Summer is for lighter things, from the clothing we wear to the
food we eat. When it is so hot outside it’s hard to be interested in heavy foods, including desserts. Angel Food
Cake with Strawberries is the perfect way to end a summer meal. Light and airy angel food cake is drizzled with
sweetened strawberries in their juices. The cake soaks up the juice and becomes even more moist and luscious. A
dollop of whipped cream is optional, but makes a beautiful presentation if you are having company or just feeling
special yourself. This cake with strawberries was always one of my favorite summer desserts.
Store bought angel food cake will do in a pinch, but do yourself a
favor and bake one at home. The difference between an angel food cake purchased at the store and one you bake at
home is normally pretty significant. It doesn’t take long and it’s very easy using a mix.
You can use fresh or frozen strawberries. I started off with
fresh, but due to a kitchen mishap I had to thaw out a package of frozen strawberries. When using fresh berries,
wash them and remove the leaves and stems, then mash them up into a chunky mixture. Add sugar to taste. You want
them to be somewhat sweet but not overly so. Start with 2 tablespoons of sugar to a pint (one of those small
plastic baskets) of strawberries, taste then add more sugar if you need to.
This dessert is also nice because you can make the cake and
prepare the strawberries the day before. Cover the cake but do not push down on it. I keep it in the pan until
right before I am going to cut it. Put the strawberries into an airtight container and refrigerate until you need
Speaking of the angel food cake pan, I recently made a trip back
to the Midwest because my mom is moving into a new condo. I helped her sort out her belongings to see what she
wants to move since her new condo is significantly smaller than the really large condo she lives in now. As we were
sorting, Mom decided not to keep what I think is one of the coolest angel food cake pans I have ever seen, pictured
below. It’s a tiered pan. I love it, so Mom gave it to me. Cool, huh? It’s probably from the 1950’s or
Once you bake the cake, you will have to get it out of the pan. To
do so, gently run a knife along the inside of the pan and along the edge between the cake and the center edge to
loosen the sides of the cake. An angel food cake pan has a removable portion in the bottom to help get the cake
out. Remove it when you’re ready to take the cake out. Run a knife between the bottom and the cake to loosen and
you should be able to remove everything in one clean move.