This Strawberry Lemon Layered Angel Food Cake is a delightful harmony of sweet and tangy flavors, perfect for any occasion. Light, airy angel food cake layers are generously filled with fresh strawberries and zesty lemon cream, creating a refreshing dessert that’s as beautiful as it is delicious. In just one hour, you can whip up this showstopper that’s sure to impress your guests.
Each bite offers a burst of juicy strawberries, balanced by the bright citrus notes of lemon, all wrapped in a cloud-like cake. The creamy filling adds a luscious texture, while the vibrant colors make it a feast for the eyes. With 312 calories per slice, it’s a guilt-free indulgence that satisfies your sweet tooth without weighing you down. Perfect for summer gatherings or a cozy treat, this cake is a true crowd-pleaser.
Ingredients for Strawberry Lemon Layered Angel Food Cake
- Angel Food Cake:
- ▢ 1 ¼ cup powdered sugar
- ▢ ¾ cup + 2 Tbsp all-purpose flour
- ▢ 1 ½ cups egg whites (at room temperature, about 10-12 eggs)
- ▢ 1 ½ tsp cream of tartar
- ▢ 1 ½ tsp vanilla extract
- ▢ ¼ tsp almond extract
- ▢ ¼ tsp salt
- ▢ 1 cup granulated sugar
- Strawberry Lemon Filling:
- ▢ 1 pint strawberries (reserve 9-10 whole for topping)
- ▢ 8 oz cream cheese (softened)
- ▢ ¼ cup lemon curd (homemade or store-bought)
- ▢ 1 cup + ¼ cup powdered sugar (divided)
- ▢ 1 ½ cup heavy cream
- ▢ ½ tsp vanilla extract
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the cake batter: In a medium bowl, combine 1 ¼ cup powdered sugar and ¾ cup + 2 Tbsp flour. Set aside.
- In a KitchenAid mixer, combine 1 ½ cups egg whites, 1 ½ tsp cream of tartar, 1 ½ tsp vanilla extract, ¼ tsp almond extract, and ¼ tsp salt. Mix well.
- With the mixer on high, gradually beat in 1 cup granulated sugar, 1 tablespoon at a time, ensuring each addition dissolves before adding more. Do not scrape the sides of the bowl.
- Beat until stiff peaks form (peaks hold their shape firmly when tested with a spatula).
- Gently fold in the sugar/flour mixture, about ½ cup at a time, until just combined. Avoid over-mixing.
- Pour the batter into an ungreased 10-inch tube pan. Use a knife to cut through the batter to remove air bubbles.
- Bake for 35 minutes, or until the top springs back when lightly touched and cracks appear dry.
- Immediately invert the cake onto a bottle or funnel to cool completely.
- Once cooled, run a knife around the rim of the pan and invert the cake onto a serving platter. Carefully slice the cake crosswise into thirds.
- Prepare the filling: Reserve 9-10 whole strawberries for the top. Slice the remaining strawberries and set aside.
- In a KitchenAid mixer, cream together 8 oz cream cheese and ¼ cup lemon curd on medium speed until smooth.
- Gradually add 1 cup powdered sugar on low speed, scraping down the sides of the bowl as needed.
- In a separate bowl, combine 1 ½ cup heavy cream, ¼ cup powdered sugar, and ½ tsp vanilla. Beat until stiff peaks form.
- Fold the whipped cream mixture into the lemon/cream cheese mixture until just combined.
- Assemble the cake: Spread the lemon filling between the cake layers. Add sliced strawberries to the bottom two layers and top with whole strawberries.
- Slice with a sharp serrated knife and serve.
Perfect Pairings: Sauce and Topping Ideas
While the Strawberry Lemon Layered Angel Food Cake is delicious on its own, you can elevate it with a drizzle of raspberry coulis or a dollop of whipped cream. For a tangy twist, try a light dusting of lemon zest or a sprinkle of crushed freeze-dried strawberries on top. These additions add both flavor and visual appeal!
