Strawberry-Filled Angel Food Cake

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Recipe photo
Hands-on time:
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Yield: One 10" filled cake, about 12 servings

Recipe photo

Light and fluffy angel food cake, filled to bursting with fresh strawberry mousse, offers creamy clouds of berry goodness. Serve just out of the freezer for a cool and creamy summer treat.

Strawberry-Filled Angel Food Cake

star rating (11) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: One 10" filled cake, about 12 servings
Published: 01/17/2013

Ingredients

Cake

Filling

  • 2 cups fresh or frozen strawberries, mashed
  • 1 envelope unflavored gelatin (e.g., Knox)
  • 2 cups heavy cream
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla
  • 3 to 4 drops strawberry flavor, optional

Directions

see this recipe's blog »

1) Preheat the oven to 325°F. Get out a 10" angel food pan; do not grease the pan as this will inhibit the rise of the cake.

2) To make the cake: In a small bowl, sift together the flour and confectioners' sugar. Set aside.

3) Place the egg whites and Bakewell Cream (or cream of tartar) in a large bowl. Whip until foamy at medium speed; this will create lots of smaller bubbles, which are best for structure.

4) When nice and foamy, slowly add the granulated sugar. Increase the mixer speed to high, and beat for 4 to 5 minutes, until the whites are stiff but not dry — think shaving cream consistency.

5) Remove the bowl from the mixer and sift 1/3 of the flour/sugar mixture over the meringue. Add the vanilla and salt; fold everything in gently, until no streaks of flour remain. Repeat with the rest of the flour/sugar mixture, in two more additions.

6) Scrape the batter into the pan. Bake for 40 to 45 minutes, or until the top is golden brown and springs back when lightly touched.

7) Cool the cake UPSIDE DOWN over a bottle (or using the pan's feet) for 2 hours, or until completely cool. Remove from the pan carefully, and place in the freezer for an additional 2 hours, to firm up before hollowing.

8) While the cake is cooling and chilling, prepare the filling. Place the mashed strawberries, sugar and gelatin in a microwave-safe bowl. Stir together, then microwave for 1 minute. This will melt and "bloom" the gelatin.

9) Remove the mixture from the microwave, and chill in the refrigerator for about 30 to 60 minutes, or until thickened.

10) Place the strawberry mixture in the clean bowl of your mixer and pour in the cream, vanilla, and strawberry flavor, if using. Whip until thick.

11) To assemble: Turn the cake bottom-side up and cut a channel in the cooled cake with a serrated blade. Think of it as digging a moat through the center of the cake, leaving inner and outer walls for support. Be careful not to cut through the bottom of the cake.

12) Dollop the filling in evenly, spreading it over the entire "moat." Fill to the top, then use the remaining filling to cover the entire cake, like frosting. Place the cake back in the freezer for 2 to 3 hours, or up to overnight. The filling will freeze into a lovely semifreddo consistency that will slowly melt as you enjoy your slice of cake.

13) Serve with strawberry sauce or crushed strawberries mixed with sugar, if desired. Store any leftovers, well wrapped, in the freezer or refrigerator.

Yield: one 10" filled cake, about 12 servings.

Reviews

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  • 04/03/2015
  • from
  • star rating 04/22/2013
  • KellyBStout from KAF Community
  • I have never made an angel food cake before, but the recipe was easy and it came out beautifully! I didn't notice the blog post about the recipe until after I finished, but I didn't need it. The strawberry cream was not too sweet and paired wonderfully with the cake. This will definitely make appearances at picnics for years to come.
  • star rating 04/20/2013
  • sfreshwater from KAF Community
  • This is a great tasting Angel Food Cake and I'd like it with Raspberries also. But finding a Raspberry in the desert without mold is impossible. I used to make a similar cake when my kids were small and the only difference was I mixed the berries with cool whip or whipped cream and stuffed the cake and then frosted it with the left over. This one has much better flavor and the filling is to send you to the gym. loved it
  • 04/15/2013
  • Linda from Wichita KS
  • although i haven't baked this, i did want to share that 10X sugar is not just sugar. 10x combined with corn starch to prevent clumping.
  • star rating 04/10/2013
  • Jan from Elkhorn, CA
  • Delicious!! A note to others - when 1st trying a recipe, especially when baking, always follow as stated; no substitutions!! Baking requires certain chemical reactions in order for the food to turn out perfectly. This eliminates a lot of grief. Experimentation can be done next time, but only change by one ingredient at a time. This way you know exactly what worked or failed. I loved this recipe without the almond extract. That is the one thing I don't like about most angel food cakes. It tastes like "fake almond" to me.
    Thanks, Jan - for eloquently saying what we profess about recipes and substitutions. Happy Baking! Irene@KAF
  • star rating 04/10/2013
  • SandyD from Houston, TX
  • I am confused with the following direction: "11) To assemble: Turn the cake bottom-side up and cut a channel in the cooled cake with a serrated blade. Think of it as digging a moat through the center of the cake, leaving inner and outer walls for support. Be careful not to cut through the bottom of the cake." If the cake is resting on its top with the bottom exposed and I should not cut into the sides or bottom ... I guess I need a picture. Or do I channel the moat in the top, bottom, sides or ?? of the cake? Recipe sounds good.
    Think of it this way - you've baked the cake, then flipped it to turn the bottom (as it bakes in the pan) into the top (read flat surface here). Cut through this new top to create a U shaped cake casing or a channel that will hold the creamy filling. Cutting through the bottom or sides of the cake spoils the surprise of it all. We hope this helps - you can always call us at 855-371-2253. Happy Baking! Irene@KAF
  • 04/10/2013
  • Susan from Upstate NY
  • Great. I added a tich of Fori di Sicillia and it makes it even more yummy.
  • star rating 04/07/2013
  • Olive from Kansas City
  • I made this twice, the first time a total failure. Initially I substituted Stevia for the confectioner's sugar andI mistakenly used 12 extra large egg whites. The second time I measured 1 1/2 c. of egg whites and did much better but must not have baked it long enough because when I put the strawberry mousse in, the cake broke apart. I also made the mistake of substituting greek yogart for part of the whipping cream which made it heavier. Since I never made the recipe exactly as stated, it isn't fair for me to rate this recipe poorly but beware, this is the first time I've had a cake beat me, and this one did twice! I do suggest the the ingredient list be modified to state 1 1/2 c. egg whites.
    I hope you will try this again some time, Olive. Thank you for your suggestions. Elisabeth
  • star rating 04/06/2013
  • from
  • star rating 04/03/2013
  • Shayna from Barre, MA
  • This was the best! This was only the second time that I have made angel food cake and it came out perfect! The fresh strawberry mouse really hit the spot! This was one of the best desserts I have made! Everyone was raving about it!
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