. Place the top cake layer on top of the strawberries.
Frost the angel food cake- Using a rubber spatula, spread the remaining homemade whipped cream on top of the cake and cover the sides.
Cover and chill in the refrigerator until it is time to serve.
📖 Recipe
Layered Angel Food Cake
Delicious angel food cake layered with fresh strawberry whipped cream filling and a creamy homemade whipped cream frosting.
Ingredients
Angel Food Cake
- 12 Egg whites
- 1 ½ cups Confectioner's sugar
- 1 cup Cake flour
- 1 ½ teaspoon Cream of tartar
- 1 cup Granulated sugar
- 1 ½ teaspoon Vanilla extract
- ¼ teaspoon Salt
Whipped Cream (divided)
- 2 cups Strawberries
- 1 teaspoon Granulated sugar
- 2 cups Heavy Cream
- ¼ cup Confectioner's sugar
- Vanilla extract
Strawberries for Filling
- 2 cups strawberries, sliced
Instructions
- Preheat the oven to 375ºF and place an oven rack in the lowest position.
- Do not grease the angel food cake pan because the batter will not rise properly while baking.
- Combine the cake flour and the confectioner's sugar together.
- 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 the angel cake upside down on a bottle and allow the cake to cool for 2 hours before slicing.
Make the whipped cream
- Beat the heavy cream with a hand mixer until small peaks form. This will take a few minutes.
- Add in the granulated sugar, vanilla extract, and beat in the confectioner's sugar.
- Reserve all but 1 cup of whipped cream for the filling.
- Wash and pat dry 2 cups of strawberries and then slice them into thin slices.
Assemble the cake-
- Once the angel cake is cool, take a knife and run it around the cake to loosen the sides. Carefully remove the cake from the pan.
- Slice the cake in half and spread 1 cup of whipped cream on top of the bottom layer of the angel food cake and then layer the sliced strawberries on top of the whipped cream.
- Place the top cake layer on top of the strawberries.
- Using a rubber spatula, spread the remaining homemade whipped cream on top of the cake and cover the sides.
- Cover and chill in the refrigerator until it is time to serve.
Notes
It's important to invert this cake immediately out of the oven so that it doesn't sink down into the pan. It is also important to allow the cake to completely cool so it does not fall apart.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 344Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 45mgSodium: 111mgCarbohydrates: 48gFiber: 1gSugar: 37gProtein: 6g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.