Simple Angel Food Cake with Strawberries

I wanted to make a special dessert for Father's Day, something we haven't had in a long time but still delicious, homemade, light and summery. A dessert that complemented our tasty BBQ dinner. My mother used to make a wonderful angel food cake with cherries and whipped cream, so that was the inspiration for this dessert.

 

So the first thing was to purchase an angel food cake pan. Since the recipe called for about 16 cups filled, I knew I wanted something larger than the one I had. I had read some reviews about pans but finally I purchased a 2 piece tube pan that worked out perfectly. The recipe was really easy and I made sure I had everything on hand.

 

I wanted a whipped cream icing to make it a little more special instead of a glaze, so I folded thinly sliced strawberries into the heavy cream. It was a little tricky and should I say messy and thick, but delicious. I also added whole strawberries to the top and around the plate for a little color and texture. It certainly tasted better than it looked and now it's sure to be a favorite - with or without the whipped cream. Fluffy, airy, delicate and simple comes to mind for this angel food cake - the recipe came from America's Test Kitchen, since they're always so dependable and solid.

 

3/4 cup cake flour

1 1/2 cups sugar

12 large egg whites room temperature

1 teaspoon cream of tartar

1/4 teaspoon salt

1 1/2 teaspoons fresh lemon juice

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

2 cups whipped cream

3 tablespoons sugar

2 cups thinly sliced strawberries