Strawberry Angel Food Cake
 
Strawberry Angel Food Cake Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Serves: 8-10
Ingredients
  • For the cake:
  • 2 (0.7 to 1 ounce) packages freeze-dried strawberries
  • ¾ cup cake flour
  • 1¾ cup granulated sugar, divided
  • ½ teaspoon salt
  • 1½ cups egg whites (from about 10-12 eggs)
  • 1½ teaspoons cream of tartar
  • 1 tablespoon vanilla extract
  • ½ teaspoon almond extract
  • For the topping:
  • 1½ cups sliced strawberries
  • 2 tablespoons sugar
  • ¼ cup basil leaves, cut into thin ribbons
  • 1½ cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 375 degrees F. Set aside a tube pan. DO NOT grease or spray it.
  2. In a small blender or food processor, pulse freeze-dried strawberries into a very fine powder. Place in a bowl and set aside. You will use this for both the cake and the topping.
  3. In a large bowl, sift together ¼ cup of the powdered strawberries, 1 cup sugar, flour, and salt.
  4. In a clean bowl or bowl of a stand mixer, add egg whites and beat until lightened and frothy. Add cream of tartar, vanilla, and almond extract, beating to combine. As you beat the eggs, add remaining ¾ cup sugar, about 1-2 tablespoons at a time. Continue to beat until eggs are at a stiff peak stage.
  5. Gently fold about ⅓ of the flour mixture in with the eggs, then fold in another ⅓, then the final ⅓, being careful to fold just until combined so the mixture doesn't deflate.
  6. Pour the batter into the ungreased tube pan, using a spoon to smooth the top evenly.
  7. Bake in preheated oven for about 25-30 minutes, until cooked and a toothpick inserted in the center comes out clean. Try not to open the oven unless needed.
  8. Remove cake from oven and turn upside down, placing on a cooling rack to allow cake to cool. Let cool completely, about 1 hour.
  9. Meanwhile, be making the toppings. In a medium bowl, stir together strawberries, granulated sugar, and basil. Set aside and let sit at least 15-30 minutes while the cake cools. As this sits, it will form a syrupy texture.
  10. To make whipped cream, add heavy cream to a bowl and beat until thickened. Add powdered sugar, vanilla, and about 2 tablespoons of the powdered strawberry from above (to taste, add a little more if you want a stronger strawberry flavor). Beat until thickened to a whip cream consistency.
  11. Once cake is cool, flip back over and run a thin knife or offset spatula along the edge of the pan to loosen. Invert onto a cake stand or plate. If serving right away, top with whipped cream and strawberries. If not serving the whole cake at once, cut sliced and top each slice with some of the strawberries and whipped cream. Cake is best cut with a serrated knife.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/strawberry-angel-food-cake/