Strawberry Angel Food Cake

I was back within the kitchen this weekend and I’m super excited about this lovely Strawberry Angel Food Cake. Not only is it an ideal homemade angel food cake with fluffy topping and fresh strawberries, but it’s actually low in calories and low in sugar. But not low in flavor. It’s with great care tasty!

Layers of sunshine , airy angel food cake and sweetened topping with naturally sweet and juicy fresh strawberries. Just the proper amount of sweet. You’d never realize it was a reduced sugar recipe.

Strawberry Angel Food Cake
Strawberry Angel Food Cake

I used a mixture of real sugar and Powdered Swerve Sweetener for this recipe.

Swerve may be a great tasting, natural sweetener that measures cup-for-cup a bit like sugar! Made up of a singular combination of ingredients derived from fruits and vegetables, Swerve contains no artificial ingredients, preservatives or flavors.

Strawberry Angel Food Cake

For the cake:

  • 12 large egg whites room temperature
  • 1 cup 125g cake flour
  • 1 cup 140g powdered Swerve Sweetener
  • 1 cup 190g granulated sugar
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon vanilla extract

For topping:

  • 2 cups 473mL whipping cream
  • 1/2 cup 70g powdered Swerve Sweetener
  • 1/4 teaspoon salt optional
  • 1 pint 454g fresh strawberries


  1. Preheat oven to 350°F.
  2. Sift powdered Swerve and flour together into a medium bowl. Set aside.
  3. In a large bowl, beat egg whites, cream of tartar, and vanilla with an electric mixer on medium high speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
  4. Sift about 1/4 of the flour mixture over beaten egg whites; fold in gently. Repeat, folding remaining flour mixture by fourths.
  5. Pour into an ungreased 10-inch tube pan. Bake on the lowest rack of preheated oven for 40-45 minutes or until top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake. Cut cake horizontally two times, creating three cake layers.
  6. For the topping, beat whipping cream with powdered Swerve and salt (if using). Frost first layer of cake with whipped cream, then add sliced strawberries. Repeat for second layer, then frost the entire cake with whipped cream. Add strawberries on top, if desired. Refrigerate for 1-2 hours before serving. Store covered in refrigerator for up to 3 days.

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