Make It Ahead: Storage and Reheating Tips
This cake is best enjoyed fresh, but you can store it in the refrigerator for up to 2 days. Cover it loosely with plastic wrap to prevent the cake from drying out. If you need to freeze it, wrap individual slices tightly in plastic wrap and store them in an airtight container for up to 1 month. Thaw in the fridge before serving.
Time-Saving Hacks for Busy Bakers
Short on time? Use a store-bought angel food cake and focus on making the filling. You can also swap homemade lemon curd for a high-quality store-bought version. To speed up the process, slice the strawberries while the cake is baking. These small adjustments can save you precious minutes without sacrificing flavor!
Equipment Essentials for Success
To make this recipe a breeze, ensure you have a stand mixer for whipping the egg whites and cream, a 10-inch tube pan for the cake, and a sharp serrated knife for slicing. A rubber spatula is also key for gently folding ingredients without deflating the batter. Having the right tools makes all the difference!
Common Questions Answered
Wondering if you can use frozen strawberries?
Yes, but thaw and drain them well to avoid excess moisture.
Can you skip the almond extract?
Absolutely—just add an extra ¼ teaspoon of vanilla extract instead. For a lighter version, swap heavy cream with Greek yogurt in the filling. These tweaks ensure the recipe works for your preferences!
Strawberry Lemon Layered Angel Food Cake
Ingredients
Angel Food Cake
- 1 ¼ cup powdered sugar
- ¾ cup all-purpose flour + 2 Tbsp
- 1 ½ cups egg whites at room temperature 10-12 egg whites
- 1 ½ tsp cream of tartar
- 1 ½ tsp vanilla extract
- ¼ teaspoon almond extract
- ¼ tsp salt
- 1 cup sugar granulated
Filling
- 1 pint strawberries
- 8 oz cream cheese softened
- ¼ cup lemon curd homemade or store-bought
- 1 cup powdered sugar +¼
- 1 ½ cup heavy cream
- ½ tsp vanilla
Instructions
- Preheat oven to 375F degrees.
- In a medium sized bowl, combine powdered sugar and flour and set aside.
- In KitchenAid mixer, combine egg whites, cream of tartar, vanilla and almond extracts and salt. Mix well.
- With mixer on high, beat in sugar, about 1 Tablespoon at a time, adding more only once the previous tablespoon has been dissolved (As you add the sugar, you should be able to hear the faint sound of the granules scraping against the metal bowl. Once you no longer hear this, the sugar has been dissolved). Do NOT scrape the sides of the bowl as you are doing this, just keep beating.
- Beat until stiff peaks form (stiff peaks exist when you can dip a knife or spatula into the mixture and the peaks that form when you remove the utensil hold their shape firmly without the point of the peak folding or receding back into the mixture)
- Using a rubber spatula, gently fold in sugar/flour mix, about ½ cup at a time. Do not over-mix; fold only until the flour mixture is combined with the egg whites mixture.
- Pour mixture into an ungreased 10 inch tube pan and use a knife or spatula to cut through the batter to break through any air bubbles that may exist.
- Bake the cake for 35 minutes or until the top of the cake springs back when lightly touched. Any cracks on the surface should look dry.
- Immediately upon removing from oven, invert the cake onto a bottle or funnel and allow it to cool completely
- Once cake has cooled, place right-side-up and run a knife inside the rim of the cake pan. Invert cake onto serving platter. Carefully, using a sharp serrated knife, cut the cake crosswise into thirds.
- Reserve 9-10 whole strawberries for top of cake. With the rest, remove tops and slice. Set aside.
- In KitchenAid, cream together cream cheese and lemon curd on medium speed until combined.
- Gradually stir in 1 cup powdered sugar on low speed, pausing to scrape down sides of bowl
- In separate bowl, combine heavy cream, ¼ cup powdered sugar, and vanilla. Beat by hand or with handheld electric mixer on high speed until stiff peaks form.
- Stir whipped cream mixture into lemon/cream cheese mixture until just combined (be sure to scrape down sides of bowl)
- Spread lemon mixture between layers and on top of angel food cake. For the bottom two layers, top with strawberry slices and use whole strawberries on top of cake.
- Slice using sharp serrated knife and serve.