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Gluten-Free Strawberry Angel Cake
A heavenly, light-as-air sponge cake infused with fresh strawberries—naturally gluten-free and irresistibly fluffy!
🍰 Servings: 10-12 | ⏰ Prep Time: 20 mins | 🍳 Bake Time: 35-40 mins
📝 Ingredients
For the Cake:
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1½ cups gluten-free cake flour blend (like King Arthur or Bob’s Red Mill 1:1)
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1½ cups granulated sugar, divided
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12 large egg whites, room temperature (about 1½ cups)
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1½ tsp cream of tartar
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¼ tsp salt
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1½ tsp vanilla extract
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½ tsp almond extract (optional, enhances flavor)
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1 cup freeze-dried strawberries, blended into powder (about 1½ oz)
For the Strawberry Whipped Cream:
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1½ cups heavy whipping cream, chilled
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¼ cup powdered sugar
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1 tsp vanilla extract
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½ cup fresh strawberries, pureed and strained
For Garnish:
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Sliced fresh strawberries
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Mint leaves (optional)
👩🍳 Instructions
1. Prep & Preheat:
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Preheat oven to 350°F (175°C). Do not grease a 10-inch tube pan (angel food cake needs to cling to the pan to rise properly).
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Sift GF cake flour and ½ cup sugar together twice. Set aside.
2. Whip the Egg Whites:
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In a stand mixer, beat egg whites, cream of tartar, and salt on medium until foamy (~2 mins).
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Gradually add remaining 1 cup sugar, 1 tbsp at a time, beating on high until stiff, glossy peaks form (~5-7 mins).
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Gently fold in vanilla, almond extract, and strawberry powder.
3. Add the Flour:
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Sift ⅓ of the flour mixture over the egg whites and fold gently with a spatula. Repeat twice until just combined (do not overmix!).
4. Bake & Cool Upside Down:
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Pour batter into the tube pan. Run a knife through to remove air pockets.
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Bake 35-40 mins until top springs back when touched.
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Immediately invert the pan onto a bottle or cooling rack. Cool completely (2+ hours).
5. Make the Strawberry Whipped Cream:
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Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
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Fold in strained strawberry puree until just combined.
6. Serve:
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Run a knife around the edges to release the cake. Slice and serve with strawberry cream and fresh berries.
💡 Pro Tips:
✅ No tube pan? Use a 9×13-inch pan but reduce bake time to 25-30 mins.
✅ For stability: Add 1 tsp gelatin to the whipped cream if piping.
✅ Make ahead: Cake freezes well for 1 month (wrap tightly).
🌟 Why You’ll Love It:
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Light, fluffy, and naturally GF—no one will guess!
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Strawberry in every bite (thanks to freeze-dried berry powder).
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Perfect for celebrations or summer tea parties.
A slice of heaven! 😇🍓✨
