Growing up, the official start of spring in our family kitchen came with this cake being served for my older sister’s birthday. After all, what screams “spring,” louder than fresh strawberries?
Every member of my family has a personal favorite cake that has become his or her birthday cake. Good taste must run in the family because I look forward to the cakes almost as much as I look forward to celebrating my loved ones. There’s banana cake, carrot cake, Boston cream pie cake, German chocolate cake (me!), triple chocolate cake, chocolate peanut butter cakes and this luscious Strawberry Stuffed Angel Food Cake. Angel food cake is aptly named, as it’s light as the clouds and sweet as heaven. While you can use a boxed mix for this dessert, give a scratch angel food cake a try. It’s worth it. You may also want to invest in a pan that is specifically made for angel food cakes. While a specific pan isn’t absolutely necessary, using one can help you achieve the best results.
This cake is particularly delightful when made with freshly picked strawberries from a local farm in May. I also like to use locally sourced eggs and heavy cream, as well as some locally made vanilla extract.
Strawberry Stuffed Angel Food Cake
- 1 can (15 1/2 ounces) sweetened condensed milk
- 1/2 cup (4 ounces) freshly squeezed lemon juice
- 1/2 teaspoon almond extract
- 2 cups (16 ounces) heavy whipping cream, cold
- 1/3 cup superfine sugar
- 1 1/2 teaspoons vanilla instant pudding powder
- 1 teaspoon vanilla extract
- 1 pint fresh strawberries, sliced, plus additional for garnish (optional), divided
- 1 cup cake flour
- 1 1/2 cups superfine sugar, divided
- 12 large egg whites, room temperature
- 1/2 teaspoon fine grain sea salt
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 teaspoons cream of tartar
To make filling and frosting:
- In large bowl, whisk sweetened condensed milk, lemon juice and almond extract. Refrigerate at least 10 minutes.
- In separate bowl or bowl of electric mixer, beat whipping cream on high speed. When cream begins to thicken, slowly pour in superfine sugar.
- Once soft peaks form, add vanilla pudding powder and vanilla extract.
- Beat until fully incorporated and peaks become stiff.
- Gently fold cold sweetened condensed milk mixture.
- Remove 2/3 of mixture and refrigerate to use as frosting.
- Add sliced strawberries to remaining frosting for filling and set aside.
To make cake:
- Preheat oven to 325 F.
- In medium bowl, sift cake flour and 3/4 cup superfine sugar.Set aside.In extra large mixing bowl or bowl of large capacity mixer fitted with whisk attachment, combine egg whites, salt, vanilla extract and almond extract. Beat until mixture is frothy then sprinkle cream of tartar on top and continue beating until mixture forms stiff, glossy peaks.
- Add remaining sugar a little at a time while beating.
- Gradually fold in sifted dry ingredients.
- Spoon batter into ungreased 10-inch angel food cake pan and bake 40-45 minutes, or until golden brown and top springs back when lightly touched.
- Remove cake from oven and set upside down with center cone on glass or bottle to keep cake top from flattening. Let cake cool upside down 1 1/2 hours to keep cake from collapsing.
- Run thin icing spatula or butter knife around edges and center of cake to loosen edges of cake from pan.
- Using serrated knife, slice top 1/2 inch of cake horizontally off and gently set aside.Cut well about 2 inches deep and 1 1/2 inches wide on inside of cake. Use fingers to remove inside of cake. Be careful not to cut or pull out cake from bottom.Tear removed cake into 1 inch pieces and add to reserved frosting and strawberry mix.
- Fill empty part of cake with strawberries and frosting mixture.
- Replace top of cake and frost. Adorn with additional strawberries, if desired.
- Refrigerate 4 hours before serving.
Note:Cake should be refrigerated and consumed within 1-2 days.
Hello Fellow Food Lovers! I’m Theresa, known in the social media universe as @meltedkc. In the kitchen, I’m all about desserts, chocolate, and good food. When I’m not crafting in the kitchen, my time is spent with family, books, and keeping myself healthy despite having multiple sclerosis. Sharing recipes and teaching others how to find success in the kitchen adds purpose and direction to my days. I hope you’ll find some helpful tips, tricks, and favorite recipes in my posts.
“Food for the body is not enough. There must be food for the soul.” -Dorothy Day